Haha ratio can be confusing so we put it aside. So 300g of flour and 300 g of eggs, and 90g of milk should be OK, No water added here,

@kp Kwan, I thought the water ratio for an egg is 75%?

As I mentioned, I use 300g of flour and 300 g of eggs, and 90g of milk. I feel that if I use more milk (or water) than that, it will make the cake unstable.

@KP Kwan, what I mean is the water ratio for ur Buttercake is 120% maximum. The egg water ratio is only 75%. How about ur marble Buttercake? What is the maximum water ratio I can used to get a moist cake

Hi Vivian,
Not exactly sure what you are referring to the water ratio. I use 300g of flour and 390g of liquid (300 g eggs + 90g milk) and feel that is the maximum wet ingredients I can use.
I used an 8” round cake pan in the recipe.
I would use 1.5x of ingredients for a 9-inch square and 2x for a 10-inch square. I hope my calculation is correct:)
KP Kwan

Just wanted to know what is the maximum water ratio for this cake. I plan to do a bigger cake but do not know how to do the calculation. What if I use 9” or 10” square pan?

@KP Kwan,
Thank you! I can’t wait to bake try. It’s the best tasting marble cake I have ever baked!

It should be fine to do that. However, you may need a shorter baking time as it is smaller.

Hi Okiki,
1. The milk is sufficient by you can add another 2 tbsp to make it moist. Too much milk will throw the recipe out of balance.
2. Yes, you can use buttermilk.
3. Butter and margarine are interchangeable. It just that they taste slightly different.
KP Kwan