Starbucks Mocha and Walnut Marbled Cake topped with a Pandan Flavored Painting


Inspired by my cousin Victoria’s steamed Starbucks logo matcha cupcake and her beautiful painting of the Starbucks logo as well as my friend Munera’s Simple Chocolate Chip Walnut Cake, I decided to modify the Better Home’s Cookbook’s marbled cake recipe to make a Starbucks mocha and walnut marbled cake. This is also my first attempt at painting on a cake. I thought the cake will taste good using pandan paste as the paint. I painted on the Starbucks logo with a pair of bamboo chopstick (my multipurpose kitchen tool). This is a link to my cousin’s lovely blog and her Starbucks logo matcha cupcake recipe.⊙△⊙✿/

The recipe below is modified from Better Home’s Cook Book’s Marbled Cake:

Ingredients A:
2 cups of all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
3/4 cup butter
3/4 cups sugar
2 teaspoon vanilla
2 eggs
1 cup of milk

Ingredients B:
1 cup of chopped walnut

Ingredients C:
For marbling effect:
1/3 cup of unsweetened black
Starbucks Verona coffee
1 teaspoon of Starbucks Mocha powder

For painting:
1 bamboo chopstick
2 teaspoon of pandan paste in a small dish

1. Preheat oven to 350 degrees Fahrenheit.

2. Spray PAM for baking into a large round aluminum cake pan. Combine ingredients A after melting butter in a measuring cup in the microwave.

3. Beat batter on low until evenly mixed then beat on medium for 1 minute.

4. Transfer 1 cup of batter to another measuring cup. Stir in the mixture of coffee with mocha powder.

5. Go back to the first batter and add in chopped walnuts and mixed them in evenly.

6. Pour the first batter into the cake pan. Tap the sides of the cake pan all the way around to level the batter. Stir in the second batter gently to create a marble effect.

7. Bake at 350 degrees Fahrenheit for 35 minutes or until metal skewer comes out clear.

Allow the cake to cool down for ten minutes before painting on the cake using the bamboo chopstick as a paint brush dapping a little pandan paste with each little stroke.

Copyright 2013 From the Kitchen of Eloise