When I was in elementary school, I had a classmate who would bring in a slice of homemade marble cake almost every day in her lunch. For some odd reason, she would often give away her cake. I always tried to get a seat next to her in the cafeteria. That cake was delicious, plus I was fascinated by the chocolate and vanilla swirls.
This moist and rich marble cake is perfect for snacking. I like to mix in a little warm brewed espresso or coffee with the cocoa powder because it really enhances the chocolate flavour — but water works fine, too. Try to sneak a slice of this cake when it’s still warm…it’s heavenly!
- 3 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp salt
- 1 cup vegetable oil
- 2 cups sugar
- 1 tbsp vanilla extract
- 5 eggs, at room temperature
- 1 cup buttermilk
- 1/4 cup cocoa powder
- 2-3 tbsp warm brewed espresso, coffee or water
- Preheat oven to 350F. Grease and flour a bundt or ring cake pan, or spray with non-stick cooking spray.
- In a bowl, whisk together flour, baking powder, baking soda and salt.
- In the bowl of an electric mixer fitted with the paddle attachment or using a handheld mixer, mix together the oil and sugar. Add vanilla.
- Add eggs, one at a time, until fully combined.
- Turn the mixer to low and add dry ingredients and buttermilk in batches, alternating between the two.
- In a bowl, whisk together the cocoa powder and warm coffee or water. Make sure the cocoa powder is completely dissolved before going on to the next step.
- Add half of the batter to the cocoa mixture and stir until fully combined.
- Spread alternating spoonfuls of the batters into the cake pan. Use a thin knife to swirl the batters together.
- Bake for 55-60 minutes, or until a toothpick inserted in centre of cake comes out clean.