A super moist marble cake is cake lovers’ dreams. The buttery and spongy texture will leave you wanting more than just one slice.
I have been trying to find a moist marble cake recipe on earth! There are many versions of marble cake recipe you can find on the internet but I haven’t got the moist enough one.
I have always loved marble cake since I was a kid. Later when I get older and develop interest in baking, I tried to make a moist marble cake.
It takes me some time to try and develop super moist marble cake recipe. There are many recipes I have tried only to find it is too dry or not soft enough.
I got more curious and curious. I have tried many kinds of marble cake recipes. Of course the recipes really did produce marble cake. They are just not the right kind, not the moist enough type, or not the soft enough type.
So what is the secret to a moist marble cake recipe?
The Secret to a Moist Marble Cake
Egg Yolk
The amount of egg yolk has to be right compared to the meringue to create a soft, fluffy texture. I tried several times using only egg yolk with no meringue at all and the cake became too heavy.
Meringue
The meringue has to be beaten to hard peak so it can support the whole cake and helps create the fluffy texture. Beat the meringue up to 15 minutes to get the hard stiff peak.
Butter
The brand of the butter really is the key. Good premium butter contributes to the moistness. Pick premium, grass-fed unsalted butter. You may experiment with your favorite butter brand.
Here in Indonesia, I use Dutch Wijsman butter. This butter makes every cake super moist. But if you use too much of it, your cake will be too greasy.
Pattern
Some people will just let the pattern mixes naturally to resemble marble pattern. You can use a bamboo stick to swirl the pattern. I prefer to just pile up each color in the same order. I do not swirl the pattern.
Please note I use a piping bag here and you can see the batter is so thick.
I like this pattern. It is crisp with each layer so defined. If you use a bamboo stick and swirl it, it can also resemble marble pattern.
Moist Marble Cake Recipe
Group A:
- 250 gr confectionery sugar
- 100 gr margarine
- 250 gr butter
- 1 tbsp vanilla powder
Group B:
- 12 egg yolk
Group C:
- 150 gr flour
- 25 gr milk powder
- 25 gr cornstarch
- 25 gr whipped cream powder
Group D:
- 7 egg white
- 1 tsp cream of tartar
Group E:
- 1 tbsp cocoa powder
- 1 tbsp chocolate paste
- 1 tbsp mocha paste
Step By Step
- First, separate the egg yolk and egg white. While separating, take 7 egg whites and put them in a big bowl to beat later.
- The butter should be in room temperature so it is easier to beat. Use a ballon whisk to beat the butter. This will create a very smooth batter later.
- Beat the butter and the confectionery sugar together on high speed for at least 15 minutes. The butter should be pale and very light.
- You can beat the butter for a while and sieve in the sugar, mix with a spatula so the butter will not be scattering around. Or you can just mix the butter and sugar together, mix with lower speed and gradually put it higher after the sugar dissolves.
- Put in the egg yolk one by one while still mixing the butter with low speed.
- After the egg yolks are mixed thoroughly, put in the sifted flour, milk powder, cornstarch, and whipped cream powder. You can put the mixer speed to low and put the dry ingredients slowly.
Meringue
- In a separate bowl, beat the egg whites and cream of tartar together with high speed for 10 minutes at least to reach hard peak.
Butter and Meringue
- Mix the meringue to the butter mixture with a spatula. Fold and mix until the batter is thoroughly incorporated.
- Take some batter in 2 small bowls to put in chocolate powder and chocolate paste and mocha paste in another. Mix well.
- You can use a piping bag for each batter, the vanilla, chocolate, and mocha batter. Pipe in the batter into a 24 cm bundt pan. Create a beautiful pattern. Just be creative.
- Put the pan in a pre-heated oven of 180°C for 50 minutes. Check with a bamboo stick to see if the cake is thoroughly baked. When there is no sticky batter on the stick, the cake is done.
- Take out the pan and put out the cake on a cooling rack. Let it cool completely and you can cut the cake to see the beautiful pattern.
Tips and Trick
- Use the balloon whisk when mixing the butter until pale and light. This will make the texture of the cake even smoother.
- Beat the meringue until hard peak. Your cake will be firm and sturdy.
- Mixing the butter mixture and the meringue has to be thoroughly incorporated. This will make the texture of the cake very smooth.
