Mini Marble Buttercake

Can’t decide between butter cake and chocolate cake? Have the best of both with this fragrant and moist Marble Buttercake with tantalising swirls of delicious chocolate baked into irresistably cute single-serve mini loaf sizes. Perfect for afternoon tea or snack boxes.

Mini Marble Buttercake

A moist and delicious chocolate & vanilla marbled buttercake
Prep Time 10 mins
Cook Time 25 mins
Course Dessert
Servings 8 people

Equipment

  • Thermomix

Ingredients
  

  • 250 g Butter, softened , cubed use good pure butter brands
  • 120 g caster sugar
  • 1/2 tsp vanilla extract use natural extract
  • 6 nos kampung eggs, (55g with shell) or replace with 5 no.s size A eggs (60g)
  • 20 g fresh milk or orange juice for orange flavoured cake
  • 250 g self raising flour sifted
  • 10 g cocoa powder sifted

Instructions
 

  • Grease and set aside a mini loaf pan (8)
  • Preheat oven to 170c (180c) depending on individual oven requirements
  • Insert butterfly whisk. Place butter & sugar into TM bowl. 1min 30sec/Sp 0-3.5 gradually
  • Scrape down sides of mixing bowl. Mix in vanilla extract into eggs. Whisk lightly
  • Set to 40sec/Sp3.5 and through MC hole, pour the eggs in slowly in about 4-5 times. Add in the milk. If necessary, add 3-5 secs to ensure mixture is mixed thoroughly.
  • Scrape down sides of TM bowl. Add in self raising flour around the blades. Try to avoid flour getting stuck at the top of butterfly whisk. Mix 30secs/sp3.5
  • Using the spatula, mix in the flours (if any visible ones remain) gently then scoop about 100g mixture onto a separate bowl (for marble cake)
  • Otherwise, skip above step and pour batter into baking mould.
  • For the 100g batter, sift the cocoa powder over and mix gently with a spatula or spoon
  • For marble cake: Scoop some vanilla batter into the pan, then a small scoop of cocoa batter and alternate as desired. When pan is 80% full, use a chopstick or a small spoon, and do small deep swirls to create marble effect.
  • Place baking pan into preheated oven to bake 20-25mins until the top is lightly browned and a skewer inserted in the center of the cake comes out clean. Otherwise, continue baking a few more minutes.
  • Leave in pan to cool for a few minutes before removing it. If using a non-stick pan, use a non-sharp knife (like a plastic knife) to slide around the cake to remove (if not unlined). For regular pans, best to line pans to avoid cakes being stuck in the pan. Serve warm or cut when cooled.

Notes

  • this recipe works great for cupcakes too.  Can be used with buttercream icing for decorated cupcakes. 
  • Can be kept in room temperature up to 3 days.  Otherwise, best stored at room temperature and refrigerated the next day.  For cake decorating, this cake can be frozen up to a month and thawed for use later.  
  • Use butter at room temperature.  
  • Best use pure butter instead of a butter spread or margarine
Keyword Buttercake, Cakes, Chocolate, Less Sugar Desserts, Marble cake, Sweet bakes, Teatime, Vanilla buttercake
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