Home > Cakes, Dessert > Marble Cake

Marble Cake

I cant tell you enough how many times i have been disappointed attempting to make the perfect butter cakes. Even recipes with promising titles such as  “the perfect butter cake” or “the best pound cake”, somehow, nothing met up with my expectations.

Most of them usually err to the dry side, and i find myself reaching for that dollop of whipped cream or even jam to be served alongside the cake.

Of course, there are recipes that call for milk, juices, or even water to moisten things up, but usually, the batter gets heavy, and needless to say, so will the eventual cake.

I guess my journey to find that perfect butter cake came to an end with this recipe. This recipe yields a good, soft, moist cake with very tight crumbs.

Without any liquid in the cake batter to counter the dryness so common in most butter cakes, this cake relies on only the butter for that moistness. From here, u can pretty much guess how wonderfully rich and lustrously buttery this cake would be.

The butter in the recipe is beaten and aerated, producing a cake that rose and was very light, but yet, this cake was still dense enough to carry all that buttery aroma in its fullest glory.

Although i am very much loving the marbled swirls in this cake, i must say that i am not really liking the chocolate batter as much as i do the plain one. The chocolate batter which had cocoa powder in it was naturally more bitter compared to the plain one. Also, the cocoa powder really took away all that wonderful buttery taste that i very much adore.

Kek Marble Susu (Milk Marble Cake)
(adapted from Ovenhaven)

250g butter
230g castor sugar
2 tsp ovalette
4 eggs
60g condensed milk
270g cake flour
1 tsp baking powder
2 tbsp cocoa powder
2 tbsp milk
1 tsp chocolate emulco

  1. Preheat oven to 170°C.
  2. Beat the butter, sugar and ovalette until light and fluffy.
  3. Add in the eggs one by one, beating well after each addition.
  4. Add in the condensed milk, and mix well.
  5. Sift the flour together with the baking powder, and add slowly to the mixture, until it is well incorporated.
  6. Divide the batter into two, leaving one plain, and adding the chocolate emulco, cocoa powder and milk to the other.
  7. Drop alternate spoonfuls of the two batters into a 9-inch square pan, lined with baking paper. Bake at 170°C for 30-35mins.
  1. firebirdie
    January 26, 2011 at 4:21 pm

    looks so scrumptous! and the use of condense milk is very intriguing. Does it have a pound cake like dense texture? judging from the ingredients ratio, it does sound rather “pound cakish”. perhaps you can tweet the proportion of the chocolate to buttery portions to 2:1 or 3:1 to make it more buttery?

  2. January 26, 2011 at 5:55 pm

    Love this. Would be perfect for my afternoon. You know, I had just made a cake. I thought of marble cake, then change to zebra cake but sadly it didn’t turn out like zebra 😦 I think it looks more like marble 🙂

  3. January 26, 2011 at 7:55 pm

    Looks fantastic! I had to do some research on the Ovalette. It seems to be an ingredients, not available in the United States (at least from what I have seen). From what I understand, it is a sponge cake stabilizer. I was wondering if you have a good substitution for this ingredient?

    • crustabakes
      January 28, 2011 at 6:42 am

      Hi there, actually i just omitted the whole ovalette (sorry i forgot to mention that )and proceeded with the recipe. Works fine for me! 🙂
      Give it a try!

  4. January 26, 2011 at 11:24 pm

    Such a pretty cake with the marbling effect! Your description of the plain portion of this cake is fantastic — I’d love to try it!

  5. January 27, 2011 at 2:40 am

    perfect companion anytime of the day =D

  6. January 27, 2011 at 1:55 pm

    the cake looks absolutely delish! am bookmarking this to try one day 🙂

  7. January 27, 2011 at 4:19 pm

    Beautiful marble look. I love cakes like this for afternoon tea.

  8. January 27, 2011 at 4:51 pm

    I know just what you mean, some cakes need frosting to eat but this one looks so moist and dense (in a good way) that it doesn’t need anything. You’ve managed to get the ripple effect just perfect

  9. January 27, 2011 at 7:30 pm

    I’ve always loved the look of anything marbled. Pretty and delicious!

  10. January 28, 2011 at 3:17 am

    I can soooo relate to your quest for the perfect cake! This one looks and sounds delicious! (I would probably favor the butter flavor over the chocolate too…)

  11. Rimma
    March 23, 2011 at 4:40 pm

    Yummy! What did you use instead of chocolate emulco?

  1. January 27, 2011 at 12:10 am

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