Marble buttercake
recipe
tips on how to get the best buttery marble buttercake
TABLE OF
CONTENTS
01 Marble Butter cake
02 Baking tips
pn
Marble butter cake
Classic tea time dessert
This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
With swirls of tender vanilla and fudgy chocolate cake, this marble cake
looks fancy but tastes like pure old-fashioned goodness and appeals to
kids and grown-ups alike. It’s essentially a marbled version of this
award-winning Kentucky Butter Cake. Surprisingly, you don’t need
two completely different batters to make a marble cake. You simply
take a third of the vanilla batter and mix it with melted chocolate and
cocoa powder and voilà, that’s your chocolate batter! Be careful not to
over-marble the batters or the flavors will get muddled; a few swirls
around the pan with a knife will do the trick.
MARBLE BUTTER CAKE
not to sweet yet buttery, layered with rich chocolate based that can be enjoyed
during tea time
Ingredients
½ cup natural cocoa powder, such as Hershey's
2½ cups sugar, divided
½ cup water
4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in
pieces
1 cup buttermilk (see note)
4 large eggs
2 teaspoons vanilla extract
3 cups all-purpose flour, spooned into measuring cup and leveled-off
1 teaspoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
Directions In a small saucepan, combine the cocoa powder, 1/2
cup of sugar, and water. Bring to a simmer over high
1 heat, whisking until smooth.
2 Off the heat, immediately add the chocolate; whisk
until the chocolate is melted and the mixture is
3 smooth. Set aside.
In a medium bowl, combine the buttermilk, eggs,
and vanilla.
4
Whisk and set aside. (Note that the
mixture will start to look curdled as it
sits; that’s okay.)
In the bowl of an electric mixer fitted with 5
the paddle attachment or beaters,
combine the flour, baking powder, baking
soda, and remaining 2 cups of sugar. Beat
on low speed for 30 seconds to combine.
6
Add the softened butter and half of the
buttermilk mixture and mix on low speed until
moistened but still a little crumbly, about 1
minute.
7
With the mixer running on low, gradually add
the remaining buttermilk mixture until
incorporated.
8 Increase the speed to medium and mix for three
minutes, stopping once to scrape down the sides and
bottom of the bowl with a rubber spatula. The batter
should look pale and creamy. Scrape down the sides
and bottom of the bowl again, making sure the batter is
evenly mixed.
9
Transfer about 2-1/2 cups of the batter to a medium
bowl and add the chocolate mixture
Whisk until smooth — that’s your chocolate batter
10
spoon half of the remaining vanilla batter into a
greased Bundt pan along with chocolate batter.
11
Finish by spooning the remaining vanilla batter over
the chocolate (don’t worry about covering the
chocolate layer completely).
Using a butter knife, swirl the batters 12
together with a zig-zag motion, going three
times around the pan. It may not look like
the batters are swirled; that’s okay. It’s
important not to overswirl.
Bake for 60 to 70 minutes, or until a cake tester 13
comes out clean. While the cake bakes, make the
glaze. In a small saucepan, combine the butter,
sugar, water, vanilla, and salt. Bring to a boil,
then reduce the heat and simmer until the sugar
is dissolved, about 1 minute.
Leave the cake on the rack to cool for 30
minutes.
14
Invert the cake onto a serving platter. Brush the
remaining glaze evenly over the top and sides of
the cake, letting it soak in as you go. (Go slowly so
that the glaze gets absorbed.)
Baking tips!
How to Prevent a Dry or Dense Cake
Use Cake Flour
Room Temperature Butter / Don’t Over-Cream
Don’t Over-Mix
Don’t Over-Bake
Brush With Simple Syrup/Other Liquid
BON APPETIT!
NO.15, JALAN KESUMA 6, TAMAN KESUMA AMPANG
012-6101505
www.manisclub-co.com
[email protected]
@manisclub.co_by_sofia
baking recipe for beginners