Vanilla Raisin Marble Cake (Printable Recipe)
Moist vanilla cake swirled with cocoa and raisins—perfect for any time of day.
# Ingredients You'll Need:
→ Cake Batter
01 -
3 large eggs, room temperature
02 -
150 g granulated sugar (¾ cup)
03 -
Pinch of fine sea salt
04 -
1 tsp pure vanilla extract or 8 g vanilla sugar
05 -
120 ml neutral vegetable oil (½ cup)
06 -
180 ml whole milk, room temperature (¾ cup)
07 -
300 g all-purpose flour, spooned and leveled (2 cups)
08 -
15 g baking powder (3 tsp)
09 -
80 g raisins, rinsed and patted dry (½ cup)
→ Marble Swirl
10 -
1 tsp unsweetened cocoa powder
11 -
2 tbsp milk
→ For Pan
12 -
Butter for greasing
13 -
Flour for dusting pan
# Steps to Follow:
01 -
Preheat oven to 170°C (338°F). Grease a 24 cm (9½-inch) round or square baking pan with butter and lightly dust with flour, tapping out excess.
02 -
In a large bowl, whisk together eggs, sugar, salt, and vanilla until pale and foamy, about 1 minute.
03 -
Slowly whisk in the vegetable oil until slightly thickened. Add the milk and whisk until smooth and homogeneous.
04 -
Sift flour and baking powder together. Add to the wet batter in two additions, folding gently with a spatula until just combined. Do not overmix.
05 -
Scoop ¼ of the batter into a small bowl. Stir in cocoa powder and 2 tablespoons of milk until fully blended.
06 -
Fold the raisins into the remaining vanilla batter to ensure even distribution.
07 -
Pour the vanilla-raisin batter into the prepared pan. Drop spoonfuls of cocoa batter on top and use a skewer or butter knife to swirl gently.
08 -
Place on the center rack and bake for 40–45 minutes, or until a tester inserted in the center comes out clean or with a few moist crumbs.
09 -
Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Serve lukewarm or fully cooled. Optional: dust with powdered sugar or glaze.
# Extra Tips:
01 -
Use room-temperature eggs and milk to help the batter emulsify and rise evenly.
02 -
Dry raisins after rinsing to prevent clumping or sinking during baking.
03 -
Avoid overmixing once flour is added to keep the crumb tender.
04 -
Cake keeps well at room temperature for up to 5 days or freezes up to 1 month.