Have you heard of Mrs Ng SK?
Well, if you have not then it is time to sit up and take note.
Mrs Ng SK’s claim to fame is this recipe for a butter cake that is as close to perfection as it can possibly be.
When I started blogging, I kept hearing about this lady’s very famous butter cake. So finally, curiosity got the better of me and I baked the cake.
OH MY. It was as good as everyone had said! I liked it so much I simply do not dare to bake it too often because I would eat a quarter of a cake all by myself!!
So I thought a marbled version of this cake would be pretty amazing and I was keen to give it a go!
To make this cake, start by creaming butter and sugar until the mixture turned light and fluffy.
Add the vanilla extract, and beat that into the batter.
Add the egg yolks, one at a time, and beat each one into the batter before adding the next.
Fold in half the flour.
Then all the milk.
And the rest of the flour.
Mix just until all the flour has been incorporated into the batter.
Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.
In a clean mixing bowl, whisk the egg whites until foamy.
Add the sugar gradually and whisk until stiff peaks form.
Add 1/3 of the egg white to the batter with the cocoa. Fold this in.
Add the remaining meringue to the batter without the cocoa powder. Fold this in.
Pour the batter without the cocoa in a lined and lightly greased 8″round pan. Place spoonfuls of cocoa batter around the the sides and middle of the cake.
Use a spatula to make circulate motions to create swirls.
Bake the cake at 170ยฐC for 35-40 minutes, or until an inserted skewer emerges cleanly.
Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.
Words cannot describe what this cake does to up my happiness level.
Enjoy. ๐
- 250g salted butter, softened at room temperature - Use the best butter you can find for this!!
- 150g sugar
- 4 egg yolks
- 1 teaspoon vanilla extract
- 200g self raising flour, sifted
- 60ml milk
- 10g cocoa powder
- 4 egg whites
- 50g sugar
- Cream the butter and sugar until the mixture turns light and fluffy.
- Add the vanilla extract, and beat that into the batter.
- Add the egg yolks, one at a time, and beat each one into the batter before adding the next.
- Fold in half the flour. Then all the milk. And the rest of the flour. Mix just until all the flour has been incorporated into the batter.
- Transfer 1/3 of the batter into a bowl, and add the cocoa powder. The remaining 2/3 of the batter can be set aside.
- In a clean mixing bowl, whisk the egg whites until foamy.
- Add the sugar gradually and whisk until stiff peaks form.
- Add 1/3 of the meringue to the batter with the cocoa. Fold this in.
- Fold the remaining meringue to the batter without the cocoa powder.
- Pour the batter without the cocoa in a lined and lightly greased 8โณround pan. Place spoonfuls of cocoa batter around the sides and middle of the cake.
- Use a spatula to make circular motions to create swirls.
- Bake the cake at 170ยฐC for 35-40 minutes, or until an inserted skewer emerges cleanly.
- Once baked, cool the cake in the pan for about 20 minutes before transferring it onto a cooling rack to cool completely.
- Note that every oven is different โ you need to experiment until you find a temperature that is best for baking butter cakes.
- I use 65g eggs for all my bakes.
Hi Diana,
The name Mrs. Ng SK is familiar, have seen the name in a few blogger’s posts, though I do not know who this person is!
The cake looks great, and I like simple cakes like this, especially marble butter cake!
I also have no idea who she is, but I salute her for sharing this recipe. I think if she had kept it a secret and set up a shop to sell the cakes, I would definitely queue to buy!!!
Didn’t know she has a marble cake version! Am gonna try it soon! I loveeeee her butter cake, and all my colleagues love it too!
It is delicious right?? I want to make again. soon. hahaha ๐
u r amazing diana
Hi Diana,
Just wanted to check, which pan size did you use for this recipe?
Hello! I used an 8-inch pan.
Thank you so much for your very prompt reply!
What would be a good butter brand worth splurging on (that can be found in Singapore) ?
I used Presidents but there are better French butter out there, especially at the high end supermarkets!
Can you recommend a butter for this butter cake please? Thank you.
I used Presidents but there are better French butter out there, especially at the high end supermarkets!
Hi may i know if I can leave this in the fridge? Or is this better left outside? I always have this problem of cakes getting too hard in fridge or getting mouldy after a few days outside. Thanks
Depending on where you live, food decays at different rates. In Singapore, I leave my cakes out for a maximum of 2 days. Otherwise it is better to keep it in the fridge and warm it when you are ready to eat.
