Vanilla Raisin Marble Cake

This soft and fragrant vanilla raisin marble snack cake is the kind of simple treat I turn to when I want something cozy without much effort. It is one of those bakes you can whip up in a single bowl with no mixer and still end up with a golden cake that feels special. With swirls of cocoa and sweet plump raisins scattered through a tender crumb, it packs beautifully for picnics or lunch boxes and makes an easy win for both breakfast and dessert.

I first made this on a rainy afternoon when my pantry was nearly bare and it has since become a go to for those moments when you want the smell of vanilla cake filling the house.

• Large eggs: bring structure and richness for a sturdy but soft crumb
• Granulated sugar: provides sweetness and encourages browning
• Fine sea salt: sharpens flavor and balances the sugar
• Pure vanilla extract: adds floral depth use real vanilla if possible
• Neutral vegetable oil: ensures moist texture and a tender bite without overpowering flavor
• Whole milk: adds body and a bit of natural sweetness use room temperature to avoid curdling
• All purpose flour: creates the cake's base choose unbleached and spooned into the cup for accuracy
• Baking powder: offers lift for a light crumb double check its freshness before baking
• Raisins: contribute chewy bursts of sweetness use golden for color contrast or dark for deeper flavor
• Unsweetened cocoa powder: brings contrast to the swirl use Dutch processed for richer color

Bookmark

Step-by-Step Instructions

Preheat and Prepare Pan:

Set the oven to 170 degrees Celsius. Grease a 24 centimeter round or square baking pan with butter and dust with flour shaking out any extra

Whisk Wet Ingredients:

In a large mixing bowl combine the eggs sugar salt and vanilla. Whisk briskly until the mixture is pale and slightly foamy which takes about one minute and helps incorporate air

Emulsify with Oil and Milk:

While whisking slowly pour in the oil until fully blended. Add the milk and continue whisking until the mixture looks smooth and unified. This ensures a consistent texture throughout the batter

Combine Dry Ingredients:

In a separate bowl sift the flour and baking powder together. Add the dry mix into the wet ingredients in two portions folding gently with a spatula. Stop folding as soon as the flour disappears to avoid overdeveloping gluten

Make Cocoa Swirl:

Scoop out a quarter of the finished batter into a small bowl. Stir in the cocoa powder and two tablespoons of milk until fully blended to create a smooth chocolate swirl

Add the Raisins:

Fold the dried raisins into the remaining vanilla batter. They should be evenly distributed and stay suspended thanks to the thick consistency of the mixture

Layer and Swirl:

Pour the vanilla raisin batter into the prepared pan. Spoon the cocoa batter over top in small dollops then swirl gently with a skewer or knife to create a marbled pattern. Do not overmix the swirl

Bake:

Place the pan on the center oven rack and bake for forty to forty five minutes. The cake is ready when a tester inserted in the center comes out clean or with only a few moist crumbs

Cool and Serve:

Let the cake rest in the pan for ten minutes. Then turn it out onto a wire rack to cool fully. Dust with powdered sugar or add a glaze if desired before slicing and serving

You Must Know

• Rich in natural sugars from raisins
• Lower in saturated fat than butter based cakes
• Holds its moisture for days

My favorite part of this cake is the scent that fills the kitchen while it bakes. The combination of vanilla and cocoa reminds me of my grandmother’s kitchen where she would always have something sweet cooling by the window.

Storage Tips

Once completely cool the cake can be kept in an airtight container at room temperature for up to five days. For longer storage wrap slices individually and freeze for up to one month. Thaw at room temperature or warm slightly in the oven

Ingredient Substitutions

You can use melted butter in place of vegetable oil but expect a tighter crumb. Almond milk or oat milk works as a non dairy option but choose full fat if possible. Replace raisins with dried cranberries or mini chocolate chips for variation

Serving Suggestions

Serve slices plain with black tea or a cappuccino for an afternoon break. Toast and spread with ricotta and a drizzle of honey for breakfast. For dessert warm it slightly and top with a scoop of vanilla ice cream and some caramel sauce

Bookmark

Cultural Context

This cake blends the simplicity of mid century American snack cakes with European breakfast loaves that often include raisins or swirled cocoa. It is a nostalgic blend of both traditions easy to recreate in any modern kitchen

Frequently Asked Questions About Recipes

→ Can I use golden raisins instead of dark?

Yes, golden raisins (sultanas) work beautifully and add a lighter visual contrast to the cake.

→ What pan size should I use?

A 24 cm (9½-inch) round or square pan is ideal. Grease and flour it for easy release.

→ How do I get the cocoa swirl effect?

Reserve a portion of the batter, mix with cocoa and milk, then swirl it through the vanilla-raisin mixture before baking.

→ Can I freeze the cake?

Yes, wrap slices well and freeze up to 2 months. Thaw at room temperature before serving.

→ How do I keep the raisins from sinking?

Dry them well before folding into the thick batter to ensure even distribution during baking.

→ Can I make this cake vegan?

Yes. Use flax eggs and plant milk. The texture will be slightly denser but still moist.