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I adapted my Butter Cake (Low Sugar, Soft and Fluffy) recipe to bake this Marble Butter Cake (Low Sugar).

I have other butter cake recipes that you may also like to try. Pandan Butter Cake, Yogurt Butter Cake Recipe, Yogurt Lemon Butter Cake Recipe and Sweet Corn Butter Cake Recipe

It is advisable to read the following notes before baking.

GENERAL NOTES

Butter

Using room temperature butter will prevent the cake from being dense. When the recipe requires room temperature butter it refers to a soft and pliable butter. The butter should not look shinny or greasy. It should still be cool to touch and not warm. During the creaming stage of butter and sugar, the mixing will create air pockets in the butter and this will result in a soft and fluffy cake.

If the butter is too warm it will not create the desired air pockets and this will result in a dense cake. Conversely if the butter is too cold, the butter won't expand easily and is also unable to create the desired air pocket s for a fluffy texture. Ideally, the butter needs to be soft and pliable but still cool to the touch.

Creaming Butter and Sugar

The beating process (butter, sugar and egg) has to be done slowly at a low medium speed and never more than a medium speed to prevent a dense cake. The slow speed needs to be maintained when the flour is added. The flour needs to be mixed at a low speed as a high speed would develop additional gluten that will cause the cake to rise in the oven, but sink as soon as you remove it from oven. The sinking causes the cake to be dense. In short, over creaming will make your cake dense too. Sources from here.

Oven temperature and Baking Time

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

It would be good to use an oven thermometer when baking. This will help you understand and know the actual temperature you are baking at. The actual temperature in the oven may not be the same as the oven’s setting. Leave the thermometer on the same rack where you place your baking.

I usually bake cakes with top and bottom heats setting. I don’t encourage baking cakes with fan-forced mode as this setting uses a fan to circulate the hot air for quick baking or cooking at high temperature and may result in cracks on the cake. However, if fan mode is used, it is recommended to reduce the temperature setting by about 20C if using a fan-forced mode.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.

How To Make Marble Butter Cake (Low Sugar)

Yield: 7 square cake

INGREDIENTS:

250g butter (room temperature)

70g icing sugar (I used organic brown sugar and blended into powder)

5 egg yolks (large size egg - 60g, room temperature)

1/4 tsp vanilla paste or vanilla extract

220g cake flour or low protein flour

1 tsp baking powder or double action baking powder

¼ tsp salt

20g full cream milk, cold or room temperature

40g full cream milk, warm

15g cocoa powder

5 egg white (large size egg - 60g, room temperature)

70g icing sugar (I used organic brown sugar and blended into powder)

¼ tsp cream of tartar

Utensil:

7 inch square pan (You may also use 8 inch round pan)

METHOD:

(Please watch the video "Pandan Butter Cake" for reference)

Preparation:

Gather all the ingredients.
Separate egg whites from the yolks.
Allow butter to come to room temperature before use. Approximately 30 - 45 minutes.
Preheat the oven to 160C (top and bottom heat).
Line the base of baking pan with parchment paper.

To Make The Batter:

Sift flour and baking powder in a bowl. Add in salt and keep aside.
Pour over 40g of warm milk into the cocoa powder. Whisk till well combined. Set aside.
Cream butter and sugar with electric mixer till light and fluffy at low medium speed for 10 minutes. Scrap down the sides of the bowl occasionally.
Add in egg yolk one at a time and also vanilla paste/extract, beat until well combined at medium low speed. At lowest speed, add in flour mixture gradually, beat to combine. Lastly, mix with spatula until well combined.
Divide the batter into 2 equal portions.
Cocoa Batter - Add the cocoa mixture into one of the batter and mix with spatula slowly until well combined. Set aside.
Plain Batter - Add 20g of milk into another portion of batter, mix with spatula slowly until well combined. Set aside.
Meringue - Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until it just reached firm peaks. The peak will hold and fold back slightly when you turn your whisk upside down. The meringue is glossy and the ribbon lines stay.
Divide the meringue into 2 equal portion.
Cocoa Batter - Fold one portion of meringue into the cocoa batter with spatula. Fold gently until well incorporated.
Plain Batter - Fold another portion of meringue into the plain batter with spatula gently until well incorporated.
Knock the mixing bowls on the counter few times to release any air bubbles.
Pour the batter into the prepared baking pan alternately until all batter is used up.
Using a chopstick to swirl both batters together. Knock the cake pan on the counter to release any air bubbles.

To Bake:

Place the cake pan at the lowest rack. Bake in the preheated oven at 160C for about 60 minutes or until an inserted skewer comes out clean. I put 1 cm of water in a pan at the bottom of the oven to prevent the cake from cracking. However, the cake cracked slightly too.
Remove cake from oven and let it cool for 10 minutes before removing cake from the pan.