Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
Butter Marble Cake | Marble Butter Cake Recipe | Kek Butter Marble
For this Butter Marble Cake Recipe, I used good quality butter as it gives a good taste and flavor for Butter Marble Cake. The butter must be soft enough at room temperature before creaming it with the sugar. I used salted butter for this marble cake recipe, and the cake would not be salty even though I used salted butter as the amount of salt in 250 gm of butter is very less. You may use unsalted butter too. Please watch the video till the end to get the tips and explanation on how to make a marble butter cake.
1 Cup = 250 ml
TSP = Teaspoon
TBSP = Tablespoon
Untuk resepi Kek Butter Marble ini, saya menggunakan mentega yang berkualiti (salted butter) 250 gram, kerana ia memberi rasa yang lebih sedap untuk Kek Butter Marble. Kalau nak ganti marjerin pun ok je..jadilah kek marble. Mentega mesti cukup lembut pada suhu bilik sebelum pukul dengan gula. Sila tonton video hingga akhir untuk mendapatkan tips dan penjelasan mengenai cara membuat Kek Butter Marble.
1 Cawan = 250 ml
SK = Sudu Kecil
SB = Sudu Besar
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How to Bake Super Soft Moist Butter Cake Easy
Soft & Moist Butter Cake. Butter cake is the first cake I learned when I started baking. I should say it's the easiest cake to make but just need a lot of patience in the mixing of the batter. It is unlike moist chocolate cake or sponge cake which can't be over mixed. Butter cake takes double or triple the time especially in the process of mixing the butter and sugar. We need to make it as light, soft and fluffy as possible so that the cake will not sink, as far as the butter weight is concerned. Overall it is still easy to make, just take a little longer than normal cakes. I hope you will give this a try :)
Ingredients:
250g (1 cup) unsalted butter (you will see the g on the packaging)
200g (1 cup) castor sugar (you can add another 20-30g or 2-3 tbsp more if you like it sweeter)
5 eggs
230g (1 3/4 cups) cake flour or all-purpose flour
1/2 tsp baking powder (I apologize about the typo on the video, NOT baking soda)
50g (1/4 cup) milk
1 tsp vanilla extract
Note* I don't normally use cups in all my cakes. I have the measurement in internet source. Should you think the cup measurement seems not right, please let me know. Thanks
I am using a 7x7 inch square baking pan. You can also use a round baking pan or loaf pan.
Instructions:
1. Preheat over at 320°F / 160°C.
2. Sift the flour and baking powder. Set aside.
3. In the mixing bowl, add in the butter and sugar. Mix it on low speed for 2 minutes until the sugar disappear. Then increase to medium speed and mix for 15 minutes. One of the keys to this butter cake, these 2 ingredients must be mixed well. Continue mixing until the butter is white, light and fluffy. You will see that in about 15 minutes.
4. Add in the eggs, one by one. Mix until the yellow eggs disappear.
5. Add in the sifted dry ingredients spoon by spoon. This is another key to make good butter cake.
6. Add the milk and vanilla extract. Continue mixing for another 3-5 minutes.
7. Pour the batter into the baking pan. Bake at 320°F / 160°C for 55-60 minutes.
8. Test the cake using the cake test.
9. Cool the cake on the cooling rack for about 15 minutes. Once it is cooled, you may cut and serve the cake.
*Note: Feel free to use a hand mixer, if you don't not have a large mixer.
Frequently Asked Questions :
1. Why do I need to mix the butter for so long?
I learned this recipe from my aunt. It kind of like passed down in the family. But after making this cake for many times, I finally understand why. Butter is a very heavy content, and you know this is a butter cake. It's like the main character in this recipe. If you don't mix it long enough, it will become clumpy and that's why your cake will sink. If only you are baking a regular sponge cake which doesn't consume much butter, you don't actually have to mix so long. However, they normally rely on a lot of air leven ingredients, b soda & b powder. This cake on the other hand doesn't quite rely so much, only 1/2 tsp of b powder, that's it. So the mixing of the butter and sugar is the key, which will eventually make the cake rise and soft and light.
2. Why is my batter so thick when the one in video is thin?
It's fine and absolutely correct if yours is thick. The video is thin due to my room temp and time taken for shooting became liquidy that day.
Music:
Author: NICOLAI HEIDLAS
Title: Never Give Up
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Vanille - Butterkuchen / fluffig / lecker/ Vanilla - butter cake/ ENG SUB
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Teig: 280ml Milch, 20g frische Hefe, 80g Zucker, 80g Butter, 2 Eier, 1/2 TL Salz, 480g Mehl
Vanille-creme: 15g Maisstärke, 60g Zucker, 300ml Milch, 30g Butter, 1 Eeigelb, Vanillearoma,
100g Zucker und 50g Butter zum Bestreuen
Dough: 280ml milk, 20g fresh yeast, 80g sugar, 80g butter, 2 eggs, 1/2 tsp salt, 480g flour
Vanilla cream: 15g corn starch, 60g sugar, 300ml milk, 30g butter, 1 egg yolk, vanilla flavor,
100g sugar and 50g butter for sprinkling
Impasto: 280 ml di latte, 20 g di lievito fresco, 80 g di zucchero, 80 g di burro, 2 uova, 1/2 cucchiaino di sale, 480 g di farina
Crema alla vaniglia: 15 g di amido di mais, 60 g di zucchero, 300 ml di latte, 30 g di burro, 1 tuorlo d'uovo, aroma di vaniglia,
100 g di zucchero e 50 g di burro per l'aspersione
Hamur: 280ml süt, 20g taze maya, 80g şeker, 80g tereyağı, 2 yumurta, 1/2 çay kaşığı tuz, 480g un
Vanilyalı krema: 15g mısır nişastası, 60g şeker, 300ml süt, 30g tereyağı, 1 yumurta sarısı, vanilya aroması,
Yağmurlama için 100g şeker ve 50g tereyağı
Testo: 280 ml mleka, 20 g svežeg kvasca, 80 g šećera, 80 g putera, 2 jaja, 1/2 kašike soli, 480 g brašna
Krem od vanilije: 15 g kukuruznog škroba, 60 g šećera, 300 ml mleka, 30 g putera, 1 žumanca, aroma vanilije,
100 g šećera i 50 g putera za posipanje