Yes yes I’ve bookmarked Mrs Ng butter cake! Seeing yours, I must find time to bake … drooling!
hehe hope you try soon Karen! No regrets!
The cake turned out brautifully. After a few dismal attempts with other recipes, this is the one. Thank you so much for sharing.
I meant beautifully, haha
LOL, it’s ok. I figured it was what you were saying ๐
I am really glad you have found a recipe that works for you ๐ ๐
Hi is it possible to cream butter and sugar by hand whisk as I do not have a mixer like yours. I only have a simple hand held mixer. Thanks
Yes sure. It will take longer but totally do-able!
Diana, I love your marbling! Geez, I must bake a marble butter cake soon ๐
Hi Diane,
Notice that the marble cake require 250g of butter but for butter cake called for 230g. Does it makes a difference?
Angelia personally I don’t think so but there are also those who swear even 10g makes a huge difference. I think it all boils down to personal preference.
The reason for using more butter would be, adding cocoa (dry ingredient) would cause you to balance the cakes moisture.
hi! i am so curious about this cake and i know many like you who are so successful making this. i dont know why my two tries have not been so successful. at 40 minutes the center of the cake has cracked and also inside i can see the center is still quite raw . ( a toothpick test failed too)
so i just baked it a few minutes more til the toothpick test came out clean. unfortunately, end result is a bit dry. any suggestions?
Hi Jen it sounds like there is a problem with your oven. I suggest you buy an oven thermometer and check to see if the temperature is accurate. You may need to service your oven or get a new one.
Hi, I got mine cracked at the top at 40 min too and inside is still raw then I bake a 10 more min. The tooth pick was clean. So the actual timing is more than 35 min I guess. But the cake must put in which rack to make it safer. I leave it at the lowest maybe I will try in the middle next time.
Hi Jenny, except for cakes that are going to rise super high, all cakes should be baked in the middle rack of the oven ๐
Hi Diane,
Totally agree that we can’t bake this or Mrs Ng SK butter cake too often for fear of finishing the whole cake by myself. The marble cake was so nice and moist, YUMO!
I felt it was difficult to fold in the egg white into the butter mixture which was quite dry and dense so I was slight rough with the folding in to ensure all the whites are well-mixed. Wonder if you or any of the bloggers experienced this? Despite this, the cake still turned out nice and not hard due to over folding.
I haven’t tried the buttercake recipe yet, but will try it soon!
Thanks for sharing ๐
Kathryn the mixture was at first a bit hard to fold which is why you beat 1/3 of the meringue into it to loosen it slightly. I just baked another butter cake today. MUST. STOP. LOL!
Hi,
Can i use cake flour instead of self raising flour?
Yes but you have to estimate how much baking powder and baking soda you have to add since these ingredients are already added to SRF. PLs see: http://thedomesticgoddesswannabe.com/tell-me-why/
Hi Diana
Thanks for your prompt reply.
You are welcome Selina ๐
Thank you Diane for sharing. I baked this today and it was delicious. It did crack at the top, but it was still moist and good. This recipe is now my favourite for marble cake.
Thanks you once again.
You are very welcome Joan! Am really glad you liked the cake ๐
Hi,
When first adding the flour, need to fold until completely incorporated into batter, then only add in milk?
Milk also need to be fully incorporated before i can add the remaining flour?
Thanks.
Hi Emily, as long as most of the flour has been incorporated, you can add the milk.
Hallo.. May I know what mixer did you use? Thank you so much.
Hi it is this one http://thedomesticgoddesswannabe.com/2015/09/ondeh-ondeh-cupcakes-with-coconut-whipped-cream-drizzled-with-gula-melaka-a-review-of-bosch-maxximum-sensor-control-kitchen-machine/
Hi.. I luv marble cakes lots… I baked this version today and my cakes came out too wet. It tested and the toothpick came out clean n nice. But the taste was yummy. Any advice why it came out like this as I wish to try again. Tq
HI Eva it could be due to the heating in your oven. Maybe bake a bit longer?
Hi Diane..I was browsing and saw this receipe of butter cake. Had tried many other though. This one abit different cause u need to separate the egg yolk n the white. Just curious abt what type/brand of milk should I use? Will try this recipe soon!! Thanks
Hi Ummi, you can use any milk, as long as it it not skim milk. Just use the brand/type that you like to drink. ๐
Hi, I am going to try out your recipe today. The cake looks so beautiful and mouthwatering! Cant wait to make one!When you say sugar you mean fine sugar?
