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!
Alyssa says
Great!!!
Hina Abid says
Made it last night and literally was gone before i could snap a pic. As per another comment suggested, I was using a darker pan so i lowered the cooking temp to 325 and cooked it ten mins longer and it was perfection!! Already planning on making it again next week.
Jennifer says
I made this today! Not sure if I measured incorrectly (my 5yo son was helping!) but the pan was very full, and the batter ended up overflowing in the oven! We ate what we could (very tasty), but I’d probably separate into two pans next time!
sarahjmir@gmail.com says
Oh no! I am so so sorry to hear that!
Alyssa says
Could I use olive oil instead of regular oil?
sarahjmir@gmail.com says
I don't see why not!
natalia says
This is literally the recipe my grandma gave me for traditional babovka/ gugelhupf! Only she also used the zest of a large lemon. I'd recommend trying this because it gives an even more fragrant and delicious taste 🙂
sarahjmir@gmail.com says
Hi Natalia! I love when recipes intersect like that! Can't imagine how good this will taste with lemon and I can't wait to try it, thank you for the tip!
Shen.mk says
I just made it.wow...turned out amazing.i have failed with other cake recipes . But this one was worth it. Was skeptical abt the time but yaa, it does take 55 -65 mins. Just have faith nd throw in the oven with the above mentioned temp nd time.
sarahjmir@gmail.com says
Yay! So glad to hear you liked it!
AnnAnn says
Made it 3 times.. this is my 4th... delicious all times.. made it once without cocoa cause I didn't have any...was still y ummy... other 2 times used melted chocolate bar.... this time it's as directed with frys cocao..
sarahjmir@gmail.com says
Hi! I LOVE that you've made this recipe your own be it by using melted chocolate or leaving it plain vanilla. Thank you so much for sharing that!
Priya says
i tried this recipe, turned out perfect. But i felt that it had a little taste, can the egg be replaced.
sarahjmir@gmail.com says
Hi Priya! I find that the eggy taste varies by the egg themselves. You can try dropping an egg from the recipe, it will change the texture, but it should still work!
Leigh says
I made this loaf..was delicious beyond words.. wanted to make it again today but am out of oil...could I use butter or margarine ?
sarahjmir@gmail.com says
Hi Leigh!!! I am so glad you liked it - you can just melt the butter and use it, it should give you great flavour, but will be a tad bit less moist than oil alone!
Neyz says
Could this work with a 9x13 pan? Also, can I swap the milk with curds since my LO is lactose intolerant
Ruth Samuel says
Hi Sarah, wanting to make 100 pieces so how many measures should i use (6?) and could i make it in one large batch?
sarahjmir@gmail.com says
Hi Ruth! SO SO sorry about the late reply. I definitely think you are looking at 5-6 times quantity, but I am not sure how this recipe does as it multiplies. Typically if I am doing a big batch my instinct is to make and bake it in two batches just to be safe. If you have tried it already then I would love to know how it went!
Bill says
I'm a guy who likes marble cake and I used to make it from mix, but you can't find the mixes in stores anymore. Don't know why. Can you give me the quantities for a 13 X 9 pan that will fill right to the top? I'm not a great baker but I'm willing to try it. My secret with the mixes was to always add one more egg than the box called for, but I'm married now and I've learned to follow instructions.
sarahjmir@gmail.com says
Hi Bill! Cake mixes are convenient for sure! and lol at your comment about being married. Ok so I don't know that this recipe would fill a 13*9 pan to the top - am so sorry about this!
Avnika Mathur says
nice recipe..tried yesterday and was a hit among the family
sarahjmir@gmail.com says
so glad to hear it!!!
Sabiha says
Just made this cake in a bundt pan. I was a bit unsure about baking for 1hour so I covered my pan with foil for the first 35minutes to prevent the top burning. Then I baked for a further 15minutes and it turned out lovely! Thanks for a great recipe!
sarahjmir@gmail.com says
Wonderful! Thank you so so much for taking the time to let me know!
Bebo says
I made this with adding coffee - not sure how it would taste
sarahjmir@gmail.com says
It should be So good! keep me posted on how it goes!
Mary says
OMG this cake was delicious, at the beginning I thought it wasn't sweet enough but the next day the flavour was more intense. Not sure why..
So easy to make, will definitely be keeping this recipe as 1 of my favourites 💓
sarahjmir@gmail.com says
Absolutely thrilled to hear that! And I actually feel that almost all loaf cakes are better the next day! SO SO happy you enjoyed it 🙂
Jaison says
Can i use soya bean oil
sarahjmir@gmail.com says
Hi Jaison! I have never baked with Soya Bean Oil because I am under the impression it has a distinctive smell/taste, but if the one you are using is neutral tasting then it is absolutely worth a shot! Please do keep me posted!