Sunday 6 March 2011

Marble Cake

Marble cake is a very common cake that can be easily found in most bakeries. It has a dotted or either mottled appearance achieved by very lightly blending of light and dark batter which is usual vanilla and chocolate mixture.

I still remember during my secondary home economic class, marble cake was one of the recipes that we love and it always made the class crazy because of the beating, mixing and swirling of batter. But after all the hassles we often enjoyed our freshly bake marble cake at the school canteen together with those male classmates who waited patiently for their treats.

Recently I was craving for some marble cake after reading Ju's (from"Little Teochew") Marble Cake post(HERE) where she shares a very beautiful and tempting marble cake recipe from BBC Good Food

Ingredients: (makes 7 - 8 mini loaves)
227g Unsalted Butter, softened
220g Caster Sugar
4 Large Eggs, 60g each
225g Self-raising Flour
3 Tablespoons(50ml) Fresh Milk
1 Teaspoon Vanilla Essence
2 Tablespoon Dutch Process Cocoa Powder
Some Valrhona 70% Dark Chocolate, chopped into bite size pieces


1. Preheat the oven to 180 degree and line cake tin with greaseproof paper.

2. Cream soft butter and sugar in a big mixing bowl till light and creamy (about 2 - 8 minutes on medium low speed).

3. Next beat in egg one at a time, mixing well after each addition.

4. Fold through the flour, milk and vanilla essence until the mixture is smooth.

5. Divide the mixture between 2 bowls and stir in sifted cocoa powder into one of the bowl.

6. Take 1 - 2 spoons of the chocolate and vanilla cake batter alternately into the prepared tin.

7. When all the mixture has been used up, tap the bottom on the tin on your work surface to ensure that there aren't any air bubbles.

8. Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.

9. Bake the cake for 25 minutes (using my mini loaf tin) until a skewer inserted into the centre comes out clean.

10. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

For this recipe, instead of baking it using the usual round or rectangle pan I decide to use my "Mini Loaf Pan" which can make around 7 - 8 loaves that I could share it among a few households. Overall the texture of  the marble cake was rich, fluffy and moist but somehow or rather it seems to be too soft that it always tends to break apart.


  1. your mini loaf tin looks totally awesome! what a great idea it is to make mini loaves to distribute to friends :)

  2. i like it to be bite size. those swirls are lovely! the cake look so soft and yummy! (:

  3. Your mini loaf pan looks so cute! And thank you for the detailed recipe, I find the pics of the marble cakes before they're baked very helpful!

  4. I love your mini loaf pan! But more than that, I love this recipe, my hubby and I had a marble cake for our wedding cake and I've been thinking to make my own for our Anniversary this year! Thanks!


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