Marble cake

This marble cake is so easy to make! It’s a simple one-layered cake frosted with a silky homemade vanilla buttercream. Marble cake is perfect for any occasion, as you only need simple everyday ingredients and the steps are straight forward. The cake is so delightful as every bite literally melts in your mouth. 

This is legit the best marble cake I’ve ever had and here’s how you can make it.

 

WHAT YOU’LL NEED TO MAKE THE MARBLE CAKE

 

HOW TO MAKE THE MARBLE CAKE

1. Pre-heat your oven to 180˚ C. Grease a 22cm round tin or 19cm square tin. You could also additionally line the base of the baking tin with parchment paper.

2. Beat butter, vanilla extract and sugar in a medium bowl with an electric mixer until light and fluffy.

3. Beat in eggs one at a time. Stir in sifted flour and milk in two batches.

4. Divide the mixture among three bowls, tint one mixture pink. Blend sifted cocoa with extra milk in a cup, stir into the second mixture; leave the remaining mixture plain.

5. Drop alternate spoonfuls of mixtures into tin. Pull a skewer backwards and forwards through the cake mixture. By doing this you’ll the creating the a gorgeous marble effect on the cake.

Lightly tap the filled cake pan on the counter before baking to remove any air bubbles in the batter.

6. Bake the cake for abour 1 hour. Stand the cake in the tin for 5 minutes before turning, top-side up onto a wire rack to cool.

7. Make the butter frosting and spread over the top of the cake.

Be sure to allow the cake to fully cool before you start frosting the cake, so the buttercream doesn’t melt.

Butter Frosting: Beat the butter in a small bowl with an electric mixer until light and fluffy; beat in the sifted icing sugar and milk in two batches.

 

TIPS FOR THIS RECIPE

  • Be sure to use unsalted butter for both the cake and the buttercream as the salt added by different brands may not be consistent.
  • Make sure to set out the butter beforehand as it needs to be at room temperature so it can cream easily. Room temperature  means butter that is firm yet soft to the touch. Do not melt the butter.
  • Use high quality cocoa powder for this marble cake. This will definitely add to the flavour of the cake.
  • I highly recommend measuring your flour using a scale for good results.
  • The eggs should be at room temperature to ensure they incorporate into your batter evenly.
  • Avoid over-swirling the cake batter. If you over-swirl the batter, you lose the marble effect as the different shades of the batter will start combining.

Marble Cake

This marble cake is so easy to make ! It's a simple one-layered cake frosted with a silky homemade buttercream. The cake is so delightful as every bite literally melts in your mouth.
Course Dessert
Keyword Buttercream, Marble cake
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Servings 12 people
Calories 473kcal
Author Jerotich M

Ingredients

  • 250 g butter, softened
  • 1 tsp vanilla
  • 275 g castor sugar
  • 3 eggs
  • 335 g self raising flour
  • 180 ml milk
  • pink food colouring
  • 2 tbsp cocoa powder
  • 2 tbsp milk, extra

Buttercream frosting

  • 90 g butter, softened
  • 160 g icing sugar
  • 1 tbsp milk

Instructions

  • Pre-heat oven to 180˚ C. Grease a 22cm round tin or 19cm square tin.
  • Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.
  • Divide mixture among three bowls, tint one mixture pink. Blend sifted cocoa with extra milk in a cup, stir into second mixture; leave remaining mixture plain.
    Drop alternate spoonfuls of mixtures into the tin. Pull a skewer backwards and forwards through the cake mixture.
  • Bake the cake for about 1 hour. Stand the cake in the tin 5 minutes before turning top-side up onto a wire rack to cool.
  • Make butter frosting. Spread over the top of the cake.
    Buttercream frosting: Beat butter in small bowl with an electric mixer until light and fluffy; beat in sifted icing sugar and milk in two batches.

Notes

  • Be sure to use unsalted butter for both the cake and the buttercream as the salt added by different brands may not be consistent.
  • Make sure to set out the butter beforehand as it needs to be at room temperature so it can cream easily. Room temperature  means butter that is firm yet soft to the touch. Do not melt the butter.
  • Use high quality cocoa powder for this marble cake. This will definitely add to the flavour of the cake.
  • I highly recommend measuring your flour using a scale for good results.
  • The eggs should be at room temperature to ensure they incorporate into your batter evenly.
  • Avoid over-swirling the cake batter. If you over-swirl the batter, you lose the marble effect as the different shades of the batter will start combining.
 

 

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