Hi Yoges, yes, caster sugar.
I made this cake today and it was delicious! My husband thought I had bought it from a bakery! Thank you so much for sharing the recipe!
Awesome Yoges!!! So happy for you ๐
Amazingggg cake and texture! We have similar cakes here in Switzerland and Germany and they are always too dense and dry! Frankly it is not my favourite cake ….
But this recipe makes it so light and fluffy!
I would add a little more sugar next time – perhaps the butter that I bought was saltier than usual and it not normal to have salted butter here on the Swiss supermarket shelves.
The only one that I bought was a “gourmet” one – expensive – but well worth it!
What a big wow factor! Will make this again for sure ๐ Thanks so much for sharing :))
Hi Emily, you really, really made my day!! Thank you so much for leaving me this super sweet feedback ๐
Hi, notice there are 150g and 50g of sugar, 50g is to be added to butter and 150g for egg white?? Thanks in advanced!
Yes that is correct!
Oops, i tried the cake but did 150g to the butter and 50g to the egg white. The cake turn out fine too. Does it makes a different? I didnt eat as the cake was given to someone.
Hi Ann I am not sure where the problem is. In the recipe it is stated 150g sugar to the yolk mixture and 50g sugar to the egg whites.
Hi
Can I use unsalted butter instead coz I hv quite a few in the fridge?
yes, just add 1/2 – 1 teaspoon of salt.
Hi
Thanks a lot for the info.
Hi may I know can I use a 10inch pan instead of 8? Thank you
Yes sure. Your cake will be shorter, that is all!
Hi Diane, I baked this cake yesterday and it was good. I left the cake in an air tight container at room temperature, the next morning, the top of the cake become wet. Do you know what’s the reason?
Hi Chai Ling it could have been the humidity of where you left the cake. Or that the cake had not fully cooled before it was stored.
Hi Diane,
Guess your recipe just comes at the right time since I plan to bake butter cake. Marble cake is one which I should try something different instead.
Just wondering if total of 200g sugar too sweet? I will usually cut down sugar content for health reason. And I intend to use non salted butter too.
Appreciate your kind advice. Thank you.
Hi Jennifer, you can always reduce the sugar. With regards to the butter, salted butter will taste better. You need some salt to balance the rest of the flavours. The cake will not taste salty.
Thanks Diane. Seems like I can’t conveniently take what is left in the fridge. Will get salted butter then
yes you can. just add 1/2 to 1 teaspoon salt to unsalted butter!
Hi Diane,
I baked this morning with reduction of 20gm sugar. It tasted perfectly alright too.
Thanks for sharing the recipe.
Will definitely try again since the feedback is good.
Thanks, Diana! I had baked. Thank you for your time and replied all my silly question at fb. Thanks & sorry about it. Once again a bunch of thanks! Have a blessed day ahead.
No worries! I am so glad you succeeded!
Hi Diana, is it ok to fold in all the meringue (1/3 at a time) into the batter, before dividing the batter into 1/3 and 2/3 to add cocoa powder to the 1/3 batter? Thanks!
Hi Eva no, because with so much folding your meringue will deflate and your cake will not rise very well. Hope this helps.
Thanks! Will try this recipe soon!
Hi I would like to know what flour you use for your chocolate marble cake and if I can’t get 65grams eggs what do I do. Thanks! Irene
Hi Self raising flour. If you are using smaller eggs I guess you have to use one more, or part of one to make up the amount?
Hi Diana! I tried to bake this cake today..it rose when I took out the cake..but flattened thereafter
Hi Mae can you define flatten? How much did it sink by?
Hi, thanks for your reply. The height of my square tin is 7cm. The batter filled up to about 4cm high. Then it was done, it was about 6cm high and it dropped to 3.5cm. I used 4 60g eggs as well. Thanks.
Hi,
Tried bsking the cake and its wonderful! But i would like to know is it meant to be so fluffy as in when tried to pick up d cake it actually loosen up? Basically have to pick it up carefully or else it will become like crumbs? Sorry for this question as i am a beginner
No it is not meant to be that crumbly.. Maybe you can refer to this (http://www.craftsy.com/blog/2013/11/the-science-of-cake-baking/) to see what went wrong?
