If you’ve come here wanting to make a pretty marble cake, you are in the right place! Most marble cake recipes are modified pound cake recipes. They do need a LOT of butter. Whether you don’t want to use pound-cake level butter in your baking, or you are either out of butter or you just prefer to make it with oil- this easy marble cake recipe with oil is just for you.
I had a baking-craving. That was fuelled by my son’s accusations that it has been nearly 10 weeks of staying at home and we are hardly baking anything exciting. I have been dreaming of the perfect marble cake for a while, mottled streaks and all. There’s something so beautiful about a marble cake, a crowd-pleaser that satisfies both team vanilla and team chocolate. It is the best tea cake there is. Add to the happiness quotient of your day with a thick slice of this cake and your favourite kind of tea or coffee.
Some fun facts about Marble Cakes:
- Marble cake originated in Germany in the 19th century where it is called Marmorkuchen.
- Traditionally, the darker batter was obtained by addition of molasses, raisins or coffee as cocoa powder was available
- It was in 1889 that German Jewish bakers first used grated chocolate for the dark layer. It was the earliest chocolate marble cake. This recipe called for an easy-to-remember 1-2-3-4 – 1 cup butter, 2 cups sugar, 3 cups flour and 4 eggs as the main ingredients.
We were looking to make this cake without butter as we did not have a lot of butter in stock. We adapted this marble cake recipe from here. The batter was a bit runny, and I have adjusted the recipe to correct that. That combined with the over-enthusiastic swirling in the pan by my son made the two colours merge a bit. But I guarantee that it tastes every bit delicious. I don’t see the slices lasting in the fridge for even a day.
Key points to remember while making a marble cake
- Don’t let the batter get too runny, especially if you want well-demarcated layers of vanilla and chocolate.
- Swirl gently to create some ripples but not too much.
- Some recipes ask to make two separate batters, one vanilla and other chocolate. I would ask you to avoid this double effort by reserving 1/3 or half the batter and mixing cocoa powder + milk to it.
- Add a little more flavour to the cake by adding orange zest or orange extract to the chocolate batter. This was my son’s idea 🙂
PIN THIS RECIPE TO TRY LATER!