Marble cake is a classic dessert with vanilla and chocolate flavors swirled together in a marbled pattern. The idea of combining 2 cakes together in this fashion originated in nineteenth century Germany and came to America with Jewish German immigrants. It is easy to understand how it became associated with other Jewish baked goods.
This cake will surely become a family favorite with its light and fluffy texture, gorgeous colors and delicate sweet flavors.
Ingredients
Servings 12 servings
For the chocolate:
- 3.5 oz (100 gram) dark chocolate chopped or broken into pieces
- 1 tablespoon (15 ml) canola oil
For the cake:
- 4 large eggs at room temperature
- 1 1/2 cups (300 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240 ml) canola oil
- 1/2 cup (120 ml) water
- 1 cup (240 ml) whole milk
- 2 1/2 cups (350 grams) sifted all-purpose flour
- 1 tablespoon (10 grams) baking powder
- 1 teaspoon orange zest optional
- 4 tablespoons (50 grams) very soft butter or margarine for greasing the pan
Nutritional Facts
Nutrition Facts
Marble Cake
Amount per Serving
Calories
484
% Daily Value*
Fat
30
g
46
%
Saturated Fat
7
g
44
%
Trans Fat
0.2
g
Polyunsaturated Fat
6
g
Monounsaturated Fat
15
g
Cholesterol
67
mg
22
%
Sodium
167
mg
7
%
Potassium
140
mg
4
%
Carbohydrates
50
g
17
%
Fiber
2
g
8
%
Sugar
28
g
31
%
Protein
6
g
12
%
Vitamin A
233
IU
5
%
Vitamin C
0.2
mg
0
%
Calcium
104
mg
10
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
- Preheat the oven to 320°F/160°C.
- Generously and thoroughly grease the pan/s with butter or margarine.
- Place chocolate in a microwave-safe bowl and microwave at 20-30 seconds intervals, stirring until the chocolate is completely melted and smooth. Stir in the oil. Set aside.
- Using an electric mixer, whisk eggs, sugar, and vanilla extract at high speed for 10 minutes until light and fluffy.
- Reduce the speed to low and gradually add oil, water, milk, sifted flour, orange zest, and baking powder.
- Pour ¾ of the batter into the prepared pan/s.
- Stir the melted chocolate with the remaining batter until thoroughly combined.
- Place tablespoons of the chocolate mixture over the white mixture in the pan/s. Using a knife or a skewer, swirl the chocolate batter into the white cake batter to create a marbled effect.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Allow the cake to cool in the pan/s for 10 minutes. Release the cake and let it cool completely before slicing.
- Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
