Description of this Recipe: This Marble Traybake is a delightful combination of vanilla and chocolate flavors, swirled together in a visually stunning and utterly delicious cake. Topped with a decadent dual-flavored buttercream, it’s perfect for celebrations, afternoon tea, or simply satisfying your sweet tooth. This recipe is a testament to the beauty of simplicity, transforming basic ingredients into an elegant and impressive treat.
Why You Will Love This Recipe: This Marble Traybake is more than just a cake; it’s an experience. You’ll adore the moist, tender crumb, the perfect balance of vanilla and chocolate, and the eye-catching marble effect. The dual-flavored buttercream adds a layer of richness and sophistication, making it a crowd-pleaser every time. It’s relatively straightforward to make, and the visual appeal makes it a showstopper. Prepare for rave reviews and empty plates!
Introduction
Marble cakes have always held a special place in the hearts of bakers and dessert enthusiasts. Their unique aesthetic appeal, born from the artful swirling of contrasting batters, is as captivating as their taste. This Marble Traybake builds upon this classic concept, offering a modernized, easily achievable version suitable for bakers of all skill levels. The beauty of this recipe lies not only in its exquisite flavor profile, blending the comforting familiarity of vanilla with the indulgent depth of chocolate, but also in its versatility.
This recipe is designed to be forgiving and adaptable. Whether you’re a seasoned baker looking for a reliable crowd-pleaser or a novice eager to try something impressive, this Marble Traybake is your perfect starting point. The soft, buttery cake is incredibly moist, and the contrasting flavors complement each other beautifully. The marble effect ensures that each slice is visually unique, making it a treat for both the eyes and the palate. Moreover, the dual-flavored buttercream elevates the cake to a whole new level of deliciousness, providing a luscious, creamy finish that perfectly complements the rich, subtly contrasting flavors of the cake itself. Get ready to create a memorable dessert that everyone will love!
Ingredients:
For the Cake:
- 375g unsalted butter, softened: High-quality butter is crucial for a rich, moist cake. Ensure it’s properly softened (but not melted!) to achieve the right consistency in the batter.
- 375g golden caster sugar: Golden caster sugar adds a subtle caramel note that enhances the overall flavor. If unavailable, regular caster sugar can be substituted.
- 6 medium eggs: Eggs provide structure, richness, and moisture. Use fresh, room-temperature eggs for the best results.
- 375g self-raising flour: Self-raising flour ensures a light and airy texture. If using plain flour, add 2 teaspoons of baking powder to the mixture.
- 50g cocoa powder: Use high-quality, unsweetened cocoa powder for a deep, rich chocolate flavor.
- 2 tsp vanilla extract: Vanilla extract enhances the flavors of the cake, adding a touch of warmth and complexity.
For the Buttercream:
- 250g unsalted butter, at room temperature: Room-temperature butter is essential for creating a smooth, fluffy buttercream.
- 500g icing sugar: Icing sugar (also known as confectioners’ sugar) provides sweetness and structure to the buttercream.
- 2 tsp vanilla extract: Vanilla extract complements the vanilla buttercream, adding a touch of elegance.
- 50g cocoa powder: Cocoa powder adds a rich chocolate flavor to the chocolate buttercream.
- 1-2 tbsp boiling water (optional): A little boiling water can help to loosen the buttercream, making it easier to pipe. Use sparingly, adding one tablespoon at a time until you achieve the desired consistency.
Preparation:
Step 1: Preheat the oven to 180C/160C fan/gas mark 4. Prepare a 23 x 33cm baking tin by lining it with baking parchment. This is crucial for easy removal and prevents the cake from sticking to the tin. Make sure the parchment overhangs slightly on the sides to create “handles” for lifting the cooled cake out.
Step 2: In a large mixing bowl, or using a stand mixer, beat the softened butter and golden caster sugar together until light and fluffy. This process, known as creaming, incorporates air into the mixture, resulting in a lighter, more tender cake. Creaming should take about 4-5 minutes on medium speed. The mixture should be noticeably paler and more voluminous. Don’t rush this step; it’s essential for a good texture.
Step 3: Gradually add the eggs, one at a time, beating well after each addition. This helps to emulsify the mixture and prevent curdling. If the mixture starts to look curdled, add a tablespoon of flour to help bring it back together. Once all the eggs are incorporated, gradually add the self-raising flour, beating until just smooth. Be careful not to overmix, as this can develop the gluten in the flour and result in a tough cake.
Step 4: Divide the batter evenly between two separate bowls. In one bowl, add the cocoa powder and mix well until thoroughly combined, ensuring there are no lumps. In the other bowl, add the vanilla extract and mix until evenly distributed. You should now have two distinct batters: one chocolate and one vanilla.
Step 5: Spoon alternating dollops of the chocolate and vanilla batters into the prepared baking tin. Distribute the batters evenly across the tin, creating a visually appealing pattern. Once all the batter has been added, use a skewer or the tip of a cutlery knife to gently swirl the batters together for a marble effect. Be careful not to overmix, as this will muddy the colors. Aim for a marbled appearance, not a completely homogenous mixture.
