Name: Authentic Indonesian Marble Cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Ingredients: 250 gr confectionery sugar; 350 gr butter; 1 tbsp vanilla extract; 12 egg yolk; 150 gr flour; 25 gr milk powder; 25 gr cornstarch; 25 gr whipping cream (powder); 7 egg white; 1 tsp cream of tartar; 1 tbsp cocoa powder; 1 tbsp chocolate paste; 1 tbsp mocha paste

Jump to Recipe Jump to Video Print Recipe

This super moist and fluffy Marble Cake recipe is a must-try! With swirls of chocolate and vanilla, it’s rich, soft, and full of flavor. Perfect as a snack, dessert, or with your coffee—the buttery and moist texture will leave you wanting more than just one slice.

Four slices of marble cake on a white plate next to its baking pan.

Save This Recipe!

We’ll email you this recipe, so you can come back to it later!

If you’re looking for the best marble cake, this recipe is it—soft, fluffy, and super moist! Every bite is melt-in-your-mouth good, thanks to the perfect mix of butter and just enough sugar. The secret to that light, fluffy texture? The combination of butter rich and egg yolk with perfect meringue with the right oven temperature.

This cake has a little bit of everything—smooth vanilla and rich cocoa blended together for the perfect swirl. It’s the best of both worlds for chocolate and vanilla fans alike. To add its richness, I added mocha paste a little.

Butter cake has always been my favorite cake. If you love butter cake, you may want to check Thousand Layer Butter Cake, Royal Thai Butter Cake, Dutch Butter Cake, Fermented Cassava Butter Cake, Lapis Surabaya, Strawberry Cream Cheese Cake, or Lemon Butter Cake.

Why You Will Love This Recipe!

Soft, fluffy, moist texture – Using this recipe and following the step-by-step process, I guarantee that you will have a super soft, fluffy, and moist cake.
Buttery smell – Since this recipe uses a lot of butter, it has a strong buttery smell.
Easy to make – Even though it looks challenging to create a beautiful marble pattern, it is actually very easy to make this cake.
Perfect for any occasion – This classic cake is perfect for gathering with friends and family, or as a gift for people.

Recipe Ingredients

Ingredient Notes

Egg Yolk – The amount of egg yolk has to be right compared to the meringue to create a soft, fluffy texture. I tried several times using only egg yolk with no meringue at all and the cake became too heavy.

Powdered sugar – Powdered sugar is simply granulated sugar ground finely.

Meringue – The meringue has to be beaten to hard peak so it can support the whole cake and helps create the fluffy texture. Beat the meringue up to 10 minutes to get the hard stiff peak.

Butter – The brand of the butter really is the key. Good premium butter contributes to the moistness. Pick premium, grass-fed unsalted butter. You may experiment with your favorite butter brand. I use Dutch Wijsman butter. This butter makes any cake super moist. But if you use too much of it, your cake will be too greasy.

Cocoa powder – Use your favorite brand of cocoa powder. Add chocolate paste if you like.

Whipping cream powder – Whipping cream powder makes the cake even fluffier. Do not use any water to whip it. Just sieve the powder into the batter.

Substitutions & Variations

To create the pattern inside a marble cake, you will need distinctive color and flavor like chocolate, mocha, or green. You can use pandan extract, cocoa powder, chocolate paste, mocha paste and taro essence.

You can substitute butter with margarine or mix some of margarine into the butter. To get the best fluffy and moist texture, I would recommend you use all butter.

How to Make Marble Cake

STEP 1. First, separate the egg yolk and egg white. Take 7 egg whites and put them in a big bowl to beat later. The butter should be in room temperature so it is easier to beat. Use a ballon whisk to beat the butter. This will create a very smooth batter later.

Photo collage of processing butter, sugar, egg yolk in a mixing bowl.

STEP 2. Beat the butter and the powdered sugar together on high speed for at least 15 minutes (Image 1). The butter should be pale and very light.

STEP 3. Put in the egg yolk one by one while still mixing the butter with low speed (Image 2, 3). After the egg yolks are mixed thoroughly, put in the sifted flour, milk powder, cornstarch, and whipped cream powder (Image 4). You can put the mixer speed to low and put the dry ingredients slowly.

Photo collage of beating the egg white and mixing the meringue into the batter.

STEP 4. In a separate bowl, beat the egg whites with high speed for 10 minutes at least or until it reaches stiff peak (Images 5, 6).

STEP 5. Mix the meringue to the butter mixture with a spatula (Image 7). Fold and mix until the batter is thoroughly incorporated (Image 8).

Photo collage of preparing the batter in the baking pan to bake.

STEP 6. Take some batter (around 225 gr and 100 gr) in 2 small bowls to put in chocolate powder, chocolate paste and mocha paste in another (Image 9). Mix well.

STEP 7. You can use a piping bag for each batter, the vanilla, chocolate, and mocha batter. Pipe in the batter into a 24 cm bundt pan. You can also use a spatula to put in the batter (Images 10, 11). Create a beautiful pattern layer by layer. Just be creative.

STEP 8. Put the pan in a pre-heated oven of 180°C for 50 minutes. Check with a bamboo stick to see if the cake is thoroughly baked. When there is no sticky batter on the stick, the cake is done (Image 12). Take the cake out of the pan and put the cake on a cooling rack. Let it cool completely and you can cut the cake to see the beautiful pattern.

How to Serve

Serve slices of this gorgeous cake either warm or cold with refreshing drink. It pairs well with drinks like Lemongrass Pandan Drink or Oolong Milk Tea.

Pro Tips

Use the balloon whisk when mixing the butter until pale and light. This will make the texture of the cake even smoother.
Beat the meringue until hard peak. Your cake will be firm and sturdy.
Mixing the butter mixture and the meringue has to be thoroughly incorporated. This will make the texture of the cake very smooth.
Keep the cake overnight with a cling wrap. It will make it even moister the next day as the oil from the butter has seeped into the whole cake.
Use a bamboo stick to check if the whole cake is thoroughly baked. If there is still some wet batter on the stick, it is not done yet. You need to continue baking.
Some people will just let the pattern mixes naturally to resemble marble pattern. You can use a bamboo stick to swirl the pattern. I prefer to just pile up each color in the same order. I do not swirl the pattern.
If you bake it in low temperature 300°-320°F (150°-160°C), the outer skin will be very soft and results in the no skin marble cake. If you bake it in 340°-360°F (170° – 180°C), it will have a brownish skin as most marble cake does.

FAQs about Marble Cake

If your oven is too hot, the cake will set before it fully rises. Try lowering the temperature by 25 degrees. If the oven’s not hot enough, the cake might rise too slowly and then sink at the end.

The problem is the meringue that you beat has not reached the stiff peak consistency. That’s why the marble cake deflates after freshly baked from the oven.

Make sure you do not over bake the cake to keep the moisture. Use a good brand for the butter. Cling wrap the cake, the next day it will be even moister.

Storage

You might want to keep the leftover properly. There are some tricks to make the cake stay fresh longer. Cling wrap the cake so it is not exposed to dryness in the chiller.

Before consuming, you can take out the cake and leave it in room temperature for 10 minutes. Or you can reheat in the oven, cover with aluminium foil so the surface is not too dry.