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    Home » Cake Recipes » The BEST Easy Marble Cake with Oil

    4.27 from 310 votes

    The BEST Easy Marble Cake with Oil

    April 23, 2018 by Sarah Mir · Updated April 7, 2022

    Jump to Recipe Print Recipe

    Jump to the Marble Cake with Oil Recipe

    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!

    Why Use Oil in a Cake?

    marble cake with oil

    Why would I make a Marble Cake with Oil instead of butter you may ask? After all butter is delicious isn't it. Throw in some flour and sugar and you are sure to have a winner. Well, in a nutshell I am a sucker for the nostalgic. My idea of what a good marble cake should be - tender and tea time easy - comes from the many homemade marble cakes my aunt baked as a child. They always had a healthy marbling, were subtly sweet, but not overpowering and so very moist. It is the oil that was always used instead of butter in my childhood bakes that made them so tender.

    It was a decision driven from frugality, but it definitely has benefits that extend beyond affordable entertaining. One of the other advantages of using oil instead of butter is that you don't have to wait for it to come to room temperature. Or do that weird thing I do where I microwave it in 8 second increments, turn the stick over and do it again, fervently hoping it doesn't actually melt. That is exactly as much fun as it sounds.

    marble cake with oil

    I am SOLD: What other Cakes can I make with Oil?

    Fortunately I have a few!

    • Orange Cake
    • French Yoghurt Cake
    • Easy Lemon Cake
    • Chocolate Cake

    The Method

    Making this Easy Marble Cake with Oil is fairly straightforward. The detailed recipe is below, but in essence you

    • Preheat the oven to 350F and prep your pan
    • Beat oil, sugar, and eggs
    • Add Vanilla
    • Mix in Dry Ingredient - just so, we are not over mixers with their tough chewy cakes!
    • Remove one cup of the batter, mix in Chocolate mix.
    • Swirl and Bake!

    See! Easy! 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! I don't ever frost it, but you can certainly add your favourite chocolate frosting or ganache.

    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 other oil based cakes? Make any of these!

    • Orange Cake
    • French Yoghurt Cake
    • Easy Lemon Cake
    • Chocolate Cake
    marble cake with oil
    Print Recipe
    4.27 from 310 votes

    Easy Marble Cake with Oil

    Author: Sarah Mir

    Ingredients

    • 1 ¾ cup all purpose flour
    • 1 ½ tsp baking powder
    • ½ tsp salt
    • ½ cup neutral oil (such as corn oil)
    • 1 ½ cup sugar
    • 4 eggs
    • 1 tsp vanilla extract
    • ½ cup milk

    Chocolate Mix

    • 3 tbsp cocoa
    • 1 tbsp milk

    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. The mixture will be a creamy pillowy yellow
    • 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.
    • 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.

    Want to try this recipe? Pin it so you don't lose it!

    marble cake with oil
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    Reader Interactions

    Comments

    1. Eraj says

      April 24, 2018 at 7:16 am

      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!

      Reply
      • sarahjmir@gmail.com says

        April 27, 2018 at 8:12 pm

        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)

        Reply
      • Sanam says

        August 19, 2019 at 12:10 pm

        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 🙂

        Reply
        • sarahjmir@gmail.com says

          September 02, 2019 at 5:22 pm

          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!

          Reply
        • SM says

          October 23, 2022 at 5:28 am

          Can i bake cupcakes with this recipe? If so, what is the baking degree and recomended time?

          Reply
          • Sarah Mir says

            November 03, 2022 at 4:28 pm

            HI Sanam - you can, I would still bake at 350F and check on them after 12 minutes to see. Happy Baking!

            Reply
      • Hellen W says

        April 14, 2020 at 10:32 pm

        Hi can I use applesauce instead of oil for this recipe? Thank you!

        Reply
        • sarahjmir@gmail.com says

          April 15, 2020 at 2:00 am

          Hi Hellen! I can't say I have tried it, but it should work! Do keep me posted on how it goes!

          Reply
    2. Tina says

      April 27, 2018 at 9:48 pm

      This cake looks so beautiful with the swirls. I have made oil based cakes, they are so easy and moist too. Saving this. Thanks!

