Marble cake, the iconic two-toned cake that is found and loved the world over. Using only a handful of ingredients and being so easy to make, this cake is a safe bet whenever you have guests over.
Then again, just like how you can’t really go wrong with a basic cake like this, very rarely have marble cakes steal the spotlight either. People are just too familiar with that unmistakable buttery flavor that they can already taste them before actually eating.
Let’s attempt to defy that norm, shall we? Just when you think nothing beats that two dark and light color contrasting swirls of a classic marble cake, you add a third color. Not only does it elevate the cake visually, but it also adds another taste and aroma profile to it. Win-win.
This is my favourite go-to marble cake recipe that is moist, buttery and very delicious. Goes absolutely well with coffee or tea, it’s the perfect pick-me-up when you need an afternoon teatime treat!
I reckon it is as pretty as it is delicious. In fact, one of the things that I love most about marble cakes is that each slice is unique to its own beautiful swirls. Don’t you agree?
The original recipe by Sonia
Below I will share the recipe of which I’ve modified to make a Tricolour Marble Cake. Yes, you read that right – one batter with three flavours!
This is a divine combination of vanilla base butter cake, with chocolate and matcha flavoured swirls. How beautiful are the swirls?
Tricolour Marble Cake
Ingredients
- 250 g butter softened at room temperature
- 180 g castor sugar
- 4 large eggs at room temperature
- 1 tsp vanilla extract
- 230 g superfine/cake flour
- 1½ tsp baking powder
- 4 tbsp milk
Chocolate Mixture
- 1 tbsp cocoa powder
- ½ tsp instant coffee powder
- 1½ tbsp milk
Green Tea Mixture
- 1 tbsp matcha powder
- 1½ tbsp milk
Instructions
Please note that I have included two methods below for batter mixing either using conventional stand or hand mixer, or Thermomix so do take note of the sub-headings.
- Preheat oven to 170°C and lightly grease pan with butter and line the base.
- Sift together flour with baking powder then set aside.
CONVENTIONAL METHOD
- Using an electronic hand/stand mixer, beat butter and sugar together until light, creamy and well combined. This usually takes 1-2 minutes.
- Add in egg, one at a time and beat well after each addition. When all eggs are well combined, increase speed slightly and beat for an additional 1 minute until batter is light and fluffy. Scrape down sides and add vanilla extract. Mix well.
- Add ½ portion of the flour mixture, and fold to combine well. Alternate with milk by adding 2 tbsp milk and mix well.
- Add remaining ½ portion of flour mixture, fold until well combined. Followed by the remaining 2 tbsp of milk and combine well.
- IF USING THERMOMIX: Add all ingredients from main batter (except those from chocolate or green tea mixture) and mix 30 secs/speed 5. Scrape down sides and mix again for 30 secs/speed 5. Transfer mixture into a bowl or piping bag.
Green Tea Batter
- In another clean bowl, sift in your matcha powder and mix well with milk.
- Remove 170g of plain batter and add into the green tea mixture then mix well to combine.If you wish to mix using Thermomix, mix 10 secs/speed 5. Transfer batter into a bowl or piping bag.
Chocolate Batter
- In your third bowl, add in all the Chocolate Mixture ingredients and mix together.
- Remove another 170g of plain batter and add into the chocolate mixture then mix well to combine.If using Thermomix, there's no need to pre-clean the bowl even if there's some minimal remnants of green tea batter remaining. Mix 10 secs/speed 5. Transfer batter into a bowl or piping bag.
Creating Marble Effect
- Spoon (or if using piping bag, pipe) the plain, chocolate, green tea batter alternately into cake tin. You may use either an 8" round pan or a 11×3.5×2.5" loaf cake pan. Using either a butter knife or your cake tester, gently swirl around horizontally and vertically in 'S' shape motions to create marble effect.
- Bake for 45-50 minutes at 170°C or until your cake tester comes out clean when inserted in the middle part of the cake. If your cake is still wet, bake in 5 minutes span each time and check again.
- Remove from oven and let rest on rack for 10 minutes then remove from cake pan, and let cool completely.
Notes
Variation – Zebra Cake Pattern
This is a recipe that I’ve baked again, and again. Sometimes in the loaf pan, and some other time in an 8″ round cake pan. And instead of swirling the batters into a marble effect, at times I prefer to do a zebra stripe pattern.
You can achieve this by placing one big spoonful of one batter in the center, followed by the other two batters (i.e. vanilla, chocolate, matcha, and then again with vanilla, chocolate, matcha) repeatedly until you’ve filled up the pan.
Variation – Orange Chocolate Zebra Cake
For this recipe, you will only need the addition of the zest of an orange, omit the green tea mixture ingredients, and adjust the chocolate mixture ingredients as per ratio below:
𝗖𝗛𝗢𝗖𝗢𝗟𝗔𝗧𝗘 𝗠𝗜𝗫𝗧𝗨𝗥𝗘
2 tbsp cocoa powder
1 tsp instant coffee powder
3 tbsp milk
The instructions for this cake is pretty much the same as above. There’s just one additional step that you will prepare at the start, which is to place castor sugar and orange zest in a bowl, and rub together using fingers or back of spoon to release the essential oil and citrusy aroma. Then set aside until required.
As for the chocolate batter, add in all the chocolate mixture ingredients into another bowl and mix together. Then remove 340g of plain batter and add into the chocolate mixture then mix well to combine. You can also check out this quick video on how I made this cake here.
You could of course use the same marble pattern method as above in recipe, or you could create a zebra pattern.
To create zebra effect, drop a large spoonful of the vanilla orange batter in the center of the pan. Top with a spoonful of the chocolate batter. Alternate spoonfuls on top of each other. Where necessary, give the pan a shake to level it out. Repeat until all the batter is used.
Variation – Coffee & Chocolate Marble Cake
If you’re thinking of serving a loaf of cake for afternoon tea, this coffee and chocolate marble cake is sure to impress!
For this recipe, you will only need the addition of Dutch-processed dark cocoa powder. Omit the green tea mixture ingredients, and adjust the chocolate mixture ingredients as per ratio below:
𝗖𝗛𝗢𝗖𝗢𝗟𝗔𝗧𝗘 𝗠𝗜𝗫𝗧𝗨𝗥𝗘
1 tbsp cocoa powder
1½ tbsp milk
𝗗𝗔𝗥𝗞 𝗖𝗢𝗖𝗢𝗔 𝗠𝗜𝗫𝗧𝗨𝗥𝗘
1 tbsp dark cocoa powder (Dutch-processed)
½ tsp instant coffee powder
1½ tbsp milk
Dutch-processed cocoa powder is a highly processed form of cocoa powder that is smooth and super dark in colour, almost black. Dark cocoa powder is less acidic and is milder than cocoa powder in terms of its chocolatey-ness. Hence why we are adding some coffee powder to flavour it a little. I usually use ½ tsp instant coffee powder, but if you like a stronger caffeine kick, you may up to 1 tsp coffee powder.
Have you tried this recipe?
IF YOU MADE THIS RECIPE, I’D LOVE TO SEE HOW IT WENT!
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Hi Bakeanista do have the thermomix method to do this cake ?
Not as yet, but I’m hoping to update it soon after I convert.
Hi Bakeanista, the cake looks delicious to me and look forward your updates on thermomix method.