The Fluffiest Marble Cake

Hands down the go-to recipe. Fluffy, moist and buttery goodness that ANYONE can make with just common ingredients in the pantry.

Presenting my own rendition of the traditional Marble Cake! After countless attempts to perfect this recipe over the years, I finally managed to work out the right proportions and baking method that result in an extremely fluffy and moist butter cake. Try this foolproof recipe and thank me later!

Tip: Skip the Cocoa Mixture for an equally satisfying butter cake recipe.

Prep Time: 15 mins | Baking Time: 45 mins | Makes 12 slices

Ingredients

Cake Batter

• 250g Salted Butter, Softened - Use French Butter i.e President brand for the best results!

• 50g Sugar - Sugar Bowl A

• 80g Sugar - Sugar Bowl B

• 4 Eggs

• 200g Self-Raising Flour, Sifted

• 60ml Milk

• 1 Tsp Vanilla Essence

• 1/4 Tsp Cream of Tartar (optional)

Cocoa Mixture

• 1 Tbsp Cocoa Powder

• 2 Tbsp hot water

Directions

1. Preheat the oven at 160°C.

(Egg White Mixture)

1. Separate the egg yolks from the whites and transfer the whites into a bowl. Add Cream of Tartar and whisk the whites with a hand mixer until foamy.

2. Gradually add in Sugar Bowl A into the whites and continue to whisk till soft peaks are formed *See video below*

(Cake Batter)

1. In another mixing bowl, add in the softened butter, Sugar Bowl B and the vanilla essence. Mix for 1 minute using a hand mixer.

2. Add in the egg yolks one at a time and mix well after each addition.

3. Mix in half of the sifted flour and mix until incorporated.

4. Add in room temperature milk and continue mixing. Once done, mix in the other half of the sifted flour.

5. Add in the whites and fold the mixture using a spoon in a Figure 8 motion

(Cocoa Layer)

1. Scoop out 5 tablespoons of the Cake Batter into the Cocoa Mixture and mix till well-combined.

(Assembly)

1. Layer the Cake Batter and Cocoa mixture into a 9" by 5" baking tray (Cake Batter -> Cocoa Mixture -> Cake Batter)

2. Use a clean chopstick to create swirls in the Cake Batter.

3. Bake for 45 mins or until a bamboo skewer comes out clean.

4. Ready to serve!

Here is a short video of how the beaten egg whites should look like:

Made too many? Store your leftover cake in an airtight container and place them in the fridge. The cakes should keep well for the next 5-6 days.

Enjoy!

Signing off, Cher