Super easy marble cake

Super easy marble cake

I present to you this super easy and ultra-moist marble cake that I’ve been making for years. This chocolate and vanilla marble cake is timeless and a must-have in my home, as well as for many people who have tried it. It’s very easy to make, super soft and cost-effective one.

It’s a super moist cake that’s really so good. You’ll need a large savarin or large loaf pan or 2 medium-sized ones. one of worth noting advantages of this marble cake is that it stays very soft even for up to 2 weeks. Unlike butter, oil gives it a lighter and more airy texture.

Adding flavored yogurt not only enhances the flavor but also adds lightness to it.

What you’ll love about this marble cake

Ease: A very simple recipe that is accessible to everyone and does not require any special equipment other than a whisk, a mixing bowl, and a spatula.

Cost-effective: A large, family-sized cake that stays moist for a long time, perfect for weekly snacks.

Flavor: The combination of chocolate (unsweetened cocoa) and vanilla create a delicious cake that reminds us of the Savane cake of our childhood.

Soft: You’ll love its softness and light, spongy crumb.

foolproof : A super easy cake to make that you’ll succeed at for sure, even if it’s your first time baking a cake.

Ingredients

For a large 26 cm/10 cm (10/4 in) high savarin mould

• 6 eggs
• 250 g sugar (8.8 oz)
• 300 g all-purpose flour (10.6 oz)
• 150 ml oil (5 fl oz)
• 2 vanilla yogurts
• 14 g baking powder (0.5 oz)
• 1 teaspoon vanilla extract or 2 packets of vanilla sugar, or lemon zest
• 30 g cocoa powder (1 oz)
• 30 g flour (1 oz )- Add this flour to half of the batter, and mix the cocoa powder into the other half.

Instructions

1.Preheat oven to 180°C (360°F)

2.Grease a savarin mould. Beat the eggs, sugar, and vanilla until they triple in volume.

3.Next, add the oil while continuing to beat, then add the yogurts. Mix well.

4.Incorporate the baking powder, mix, and then add the 300 g (10.6 oz) of sifted flour.

5.Divide this batter into two equal portions and place them in two mixing bowls.

6.Add the 30 g (1.oz) of flour to one of the bowls and mix well.

7.Add the cocoa to the other bowl and mix well.

8.Pour half of the plain batter into the mold, then pour half of the cocoa batter  on top. Cover with the remaining plain batter, then with the remaining cocoa batter.

9.Bake for 35 to 45 min. A skewer inserted into the center should come out clean.

10.Remove from the pan and cool on a wire rack.

11.The cake rises beautifully. It’s very tall, extremely moist, and spongy. You’ll love it!