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 chocolatevanilla 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 Square tin sizes Butter Castor sugar Self raising flour Salt Baking powder Eggs Cocoa powder Milk Vanilla essence 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. 6 inches 5 inches 112g 112g 112g a pinch 3/8 tsp 2 1 tbsp 3 1/2 tbsp 1/2 tsp 8 inches 7 inches 225g 225g 225g a pinch 3/4 tsp 4 2 tbsp 7 tbsp 1 tsp 10 inches 9 inches 450g 450g 450g a pinch 1 1/2 tsp 8 4 tbsp 14 tbsp 2 tsp 12 inches 11 inches 900g 900g 900g a pinch 3 tsp 16 8 tbsp 28 tbsp 4 tsp

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 Square tin sizes Butter Castor sugar Self raising flour Salt Cocoa powder Baking powder Eggs Milk Instant coffee granules 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. 7 inches 9 inches 6 inches 8 inches 125g 125g 112g a pinch 12.5g 3/8 tsp 3 4 tbsp 1 tbsp 250g 250g 225g a pinch 25g 3/4 tsp 5 8 tbsp 2 tbsp 11 inches 10 inches 500g 500g 450g a pinch 50g 1 1/2 tsp 10 16 tbsp 4 tbsp 13 inches 12 inches 1000g 1000g 900g a pinch 100g 3 tsp 20 32 tbsp 8 tbsp

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 Square tin sizes Butter Castor sugar Self raising flour Salt Baking powder Eggs Instant coffee granules Milk Hot water 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. 7 inches 9 inches 6 inches 9 inches 140g 125g 125g a pinch 1/4 tsp 3 1 tbsp 1 tbsp 1/2 tbsp 280g 250g 250g a pinch 1/2 tsp 5 2 tbsp 2 tbsp 1 tbsp 11 inches 11 inches 560g 500g 500g a pinch 1 tsp 10 4 tbsp 4 tbsp 2 tbsp 13 inches 13 inches 1120g 1000g 1000g a pinch 2 tsp 20 8 tbsp 8 tbsp 4 tbsp