Ingredients
Equipment
Method
- Preheat your oven to 180°C (350°F) and grease and flour a 9-inch bundt pan or a 9x13-inch baking dish.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the softened butter, oil, and sugar until creamy and pale, about 3 to 4 minutes.
- Add eggs one at a time, mixing well after each, then stir in the vanilla.
- Gently fold in the dry ingredients and milk in three alternating additions: dry → wet → dry → wet → dry. Mix until just combined.
- Scoop out half the batter into a separate bowl and whisk in cocoa powder and hot water until smooth.
- Drop large spoonfuls of both batters randomly into the prepared pan and swirl gently with a butter knife or skewer.
- Bake for 50–60 minutes until a toothpick inserted near the center comes out clean or with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before transferring it to a wire rack. If using the glaze, whisk together the ingredients and drizzle over the cooled cake.
Nutrition
Calories: 300kcalCarbohydrates: 45gProtein: 4gFat: 14gSaturated Fat: 7gCholesterol: 65mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 400IUCalcium: 50mgIron: 1mg
Notes
Use room-temperature eggs and butter for a smoother batter. Do not over-swirl the batters to maintain the marble effect. Check for doneness a few minutes early to avoid overbaking. For a lighter version, consider using yogurt or whole wheat flour as substitutes. Store covered at room temperature for up to 3 days or freeze for longer storage.
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