This marble cake recipe yields a very rich butter cake. The name marble cake came about because of the chocolate batter that is swirled in plain vanilla batter, creating a chocolate-vanilla marble effect. This recipe is very simple to follow, and yields a deliciously rich butter cake.
340g castor sugar
340g self raising flour
A pinch of salt
1 1/8 tsp baking powder
1 1/2 tbsp cocoa powder
10 1/2 tbsp milk
1 1/2 tsp vanilla essence
|Round tin sizes (2 tins)||7 inches||9 inches||11 inches||13 inches|
|Square tin sizes (2 tins)||6 inches||8 inches||10 inches||12 inches|
|Self raising flour||340g||560g||790g||1120g|
|Salt||a pinch||a pinch||a pinch||a pinch|
|Baking powder||1 1/8 tsp||1 7/8 tsp||2 5/8 tsp||3 3/4 tsp|
|Cocoa powder||1 1/2 tbsp||5 tbsp||7 tbsp||10 tbsp|
|Milk||10 1/2 tbsp||17 1/2 tbsp||24 1/2 tbsp||35 tbsp|
|Vanilla essence||1 1/2 tsp||2 1/2 tsp||3 1/2 tsp||5 tsp|
Preheat oven to 170 degrees Celsius.
Mix cocoa powder with half of the milk and leave aside.
In a separate bowl, beat butter and sugar till soft and creamy.
Add eggs, one at a time, beating well after each addition.
In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
Finally add in vanilla essence and combine well.
Transfer 1/3 of the batter into a separate bowl and add the milk-cocoa mixture to it. Mix well.
Scoop the plain batter and chocolate batter alternately into 2 equal sized, well greased and floured cake tins.
Here is my prepared cake tin:
And here is how to alternate the cake batter in your cake tin:
Run a jam knife or spatula through the batter to get a marbled effect. You can either run the knife in a circular motion or run the knife through the batter in crisscross pattern.
I started off with 3 cuts vertically.
Followed by 3 lines of horizontal lines.
Finally, 3 more lines diagonally.
Here's how the marbled batter will look like:
Level the top. I normally push the batter towards the sides of the cake pan so that the cake becomes level after baking.
Bake the cakes for 45 to 50 minutes or until a skewer inserted in the center of the cakes come out clean.
Remove cakes from oven and let them cool completely before decorating.
This marble cake recipe yields enough batter for two 7 inch round cake tins or two 6 inch square cake tins (each approximately 1.5 to 1.75 inches tall). See below for other cake tin sizes.
Here is the calculated marble cake recipe for different tin sizes (each recipe yields enough batter for 2 tins):
9 inch round/8 inch square
11 inch round/ 10 inch square
13 inch round/12 inch square
Note: Baking time for larger cakes may be slightly longer than smaller ones.
If you wish to make an orange chocolate marble cake, reduce vanilla essence to 1/3 of the measurement given above and add it the chocolate batter. Add finely grated orange rind (amount of orange rind is up to you, but you may refer to my orange cake recipe for a guide) to the rest of the plain batter. Alternate the batter into 2 equal sized cake pans and bake as directed above.
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