Thursday, July 19, 2012

Making Pandan Marble Butter Cake

I did some blog hopping few days ago and stumbled into a pretty established baking blog. One of the recipes there caught my eyes and I was so tempted to try one of the author's cake recipes, Pandan Marble Cake. Her Pandan Marble Cake looks so pretty (with perfect marble effect) and very soft too. I had all the required ingredients needed in the kitchen so I tested the recipe yesterday afternoon.

I used half of the ingredients stated in the original recipe and instead of using artificial pandan essence, I squeezed smashed pandan leaves from our garden to get some fresh pandan juice.

Here's the version of the recipe that I used yesterday to make the butter cake.

Pandan Marble Butter Cake cut in mini squares.

Pandan Marble Butter Cake


  • 4 Eggs
  • 100gr Sugar
  • 100gr Unsalted butter, melted
  • 100gr Cake flour, sifted
  • 1/2 tsp Vanilla essence
  • 2 tbsp Condensed milk
  • 1 tsp Ovalette/emulsifier
  • Few drops of pandan paste/ 2 tbsp fresh pandan juice
  • Few drops of green food colouring, if desired


  1. Beat eggs, sugar, flour, vanilla essence, ovalette and condensed milk by using high-speed electric mixer until the mixture is pale, fluffy and double in volume.
  2. Slowly drizzle the melted butter onto the cake batter and keep on whisking it by using slow-speed electric mixer until everything is just well combined.
  3. Divide the mixture into two equal portions. Add pandan paste/juice and green food colouring into one portion and mix well by using rubber spatula.
  4. Pour the white and green cake batters alternately into a square baking pan already lined with parchment paper.
  5. Bake the cake at 150-160 degree Celsius in a preheated oven for about 45 minutes.
  6. Remove the cake from oven and let it cool in the baking pan for about 5 minutes.
  7. Cut the cake to mini squares when it is completely cooled.

Perfect companion for a cup of hot Milo. tea or coffee.

The smell of the condensed milk and butter when mixed into the cake batter was so good and I knew that this cake would be everyone's favourite. As for the verdict of the cake's final result - I personally loved the very soft texture of this cake and won't hesitate to try making it again, probably with different flavour and colour for variation. I cut my cake into mini squares for easy consumption and they were all gone by this morning.

** Get the printable version of this recipe HERE.


  1. I'm not familiar with pandan, but boy oh boy, does this ever look good!

    1. Thank you, Ellen. Yes, I think Pandan is not common in the western world but we use it a lot in SEA.

  2. Impressive and love the contrast of colors. My garden if also full of pandan leaves and I can use them for this pandan marble butter cake.

  3. I have no idea what pandan is but this is a pretty cake.

  4. YUUUM! I LOVE Pandan! So pretty too!

  5. Glad you wree inspired to bake something delicious.

  6. HI, do you use a whisk attachment or paddle? Your cake looks very nice and soft. - Jasmin


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