A lovely tender crumbed Marble Cake made extra easy and moist with oil!
Why Use Oil in a Cake?
Oil. Marble Cake with Oil. Yes, I know, I know, that just sounds... meh. Stay with me a minute though. Oil is not as sexy sounding as butter, I know this, but there is a method to this madness!
Not only do oil based cakes turn out very moist, they also have the added advantage of the convenience of oil - no softening required. In an extra bonus oil is also a more frugal choice than butter.
More Cakes with Oil
Easy Lemon Cake
What does this Easy Marble Cake taste like?
This cake reminds me of the bakery cakes of my youth. Those cakes were not dense like a pound cake, they were made inexpensively from accessible ingredients, light cakes perfect for tea time to be paired with that perfect cup of Doodhpatti Chai.
This marble cake recipe with oil results in a cake that is nice and soft, with lightly sweet mellow flavours. The flavours of vanilla and chocolate are distinct, yet not overpowering.
I give the option of ganache on frequent request, but I will be honest and say I prefer it as is.
Quick Visuals
Add the sugar, oil and eggs to a bowl and mix for 2 minutes on high speed. Once the eggs are combined then add the vanilla extract.
Now you will mix your dry ingredients and milk in alternating between the two in batches of 2-3. Mix it until just combined, resist the urge to create a super smooth batter! Pull out a cup of the batter and add in sifted cocoa powder and milk to that mix. This will be the chocolatey part of the cake. Layer the batters in the pan and swirl with a skewer to create a marbled effect.
Bake at 350F till a skewer inserted in the middle comes out clean, I usually check in at the 55 minute mark. Let it cool for 10 minutes then invert.
How to Make the Ganache
As I have said before I don't feel the cake needs a ganache, but sometimes an occasion calls for it so here's how to make the easiest one.
Warm ¼ cup cream, pour it over ½ cup of chocolate chips or 4 ounces of the chocolate of your choice. Mix well. If the chips/chocolate doesnt melt then you can put in the microwave for 20 seconds at a time and mix until it's all melted.
Drizzle the ganache over the cake and serve.
Note: I usually like more dark chocolate and here I used a semi sweet, but secretly prefer the cake with a milk chocolate ganache (shhh don't tell anyone).
How to Store this Marble Cake
Now this cake is good the day of, but if you wrap it tightly in foil and eat it the next day - my friends, that is just something else! This cake keeps well for up to 3 days at room temperature. You can wrap it well and freeze for up to 3 months.
4 Must Know Cake Tips
- Room temperature eggs are the way to go! Cold eggs won't incorporate as well into the batter.
- Use a light hand to measure your flour, making sure to aerate the flour before lightly filling the cup measure. ( before you ask, yes I will add grams to the measurements soon!)
- Do not overmix your cake batter - I run the electric beater initially but the last bit of dry ingredients I mix in with a spatula. If you over mix flour it activates the gluten in it leading to a tougher cake.
- ALWAYS check on your cake a few minutes before it's "supposed to" be ready - pans and ovens will lead to variation in bake time.
Please note that this Easy Marble Cake with Oil is substantive because of the eggs, but it is not quite a pound cake. If you are looking for one then two of my favourites are my Nutella Pound Cake and Cream Cheese Pound Cake.
Made this recipe? Rate it below! I love hearing from you guys! If you want to share your baked beauty with me then tag me @flourandspiceblog on Instagram. Can't wait to see your Marble Cake!
Easy Marble Cake with Oil
Equipment
- electric beater
- 9*5 Loaf Pan
Ingredients
- 1 ¾ cup all purpose flour 210g
- 1 ½ tsp baking powder 7.5g
- ½ tsp salt 3g
- ½ cup neutral oil (such as corn oil) 112g
- 1 ½ cup sugar 300g
- 4 eggs 53g * 4
- 1 ½ tsp vanilla extract 6g
- ½ cup milk 125g
Chocolate Mix
- 3 tbsp cocoa (sifted) 21 g
- 1 tbsp milk 15g
Ganache (Optional)
- ½ cup chocolate chips (or 4 oz chocolate) 115g
- ¼ cup whipping cream 60g
Instructions
- Preheat your oven to 350, grease a nonstick loaf tin (9*5)
- Combine the first three ingredients in a bowl, set aside
- Use a mixing bowl to whip the oil, sugar and eggs together on high speed for about two minutes.
- Add the vanilla, beat for 30 seconds to combine.
- Alternately add the flour and milk to the bowl in two batches and mix until just combined. Do the last little bit with a spatula to avoid over mixing.
- Put a cup of the batter into a small bowl, add the 3 tbsp cocoa and 1 tbsp milk and mix until just combined.
- The batter for this cake is thin, so carefully add it to the loaf pan, alternating between dollops of vanilla and chocolate batter
- Use a long skewer or a knife to swirl the batter together
- Bake for an hour or until a toothpick inserted in the middle comes out clean. Wait ten minutes and then remove from the pan.
Ganache (Optional)
- Heat the cream until simmering, pour over the chocolate and mix well. If it doesn't melt the chocolate after a little stirring then microwave for 20 seconds to help the process along.
- Spread the ganache over the cake and serve.
Video
Notes
- I use dutch cocoa because that's what is commonly available in Canada, but this works with regular too
- reducing the sugar will reduce the moisture in the cake so please check on it a little earlier if you choose to do so!
- this cake doesn't need a ganache, but I often get asked for how to make it so I've included that here as optional
Want to try this recipe? Pin it so you don't lose it!
