Recipe: Neapolitan marble butter cake
How to Make:
- Preheat oven to 180C. Grease a 20cm (base measurement) square cake pan and line the base and sides of with baking paper.
- 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.
- 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.
- Spoon the batter portions, in alternating batches, into prepared pan. Use a round-bladed knife to gently marble. Smooth the surface.
- 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.
- 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.
- 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
