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!
More Cakes with Oil
Orange Cake French Yoghurt Cake Easy Lemon Cake Chocolate 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. I give the option of ganache on frequent request, but I will be honest and say I prefer it as is.
Recipe Step by Step
Preheat your oven to 350F, line a pan with parchment or grease and flour a loaf pan. Whisk together your dry ingredients - flour, baking powder, and salt and set aside. 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! Use a spatula for that last bit of mixing (the why in tips below). 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 right on the recipe card below by clicking the number of stars you want to give it! Have a comment or feedback, just add 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! Want to try this recipe? Pin it so you don’t lose it!
