Soft and Fluffy Marble Butter Cake Recipe

Butter cake is a must-learn cake for baking beginners, it is easy to make and is less likely to fail. Marble butter cake is a combination of traditional butter cake and chocolate butter cake. It is a great cake with 2 flavors in 1, which can at the same time satisfy the taste buds of elders who like rich butter flavor, as well as children who prefer the rich chocolate flavor.

Marble Butter Cake Recipe

Makes one 14 cm round cake, you use 2 x this amount to make one 20 cm round cake.


☛4 large eggs
☛100g caster sugar
☛175g unsalted butter
☛135g all-purpose flour
☛³/₄ tsp baking powder
☛³/₄ tsp pure vanilla extract
☛10g (1 tbsp) good quality cocoa powder
☛¹/₄ tsp salt


Preheat oven at 180°C or 160°C (fan forced) with a wire rack in the middle. Line one 14 cm round cake tin with baking paper. Sift flour, baking powder and salt in a bowl. Set aside.

Cream butter in the bowl of a stand mixer fitted with the paddle attachment till light and fluffy. In a separate bowl, whisk egg yolks with sugar until light and combined. Gradually add egg yolk mixture into the butter and beat on medium speed till just incorporated. In a separate bowl, with a hand mixer in medium, whisk egg whites until stiff peaks form, in about 10 mins. Use a spatula to fold in the egg white mixture into the egg yolk mixture in 3-4 batches. Add in vanilla extract and dry ingredients. Stir gradually until just incorporated.

Divide the batter into two, ³/₄ in one portion and the rest in another portion. Sieve cocoa powder over the smaller portion and fold to mix well. Pour batter into tin, alternating between the two mixtures, starting with the yellow batter and ending with the cocoa mixture. Tap the filled tin on kitchen top gently to eliminate any air bubbles. With a long skewer, swirl around the batter to create the marble effect. Bake for 40-55 mins or until a tester inserted into the middle of the cake come out clean.

Allow cake to cool slightly in the tin for about 10 mins and transfer onto a wire rack to cool completely before serving. Cake keeps at room temperature up to three days and can be frozen up to 3 months.
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