Marbled Butter Cake


“If you have a sweet tooth, you’ve to nourish it” – I totally agree with this statement from George Calombaris – Master Chef judge.

I have to say, if you do not grow up in a baking environment (like me for example) it is a challenge to try and satisfy my sweet tooth. To be honest, I have never baked a cake until 2 years ago. But thanks to Mr. Google and watching Master Chef, I think I have come a long way from baking with pre-mixed cake packets from the supermarket to baking with all original ingredients.

My favourite cake at the moment is the easy-to-make Marbled Butter Cake. I got this recipe from the Better Home and Gardens magazine, featuring the Better basics with ‘fast’ Ed. The magazine features 105 easy-to-make recipes for biscuits, cakes and slices.

The preparation for the cake will take approximately 15 minutes and a cooking time of 45 minutes. There are few simple tips I would share with you before getting started:

  1. The only difference between salted and unsalted butter is salt – which is only there to help preserve the butter. We prefer to use unsalted butter for cake recipes so we can control the amount salt in the cake.
  2. Use butter at room temperature that is easier to beat. If you forget to take it out of the fridge before hand, cut the butter into small cubes and let it rest at room temperature for 10-15 minutes.


  • 165g unsalted butter
  • 200g caster sugar
  • 1 orange, zested
  • 60g corn flour
  • 4 eggs
  • 1tsp vanilla extract
  • 180g plain flour
  • 1tsp baking powder
  • 120g dark chocolate, melt, cooled


  • Preheat the oven to 180C. Line a large loaf with baking paper.


  • Put butter, sugar, zest and cornflour in the bowl of an electric mixer and beat on a high for 3 minutes or until light and creamy.


  • Add eggs and vanilla. Beat until smooth.


  • Sift the flour and baking powder into this bowl and mix until smooth.


  • Put one-third of the mixture in a medium bowl, then fold in chocolate


  • Spoon vanilla mixture into prepared tin, and then add the chocolate mixture in parallel lines.


  • Stir gently with a teaspoon to marble. Do not over mix.


  • Bake for 15 minutes or until the skin has just set. Use a sharp knife to make a shallow slash along the top of the cake, then bake for a further 30 minutes or until a skewer inserted in the centre . Cool completely on a wire rack. Serve.

Enjoy your cake!

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