Soft, fluffy, and beautifully marbled with vanilla and chocolate flavors.
Ingredients
For the Vanilla Batter
- 3 large eggs (room temperature)
- 100 g (½ cup) granulated sugar
- 60 ml (¼ cup) vegetable oil
- 80 ml (⅓ cup) milk
- 1 tsp vanilla extract
- 150 g (1¼ cups) all-purpose flour
- 1½ tsp baking powder
- Pinch of salt
For the Chocolate Batter
- Half of the prepared vanilla batter
- 2 tbsp unsweetened cocoa powder
- 2 tbsp milk (if needed to adjust consistency)
Instructions
Step 1 – Prepare the Vanilla Batter
- Preheat your oven to 170°C (340°F).
- Grease and line an 8-inch (20 cm) round cake pan.
- In a large bowl, whisk the eggs and sugar until pale, light, and fluffy (about 4–5 minutes).
- Add the vegetable oil, milk, and vanilla extract. Mix until smooth.
- Sift together the flour, baking powder, and salt.
- Gradually fold the dry ingredients into the wet mixture until just combined.
Step 2 – Make the Chocolate Batter
- Divide the batter evenly into two bowls.
- Leave one bowl plain (vanilla).
- Add the cocoa powder to the second bowl.
- Stir until smooth. If the batter becomes too thick, add 2 tablespoons of milk.
Step 3 – Create the Marble Pattern
- Spoon alternating portions of vanilla and chocolate batter into the prepared cake pan.
- Arrange the batter in a pinwheel or alternating wedge pattern, just like the image.
- Gently tap the pan on the counter to remove any large air bubbles.
Step 4 – Bake
- Bake for 35–45 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes.
- Transfer to a wire rack and cool completely.
Step 5 – Serve
- Slice and enjoy the soft, fluffy marble sponge cake.
- Serve plain or with tea, coffee, whipped cream, or fresh berries.
Tips
- Use room-temperature ingredients for the fluffiest texture.
- Do not overmix the batter after adding the flour.
- Bake on the middle rack for even rising.
- Store in an airtight container for up to 3 days at room temperature or 5 days in the refrigerator.
