Baking/ Everyday Cake

Easy Marble Cake with Oil

marble cake with oil

Jump to the Marble Cake with Oil Recipe

Oil. Yes, I know, I know, that just sounds… meh.

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 – come 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. marble cake with oil

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.

Please note that this Easy Marble Cake with Oil as substance 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

marble cake with oil

4.42 from 24 votes
marble cake with oil
Easy Marble Cake with Oil
Ingredients
  • 1 3/4 cup all purpose flour
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup neutral oil (such as corn oil)
  • 1 1/2 cup sugar
  • 4 eggs
  • 1 tsp vanilla extract
  • 1/2 cup milk
Chocolate Mix
  • 3 tbsp cocoa
  • 1 tbsp milk
Instructions
  1. Preheat your oven to 350, grease a nonstick loaf tin (9*5)

  2. Combine the first three ingredients in a bowl, set aside

  3. 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

  4. Add the vanilla, beat for 30 seconds to combine.

  5. Alternately add the flour and milk to the bowl in two batches and mix until just combined.

  6. Put a cup of the batter into a small bowl, add the 3 tbsp cocoa and 1 tbsp milk and mix until just combined.

  7. The batter for this cake is thin, so carefully add it to the loaf pan, alternating between dollops of vanilla and chocolate batter

  8. Use a long skewer or a knife to swirl the batter together 

  9. 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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32 Comments

  • Reply
    Eraj
    at

    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
      at

      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
    Tina
    at

    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
      at

      Thank you! Swirling that batter is my favourite part!

  • Reply
    lalaine manalo
    at

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

    • Reply
      sarahjmir@gmail.com
      at

      Thanks Lalaine!!

  • Reply
    valentina maria kenney wein
    at

    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
      at

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

  • Reply
    Veena Azmanov
    at

    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
      at

      Thank you so so much Veena!

  • Reply
    Ruthy Kirwan
    at

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

    • Reply
      sarahjmir@gmail.com
      at

      hahah Ruthy SO glad you get me!

  • Reply
    salmadinani
    at

    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
      at

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

  • Reply
    tiffany
    at

    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
      at

      wonderful!!! thank you for sharing that!

  • Reply
    Anjali
    at

    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
      at

      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
    Ujjala Ahmed
    at

    Mashallah such an easy and delicious one. Loved it

    • Reply
      sarahjmir@gmail.com
      at

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

  • Reply
    Emily
    at

    Hi, would coconut oil work?! thank you!

    • Reply
      sarahjmir@gmail.com
      at

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

  • Reply
    Adriana Percoco
    at

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

    • Reply
      sarahjmir@gmail.com
      at

      Yes! It would just be a little slimmer!

  • Reply
    sadaf
    at

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

    • Reply
      sarahjmir@gmail.com
      at

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

  • Reply
    Anum
    at

    Hey the sugar to be used is granulated or caster?

    • Reply
      sarahjmir@gmail.com
      at

      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
    Jacki
    at

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

    • Reply
      sarahjmir@gmail.com
      at

      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
    Mary
    at

    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
      at

      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 🙂

    Penny for your thoughts?