Marble Cake Recipe – Free Easy Marble Butter Cake Recipe

This marble cake recipe yields a very rich butter cake. The name marble cake came about because of the chocolate batter that is swirled in plain vanilla batter, creating a chocolate-

vanilla marbled effect. This marble cake recipe is very simple to follow, and yields a deliciously rich butter cake.

Ingredients and cake tin sizes:

Round tin sizes 6 inches 8 inches 10 inches 12 inches

Square tin sizes 5 inches 7 inches 9 inches 11 inches

Butter 112g 225g 450g 900g

Castor sugar 112g 225g 450g 900g

Self raising flour 112g 225g 450g 900g

Salt a pinch a pinch a pinch a pinch

Baking powder 3/8 tsp 3/4 tsp 1 1/2 tsp 3 tsp

Eggs 2 4 8 16

Cocoa powder 1 tbsp 2 tbsp 4 tbsp 8 tbsp

Milk 3 1/2 tbsp 7 tbsp 14 tbsp 28 tbsp

Vanilla essence 1/2 tsp 1 tsp 2 tsp 4 tsp

Method:

Preheat oven to 170 degrees Celsius.

Mix cocoa powder with half of the milk and leave aside.

In a separate bowl, beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour. 

Finally add in vanilla essence and combine well. Transfer 1/3 of the batter into a separate bowl and add the cocoa mixture to it. Mix well. 

Scoop the plain batter and chocolate batter alternately into a well greased and floured   cake tin. Run a jam knife through the batter to get a marbled effect. Level the top and bake the cake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and let it cool completely before decorating it. 

Mocha Cake Recipe – Free Easy Mocha Butter Cake Recipe

This mocha cake recipe yields a wonderfully soft and delicious chocolate and coffee flavoured cake. I have used coffee and cocoa in this cake to create the mocha flavour. The cake serves well with any chocolate or coffee icing and frosting. 

Ingredients and cake tin sizes:

Round tin sizes 7 inches 9 inches 11 inches 13 inches

Square tin sizes 6 inches 8 inches 10 inches 12 inches

Butter 125g 250g 500g 1000g

Castor sugar 125g 250g 500g 1000g

Self raising flour 112g 225g 450g 900g

Salt a pinch a pinch a pinch a pinch

Cocoa powder 12.5g 25g 50g 100g

Baking powder 3/8 tsp 3/4 tsp 1 1/2 tsp 3 tsp

Eggs 3 5 10 20

Milk 4 tbsp 8 tbsp 16 tbsp 32 tbsp

Instant coffee granules 1 tbsp 2 tbsp 4 tbsp 8 tbsp

Method:

Preheat oven to 170 degrees Celsius.

Mix instant coffee granules with milk. Leave aside.

In a separate bowl, beat butter and castor sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In another separate bowl, sift flour, cocoa powder, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with coffee-milk mixture, starting and ending with flour. Combine well.

Pour the batter into a well greased and floured   cake tin. Level the top and bake the cake for 35 to 40 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and let it cool completely before decorating it. 

Coffee Cake Recipe – Free Easy Coffee Butter Cake Recipe

This coffee cake recipe yields a rich butter cake flavoured with coffee. This cake has a rich coffee aroma and goes well with butter icing or chocolate ganache.

Ingredients and cake tin sizes:

Round tin sizes 7 inches 9 inches 11 inches 13 inches

Square tin sizes 6 inches 9 inches 11 inches 13 inches

Butter 140g 280g 560g 1120g

Castor sugar 125g 250g 500g 1000g

Self raising flour 125g 250g 500g 1000g

Salt a pinch a pinch a pinch a pinch

Baking powder 1/4 tsp 1/2 tsp 1 tsp 2 tsp

Eggs 3 5 10 20

Instant coffee granules 1 tbsp 2 tbsp 4 tbsp 8 tbsp

Milk 1 tbsp 2 tbsp 4 tbsp 8 tbsp

Hot water 1/2 tbsp 1 tbsp 2 tbsp 4 tbsp

Method:

Preheat oven to 170 degrees Celsius.

Mix instant coffee granules with hot water. Add milk and leave aside to cool.

In a separate bowl, beat butter and sugar till soft and creamy. Add eggs, one at a time, beating well after each addition. Add salt.

In another separate bowl, sift flour, baking powder and salt 3 times. Fold in the sifted ingredients into the creamed mixture alternately with the coffee mixture, starting and ending with flour. 

Pour the batter into a well greased and floured   cake tin. Level the top and bake the cake for 45 to 50 minutes or until a skewer inserted in the centre of the cake comes out clean. Remove cake from oven and let it cool completely before decorating it.