Step 6: Bake in the preheated oven for 45-50 minutes, or until a skewer inserted into the center comes out clean. The baking time may vary depending on your oven, so check the cake after 40 minutes. If the top is browning too quickly, you can loosely cover it with foil. Once baked, remove the cake from the oven and let it cool completely in the tin.
Step 7: While the cake is cooling, prepare the buttercream. In a large mixing bowl, beat the room-temperature butter using an electric whisk until pale and soft. This will take about 3-4 minutes on medium speed. Sifting the icing sugar is crucial for achieving a smooth buttercream, free from lumps. Gradually add the sifted icing sugar, a large spoonful at a time, and beat on a low speed to combine. Once all the icing sugar has been added, increase the speed and beat until light and fluffy.
Step 8: Divide the buttercream evenly between two bowls. In one bowl, stir in the vanilla extract and beat until light and fluffy. In the other bowl, add the cocoa powder and beat until light and fluffy. If the buttercream is too thick, add 1-2 tablespoons of boiling water to loosen, adding one tablespoon at a time until you achieve the desired consistency. Be careful not to add too much water, as this can make the buttercream too runny.
Step 9: Once the cake is completely cooled, cut it into squares. Spoon the vanilla buttercream into one side of a piping bag fitted with a star nozzle and the chocolate buttercream into the other side. This will create a beautiful swirl of both flavors when piped. Pipe swirls of the dual-flavored buttercream over the squares to serve.
COOKING Rating:
- Difficulty: Medium.
- Time Commitment: Approximately 2 hours.
- Skill Level: Suitable for intermediate bakers.
Serving Suggestions:
- Serve the Marble Traybake as part of an afternoon tea spread.
- Offer it as a dessert after a family meal.
- Bring it to a potluck or bake sale.
- Enjoy it with a cup of coffee or tea.
- For a more indulgent treat, serve it with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips:
- Ensure all ingredients are at room temperature for best results.
- Don’t overmix the batter, as this can result in a tough cake.
- Use high-quality cocoa powder for a rich, chocolatey flavor.
- Sift the icing sugar for a smooth, lump-free buttercream.
- If the buttercream is too thick, add a tablespoon of boiling water at a time until you achieve the desired consistency.
- Store the traybake in an airtight container at room temperature for up to three days.
Prep Time:
- 30 minutes
Cook Time:
- 45-50 minutes
Total Time:
- Approximately 1 hour 45 minutes
Nutritional Information:
(Note: Nutritional information is an estimate and can vary based on specific ingredients and serving size.)
- Calories: Approximately 450-550 per serving
- Protein: Approximately 5-7 grams per serving
- Sodium: Approximately 150-200mg per serving
Conclusion
This Marble Traybake recipe is a winner for its simplicity, stunning visual appeal, and delectable taste. The combination of vanilla and chocolate, swirled together in perfect harmony, makes it a truly unforgettable treat. The dual-flavored buttercream elevates the cake to a whole new level of deliciousness, providing a luscious, creamy finish that perfectly complements the rich, subtly contrasting flavors of the cake itself. Whether you’re baking for a special occasion or simply want to treat yourself, this recipe is guaranteed to impress. Enjoy the process and savor the delightful results!
Questions and Answers:
Q1: Can I use a different type of sugar instead of golden caster sugar?
A: Absolutely! While golden caster sugar adds a subtle caramel note, you can easily substitute it with regular caster sugar. The flavor will be slightly different, but the texture and overall result will still be excellent. Avoid using granulated sugar, as it doesn’t dissolve as easily and can result in a grainy texture.
Q2: My buttercream is too thick. What can I do?
A: If your buttercream is too thick, the best solution is to add a tablespoon of boiling water at a time, beating well after each addition until you achieve the desired consistency. Be careful not to add too much water, as this can make the buttercream too runny. Alternatively, you can add a tablespoon of milk or cream for a slightly richer flavor.
Q3: Can I make this recipe ahead of time?
A: Yes, you can! The cake itself can be baked a day ahead of time and stored in an airtight container at room temperature. The buttercream can also be made a day in advance and stored in the refrigerator. When ready to assemble, bring the buttercream to room temperature and beat it again until light and fluffy before piping onto the cake squares.
Q4: What if I don’t have a piping bag and star nozzle?
A: No problem at all! You can still achieve a beautiful finish without a piping bag and star nozzle. Simply spoon the two buttercreams into separate zip-top bags, snip off a small corner of each bag, and pipe the buttercreams onto the cake squares in a swirly motion. Alternatively, you can spread the buttercreams on with a knife, creating a simple yet elegant finish.
Q5: Can I add other flavors to the cake or buttercream?
A: Absolutely! This recipe is highly adaptable to your personal preferences. For the cake, you could add a teaspoon of coffee extract to the chocolate batter for a mocha flavor, or a teaspoon of almond extract to the vanilla batter for a nutty twist. For the buttercream, you could add a tablespoon of fruit puree (such as raspberry or strawberry) for a fruity flavor, or a tablespoon of peanut butter for a nutty indulgence. Feel free to experiment and create your own unique flavor combinations!
