With swirls of tender vanilla and fudgy chocolate, these Marble cake and Cupcakes look quite a stunner and is sure to delight your taste buds with a rich buttery yet moist crumb!
Unlike regular butter cakes which turn out dense, this recipe calls for little bit of oil too to provide a softer crumb that lasts for days after.
Marble Butter Cake
A Marble cake is a swirled masterpiece of vanilla and chocolate sponge
Ingredients
- 175gm All Purpose Flour ( around 11/2 Cups)
- 11/2 Tsp Baking powder
- 1/2 Tsp Salt
- 175gms unsalted Butter room temperature
- 200gms 1 Cup Caster sugar
- 3 Regular sized Eggs ( Total wt 180gms)
- 1 1/2 Tsp Vegetable Oil
- 11/2 Tsp Vanilla Essence
- 1/4 Cup Milk
- 2 Tbsp | 16gms Cocoa powder
- 1 Tsp Instant coffee powderย
- 1 Tsp Sugarย
- 2 Tbsp Hot water
Instructions
- Bloom the Cocoa by mixing with Hot Water, Instant Coffee and Sugar. Adding coffee powder is optional but it helps to enhance the cocoa flavor and also to gives a darker tint. Blooming the Cocoa ahead with any hot liquid helps to prevent it from sucking all the moisture from the batter and so keeps it moist and soft.
- Beat the Butter and Sugar till nicely creamed. Takes around 2- 3minutes on low speed. Add the Eggs one at a time mixing for 30 secs for each egg. Add Oil & vanilla essence. Adding little bit of Oil is optional but it really helps in keeping the crumb moist and not dense like regular butter cakes.
- Sift the Flour, Baking powder and salt to the wet ingredients in three batches folding gently. Add Milk in two batches alternating with the dry ingredients.
- Add half the batter to the cocoa mix. To be accurate i measured out the weight of my glass bowl ahead and found out the weight of the total batter which 757gms after deducting weight of my glass bowl. I added 329gm to the cocoa mix almost half as it already contains 49gms cocoa mix.The weight of your batter might differ depending on the size of eggs used. You can skip measuring and directly pour estimated half of the batter to the cocoa mix.
- Transfer the cocoa and vanilla batter to piping bags for easy pouring to the tin and cupcake liners. Alternate the batters, shake the tin to spread them out. Start with bigger scoops then keep reducing to get zebra stripes.ย Follow the same process if making cupcakes.
- I kept some batter for cupcakes and Baked in a 7 inch Tin at 160C for 30-35 mins and the Cupcakes for 25-30mins.
Video
Notes
Tip: While transferring the batter to the piping bag, it helps if the edge is being cut off after batter has been poured in or else it might come out.ย
Start with bigger layer at the bottom, then keep reducing. To get a nice flower at the centre, always end with the chocolate batter at the centre.
Cupcakes should not be filled more than 3/4th of the liner or else it will overflow or give mushroom top.