      Reply
      • sarahjmir@gmail.com says

        May 08, 2018 at 9:56 pm

        Thank you! Swirling that batter is my favourite part!

        Reply
    3. lalaine manalo says

      April 27, 2018 at 10:12 pm

      What a great looking cake. Two of my favorite cake flavors in one bite!

      Reply
      • sarahjmir@gmail.com says

        May 08, 2018 at 9:55 pm

        Thanks Lalaine!!

        Reply
    4. valentina maria kenney wein says

      April 28, 2018 at 1:25 am

      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!

      Reply
      • sarahjmir@gmail.com says

        May 08, 2018 at 9:55 pm

        Thank you! And yes there is something about a morning coffee and cake that just hits the spot!

        Reply
    5. Veena Azmanov says

      April 28, 2018 at 5:10 am

      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.

      Reply
      • sarahjmir@gmail.com says

        May 08, 2018 at 9:54 pm

        Thank you so so much Veena!

        Reply
    6. Ruthy Kirwan says

      April 28, 2018 at 6:30 am

      You just made me laugh out loud because I totally do the same thing with microwaving butter, lol

      Reply
      • sarahjmir@gmail.com says

        May 08, 2018 at 9:54 pm

        hahah Ruthy SO glad you get me!

        Reply
    7. salmadinani says

      April 30, 2018 at 5:06 pm

      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?

      Reply
      • sarahjmir@gmail.com says

        May 08, 2018 at 9:53 pm

        I am genuinely puzzled by what impact that would have! So sorry I can't be of more help!

        Reply
      • Kreshnee says

        March 24, 2022 at 9:50 am

        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

        Reply
        • Sarah Mir says

          April 04, 2022 at 7:30 pm

          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

          Reply
    8. tiffany says

      June 25, 2018 at 11:12 pm

      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.

      Reply
      • sarahjmir@gmail.com says

        July 20, 2018 at 10:44 am

        wonderful!!! thank you for sharing that!

        Reply
        • Iman says

          May 27, 2019 at 5:24 pm

          I tried this cake and it turned out to be a marvelous one!! Thank you so much for the nice and super easy recipe.❤️

          Reply
          • sarahjmir@gmail.com says

            June 03, 2019 at 10:00 pm

            So happy to hear that! Thank you Iman!

            Reply
    9. Anjali says

      July 30, 2018 at 3:32 pm

      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 🙂

      Reply
      • sarahjmir@gmail.com says

        July 30, 2018 at 10:02 pm

        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!

        Reply
    10. Ujjala Ahmed says

      September 19, 2018 at 4:01 am

      Mashallah such an easy and delicious one. Loved it

      Reply
      • sarahjmir@gmail.com says

        September 19, 2018 at 2:11 pm

        Am so happy to hear that!!! Thanks for trying it!

        Reply
    11. Emily says

      September 30, 2018 at 1:19 pm

      Hi, would coconut oil work?! thank you!

      Reply
      • sarahjmir@gmail.com says

        October 01, 2018 at 9:20 pm

        Hi Emily! I haven't tried it, but the more I think about it the more delicious it sounds!

        Reply
        • Emily says

          May 26, 2019 at 1:57 pm

          it worked a treat! Making it again today 🙂

          Reply
    12. Adriana Percoco says

      October 18, 2018 at 4:14 am

      Hi, could this be made in a round pan? Thanks!

      Reply
      • sarahjmir@gmail.com says

        October 28, 2018 at 9:44 pm

        Yes! It would just be a little slimmer!

        Reply
    13. sadaf says

      October 24, 2018 at 5:09 pm

      i dnt have loaf mould...can i use circle shape mould???

      Reply
      • sarahjmir@gmail.com says

        October 28, 2018 at 9:43 pm

        Yes you can! It will just make a slimmer cake!

        Reply
    14. Anum says

      November 11, 2018 at 12:45 pm

      Hey the sugar to be used is granulated or caster?

      Reply
      • sarahjmir@gmail.com says

        November 27, 2018 at 7:22 am

        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!

