SOFT & MOIST
MARBLE BUTTER CAKE
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Marble Butter Cake – I am very excited about this cake, even it’s a simple and easy cake. I like how the marble patterns turned out. For those who remember my butter cake video, this cake is very similar except I am using a loaf pan and there is some amount of melted chocolate added in there. I personally not favourable with a 100% chocolate butter cake because the chocolate will definitely overshadowing the butter aroma. So I would recommend this marble cake where you can get both sides of the world. This time I elaborated in the video with some storage tips at the end of the video, so that it gets a little more value added that will be beneficial to you. (I got this question from time to time). Hope you’re inspired to make this for the Thanksgiving season. Enjoy!
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Watch my YouTube video for clearer picture and steps for baking. Should you like my video. Kindly subscribe my channel, and give me a "like" if you enjoy my video as there are going to be more recipe video coming up every week. Also, leave your comments or questions if you have any. Thank you.
Ingredients:
I am using 9x5x3 inches loaf pan
200g (3/4 cup + 2 tbsp) unsalted butter (softened)
130g (2/3 cup) castor sugar
4 eggs (medium size)
185g (1 ½ cup) cake flour
½ tsp baking powder
½ tsp salt
1 tsp vanilla extract
50g (1/3 cup) milk
100g (1/2 cup) dark chocolate (melted)
Instructions:
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Preheat oven at 160°C / 320°F. Grease the line parchment paper on the bottom of pan.
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Chopped the dark chocolate in small pieces. Set aside. (will be melting it later before use)
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Sift all the dry ingredients. Set aside.
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In a large mixing bowl, add softened butter and sugar. Mix them on low speed until combined. Increase speed to medium and mix for about at least 10 minutes. This will give a pale, creamy and fluffy batter. (a lot of people asked me why needed so long. This is the key to the success of this cake. If you don’t mix this part right, your cake will sink, that’s why)
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Add in the eggs, one at a time. (this is another key to this cake)
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Reduce speed to low speed. Add in the dry ingredients, spoon by spoon. (this is also another key to this cake)
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Add vanilla extract and milk. Continue mixing on low speed for about 1 to 2 minutes or until all the ingredients are fully incorporated.
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Melt the chopped chocolate in the microwave for about 1 min.
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Divide the cake batter into two. Add in the melted chocolate into one of the halves. Mix the chocolate until well incorporated.
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Add a few spoons of white batter into the prepared pan, covering the bottom of the pan. Then add in 2 table spoons the chocolate batter in the middle. Gently stir in the middle a little bit so that the batter will slowly spread to the sides. Then do the same for the white batter again, and alternatively chocolate and then white batter.
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Bake at preheated oven 160°C / 320°F for 50 to 60 min, depending on individual oven and cake.
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Cool the cake for about 30 min.
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Cake is ready to serve.
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