Marble Cake Recipe – Free Easy Marble Butter Cake Recipe




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.


Ingredients for marble cake recipe:

Tin size: 7 inches round / 6 inches square (2 tins)

340g butter

340g castor sugar

340g self raising flour

A pinch of salt

6 eggs

1 1/8 tsp baking powder

1 1/2 tbsp  cocoa powder

10 1/2 tbsp milk

1 1/2 tsp vanilla essence


Ingredients and cake tin sizes for marble cake recipe:

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
Butter 340g 560g790g 1120g
Castor sugar 340g 560g790g 1120g
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
Eggs 6 10 14 20
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


Method:

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. 

And here is how to alternate the cake batter in your cake tin:

Start with plain batter
Alternate with chocolate batter
Continue with plain batter
Finish off with chocolate batter
Cut through the batter horizontally
This is how it looks after the first round of cutting through the batter
Another round of cutting through the batter, this time horizontally
Finally, cut through diagonally


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

  • 560g butter
  • 560g castor sugar
  • 560g self raising flour
  • A pinch of salt
  • 10 eggs
  • 1 7/8 tsp baking powder
  • 5 tbsp  cocoa powder
  • 17 1/2 tbsp milk
  • 2 1/2 tsp vanilla essence


11 inch round/ 10 inch square

  • 790g butter
  • 790g castor sugar
  • 790g self raising flour
  • A pinch of salt
  • 14 eggs
  • 2 5/8 tsp baking powder
  • 7 tbsp  cocoa powder
  • 24 1/2 tbsp milk
  • 3 1/2 tsp vanilla essence


13 inch round/12 inch square

  • 1120g butter
  • 1120g castor sugar
  • 1120g self raising flour
  • A pinch of salt
  • 20 eggs
  • 3 3/4 tsp baking powder
  • 10 tbsp  cocoa powder
  • 35 tbsp milk
  • 5 tsp vanilla essence


Note: Baking time for larger cakes may be slightly longer than smaller ones.


Cool completely on a wire rack

Orange Chocolate Marble Cake Variation


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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