My sister-in-law introduced me to this lovely marble butter cake. I guess you can find this at some Chinese bakeries, although I’ve never personally come across it. This is basically a lightly sweetened pound cake, but with a finer texture (thanks to the icing sugar and milk). Perfect for dinner parties, coffee break, breakfast…ok, basically any time you just want a piece of cake!
This loaf comes together quickly and doubles easily; you could also split into mini loaf pans for Valentine’s Day gifts. Enjoy!
Chinese Marble Cake
- 2 sticks (220g) unsalted butter, at room temperature
- 7 oz (200g) plain flour/all purpose flour
- 1 tsp baking powder
- 7 oz (200g) fine or powdered sugar (confectioners sugar or icing sugar)
- 4 eggs, at room temperature
- 1/2 tsp salt
- 4 Tbsp milk
- 1 tsp vanilla extract
- 2 Tbsp cocoa powder
- Preheat the oven to 375°F. Lightly grease the a 8×5 cake pan and set aside.
- Sift together flour and the baking powder together. Add in salt and mix well. Set aside.
- Use an electronic beater to mix butter and sugar until well combined or pale yellow in color. Add in the first egg. Beat well after each addition of egg until creamy. Scrape down the sides and add in vanilla essence. Fold dry ingredients into the mixture and mix well. Finally, add in the milk.
- Divide the batter into two portions. Stir the cocoa powder into one portion and mix well. Transfer the plain batter into the greased baking pan. Shake it lightly to distribute evenly. Pour the cocoa batter in the middle of baking pan, and lightly swirl the cocoa batter in an “S” shapt with a butter knife. Do not overmix.
- Bake until golden brown and cooked, about 40 minutes. Insert a cake tester in the middle of the cake to test doneness. Remove from the oven and let cool on the wire rack for another 5 minutes. Remove from the pan and serve immediately.