Joyce's Open Kitchen, literally

Butter chocolate marble cake


Hello there! I started my 2015 with a goal for this blog – to have 100 recipes come Day 365 of 2015. And I am gonna kickstart with an awesome-kind-of sinful recipe – butter marble cake! Some months ago, there was a lot of hype about a particular butter cake recipe that someone posted on a Baking interest Facebook page that I am in. The lady who shared her recipe swore by it and many who tried her recipe posted their own version later, singing nothing but praises to it. Then, I bookmarked the recipe although I was not keen to try it yet as I was more psyched to master bakes that my children & husband would like. Butter cakes are old school cakes. They are mostly plain, simple with no toppings, frosting whatsoever. While I liked them as a child, I knew my kiddos would not fancy them. Now, I’m finally ready to try them. However, I knew that in order to get the children to like it, I need to spruce it up a little. And so, enters cocoa powder into the equation. Chocolate always have that irresistible charm right? The verdict? Oh boy am I glad to bake this marble cake! It is SOOO good! It’s not too sweet (I tweaked the recipe, as always), so buttery and moist that every bite seems to melt in my mouth and goes down so smoothly. Oh. And I was right about the chocolate part. While no. 1 was not so keen (she tends to go for those really sweet and cream frosted cakes), no. 2 loves it and always asked for a slice with more chocolate  on it. She even ate up her big sister’s rejects. And no. 3 who really should not be eating cakes at 12 months old shared a few bites off Mommy’s slices and loved it too. I was was thinking of sending some bakes to our close families before Lunar new year next month and I’m certain this will be top on my list. Cakes such as this is unlikely to go wrong with the old folks.


Yield: 8″ x 8″ square cake.



  1. Preheat oven (traditional mode I.e. No fan, top and bottom heat) at 150°c – 160°c. (I use an oven thermometer and adjust the temperature such that the temperature ranges between 155-160°c. Line cake tin with parchment paper.
  2. Beat egg whites until bubble, add sugar in 3 setting and beat until stiff peak. Set aside.
  3. Cream butter until pale and white. Add salt, vanilla extract & paste then mix well. Put in egg yolks one by one and beat till well-combined.
  4. Put in half the flour and mix well until evenly. Add in 50ml of whipping cream, mix till well-combined and mix in remaining flour.
  5. Fold in half of the egg whites till combine. Fold in the remaining egg whites and combine.
  6. Divide batter into roughly 40/60 portions. Fold in the chocolate paste into the 40% portion until well-combined.
  7. Pour the two batters  into the cake tin, alternating in this sequence: yellow-chocolate-yellow-chocolate-yellow. Using a satay stick, go zig-zag around the cake tin in random movements a few times. Bang cake tin against worktop a few times to get ride of the bigger air bubbles trapped in the batter.
  8. Bake for 60 minutes or until skewer comes out clean.
  9. Leave it on cooling rack until it is cool enough for your bare hands to remove it from the cake tin.