        Reply
    15. Jacki says

      February 25, 2019 at 9:39 pm

      Excellent recipe! I made it with my 4 y.o daughter. It was so delicious! Thank you!

      Reply
      • sarahjmir@gmail.com says

        February 26, 2019 at 9:26 am

        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!

        Reply
    16. Mary says

      April 25, 2019 at 10:28 pm

      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 💓

      Reply
      • sarahjmir@gmail.com says

        April 30, 2019 at 12:06 pm

        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 🙂

        Reply
      • Jaison says

        January 14, 2020 at 12:48 pm

        Can i use soya bean oil

        Reply
        • sarahjmir@gmail.com says

          January 16, 2020 at 9:33 am

          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!

          Reply
    17. Sabiha says

      June 16, 2019 at 2:41 pm

      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!

      Reply
      • sarahjmir@gmail.com says

        June 20, 2019 at 8:52 am

        Wonderful! Thank you so so much for taking the time to let me know!

        Reply
        • Bebo says

          October 05, 2019 at 11:46 am

          I made this with adding coffee - not sure how it would taste

          Reply
          • sarahjmir@gmail.com says

            October 07, 2019 at 8:51 pm

            It should be So good! keep me posted on how it goes!

            Reply
    18. Avnika Mathur says

      July 14, 2019 at 2:00 am

      nice recipe..tried yesterday and was a hit among the family

      Reply
      • sarahjmir@gmail.com says

        July 17, 2019 at 3:40 am

        so glad to hear it!!!

        Reply
    19. Bill says

      July 15, 2019 at 1:22 am

      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.

      Reply
      • sarahjmir@gmail.com says

        July 17, 2019 at 3:50 am

        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!

        Reply
    20. Ruth Samuel says

      January 24, 2020 at 10:12 am

      Hi Sarah, wanting to make 100 pieces so how many measures should i use (6?) and could i make it in one large batch?

      Reply
      • sarahjmir@gmail.com says

        February 04, 2020 at 10:11 pm

        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!

        Reply
    21. Neyz says

      February 23, 2020 at 5:55 am

      Could this work with a 9x13 pan? Also, can I swap the milk with curds since my LO is lactose intolerant

      Reply
    22. Leigh says

      March 10, 2020 at 3:34 pm

      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 ?

      Reply
      • sarahjmir@gmail.com says

        March 11, 2020 at 4:54 pm

        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!

        Reply
    23. Priya says

      April 19, 2020 at 4:46 am

      i tried this recipe, turned out perfect. But i felt that it had a little taste, can the egg be replaced.

      Reply
      • sarahjmir@gmail.com says

        April 26, 2020 at 1:07 am

        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!

        Reply
    24. AnnAnn says

      April 21, 2020 at 5:27 pm

      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..

      Reply
      • sarahjmir@gmail.com says

        April 26, 2020 at 1:04 am

        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!

        Reply
    25. Shen.mk says

      June 02, 2020 at 2:55 pm

      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.

      Reply
      • sarahjmir@gmail.com says

        June 03, 2020 at 7:17 am

        Yay! So glad to hear you liked it!

        Reply
    26. natalia says

      June 07, 2020 at 11:00 am

      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 🙂

      Reply
      • sarahjmir@gmail.com says

        June 11, 2020 at 8:15 pm

        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!

        Reply
    27. Alyssa says

      June 13, 2020 at 1:03 pm

      Could I use olive oil instead of regular oil?

      Reply
      • sarahjmir@gmail.com says

        June 18, 2020 at 12:08 am

        I don't see why not!

        Reply
    28. Jennifer says

      June 17, 2020 at 5:11 pm

      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!

      Reply
      • sarahjmir@gmail.com says

        June 18, 2020 at 12:03 am

        Oh no! I am so so sorry to hear that!

        Reply
    29. Hina Abid says

      June 18, 2020 at 2:52 pm

      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.

      Reply
    30. Alyssa says

      June 19, 2020 at 1:08 pm

      Great!!!

      Reply
    31. Gigi says

      July 11, 2020 at 8:33 pm

      I just did this recipe and I have to say that is ABSOLUTELY PERFECT, I have a small pan and an electric mini oven so I was sceptical but it turns out amazing. Thank you very muc . Hugs from Venezuela.

