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
- 2 tsp baking powder (reduced from 1 tbsp based on comments)
- 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.
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