I seldom buy cakes as my family prefers to eat the cakes baked at home. We do buy some, of course – more so the celebratory kind of cakes for birthdays or any special occasions. The other day while at our regular bakery, I bought a piece of Butter Marble Cake, simply because I just wanted a slice. It turned out to be quite disappointing as there was hardly any butter aroma and it was just too soft and fluffy to qualify for a buttercake. To me, buttercakes should be dense, yet maintaining a soft and moist texture, with a good bite.
So, I went home and promptly baked my own Butter Marble Cake and believe me, it was just so satisfying.
There’s nothing difficult in whipping up your own cake at home. Just use the creaming method and all is good. Here’s the recipe for you to try:
BUTTER MARBLE CAKE
200g castor sugar
250g self-raising flour (or 250g plain flour + 1tsp baking powder)
1 tsp vanilla
1.5tbsp cocoa powder + 1 tsp instant coffee, mixed with 3 tbsp hot water
- Cream butter and sugar till white & fluffed up.
- Add in eggs, one by one and beating well after each addition.
- Add in vanilla.
- Fold in flour alternately with milk.
- Take out 1/3 of batter & fold in the cocoa+coffee mixture.
- In a greased & lined 8” square tin, put in alternate layers of the plain batter and cocoa batter. You can swirl the batter a bit for the marble effect.
- Bake in 180deg.C for 45-50 minutes.
- Cool cake before serving.
Cake cuts better the next day. Before eating, warm up the slices for about 30 seconds – trust me, the aroma and taste will be so much better! And get some coffee ready as well!