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
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.
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!
Easy Marble Cake with Oil
Equipment
- electric beater
- 9*5 Loaf Pan
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 ½ tsp vanilla extract
- ½ cup milk
Chocolate Mix
- 3 tbsp cocoa sifted
- 1 tbsp milk
Ganache (Optional)
- ½ cup chocolate chips (or 4 oz chocolate)
- ¼ cup whipping cream
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!
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!
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)
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 🙂
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!
Can i bake cupcakes with this recipe? If so, what is the baking degree and recomended time?
HI Sanam - you can, I would still bake at 350F and check on them after 12 minutes to see. Happy Baking!
How many cupcakes?
Hi Joselyn! I am not sure to be honest, but I think around one and a half dozen would be my guess!
Hi can I use applesauce instead of oil for this recipe? Thank you!
Hi Hellen! I can't say I have tried it, but it should work! Do keep me posted on how it goes!
This cake looks so beautiful with the swirls. I have made oil based cakes, they are so easy and moist too. Saving this. Thanks!
Thank you! Swirling that batter is my favourite part!
What a great looking cake. Two of my favorite cake flavors in one bite!
Thanks Lalaine!!
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!
Thank you! And yes there is something about a morning coffee and cake that just hits the spot!
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.
Thank you so so much Veena!
You just made me laugh out loud because I totally do the same thing with microwaving butter, lol
hahah Ruthy SO glad you get me!
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?
I am genuinely puzzled by what impact that would have! So sorry I can't be of more help!
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
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
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.
wonderful!!! thank you for sharing that!
I tried this cake and it turned out to be a marvelous one!! Thank you so much for the nice and super easy recipe.❤️
So happy to hear that! Thank you Iman!
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 🙂
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!
Mashallah such an easy and delicious one. Loved it
Am so happy to hear that!!! Thanks for trying it!
Hi, would coconut oil work?! thank you!
Hi Emily! I haven't tried it, but the more I think about it the more delicious it sounds!
it worked a treat! Making it again today 🙂
Hi, could this be made in a round pan? Thanks!
Yes! It would just be a little slimmer!
i dnt have loaf mould...can i use circle shape mould???
Yes you can! It will just make a slimmer cake!
Hey the sugar to be used is granulated or caster?
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!
Excellent recipe! I made it with my 4 y.o daughter. It was so delicious! Thank you!
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!
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 💓
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 🙂
Can i use soya bean oil
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!
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!
Wonderful! Thank you so so much for taking the time to let me know!
I made this with adding coffee - not sure how it would taste
It should be So good! keep me posted on how it goes!
nice recipe..tried yesterday and was a hit among the family
so glad to hear it!!!
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.
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!
Hi Sarah, wanting to make 100 pieces so how many measures should i use (6?) and could i make it in one large batch?
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!
Could this work with a 9x13 pan? Also, can I swap the milk with curds since my LO is lactose intolerant
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 ?
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!
i tried this recipe, turned out perfect. But i felt that it had a little taste, can the egg be replaced.
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!
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..
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!
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.
Yay! So glad to hear you liked it!
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 🙂
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!
Could I use olive oil instead of regular oil?
I don't see why not!
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!
Oh no! I am so so sorry to hear that!
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.
Great!!!
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.
Hi Gigi from Venezuela!!! Thank you so very much for trying this recipe and I am thrilled to hear that you like it!
Hi. Can I have the ingredients in grams for easy marble cake with oil?
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.
Hi. Can I reduce sugar?
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.
Metric or Imperial cups? looks tasty...
Thanks Linda! It's metric here in Canada!
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.
That is wonderful to hear! thank you Jamila!!!
Sadly was too dry. And it felt like it was lacking any flavour. Just tasted like a sweet basic cake.
Dry suggests to me it was overbaked, and it's definitely a milder cake (as it says in the post), sorry it didn't work for you, thanks for letting me know!
Looks great. Can it be made without milk?
Hi Debbie! You can reduce the milk a little but you can't make it without it unfortunately!
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!
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.
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!
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.
I LOVE those changes and am going to try it with them myself! Thank you for sharing!!!
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 .
Hi Zahra! Sorry to hear it took a lot of time for you to measure, but I am glad you liked it!
It was so delicious. Had my slice with a cup of tea! Heavenly! Thank you Sarah!
Salaam. I tried this recipe without any changes and it turned out delicious! Wish I could add pictures here. Thank you!
Thank you Isbah!!!
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
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!
Hi,
Can i add yoghurt instead of milk?
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!
Hello! I want to pin this recipe, but I’m not getting an option for that.
Hmm I am not sure why! I will try and figure it out - thank you for letting me knoW!
Really great recipe. I’ve never had a loaf cake come out so high and beautiful! It’s the perfect texture and taste!!
That's great to hear Sherry!!! Thank you for sharing!
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
Hi fran! Thanks for sharing your feedback! I'd suggest dialing the bake time back by a few minutes and it should be perfect!
Thanks. Will give it another go!!
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
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
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 🙂
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!
What kind of milk did you use in this? Buttermilk? Whole milk?
Thanks!
Hey Marla! Regular Milk (Whole or 2%) works here! Happy Baking!
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. 🌹
Thank you Doris! Makes me so happy to hear that!
Can I use self raising flour and omit baking powder?
Hi Sadia! I haven’t tested it that way but id assume it’ll work! Do keep me posted!
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?
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!
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
oooh that sugar crispy part is the BEST! so glad you enjoyed it Omara! thank you for taking the time to leave a comment
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!
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!
I have tried this countless times and each time it comes out extremely well.
Thank you!
Thrilled to hear it! thanks for the review!
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
thank you so much Linda - really appreciate both the comments!
The doubled recipe came out great! Linda
SO SO glad!
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
Hello Joe! I absolutely loved reading this! How clever! I can't wait to try this air fryer cake hack - just genius!
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 🙂
Yum! This turned out so nice! It was great fresh out of the oven, and even greater the next day… can’t say anything for after that because it didn’t last past then despite being a decent-sized cake! Lol
Hi Sarah,
Thanks for sharing the recipe. I like oil based cakes. The internal looks great without tight & refined crumbs, and looks great with tiny bubbles/open holes. Does this cake recipe has a lot of loose crumbs like those pound, butter cakes or some dry sponge cakes? What about the cake top crust - does it crisps or sandy type? I am looking for a cake-like-bread type of texture that has very little crumbs.
Thanks & Cheers
Angela
Hi Angela! Whether this is the cake that you're looking for or not I have to say I LOVE this question! This is a softer lighter mild flavoured sponge, and on the top it gets a crispy outer layer. If I want to double down on that then I add coarse sugar over top.