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How to make Neapolitan marble butter cake

Yield = 16
Prep time: 0:15
Cook time: 1:00
Total time: 1:15

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

Method

  • Step 1 Preheat oven to 180C. Grease a 20cm (base measurement) square cake pan and line the base and sides of with baking paper.
  • Step 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.
  • Step 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.
  • Step 4 Spoon the batter portions, in alternating batches, into prepared pan. Use a round-bladed knife to gently marble. Smooth the surface.
  • Step 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.
  • Step 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.
  • Step 7 Place the cake on a serving plate. Spread the top evenly with the chocolate buttercream.