Jacki says
Excellent recipe! I made it with my 4 y.o daughter. It was so delicious! Thank you!
sarahjmir@gmail.com says
Hi Jacki! I am SO happy to hear that - thank you so much for taking the time to share that! Also little helpers are THE best!
Anum says
Hey the sugar to be used is granulated or caster?
sarahjmir@gmail.com says
Hi Anum! SO sorry about the late reply, but it sort of depends on where you are. In North America the granulated sugar is pretty fine, but in Pakistan I always grind my sugar or buy caster!
sadaf says
i dnt have loaf mould...can i use circle shape mould???
sarahjmir@gmail.com says
Yes you can! It will just make a slimmer cake!
Adriana Percoco says
Hi, could this be made in a round pan? Thanks!
sarahjmir@gmail.com says
Yes! It would just be a little slimmer!
Emily says
Hi, would coconut oil work?! thank you!
sarahjmir@gmail.com says
Hi Emily! I haven't tried it, but the more I think about it the more delicious it sounds!
Emily says
it worked a treat! Making it again today 🙂
Ujjala Ahmed says
Mashallah such an easy and delicious one. Loved it
sarahjmir@gmail.com says
Am so happy to hear that!!! Thanks for trying it!
Anjali says
used this recipe to make two round 9 inch cakes for my daughter's bday party - one with chocolate buttercream and the other with vanilla. Oh my gosh, everyone loved it so much! Thank you for such a simple and delicious recipe 🙂
sarahjmir@gmail.com says
Anjali than you so very much for sharing that with me! Am honoured to have been part of your daughters celebration in this way. Happy Belated Birthday and all the best to your daughter!
tiffany says
Tried this recipe tonight it turned out great. A very nice marble cake, I used a dark loaf pan so adjusted temp to 325 and baked for 55 minutes. Thank you for this recipe.
sarahjmir@gmail.com says
wonderful!!! thank you for sharing that!
Iman says
I tried this cake and it turned out to be a marvelous one!! Thank you so much for the nice and super easy recipe.❤️
sarahjmir@gmail.com says
So happy to hear that! Thank you Iman!
salmadinani says
I love that there are only a handful of ingredients! totally pinning this to try! What are you thought on if I wanted to add a scoop of vanilla protein powder? Would I have to adjust anything?
sarahjmir@gmail.com says
I am genuinely puzzled by what impact that would have! So sorry I can't be of more help!
Kreshnee says
Hi there
Thank you for the recipe. I see your oven heat is 350F, if i convert C its around 176c and would that be with or without fan? I think its so important to mention if the heat is with fan or not as i recently learn that most recipes are without fan unless stated otherwise. As an intermediate baker I wouldn’t really know that.
Would appreciate your guidance, want to make this asap! Lol
Sarah Mir says
Hi Kreshnee! When you say with or without fan I assume you mean convection? You are absolutely right that most recipes are written for standard ovens and while I believe convection ovens are considered superior I can't say I have one and hence can't advise you on timing. SO sorry about that
Ruthy Kirwan says
You just made me laugh out loud because I totally do the same thing with microwaving butter, lol
sarahjmir@gmail.com says
hahah Ruthy SO glad you get me!
Veena Azmanov says
Oooh, this looks SO good! yessss! This is the perfect recipe for me. Looks VERY tasty! I LOVE how easy and delicious this is! Good idea! This recipe really impresses! I really like! Thank you.
sarahjmir@gmail.com says
Thank you so so much Veena!
valentina maria kenney wein says
I don't think this sounds "meh" at all! I love cakes with oil and this one sounds terrific. I would love it with my coffee in the morning! Or afternoon! Okay, anytime! 🙂 Yum!
sarahjmir@gmail.com says
Thank you! And yes there is something about a morning coffee and cake that just hits the spot!
lalaine manalo says
What a great looking cake. Two of my favorite cake flavors in one bite!
sarahjmir@gmail.com says
Thanks Lalaine!!
Tina says
This cake looks so beautiful with the swirls. I have made oil based cakes, they are so easy and moist too. Saving this. Thanks!
sarahjmir@gmail.com says
Thank you! Swirling that batter is my favourite part!
Eraj says
Yum. I like oil based cakes too. My first ever cake baking involved oil, faux-buttermilk (with Vinegar!) And cocoa powder. Will definitely try this one soon!
sarahjmir@gmail.com says
You know what I faux buttermilk all the time but it just is never the same! Hope you like this cake, it gives me lots of chai time feels (and I am a coffee drinker lol)
Sanam says
Hi Sarah
I’m looking for a marble cake to uss underneath fondant. What kind of frosting would taste good with this recipe? It sounds so simple to make 🙂
sarahjmir@gmail.com says
HI Sanam! So sorry about missing this. This is a fairly small size cake but I think it's yummy with a rich chocolate buttercream!
SM says
Can i bake cupcakes with this recipe? If so, what is the baking degree and recomended time?
Sarah Mir says
HI Sanam - you can, I would still bake at 350F and check on them after 12 minutes to see. Happy Baking!
Joselyn says
How many cupcakes?
Sarah Mir says
Hi Joselyn! I am not sure to be honest, but I think around one and a half dozen would be my guess!
Hellen W says
Hi can I use applesauce instead of oil for this recipe? Thank you!
sarahjmir@gmail.com says
Hi Hellen! I can't say I have tried it, but it should work! Do keep me posted on how it goes!
Seh says
What are these measurements in grams please .
Sarah Mir says
I went ahead and input the conversions into the recipe card to make it easier - thank you!