Marble buttery cake

Craving for marble butter cake so make this cake. Although it doesn’t look beautiful when cut up, its sure is satisfying my palette with each bite and a sip of dessert orange scented wine.

Its moist and marble with chocolate and cocoa powder effect seems to boost my taste bud. Then you can see a beaming smile on me.

For those who crave for chocolate this is great recipe to bake. Accept that you don’t need to make marble effect on your chocolate cake.


250 g butter
225 g self raising flour
200 g icing sugar
200 ml orange juice, bought
6 eggs, separate yolk and white
100 g dark chocolate, melted in microwave
150 g cocoa powder
1 Tsp vanilla
A hand full of lemon thyme leaves, sprinkle on top (opt)


Pre heat oven 180 degrees C. Greased and lined 20 cm spring form. Beat egg whites to stiff froth, set in fridge until later.

Cream butter for 5 minutes, add sugar and beat until light and creamy. Then egg one at a time beating well each addition. Next vanilla beat until combined. Fold in egg whites: spoon 1 big spoon first gently mix in then the remaining. Add flour a little at a time; folding in until mixture is smooth.

When batter is well combined, spoon 4 big metal spoons into another bowl, add cocoa powder, melted chocolate and orange juice. Mix well until batter smooth and combined. Now spoon plain batter into prepared pan and alternate with chocolate cocoa powder batter.

With one egg beater, twist and swirl the batter to make marble effect. Then smooth the top. Sprinkle lemon thyme on top. Baked for about 1 hour until cooked through; skewer comes out clean. Switch off oven, leave cake in with door close for 35 minutes.

Removed from oven, place on a rack to cool 15 minutes. Remove the pan and transfer to cake base to cool further. Once cool enough put cake in airtight containers until ready to serve. Serve with brewed coffee or dessert wines.

Note: Oven temperature may vary, you might need more time or less. You can use orange rind and juice if you like, and you may omit vanilla too.



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