Mama Living Abroad

Marble Cake

marble cake on cutting board
marble cake on cutting board

Marble cake is made by adding a small amount of dark-colored batter to a light-colored batter and mixing it gently, giving the cake a marbled appearance. This type of cake brings back many childhood memories because my grandmother baked it almost every Friday as a Parve (non-dairy) dessert for Shabbat dinner. I used to dig in with my fork, eating the chocolaty parts first before devouring the rest. This cake is easy to make, and really, there is nothing better than a homemade cake!

Why Is It Called Marble Cake?

Marble cake has swirled dark and light batter resembling the swirls of color in marble stone.

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marble cake on cutting board

Marble Cake

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For the chocolate:

For the cake:

  • 4 large eggs
  • 1 1/2 cups (300 grams) granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup (240 ml) canola oil+ a little more for greasing
  • 1/2 cup (120 ml) water
  • 1 cup (240 ml) orange juice
  • 2 1/2 cups (350 grams) all-purpose flour+ a little more
  • 1 tablespoon (10 grams) baking powder


  • Preheat oven to 320°F/160°C.
  • Generously grease and flour the pan. Set aside.
  • Place chocolate in a microwave-safe bowl and microwave in 20-30 second intervals, stirring well until the chocolate is completely melted and smooth. Stir in one tablespoon of oil.
  • Using an electric mixer, whisk together eggs, sugar, and vanilla extract on high speed for 10 minutes, until light and fluffy.
  • Reduce the speed to low and gradually add (in this order!) oil, water, orange juice, flour, and baking powder.
  • Pour ¾ of the batter into the prepared pan.
  • Stir the melted chocolate with the remaining batter until thoroughly combined.
  • Place tablespoons of the chocolate mixture over the white mixture in the pan. Use a knife or a skewer to swirl for a marbled effect.
  • Bake for 45-50 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (Do not over-bake, or the cake will be dry; you want a few crumbs on the toothpick).
  • Let the cake cool before slicing.

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Hi, I’m Rachel.

Welcome to my little corner of the internet! I’m happy you’re here. I am the food blogger behind “Mama Living Abroad.” In this space, I am sharing flavorful recipes that I love to make and have my family and friends approve.

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