      Reply
      • sarahjmir@gmail.com says

        July 16, 2020 at 10:19 pm

        Hi Gigi from Venezuela!!! Thank you so very much for trying this recipe and I am thrilled to hear that you like it!

        Reply
    32. Dawn Tan says

      July 25, 2020 at 3:55 am

      Hi. Can I have the ingredients in grams for easy marble cake with oil?

      Reply
      • sarahjmir@gmail.com says

        August 09, 2020 at 8:12 pm

        Hi Dawn - here we typically use cups and the like which I do recognize is less accurate, but I do believe you can look up the equivalencies.

        Reply
    33. Dawn Tan says

      July 25, 2020 at 4:30 am

      Hi. Can I reduce sugar?

      Reply
      • sarahjmir@gmail.com says

        August 09, 2020 at 8:11 pm

        Hi Dawn! I am sorry for the late reply, been having some glitches I worked through. I would not recommend reducing the sugar here, but you can absolutely do whatever is convenient.

        Reply
    34. Linda says

      September 04, 2020 at 6:22 pm

      Metric or Imperial cups? looks tasty...

      Reply
      • sarahjmir@gmail.com says

        September 05, 2020 at 5:38 pm

        Thanks Linda! It's metric here in Canada!

        Reply
    35. Jamila Syed says

      September 13, 2020 at 10:25 am

      I made the marble cake with oil, it was so good that it was devour within days.
      I would rather bake with oil then butter. Thank u Sarah.

      Reply
      • sarahjmir@gmail.com says

        September 14, 2020 at 8:34 am

        That is wonderful to hear! thank you Jamila!!!

        Reply
    36. Debbie says

      December 06, 2020 at 6:38 pm

      Looks great. Can it be made without milk?

      Reply
      • sarahjmir@gmail.com says

        December 06, 2020 at 9:10 pm

        Hi Debbie! You can reduce the milk a little but you can't make it without it unfortunately!

        Reply
    37. Lubna says

      December 23, 2020 at 10:51 am

      I’ve already baked this cake twice! This recipe is perfect! The chocolate is just the right amount and gives the marble cake its perfect balance. Thank you for the recipe!

      Reply
    38. Rausar says

      January 01, 2021 at 3:43 pm

      I baked this cake twice, both the times it turned out Perfect!!!!!!! When the cake got out of the oven we really couldn't taste the sugar that much, so we decided to let it cool down it tasted really good. My family and I really liked this recipe. Thanks for sharing it.

      Reply
      • sarahjmir@gmail.com says

        January 06, 2021 at 5:26 pm

        Hi Rausar!!! I am SO happy to hear that you enjoyed it and I hear you on the sweetness, it definitely becomes MUCH tastier as it sits! Thanks for sharing your comments here!

        Reply
    39. Avnika Mathur says

      January 02, 2021 at 12:50 am

      have baked it multiple times till now. made it again on 31st but used 1/4 cup melted butter and 1/4 cup oil. the taste and texture was really smooth.

      Reply
      • sarahjmir@gmail.com says

        January 06, 2021 at 6:04 pm

        I LOVE those changes and am going to try it with them myself! Thank you for sharing!!!

        Reply
    40. Zahra Naqvi says

      January 02, 2021 at 3:25 pm

      this cake turned out really good but it took lots of time to measure and to bake plus u guys please check out my Instagram page it is @sweetsparkles Thanks for sharing .

      Reply
      • sarahjmir@gmail.com says

        January 06, 2021 at 6:04 pm

        Hi Zahra! Sorry to hear it took a lot of time for you to measure, but I am glad you liked it!

        Reply
    41. Maria Waleed says

      January 30, 2021 at 8:32 am

      It was so delicious. Had my slice with a cup of tea! Heavenly! Thank you Sarah!

      Reply
    42. Isbah Khurram says

      February 21, 2021 at 12:19 pm

      Salaam. I tried this recipe without any changes and it turned out delicious! Wish I could add pictures here. Thank you!

      Reply
      • sarahjmir@gmail.com says

        February 27, 2021 at 3:30 pm

        Thank you Isbah!!!