Hi, tks for yr link! I went through and guess my M size eggs gave me this problem! Yr recipe stated 4 eggs, in that case shld i put 5eggs instead cos i can’t find grams for eggs..tks in advance
Oh good! It is always a relief when you are able to find the source of the problem!!
Hi Diana,
Is it possible to not use a mixer to cream the butter and sugar? Is it ok to just whisk it? I love your cakes but I don’t own a mixer thus not sure if the cake can be baked…
Of course you can – it just takes longer and lots of arm muscles! ๐ ๐
Hi Diana, can I use all purpose flour or cake flour to make this marble cake?
Yes Shirley but you will need to figure out how much baking powder and/or baking soda to add to achieve the same texture.
Hi Diana, By creaming the butter and sugar,te 1st batch of sugar is the 150g of sugar?The 50g of sugar is beat together with the egg white?
yes.
Hi Diana,
I try baking this marble butter cake the other day.On top of the cake crack,Not sure is it because of the mould I use.(I use paper round mould,mayb mould too small). And the pattern of the marble is messy too.thank you
Usually if the cake cracks it is because the oven is too hot – you will have to adjust your oven temperature.
Hi, do I have to make any adjustments if I want to bake this in a 6″ pan?
Hi you can find a link for baking pans substitution here: http://thedomesticgoddesswannabe.com/tell-me-why/
Can I use a 8×8 pan instead?
Hi you can find a link for baking pans substitution here: http://thedomesticgoddesswannabe.com/tell-me-why/
Hi, I am a beginner here.
I want to ask when using the oven to bake the cake, do we use only the lower heat or both upper and lower heat?
Hi Grace for bakes I usually use only bottom heating.
Love this recipe! Done it twice so far and it comes up great each time. Using spatula to create swirls didn’t work for me though. The chocolate later stayed at the top so it looked like I had a 2-layer cake. The 2nd round, I alternately spooned in the batter and it looked more like a marble cake. Yummy taste & texture with good visual.
Hi, Mrs Ng ur marble cake call for 8inch round pan I want to bake with 6inch pan so what are the measurement for the ingredients๏ผ
Hi pls see http://thedomesticgoddesswannabe.com/tell-me-why/
Hello there,
So happy to have stumble on your website and baked my all time favourite butter cake. Receipe is way to follow and the cake turned out SUPERB! Will try your other receipe as well meanwhile happy baking and look forward to more yummy treats!
Thank you Min!! ๐
hi. may I know when we use the stick to test the cake, if the stick is clean but oily , is it means the cake not done yet ? or this is normal?
Hi Sofia it is a butter cake so the skewer will be coated with butter. It is okay.
another question. my marble turns out to be very wet especially at bottom. could it be because I used 6 eggs (as I used very small eggs) or I used Ovaltine spread instead of cocoa powder?
Oh dear, Ovaltine spread should never be used, because it is too wet!
Cocoa powder was used, so do try to stick with the said-recipe, otherwise it wouldn’t turn out perfectly.
Hi, can I use bundt pan to bake marble cake
yes of course!
Can I use a loaf tin instead?
Thanks
sure!
Hi, this is the first time i ever turn out to this blog. I found this recipe while googling…and of course i tried it out. Its turns to an amazing cake ever in my live. I’m in love with this. From today onwards I’m follower to Mrs. Ng SK.
Hi I want to make your cake in a large slab do you think that doubling the mixture will be ok??
In theory yes it should be
Hi Diana i have just baked the cake. However after cooling down, i noted my cake collapsed in the middle/ centre….i wonder why as i followed exactly the steps above
Hi maybe you can read this http://www.bbcgoodfood.com/howto/guide/how-make-cake-top-10-problems-fixed
Hi can I know which brand of cocoa powder did you use?
Hi pls see http://thedomesticgoddesswannabe.com/tell-me-why/
For 2 years, I tried many different marble butter cake recipes but failed terribly. When I stumbled upon this, I immediately set out to try. Thank you so much for sharing it! I didn’t wait for it to cool completely and cut a slice for myself while it was still warm. Such a delicious cake! This recipe is definitely a keeper. Now I gotta keep the cake away to stop myself from devouring the whole thing. ๐
You are welcome! I am glad it worked out for you! ๐
Tried and whole family like it! Thanks for sharing this recipe,
Welcome!
