It typically uses a mixer and lots of bowls. It’s a marble cake. But not anymore. This marble cake is the easiest (and really delicious) version you’ve ever made.
Everyone loves a good, fluffy marble cake. Preferably with a nice crust. A bit wet, but not too wet. You know what we mean here.
But every woman loves a clean kitchen. Are we right? We thought so.
This recipe came through from Chaya W. who received it from Pessy G. who got it from yet another friend, and the trail ended there. So while we’re not sure of where it was born, we definitely know it will be enjoyed.
So yes, we did it again. 9×13 easy recipe, for the win. Get ready to be amazed. And get ready to only use a fork.
In a 9×13 pan, combine the oil, juice and eggs.
Add the flour, sugars, and baking powder
Mix until a batter forms
Remove 1 cup of batter
Add cocoa powder, sugar and boiling water to that cup.
Drizzle the chocolate batter over the vanilla batter…
and marbleize using a fork.
9×13 Marble Cake
Ingredients
For the batter:
- 1 cup oil
- 1 cup juice (either orange juice or apple juice)
- 3 eggs
- 3 cups flour
- 2 cups sugar
- 1 tsp vanilla sugar
- 2 tsp baking powder
For the marble:
- ¼ cup cocoa powder
- ¼ cup sugar
- ⅓ cup boiling water
Instructions
- Preheat oven to 350°F.
- In a 9×13 pan, combine all the wet ingredients (oil, juice and eggs). Using a fork or a whisk, mix until combined.
- Add the dry ingredients (flour, sugars, baking powder) and mix until a batter forms.
- Remove about 1 cup of batter from the pan and add cocoa powder, sugar and boiling water to that cup (yes, you will need one extra small bowl for this).
- Drizzle the cocoa batter over the original vanilla batter, and, using a fork, marbleize it.
- Bake for 1 hour, or until a toothpick inserted comes out dry.
Wow wow wow. Can’t wait to try this!
wow ! is it using a deep 9 x 13?
Hi! No, not a deep 9 x 13.
Can I use a Bundt pan?
I did and it was delicious
Yum! Can’t wait to try!
When do I put the 1 cup of batter I removed back in???
After adding cocoa, sugar and boiling water. This becomes the marble in the cake.
The pan need any parchment paper?
I didn’t put and mine was just fine!
Is this a light or heavy marble?
Can it be frozen?
Was yum
Thanks for another great recipe! This was fast, easy
Made it for shabbos. Came out so good! Moist but not too “ fudgey”
I made this on Tisha Bav for after the fast . My husband and teenage sons absolutely loved it. Will be making it again many times.
Such a practical recipe to mix it in the 9×13 pan. Looking forward to trying it out.
What can I use instead of vanilla sugar
Why not just vanilla? That’s what I always do
Can I freeze it?
yes of course
Absolutely delicious and so easy, worked well straight in the tin, thank you, i plan to freeze
THis was so easy to make and hence the perfect to cake to pop in the oven erev shabbos!
Everybody enjoyed!! THank you so much for all your wonderful recipes 🙂
Cut the sugar in cake in half (just 1 cup) and subbed half cup applesauce for half cup oil. Came out beautiful and delicious!
I subbed unsweetened vanilla almond milk for the juice. It was delicious!
I plan to double this in a half sheet cake for a graduation party. Will it come out easily out of the pan onto a cake board? Thanks!
Delicous and easy, Will definitely become a staple
Fantastic recipe! I like to use a ziploc to mix the chocolate mixture and snip the corner to drizzle. Keeps it a little more mess free.
Delicious and so so easy!!!!
Instead of making the chocolate mixture I just drizzle chocolate syrup on top of the batter and marbleize
You looked for the originator of the recipe— to me, it looks like it’s from “The Spice and Spirit…” The Lubavich Blue cookbook. I have it over 35 years!! Great cake! I use less sugar- like 1.5 cups…. enough!
I am looking for the recipe from the original spice and spirit. Mine is from 1990. IThere is a marble cake recipe in there that is similar to this.
I made this recipe and the chocolate part of the recipe is way too much! The chocolate covered the entire top of cake and I couldn’t marblize!
Recipe calls for 1 cup batter to mix with chocolate. I am wondering how there was so much chocolate batter?
Came out gorgeous and delicious in a Bundt!
How long did you bake it in a bundt?
I’ve been making this recipe every week. I skip the chocolate part because some of my kids don’t like chocolate and it comes out delicious!!
I made this a number of times last year, yomim tovim time. My husband loved it! I was curious though & after a few times I tried it with a mixer (just a $10 hand mixer, didn’t shlep out the Kitchenaid) — it really comes out better with a mixer…. just saying… (that’s ok, I won’t tell if you won’t )
Cake was delicous!! However the inside wasn’t done, but the outside top became a little burnt. For future can I cover it after 45 minutes and continue baking ?
Maybe try to lower the temp of you oven to 340 and bake a little longer? That’s what I do for some cakes
This cake was really easy to make and tastes delicious! Will definitely be saving this recipe to make again soon.
what are baking instructions for doing in a loaf as per jan 14 post
I would bake for 10 minutes less and then test with a toothpick and see if needs a couple more minutes of baking time.
Was amazing will be making again!
Too much chocolate so I couldn’t even marble it
Recipe calls for 1 Cup batter to mix with chocolate. How is it youbhadcso much chocolate batter? Just wondering.
Delicious and amazing! I doubled it and made it in 2 deep loaf pans and froze one for an “off” week! It’s a delicious and easy cake… my kids call it “rugalach kugel”. Def don’t need 2 cups of sugar can easily cut to 1/1.5 cups
Tried this recipe for the third time and comes out heavy each time
can I make this in muffin pans? and sub almond milk for the juice?