        Reply
    43. Amrita says

      February 24, 2021 at 4:00 pm

      Hi Sarah. I dont have a loaf pan so can i use the normal round cake tin to make this? And which size? Please let me know thanks

      Reply
      • sarahjmir@gmail.com says

        February 27, 2021 at 3:32 pm

        Hi! I have not made it in a round pan (they usually take more batter) but you can try in a 8 inch and just keep an eye on timing because it'll bake faster!

        Reply
    44. Aaliyah says

      March 07, 2021 at 12:42 pm

      Hi,
      Can i add yoghurt instead of milk?

      Reply
      • sarahjmir@gmail.com says

        March 14, 2021 at 4:35 pm

        Hi Aaliyah! I haven't tried it with yoghurt but I imagine it will become a little heavier. If you are looking to use yogurt in a cake I have a yogurt cake recipe on the blog that I have been making since I will little and I sitll love it!

        Reply
    45. Mahnoor Shehzad says

      April 11, 2021 at 11:45 am

      Hello! I want to pin this recipe, but I’m not getting an option for that.

      Reply
      • sarahjmir@gmail.com says

        April 11, 2021 at 7:58 pm

        Hmm I am not sure why! I will try and figure it out - thank you for letting me knoW!

        Reply
    46. Sherry says

      April 16, 2021 at 8:22 pm

      Really great recipe. I’ve never had a loaf cake come out so high and beautiful! It’s the perfect texture and taste!!

      Reply
      • sarahjmir@gmail.com says

        April 21, 2021 at 8:14 am

        That's great to hear Sherry!!! Thank you for sharing!

        Reply
    47. Fran says

      April 20, 2021 at 8:46 pm

      A very pleasant recipe with easy ingredients. Although my batter wasn’t runny, it was easy to spread. It was very good only thing is a bit dry. Don’t know why. Your pics look moist. Any suggestions would be appreciated. Thanks

      Reply
      • sarahjmir@gmail.com says

        April 21, 2021 at 8:09 am

        Hi fran! Thanks for sharing your feedback! I'd suggest dialing the bake time back by a few minutes and it should be perfect!

        Reply
    48. Fran says

      April 24, 2021 at 8:30 am

      Thanks. Will give it another go!!

      Reply
    49. Joan says

      May 02, 2021 at 11:38 am

      I baked this cake but all my cocoa mixture sunk to the bottom of the pan, very disappointed. Don’t know why it did that. I have the upper part vanilla and the bottom chocolate. The vanilla part was sweet and the chocolate part was bitter. I think if I had gotten it swirled correctly it would of been better. Can you tell me why this happened? I would like to try it again. Thank you

      Reply
      • sarahjmir@gmail.com says

        May 02, 2021 at 10:33 pm

        ohmigoodness! that's too bad! the chocolate part shouldn't be bitter per se -perhaps a little more cocoa went in? That would make that batter heavier too. You are absolutely correct that swirling it more would make this less likely to happen

        Reply
    50. Navya says

      May 09, 2021 at 4:11 am

      Hi! I don’t have an electric mixer so can I whip the ingredients by hand or will that give me a different texture? Thanks for the recipe I’ve been looking for one that uses oil instead of sugar 🙂

      Reply
      • sarahjmir@gmail.com says

        May 09, 2021 at 4:52 am

        Hi Navya! If you mix by hand it will take some vigorous mixing for the eggs and sugar to become light and frothy, but if you are up for it then absolutely do it!

        Reply
    51. Marla says

      May 20, 2021 at 10:44 am

      What kind of milk did you use in this? Buttermilk? Whole milk?
      Thanks!

      Reply
      • sarahjmir@gmail.com says

        May 21, 2021 at 4:45 pm

        Hey Marla! Regular Milk (Whole or 2%) works here! Happy Baking!

        Reply
    52. Doris says

      June 13, 2021 at 9:28 am

      Tried it. Very good recipe. All the family loved it. Thank you for sharing Sarah. Will definitely make it again. Take care and stay safe. 🌹

      Reply
      • sarahjmir@gmail.com says

        July 16, 2021 at 8:23 pm

        Thank you Doris! Makes me so happy to hear that!

