Very Moist Marble Cake
A super easy and ultra-moist marbled cake, perfect for a snack. A delicious chocolate and vanilla cake, economical and quick to make.
SERVING:24
PRINT
PIN
SAVE
INGREDIENTS
- For a large 26 cm 10 in Bundt pan, 10 cm (4 in) high
- You can also use a glass for measurements a tea glass with a capacity of 180 ml (6 fl oz).
- 6 eggs
- 250 g granulated sugar 2 glasses
- 300 g all-purpose flour 3 glasses
- 150 ml oil 1 glass , the glass not filled to the top.
- 2 vanilla yogurts
- 14 g baking powder 2 packets of 7 g / 0.25 oz each
- 1 teaspoon vanilla extract or 2 packets of vanilla sugar, or some lemon zest
- 30 g unsweetened cocoa powder 1/2 glass - To add to half of the batter
- 30 g all-purpose flour 1/2 glass. This flour will be added to the remaining half of the batter
PREPARATION
- Preheat the oven to 180 °C (350 °F) and grease a Bundt pan.
- Whisk the eggs with the sugar and vanilla until the mixture triples in volume and becomes foamy.
- Add the oil while continuing to whisk, then incorporate the yogurts and mix well to obtain a smooth batter.
- Add the baking powder, mix, then incorporate 300 g (10.6 oz) of sifted flour and mix again.
- Divide the batter into two equal parts in two mixing bowls. In one bowl, add 30 g (1 oz) of flour and mix. In the other, add the cocoa and mix well.
- Pour half of the plain batter into the mold, then half of the cocoa batter. Cover with the remaining plain batter, then finish with the remaining cocoa batter to create beautiful marbled swirls.
- Bake for 35 to 45 minutes. Check for doneness by inserting a skewer into the center of the cake: it should come out clean.
- Unmold the cake by turning it onto a wire rack and let it cool completely before slicing.