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.
Servings 12 people
- 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
- 90 g butter, softened
- 160 g icing sugar
- 1 tbsp milk
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.
- 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.