Hi Diana,
I just found your recipe, looks good….
I want to know is there any difference if we mix the meringue to the batter, before we divide 1/3 part for cocoa part?
Thanks
yes you may deflate your meringue with you fold it too much.
Hi Diana
May I know how much does your cake rise after baking ? Like double in height or lesser ? my cake raised only about 1/3 after baking. Is it normal ? Thank you
yes it is normal.
Hi Diana,
The cocoa powder I have was those use for coating or dusting. Can it be use for this bake. Or must I get the powder meant for baking.
Tia
You have to use cocoa that is meant for baking.
Hi Diana,
Do I have to preheat the oven before I start to bake? If so, at what degree and how long? Thanks in advance!
Hi..u mentioned for sugar, 50g to batter and 150g to egg whites? Just to double confirm because i accidentally did the other way round and my cake failed. I hv been making this cake for many times and turned out well. This is d first time i mixed up the way.Probably why it failed.
150g to batter and 50g to whites.
Hi Diana
Thank you for this wonderful recipe! I would like to ask if I need to reduce the sugar by 20gm, should I use 140gm to batter and 40gm to egg whites? Or should I just use 130gm to the batter and 50gm to the egg whites. Thank you!
take out from the batter, not the egg whites
Tried this recipe today and it turned out soft, moist and simply fabulous. Looking forward to your book. All the best!
Smells divine when baking and texture is lighter than traditional butter cake. The use of salted butter is a good choice as it makes for a more fragrant and buttery cake. But for me it needs slightly more sugar and vanilla essence.
Thank you Lily! I am glad you enjoyed the recipe!
A friend of mine made this for us when we visited her on Friday – sooooooo delicious! Perfect balance of buttery & district crumb. She sent me this link to your recipe so I can’t make it for myself!
I saw your book at Kinokuniya this past week, and so am very excited to make the connection of book, recipe & you!
Hi Ju-Lyn thank you for getting in touch! I hope you bake the cake and are happy with it! And hope you enjoy my book too ๐
Made this the other day and it came out fabulous. Great rise and texture, although a little undercooked. That can easily be remedied.
Have you ever doubled the recipe? My daughter would like me to make a tiered marble cake for her birthday.
Thanks for the recipe. Love it!
Hi Michelle That is awesome! I have not tried doubling the recipe but there shouldn’t be a problem with doing so. Good luck!
Hi Diana, I have to mention again that I’ve used your recipe about 5-6 times now and it always works beautifully ๐ In the last 2 times, I reduced the organic butter to 180g and added the rest in the form of organic coconut oil (solid form), about 70g. This worked perfectly as well, with no change in the texture: still fluffy and moist! I made it in a German bundt pan.
To make it more fancy :-)) I also drizzled a dark chocolate ganache (made with a tad of butter and thick coconut milk) on it, and sprinkled desiccated coconut on top. It looked AWESOME and everyone loved it. THANKS SO MUCH for the wonderful recipe!!
LOVE!!! Thank you ๐
Hi. If I double the amount, should I double the baking time as well?
Hi Aisha I think you need to google about baking timing.
Hi
May i know any adjustments in temp or baking time if i were to make cupcakes with this recipe? Thanks
Why is the measurements in grams . I don’t understand…why couldn’t be in cups or ounces .
Pls google for conversions. I live in Singapore and we use grams and kgs.
hi Diana, tried your pandan cake (paste) recipe and its so damn goood! i wanna try the marble butter cake next.
but would like to know cocoa powder used for this recipe is dutch processed or natural?
thanks! ๐
also, would like to ask. if my oven only has convention (top and bottom) heating or bottom heating with fan. which mode should i be using. thanks.
May I know if I can use Hersheyโs Natural Unsweetened Cocoa Powder for this recipe?
yes you can
Hey Diana
Can we use all purpose flour instead of self raising flour?
hi pls read > http://thedomesticgoddesswannabe.com/tell-me-why/
Hi Diana,
Can I ask if you are referring to 170deg fan forced or conventional oven? i baked one at fan forced temperature for 40mins and the centre part of the cake still uncooked.
HI I do not use fan forced when I bake.
I loved thinking cake it is so amazing ๐๐คฉ
Thank you! ๐
Hi! Is it possible to bake this amount of batter in 2 6inch rounds? Or an 8 inch square? I donโt have an 8 inch round. Thanks.
yes you can bake in 2 6″pans.