This is a Southeast Asian take on the traditional classic Marble Cake, The Pandan Marble Cake! The fragrant aroma of Pandan is mixed with a nice vanilla buttery batter, allowing a really tasty flavour profile!
Just like my Marble Cake, this cake tastes best when stored overnight. This Pandan Marble Cake is a good bake that can last you over the week, especially since the flavour gets better each day ( slightly better each day after the first ). So let this be a motivation for you to get through the week, if you can even allow this cake to last so long in a container and not in your stomach!
This is a modification of my Marble Cake, which you can click “Marble Cake” to see my description of the cake, but to save you the hassle, I am going to repeat some statements here!
The new statements are in red, for those who have already read it before.
This is a slightly dense cake but not too dense as well. It is slightly spongy and airy due to the addition of baking powder. I do not like the usage of egg whites as they both achieve more or less the same purpose but well, I don’t really want to wash an extra bowl! They honestly tastes the same too, and to back it up, technically its just that one has air beaten into it, and one has a leavening agent!
I will not explain much about the method and the ingredients. This is because the method is pretty clear cut, achievable, and even easy if you are using a electric hand mixer. It is foolproof and don’t require much effort. For the ingredients, they are pretty common too for every butter cake, just in different proportions. Do give my cake a try if you still haven’t found the marble or butter cake of your liking!
If you are hand mixing, no worries too. Just grab a whisk! I do not support the usage of spoons in this case as the flour might clump up. But I do know that some people like to use spoons, including me I must admit, and as such, I recommend the sifting of flour in order to ensure there’s no clumping up of flour in the final product.
For the marbling, it is pretty flexible. I have placed the explanation of my marbling process below. You can definitely browse how other people marble their cakes, this just serves as a rough guide line!
- Place three generous tablespoons of chocolate batter at the base.
- Spread the vanilla batter all over the top and even out with the back of your spoon!
- Drop the chocolate batter tablespoonfuls all over the top.
- Hit against the counter multiple times to even out the batter as much as possible. After which, use a spoon to further even it out.
- Use a knife and make “S” patterns.
There are really many methods you can employ. Such as putting spoonfuls of each colour alternatively, stacking different colours together! The list goes on. Be yourself! Even if its ugly, it can be abstract art, right? Hehe!
Without further ado, the recipe!
- 1 and 3/4 Cups or 210g All Purpose Flour, Sifted
- 3/4 Cup + 2 Tablespoons or 175g Granulated White Sugar
- 1 Teaspoon or 4g Baking Powder
- 1/4 Teaspoon or 1.4g Salt
- 1 Cup or 225g Unsalted Butter, Softened at Room Temperature
- 1/3 Cup or 90ml Full Cream Milk, at Room Temperature
- 3 Large Eggs, each weighing about 55g, at Room Temperature
- 1 Teaspoon or 5ml Vanilla Extract
- 2 Teaspoons or 10ml Pandan Paste
- Preheat your oven to 160 degrees C and line your 8 x 8 inches baking tray with parchment paper.
- Beat the unsalted butter slightly for a couple of minutes to fluff it up and loosen it.
- Add in the sugar to the butter and cream both together until light and fluffy.
- Add in the eggs one by one, mixing well after each addition.
- Add in the vanilla extract and salt and mix well.
- Mix in the milk and mix well.
- In a separate bowl, combine the flour and baking powder and mix well. It doesn’t matter whether you do this before or after sifting the flour.
- Add in the flour and baking powder and mix until there are no longer any lumps of flour.
- Divide the batter into approximately two halves.
- Add pandan paste to one of the halves and stir until a uniform greenness is obtained.
- Marble the cake ( instructions in the preview ).
- Bake the cake for about 52-55 minutes or until a toothpick inserted into the middle comes out clean. If nearing an hour and the toothpick comes out with just very fine lumps, it is considered fully baked as well.
- Cool at room temperature for an hour before serving. This cake tastes best after being stored overnight.
- Prep time:
- Cook time:
- Total time:
- Yield: One 8 x 8 Inches Cake
- Store at room temperature for up to 6 days. If placed in the fridge, it will be slightly hardened. Can be softened again after exposure to room temperature for a couple of hours.
- This cake tastes better with each day up to the 6 days mark. You should leave it to rest at least one day overnight!
- To pin it, click here!
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Enjoy, and Thanks for Checking it out! 🙂
– Bakeomaniac, Javier Tan