Marble Cake (Ultimate Butter Marble Cake)

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Marble cake is a soft, moist and buttery cake made by combining vanilla batter and chocolate batter in one pan and swirling them together to create a beautiful marble design. This recipe gives a rich buttery crumb, balanced sweetness and perfect swirl every time.

Prep Time: 20 minutes
Bake Time: 40–55 minutes
Total Time: 1 hour 15 minutes
Servings: 10–12 slices

Ingredients
• All purpose flour – 250 g
• Baking powder – 2 tsp
• Milk powder – 2 tbsp
• Milk – ¼ cup (60 ml)
• Butter or margarine – 250 g (room temperature)
• Sugar – 250 g
• Eggs – 250 g total (without shell), separated into yolks and whites (approx 6 small eggs)
• Vanilla extract – 2 tsp
• Cocoa powder – 2 tbsp

Step by Step Method

1. Preheat oven: Preheat the oven to 160°C (fan) or 175°C (no fan). Grease and line a loaf pan or 8-inch cake tin with butter and baking paper.
2. Sift dry ingredients: Sift together flour, baking powder and milk powder. Keep aside.
3. Separate eggs: Separate egg whites and yolks into two bowls. Ensure no yolk enters the whites.
4. Whip egg whites: Beat egg whites until soft peaks form. Keep aside. This helps the cake become lighter and fluffy.
5. Cream butter and sugar: In a large bowl, beat butter (or margarine) and sugar until pale, light and fluffy (about 4–6 minutes). This step is the main secret for a soft buttery cake.
6. Add yolks: Add egg yolks one by one into the creamed butter mixture and beat well after each addition.
7. Add vanilla: Add vanilla extract and mix.
8. Fold in egg whites: Fold the whipped egg whites into the batter gently in 2 parts using a spatula. This will keep the cake airy.
9. Add dry ingredients + milk: Add the sifted dry ingredients into the batter in 2–3 parts, alternating with milk. Mix gently until smooth. Do not overmix.
10. Make chocolate batter: Take about ⅓ of the batter into another bowl. Add cocoa powder (2 tbsp) and mix gently until fully combined.
11. Create marble effect: Pour vanilla batter and chocolate batter alternately into the prepared pan (in layers). Use a skewer or knife to swirl in “8” motion 3–4 times only. Do not over swirl or the design will disappear.
12. Bake: Bake for 40–55 minutes or until a skewer inserted in the centre comes out clean.
13. Cool: Cool in pan for 10–15 minutes. Remove and cool completely on a rack before slicing for clean marble slices.

Tips for Perfect Marble Cake
Cream butter and sugar well until fluffy for best softness.
Do not overmix after adding flour or cake may become dense.
Do not over swirl, only 3–4 swirls gives the best marble design.
If your oven browns the top too quickly, cover loosely with foil after 35 minutes.

Storage
Store in an airtight container at room temperature for 2–3 days.
Refrigerate up to 5 days. Warm slices slightly before serving for best taste.