| | Neapolitan marble butter cake
Neapolitan marble butter cake
Neapolitan marble butter cake 4.3-5 9
  • Calories: 1718 kj
  • Fat: 23g
  • Carbohydrates: 48g

How to Make:

  1. Preheat oven to 180C. Grease a 20cm (base measurement) square cake pan and line the base and sides of with baking paper.
  2. Use an electric mixer to beat the butter, sugar and vanilla in a bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Add the flour and milk, in alternating batches, stirring until just combined.
  3. Divide the batter into 3 even portions. Add the cocoa powder and extra milk to 1 portion and stir to combine. Tint 1 of the remaining portions pink with food colouring.
  4. Spoon the batter portions, in alternating batches, into prepared pan. Use a round-bladed knife to gently marble. Smooth the surface.
  5. Bake for 50 mins-1 hour or until a skewer inserted into the centre comes out clean. Cool in the pan for 5 mins before turning onto a wire rack to cool completely.
  6. To make the chocolate buttercream, use an electric mixer to beat the butter in a bowl until very pale. Add the icing sugar, in batches, beating well after each addition. Add the cocoa powder and milk and beat until well combined.
  7. Place the cake on a serving plate. Spread the top evenly with the chocolate buttercream.
Time for preparing:
60 min.
Servings:
16

Ingredients:

  • 250g butter, softened, chopped
  • 1 cup (220g) caster sugar
  • 1 teaspoon vanilla bean paste
  • 3 Coles Australian Free Range Eggs, at room temperature
  • 2 cups (300g) self-raising flour
  • 1/2 cup (125ml) milk
  • 1 tablespoon cocoa powder
  • 1 tablespoon milk, extra
  • Pink liquid food colouring
  • Chocolate buttercream
  • 170g butter, softened
  • 2 cups (320g) icing sugar mixture
  • 2 tablespoons cocoa powder
  • 2 tablespoons milk
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