- Keep the cake overnight with a cling wrap. It will make it even moister the next day as the oil from the butter has seeped into the whole cake.
- Use a bamboo stick to check if the whole cake is thoroughly baked. If there is still some wet batter on the stick, it is not done yet. You need to continue baking.
Storage
This butter cake is quite heavy in texture. You might want to keep the leftover properly. There are some tricks to make the cake stay fresh longer.
Here are some tips on how to keep your butter cake fresh! If kept properly, this butter cake can last for up to two weeks.
FAQs (Frequently Asked Questions)
Q: Can I use alternative sweeteners?
A: Yes, you can substitute the regular sugar with honey, agave, maple syrup or other sweetener. Stevia and monk fruit sweeteners are also suitable substitutes. Remember to check the conversion.
Q: Can this recipe be doubled or halved?
A: Absolutely! Just double or half the whole ingredients to suit your needs.
Q: How can I make my marble cake even moister?
A: Make sure you do not overbake the cake to keep the moisture. Use a good brand for the butter.
Conclusion
In conclusion, creating a super moist marble cake involves a blend of quality ingredients, precise technique, and a touch of creativity. This delightful dessert combines the richness of chocolate with the lightness of vanilla, all wrapped in a moist and fluffy texture.
By understanding the role of each ingredient and following the steps meticulously, even a novice baker can achieve a delicious and visually appealing result.
Please try this recipe if you are really a marble cake lover. And leave a comment down below! 🙂
If you like Indonesian desserts or cakes, you can also check purple yam steamed cake. More butter cake recipes: Dutch Butter Cake or Indonesian Lapis Legit.
Happy baking!
AUTHENTIC INDONESIAN MARBLE CAKE
This is the recipe for Indonesian marble cake. A lot of butter and egg yolks are the secret key to a moist fluffy marble cake.
Ingredients
GROUP A
- 250 gr confectionery sugar
- 100 gr margarine
- 250 gr butter
- 1 tbsp vanilla extract
GROUP B
- 12 egg yolk
GROUP C
- 150 gr flour
- 25 gr milk powder
- 25 gr cornstarch
- 25 gr whipped cream powder
GROUP D
- 7 egg white
- 1 tsp cream of tartar
GROUP E
- 1 tbsp cocoa powder
- 1 tbsp chocolate paste
- 1 tbsp mocha paste
Instructions
- Group A: Sieve confectionery sugar. Put in margarine and butter into a mixing bowl. The butter should be in room temperature.
- Mix the butter with a balloon whisk until it softens. Put in the confectionery sugar. Stir with spatula first. Mix with balloon whisk in high speed for at least 15 minutes. The butter should be pale white, fluffy, and light.
- Add in the egg yolks while still mixing with low speed, adding the egg yolks one by one.
- After the egg yolks are mixed thoroughly, set aside.
- Beat the egg white with cream of tartar or lemon juice until hard peak.
- Sieve the flour, milk powder, cornstarch, and whipped cream powder to the butter mixture.
- Fold and mix the batter well until everything is incorporated.
- Put in the meringue in parts while still folding with a spatula.
- The batter should be thick and pale.
- Take 4 tbsp for chocolate mixture and 3 tbsp for mocha mixture.
- Put in the cocoa powder, chocolate paste into the chocolate part and the mocha paste into the mocha part. Mix well.
- You can add the vanilla batter, chocolate batter and mocha batter into a greased pan.
- Add the batter in a few layers until finished.
- Do not shake or stir the batter in the pan. If you want to decorate, you can add some of the chocolate batter on top and stir with a toothpick or bamboo stick. Do not stick the stick deep into the pan.
- Put the pan into a pre-heated oven of 180°C. Bake for 50 minutes or until the top is brown enough. Stick a bamboo stick to check if it is well done or not.
- Take out from the oven and let cool on a cooling rack.
- Cut the cake to see the beautiful marble pattern inside.
- Enjoy!
Notes
1. Always sieve the dry ingredients (confectionery sugar, flour, milk powder, cornstarch, whipped cream powder).
2. If you don't have whipped cream powder, you can delete it, and add 25 gr of milk powder.
3. Be creative to create the marble pattern you like. If you follow the video, the pattern will be beautifully lined.
4. This recipe is for a 24 cm bundt pan.