Cake Dessert

Marble Butter Cake


On the same day that I baked myself some Jam filled Chia Muffins, I baked something richer, and definitely more comforting for my co-workers at work. There is nothing more yummy than a good butter cake. Wait, correction. There is something more yummy! A marbled butter cake! Fluffly buttery cake made even better with good quality cocoa swirled in the mix!

It was hard to keep my hands off this cake. I had to get it out of the house, and share the love the very next day! The cakes were gone in no time at all when I displayed a container worth of sliced up cakes for the teachers to enjoy with their tea. I’m really glad that they all enjoyed it, and they sure deserved a little pampering for the work they are doing with the students!

As much as I’m in love with SK Ng’s butter cake, this is a simpler version that does not require egg separation but still yields a light fluffy cake.  So yay to less work! But don’t expect to get the same texture as egg separation cake! lol! The cake taste better the next day, after allowing all the goodness of the ingredients marry together over night. My advise when making butter cake. Do NOT use cheap butter, they tend to taste artificial. Use a brand that you like! 

marble butter cake 3

Marble Butter Cake

Makes an 8 inch round cake


  • 250 g unsalted butter room temperature (1 cup + 2 tbsp)
  • 180 g caster sugar about 3/4 cup
  • 4 eggs large or A
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 230 g plain or cake flour sifted (1 3/4 cup + 1 tbsp)
  • 1 and 1/2tsp baking powder sifted
  • 1/4 cup milk 4 tbsp

Cocoa paste

  • 1 tbsp cocoa powder
  • 1/2 tsp espresso coffee powder optional
  • 1 tbsp heated milk


Chocolate Paste

  • Mix everything together until combined.


  • Preheat oven to 170C.
  • Grease and line baking tin.
  • Beat butter, sugar, salt, and vanilla in mixer bowl until light and fluffy.
  • Add one egg at a time, and allow to beat until combined before adding the next.
  • Increase speed to high, and beat for 1 minute.
  • Sift flour and baking powder together.
  • Alternately beat in milk and flour, until just combined.
  • Remove 250g of plain batter in another clean mixing bowl, then fold in cocoa paste.
  • Spoon the two batters alternately into the middle of the prepared baking tin.
  • Tap the pan on countertop a few times to remove any trapped air bubbles.
  • Bake on middle rack, at preheated oven at 170c for 50-55mins or until a skewer inserted come out clean.
  • Allow to cool for 10 minutes in pan before de-moulding.
  • Cool completely before slicing.


Adapted from nasilemaklover
marble butter cake 4

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  • Reply
    Christina Song
    31 July, 2016 at 11:41 pm

    Hi Sharon, if I am going to bake this marble cake in 3 x 7″ disposable pan loaf, how long and what is the temperature I should use? I thought of baking this cake to giveaway to my friends when we meet in a few weeks’ time. Thank you 🙂

    • Reply
      Sharon Lam
      1 August, 2016 at 7:50 am

      Hi Christina, how many cups in pan conversion would that be? I’d still bake it at the same temp. There are several baking conversion charts around to help you with converting recipes and baking time to suit.

      • Reply
        1 August, 2016 at 9:06 am

        Hi Sharon

        I intend to use the full recipe but bake into several loaf pans.

  • Reply
    Ann K
    17 December, 2016 at 11:13 am

    Tq for sharing your great recipes, am a beginner n amateur. Luv your recipes…a BIG TQ…

    • Reply
      Sharon Lam
      17 December, 2016 at 1:01 pm

      Thank you for your kind message, Ann! It’s really nice to know that you are enjoying the recipes I shared. Means a lot. 🙂

  • Reply
    2 October, 2018 at 12:34 am

    How do we store the cake after? In the refrigerator? How long can it keep?

    • Reply
      Sharon Lam
      2 October, 2018 at 8:24 am

      To maximize the shelf life of butter cake, do store it in an air-tight container or cover it with foil or plastic wrap to prevent drying out. It keeps 1-2 days at room temp, 1 week in chiller, and 2-4 months frozen.

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