Miss Home? Bake this Vintage Nescafe Marble Cake

Credit: Alia Shahnaz


“This marble cake was a regular Saturday tea cake served warm as soon as Dad got home from half day of work (Mum worked for an Australian firm which had a 5 day-week and was able to spend Saturday mornings cooking, usually to the music of Nat King Cole or Broery Marantika :)”

~  A Day at Mummy’s Table: Recipes & Reminiscences


These days you can play any kind of music you like, especially music that inspires good kitchen dancing, but nothing delivers nostalgia quite like Nat King Cole or Brorey Marantika along with the smell of fresh Nescafe Marble Cake straight from the oven. I recommend you try making this for your family on a rainy Saturday afternoon.



  • 1 tablespoon powdered Nescafe
  • 7 ozs and 1 tablespoon castor sugar
  • 1 tablespoon boiling water
  • 7 ozs self-rising flour
  • ¼ teaspoon baking powder
  • 7 ozs butter
  • 4 eggs
  • ¾ teaspoon essence
  • 2 teaspoons water


  1. Set the oven to 175 Degrees C
  2. Line, grease and lightly flour a round 7 inch pan.
  3. Dissolve Nescafe in boiling water.
  4. Allow it to cool.
  5. In a separate bowl, sift together flour and baking powder. Set aside.
  6. Cream butter in mixing bowl.
  7. Gradually add sugar to the butter, creaming until light and fluffy.
  8. Add eggs one at a time, beating well after each addition.
  9. Fold in the flour and baking powder.
  10. Divide mixture into two bowls. Blend Nescafe into one bowl of mixture.
  11. Spoon mixtures alternately into prepared pan.
  12. Bake for 45 minutes. Once baked, remove from the oven and let the cake cool for 10 to 15 minutes before taking it out of the baking pan.
  13. Place the cake on a stand and sift remaining 1 tablespoon of sugar over surface of cake before serving.



Salwah Abdul Shukor

Salwah was raised with love, good food and lively conversations at her Mother's Table in a Malay-Indonesian-Eurasian-Portugese household constantly hosting guests eager to sample her mother's cooking and her grandmother's recipes. Before she started legal practice, her food adventure was a cake delivery start-up with a good friend which survived with only 2 product lines, moist chocolate cake and lemon cheesecake and a core value that the business must be a Butter-Only zone. She remains an avid baker and tries her best to continue her mother's table legacy.  She believes Malaysians are blessed with the best palate and her passion for good food is infectious, often inspiring everyone at Butterkicap to try as many food experiences as possible.

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