MARBLE CAKE WITH BUTTER FROSTING

PREP + COOK TIME 1 HOUR 45 MINUTES (+ COOLING) SERVES 12

250g butter, softened

1 teaspoon vanilla extract

1¼ cups (275g) caster sugar

3 eggs

2¼ cups (335g) self-raising flour

¾ cup (180ml) milk pink food colouring

2 tablespoons cocoa powder

2 tablespoons milk, extra

BUTTER FROSTING

125g butter, softened

2 cups (320g) icing sugar

2 tablespoons milk

1 Preheat the oven to 180°C/160°C fan. Grease a deep 22cm round cake pan; line base with baking paper. 2 Beat butter, vanilla and sugar in a medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.

3 Divide mixture into three bowls; tint one mixture pink. Blend sifted cocoa with extra milk in a cup; stir into second mixture. Leave remaining mixture plain. Drop alternate spoonfuls of mixtures into pan. Pull a skewer backwards and forwards through cake mixture to create a marble effect.

4 Bake cake for 1 hour or until a skewer inserted in the centre comes out clean. Stand cake in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.

5 Meanwhile, make the butter frosting.

6 Spread frosting all over the cold cake.