Get out your mixer. It’s time to bake the Best, Fluffiest Marble Cake with all the tricks and hacks.
The credit on this one goes to my sister-in-law Esty who has always made Yerushalayim feel even more like home. Starting from her year in seminary, then moving there as a newlywed, to starting her parenting journey there, she has for a long time been our rock in Yerushalayim.
Besides for her home being a fun place to visit, her food is also out-of-this-world. And this cake is one of those favorites we look forward to enjoying when we stop in.
You can imagine she was less than thrilled when her own son told me that I make his mother’s cake better than she does.
I took the compliment and ran with it.
Here’s Esty’s famous, delicious, melt-in-your mouth marble cake with all the hacks I’ve applied along the way.
Oh–one more thing–she never measures so this entailed a LOT of trial and error on my part.
I hope you love it as much as we do.
Start by beating the eggs until very creamy. This is the trick for a fluffy cake. A bowl and a fork won’t do. You absolutely need a mixer.
Slowly add in the sugar and vanilla sugar.
Continue to beat until the mixture appears to stiffen. Add in flour, baking powder, and oil.
Pour into a disposable Bundt pan or two smaller 8-inch disposable Bundt pans. I have no idea why but this cake comes out MUCH better when using disposable. If you try a real pan and still get great results, feel free to share below.
This is the best hack. We’re going to skip the step that is typical of marble cakes, where some of the batter is mixed with cocoa. This method is easier, with delicious results. Simply drizzle chocolate syrup onto the cake. Feel free to be generous, depending on how chocolatey you like your marble cake.
Use a fork to swirl the syrup through the cake. Now we’re ready to bake.
Sometimes this cake overflows in the oven. It’s best to put a baking sheet on the lower rack to catch any drips that would burn at the bottom of the oven.
Let it cool for 15 minutes before trying to flip. There’s a major controversy in our home as to what is “the top” of the cake. I believe you have to flip the cake out of the Bundt, and then flip it again into a cake dome.
Consider yourself warned – the top goes first.
P.S. As an added bonus, your house will smell DIVINE, so maybe bake this last on your Erev Shabbos list. Happy baking!
The Best Marble Cake
Ingredients
- 6 eggs
- 2 cups sugar
- 2 tbsp vanilla sugar
- 2 cups flour
- 1 tbsp baking powder
- 1 overflowing cup oil
- chocolate syrup, for drizzling
Instructions
- Preheat oven to 350°F. Grease a 10-inch aluminum Bundt pan or 2 8-inch aluminum Bundt pans.
- In the bowl of an electric mixer, beat eggs until fluffy and creamy. Slowly add in the sugars. Continue to beat until the batter stiffens. Add in flour, baking powder, and oil and mix until combined.
- Pour batter into prepared pan(s). It’s advisable to put a baking sheet under the cake when it bakes to catch drips.
- Drizzle chocolate syrup onto the cake. Use a fork to swirl the syrup through the cake. Bake for 50 minutes.
- Let cool for 15 minutes before flipping the cake over. The cake can be served either upside down or flip over again and serve upright to enjoy a crispier top.
Sound Yumm
To You forgot to write in the directions to add the chocolate syrup and swirl in.
Read it again we included that bit
Happy Baking
And thank you for taking time to read and comment
Means a lot to us authors
i don’t see the corrections in the instructions. plz correct them
thx!
You’re totally correct
We will get on that
Thanks
“Sometimes this cake overflows in the oven. It’s best to put a baking sheet on the lower rack to catch any drips that would burn at the bottom of the oven.”
I put bundt pans directly on a cookie sheet. That way the drips don’t go anywhere else, and it’s much easier to take the hot cake out of the oven.
Brilliant
However –
Why you going by Not a Baker?? Sounds like you know exaclty how to bake
Hope you love this cake like we do
I barely ever bake. When I do, this is my hack.
did anyone ever try without a mixer? was it really that bad?
I’m too scared to try
Let me know if you try though
This is one of the only cakes I still use a mixer for
Looks yummy- I’m still on the hunt for a bakery style heavy marble cake though 🙂
Any specifics on how to grease the the pan so it comes out easily ?
I love to use Baking Pam (the one with flour in it).
Any other suggestions welcome
Hi, is there supposed to be 1 teaspoon or 1 tablespoon of baking powder?
Mine sank terribly wondering what i did wrong
I’ve always done 1 tablespoon
Hope your next one is amazing
And can’t believe you baked it so fast!!
Best homemade cake release – worked beautifully every time.
1/2 cup all-purpose flour
1/2 cup vegetable oil
1/2 cup shortening
Instructions
Place all ingredients into a bowl and whisk until smooth.
Brush onto pans before lining.
Store in an airtight container for up to 3 months at room temperature or 6 months in the fridge.
Can I make it in a 9×13 pan?
any ideas how to make this in cinnamon?
I make a very very similar cake, been making it for many years! And yes it’s really delicious. I use half cup oil, half cup applesauce and it’s still yummy. I also bake it in 3 small loaf pans and that works too. I have always used a real bundt pan and it seemed great, but I guess I will try a dispoable and see if it’s even better! And this freezes very well. I sometimes melt chocolate chips in a ziploc and drizzle over the bundt cake.
Thank you so much
Sounds yum
Thank you for all the recipes you continue to share with us readers! I check your website several times a day for new content and I’m not ashamed to say so 🙂
I’ve been looking for this marble cake recipe for years! Thank you for sharing!
I have this exact recipe and have been making it for years. I do it in a cookie sheet and it comes out delicious! I don’t always use a mixer and it still comes out good.
Oh wow thank you for taking the time to write in and for sharing
Happy Baking
This cake was super easy and so fluffy and delicious!! Thanks for sharing!
I did it loaf pans and it came out great!!
Yay thanks for telling me
Did you three loaf pans?
Wow I’ve never tried that but I’m happy to
Yes 3 of the 2 lb size. I have also done 2 3 lb loaf pans but it didnt work as well. We’re a small family now so a small cake works better. And when the family piles in, it’s nice to put out a few different kinds of loaf pan cakes, and they don’t get stale since they are small.
Would this work in a 9×13 or it that too large?
Should be ok. Bundt and 9×13 recipes are about the same. May not be as fluffy and it wont be as high but it has an excellent taste in whichever shape it is.