Spread creamy chocolate buttercream over this Italian-inspired marbled butter cake.
The ingredient of Neapolitan Marble Butter Cake
- 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
- 170g butter softened
- 2 cups 320g icing sugar mixture
- 2 tablespoons cocoa powder
- 2 tablespoons milk
The Instruction of neapolitan marble butter cake
- 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
Nutritions of Neapolitan Marble Butter Cake
calories: 410 602 caloriescalories: 23 grams fat
calories: 15 grams saturated fat
calories: 48 grams carbohydrates
calories: 34 grams sugar
calories: n a
calories: 4 grams protein
calories: n a
calories: 320 milligrams sodium
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calories: nutritioninformation