        Reply
    53. Sadia Siddiqui says

      June 29, 2021 at 8:58 pm

      Can I use self raising flour and omit baking powder?

      Reply
      • sarahjmir@gmail.com says

        July 16, 2021 at 8:31 pm

        Hi Sadia! I haven’t tested it that way but id assume it’ll work! Do keep me posted!

        Reply
    54. Jean says

      August 15, 2021 at 10:51 am

      Hi. I want to add orange zest to this recipe. How much can I add and where can I add? Also, what temperature and time do I need to adjust?

      Reply
      • sarahjmir@gmail.com says

        August 20, 2021 at 4:37 pm

        Hi jean! I unfortunately have not tried to add orange zest into this recipe, but I imagine the zest of one orange would be plenty and you can put it in with the sugar. Everything else should stay as is!Let me know how it turns out!

        Reply
    55. Omara says

      August 16, 2021 at 10:22 pm

      Hi thanks for this recipe it’s delicious ! I used 1to1 gluten free flour and whipping cream because I didn’t have any regular milk . As a result my loaf did not have a very “puffy” rounded top, instead it was a little more dense, but still was great! Also had a nice sugar “crisp” along the sides

      Reply
      • sarahjmir@gmail.com says

        August 20, 2021 at 4:38 pm

        oooh that sugar crispy part is the BEST! so glad you enjoyed it Omara! thank you for taking the time to leave a comment

        Reply
      • Jelena says

        April 04, 2022 at 6:49 am

        Amazing recepie. We adore marble cake and I am always experimenting with it. This one turned out very puffy and gorgeously moist. I will substitute my butter recepie with yours. We in particular do not like very sweet cakes so I will use just a bit less sugar next time. Thnaks so much!

        Reply
        • Sarah Mir says

          April 04, 2022 at 7:08 pm

          Thank you so much for taking the time to share this! Reducing the sugar will make it a little less moist, but since this cake has such a lovely texture I can't imagine it will be a huge difference!

          Reply
    56. Batool says

      July 17, 2022 at 4:59 am

      I have tried this countless times and each time it comes out extremely well.

      Thank you!

      Reply
      • Sarah Mir says

        September 06, 2022 at 10:48 am

        Thrilled to hear it! thanks for the review!

        Reply
    57. Linda says

      October 15, 2022 at 2:18 pm

      Baked this cake, I tend to go for oil based cakes. Easier and healthier. It was gone overnight and it’s only me, my husband and son. I barely tasted it so we know where it went! I said I would bake it for a meeting tomorrow. Feeling bad about not leaving one home so I doubled it. Well, I have to say it was double the work as I was already tired. They are in the oven now, already at the top after 30 minutes. I have a sheet pan underneath in case of overflow. Will let you know how they turn out. Linda

      Reply
      • Sarah Mir says

        November 03, 2022 at 6:13 pm

        thank you so much Linda - really appreciate both the comments!

        Reply
    58. Linda says

      October 15, 2022 at 3:31 pm

      The doubled recipe came out great! Linda

      Reply
      • Sarah Mir says

        November 03, 2022 at 6:13 pm

        SO SO glad!

        Reply
    59. Joe says

      February 02, 2023 at 5:21 pm

      Love this recipe! I make it super often and it's so much better than pre packaged stuff!
      Plus, I got a hankering for just a little snack, so I quartered the recipe, put it in a little glass Tupperware, and 45 mins at 350 in the air fryer later, I had a proper single serving cake! Didn't even have to take it out of the pan haha.
      PS, cover it with foil or a small oven safe lid, you don't want to the top of your cake to get burnt

      Reply
      • Sarah Mir says

        February 03, 2023 at 1:47 pm

        Hello Joe! I absolutely loved reading this! How clever! I can't wait to try this air fryer cake hack - just genius!

        Reply
    60. Ambreen says

      February 03, 2023 at 6:10 pm

      This recipe was easy and delicious! Will def make it again - we subbed half the oil with applesauce and taste and texture were still perfect! Thank you Sarah for your amazing recipes 🙂

      Reply

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    Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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