Marble cake



  • 150g butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups (275g) caster sugar
  • 3 eggs
  • 2 1/4 cups (335g) self-raising flour
  • 3/4 cup (180ml) milk
  • pink food colouring
  • 2 tablespoons cocoa powder, sifted
  • 2 tablespoons milk, extra


  • 100g butter, softened
  • 1 cup (160g) icing sugar mixture
  • 1 1/2 tablespoons milk
  • pink food colouring



Preheat oven to 180°C (160°C fan-forced). Grease deep 20cm ring cake pan; line base with baking paper.

Beat butter, extract and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs one at a time. Stir in sifted flour and milk, in two batches. Divide mixture among three bowls; tint one pink; add cocoa and extra milk into second mixture; leave the remaining mixture plain.

Drop alternate spoonfuls of mixture into pan. Swirl mixture with butter knife to create pattern.

Bake cake for 40 minutes or until cooked when tested. Stand in pan 5 minutes before turning, top-side up, onto a wire rack to cool.

Butter cream icing: Beat butter in a small bowl with an electric mixer until light as possible. Beat in sifted icing sugar and milk in two batches. Tint icing with food colouring. Spread icing over cake.

Suitable to freeze. Not suitable to microwave.

source  kitchen.nine

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