Cakes & Bread
Chocolate Pandan Marble Cake, Fresh & Fragrant with an Irresistible Contrasting Pattern
Prep
20 min
Cook
45 min
Servings
10
Level
Medium
A fresh take on marble cake, combining the fragrant aroma of pandan—a beloved Indonesian flavor—with the rich savoriness of chocolate. The contrasting green-and-brown marble pattern makes the cake even prettier when sliced. Soft, slightly rich texture, perfect as an afternoon tea companion or a treat for guests.
🧂 Ingredients
🍽️ Servings: 10
Adjust the servings and the ingredient amounts & nutrition below update automatically.
- 5 Chicken eggs
- 180 grams Granulated sugar
- 1 tsp SP or cake emulsifier
- 200 grams Medium-protein all-purpose flour
- 2 tbsp Powdered milk
- 1/2 tsp Baking powder
- 150 grams Melted margarine
- 50 ml Vegetable oil
- 1 tsp Pandan paste
- 2 tbsp Cocoa powder
- 2 tbsp Warm water
- 1/4 tsp Salt
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👩🍳 Instructions
- 1 Preheat the oven to 170°C (340°F). Grease a loaf pan or an 8-inch round pan with margarine, then line it with parchment paper.
- 2 Beat the eggs, granulated sugar, salt, and SP with a mixer on high speed for 8-10 minutes until the batter is thick, pale, and forms ribbons when dripped (ribbon stage).
- 3 Reduce the mixer speed to the lowest setting. Gradually add the sifted mixture of flour, powdered milk, and baking powder, folding gently with a spatula so the air doesn't escape.
- 4 Pour in the melted margarine and vegetable oil little by little while gently folding until fully combined and the batter is smooth and glossy.
- 5 Divide the batter into two equal portions. Mix the first portion with the pandan paste and stir until evenly combined.
- 6 Mix the second portion with the cocoa powder that has been dissolved in warm water, and stir until evenly combined.
- 7 Pour both batters alternately into the pan, then use a skewer to make zig-zag or spiral motions to create the marble pattern.
- 8 Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- 9 Remove from the oven, let it cool briefly in the pan, then take it out and place it on a wire rack until completely cool before slicing.
💡 Tips
• Make sure to beat the eggs and sugar until truly thick and ribbon-like so the cake rises fully and has a soft texture.
• Use real pandan paste or fresh pandan leaf extract for a more authentic aroma compared to synthetic paste.
• Fold the batter with an up-and-down motion, not a stirring motion, so the air in the batter doesn't escape and the cake doesn't turn out dense.
• For a more artistic marble pattern, don't poke the batter too many times, as the colors can blend together and look muddy.
📊 Nutrition Facts / serving
265
Calories (kcal)
5 g
Protein
14 g
Fat
30 g
Carbs
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