Easy Quick MARBLE VANILLA BUTTER CAKE Recipe You Can Make Easily in very less time with perfect measurements.
This Marble Vanilla Cake recipe is based on the traditional Pound Cake where the ingredients eggs, butter, sugar and flour are of the same weight resulting in a perfect balance of all the ingredients. A Thin layer of Cocoa Dust is sandwiched between two Vanilla Layers to give just a hint of cocoa flavor.
Marble Butter Cake
Ingredients
- 4 Large eggs, 64-65g each (60-66g best), room temperature
- 225g | 1 Cup Caster sugarΒ
- 2 Teaspoon Vanilla Essence
- 225g | 1 Cup unsalted Butter, melted & CooledΒ
- 225g | 1 1/2 Cup plus 6 Tbsp All Purpose Flour/Maida
- 1 1/2 Teaspoon | 8g Baking PowderΒ Β
- 1/4 Teaspoon SaltΒ
- 6 Tablespoon Milk, room temperature
- 1-2 Tablespoon Regular Cocoa powder to be dusted during layering
Instructions
- For Accurate results, always weigh all your ingredients. Measuring cups we tend to put more flour than required resulting in a dense texture. A weighing scale does not cost much and it will help save your valuable time by getting every recipe right at the very first attempt.
- Sift all the dry ingredients in a bowl, the flour, baking powder and salt. Mix Well.
- Weigh the Butter and microwave it in a bowl for a minute to melt it completely. You can also melt it on Gas Stove. Once melted, let it cool down to room temperature. If you are in a hurry, you can keep it in the fridge after it cools down a bit for some time till its not hot.
- Add room temperature large Eggs in a large mixing Bowl. They should not be cold. If they are cold from the refrigerator and you need to bring them to room temperature , You can soak them in lukewarm water and let them sit for 5-10 minutes. Water should not be too hot though. Beat the Eggs on High Speed for 30 seconds or till they are frothy.
- Add the Sugar and Beat on Medium Speed for atleast 5-6 minutes till they become Double and Creamy.
- Add the Vanilla Essence and melted cooled Butter. Mix Well.
- Add the Dry Ingredients in three batches folding it gently with the batter. Add two tablespoons of milk in between each batch. Be careful as to not overmix. You can use a Whisk at the end if you see lumps of flour not getting mixed well by folding.
- Grease a 7 inch Tin with Oil, the Base and the Sides. Place a parchment paper at the base. Pour half of the Batter. Tap it to distribute it evenly.
- Dust a layer of natural Cocoa on it using a Sieve. Then pour rest of the Batter on top. Smoothen it to layer it even. Tap few times.
- BakeΒ @170C in a Preheated Oven for 40-45 Mins or till a toothpick inserted in the center comes out clean.
- Let it Cool for 20 mins in the tin. Then Loosen the Sides First and Reverse the Cake on a Plate. Let it cool completely before slicing. This Cake tastes better if cut the next day.
Video
Notes
Use Large Eggs for best results. The weight of the eggs without the shells should be of almost the same weight as of the butter, flour and sugar to have a balanced taste of a pound cake.