Marble Cake

Treat Mum this Mother's Day with a delightful homemade marble cake that will tantalise her taste buds. My favourite marble cake recipe combines the beautiful flavours of vanilla, chocolate, and rosewater, topped with a luscious rosewater buttercream icing.

This stunning, easy-to-make cake is a true people pleaser—soft, fluffy, and moist with the perfect blend of flavours. Ideal for special birthday parties, family celebrations, high teas, or afternoon tea parties, this marble cake is sure to impress and become a favourite for any special occasion. Enjoy baking and sharing this delicious treat!

Cake, party, celebration, afternoon tea, morning tea, marble cake, chocolate, buttercream frosting, rosewater,

Cake

Yield: 8

Author: Ange Zahn

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Marble Cake

This stunning marble cake is loved by everyone. It is the ultimate people pleaser. Soft, fluffy and moist with the most delicious flavour combinations of rosewater, vanilla and chocolate. Perfect for any birthday party, family celebration or afternoon tea party.

Prep time: 45 MinCook time: 1 HourTotal time: 1 H & 45 M

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Ingredients

Marble Cake

• 200g unsalted butter, softened
• 1 ½ cups caster sugar
• 2 teaspoons vanilla
• 3 eggs
• 2 cups self-raising flour, sifted
• ¾ cup full cream milk
• Pink food colouring
• 1 teaspoon Rosewater essence
• 3 tablespoons cocoa powder
• Hot water

Rosewater Buttercream Frosting

• 250g unsalted butter, softened
• 3 cups icing mixture, sifted
• 1-2 tablespoons thickened cream
• 1 teaspoon vanilla
• Pink food colouring
• ½ - 1 teaspoon rosewater essence

Instructions

Marble Cake

1. Preheat the oven to 150°C. Grease and line a 19cm round or square cake tin.
2. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy.
3. Add eggs, 1 at a time, beating well after each addition.
4. Stir flour and milk in 2 batches until combined. Divide the mixture evenly between three bowls.
5. Mix cocoa with a little hot water until you make a smooth paste. Pour the chocolate paste into one of the bowls and stir until they are well combined,
6. In the second bowl, add rosewater essence and enough pink food colouring to achieve your desired colour, stir together.
7. The third bowl is left plain.
8. Alternately spoon the cake batters into the prepared tin. Using a butter knife, cut through the batter back and forth to create a marble effect.
9. Bake in the oven for approximately 50-55 minutes, or until the cake springs back when lightly touched in the centre.
10. Allow the cake to cool in the tin before inverting onto a cooling rack. Ice and decorate as desired.

Rosewater Buttercream Frosting

1. In a mixing bowl beat the butter for 3 minutes or until light and fluffy.
2. Sift in the icing sugar and beat for 5-6 minutes or until light and fluffy.
3. Add the vanilla and thickened cream and mix for another 1 minute.
4. If making a pink icing, add the rosewater and pink colouring to the whole bowl and mix until well combined.
5. If making various colours, spoon the vanilla buttercream into separate bowls and add the rosewater to the pink bowl. Gently mix each colour until combined.

Notes

• Once the cake has cooled, ice with desired colours.
• You can simple spread the icing over and decorate with edible flowers or sprinkles.
• You could also pipe some decorative designs on the cake using a few different colours.
• In the picture, I chose to pipe rosettes. I used a 1M piping nozzle for the rosettes and stars. Then I used the large round tip 1A for the blue blobs.
• The colours I used were from the 'Colour Mill' range. You can purchase these online or at Big W. You can also use any colours you have at home.

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