Marble Cake with Swirls (Print Version)
# Ingredients:
→ Cake
01 -
275 g unsalted butter or baking spread
02 -
275 g caster sugar
03 -
275 g self-raising flour
04 -
5 medium eggs
05 -
25 g cocoa powder
06 -
2 tbsp whole milk
07 -
1 tsp vanilla extract
→ Buttercream
08 -
200 g unsalted butter, room temperature
09 -
400 g icing sugar
10 -
25 g cocoa powder
11 -
1 tsp vanilla extract
12 -
Sprinkles for decoration
# Instructions:
01 -
Preheat your oven to 180ºC / 160ºC fan and line two 8-inch cake tins with baking parchment. Beat butter and sugar together until light and fluffy.
02 -
Add self-raising flour and eggs to the mixture and blend until incorporated. Divide the batter evenly between two bowls.
03 -
Mix cocoa powder and milk into one bowl, and vanilla extract into the other. Mix each bowl thoroughly.
04 -
Dollop the two batters alternately into the prepared tins and swirl gently with a skewer or knife to create a marbled effect.
05 -
Bake in the preheated oven for 30-35 minutes, or until a skewer inserted in the center comes out clean. Allow the cakes to cool completely.
06 -
Whip the room-temperature butter for a few minutes to aerate. Gradually add icing sugar and beat until light.
07 -
Split the buttercream into two bowls. Add cocoa powder to one bowl, and vanilla extract to the other. Mix each thoroughly.
08 -
Lay a large piece of cling film flat. Place the two buttercream flavors in lines down the center. Roll into a sausage shape, snip the end, and insert into a piping bag.
09 -
Pipe the buttercream onto the cooled cakes in your desired pattern. Decorate with sprinkles as a finishing touch.
# Notes:
01 -
This cake remains fresh for 3-4 days once baked and can be frozen for up to 3 months. Consider flavor customizations such as orange for the chocolate batter or lemon for the vanilla batter.