Best Moist Marble Cake Recipe With Oil

Best Moist Marble Cake Recipe With Oil

Last Updated on August 3, 2022 by Zara R.

Searching for the best moist marble cake recipe with oil? If so, you will indeed love this recipe since it uses oil instead of butter. Also, if you ask, does oil make cake moister? The answer is yes because oil makes the cake’s texture better than butter. Remember, cakes using oil have more even crumbs and are super moist. Plus, it is softer than cakes with butter. 

In that regard, what oil makes cakes moist? Vegetable oil can undoubtedly make cakes moist. The main reason is that the oil stays liquid at room temperature. In contrast, butter solidifies. In addition to that, liquid contributes to achieving moist cakes. 

Jump to Recipe

What You Will Need In Making The Best Moist Marble Cake Recipe With Oil

Ingredients

For the marble cake

  • 16 ounces of cake flour, about 454 grams
  • 16 ounces of granulated sugar, about 454 grams
  • 1 tsp of salt
  • 1 tsp of baking soda
  • 4pcs of large eggs at room temperature
  • 5 ounces of vegetable oil, about 142 grams
  • 1 tbsp of baking powder
  • 14 ounces of buttermilk at room temperature, about 397 grams
  • 8 ounces of softened unsalted butter, about 227 grams
  • 2 tsp of vanilla
  • 1/2 tsp of almond extract
  • 1 ounce of dutch cocoa powder or natural, about 29 grams
  •  3 ounces of hot water, about 85 grams
  • 1 tbsp of cocoa powder (for dusting)

For the ganache frosting

  • 16 ounces of chopped semi-sweet chocolate, about 454 grams 
  • 16 ounces of heavy whipping cream, about 454 grams
  • 1/4 tsp of salt
  • 1 tsp of vanilla extract

For the ganache drip

  • 6 ounces of chopped semi-sweet chocolate
  • 4 ounces of heavy whipping cream

Equipment

  • Measuring cups
  • Measuring spoons
  • Mixing bowls
  • Non-stick cooking spray
  • Electric mixer with a paddle attachment
  • Digital weighing scale
  • 3pcs, 8×2-inch round cake pans
  • Saucepan
  • Rubber spatula
  • Offset spatula
  • Heatproof bowl or glass bowl
  • Cooling wire rack

Servings and preparation time

Preparation Time: 10 minutes

Cooking Time: 40 minutes

Total Time: 50 minutes

Yields: 9 slices

8 inch Round Cake Pans – Set of 3 – SILIVO Silicone Molds for Baking, Nonstick & Quick Release

Step by step instructions

For the cake batter

Step 1

Before anything else, grease your three 8×2-inch round cake pans using a non-stick cooking spray. Then, preheat your oven to 335 degrees Fahrenheit.

Step 2

Afterward, ensure to bring your ingredients to room temperature before using them to emulsify them properly.

Step 3

After that, heat your water until it simmers. Next, add your cocoa powder to the water. Then, make sure to stir until your cocoa powder is moist. Remember, it may look lumpy. However, it is all right. Also, set the cocoa and water mixture to cool down while preparing for your cake batter.

Step 4

Next, combine 3/4 cup of buttermilk and oil in a mixing bowl. Then, make sure to set aside. Also, combine your eggs, the remaining milk, vanilla, and almond extract in a different mixing bowl. In addition, break up the eggs by using a whisk and setting the mixture aside.

Step 5

Then, proceed to mix your flour, sugar, and baking powder. In addition to that, baking soda and salt in a large mixing bowl. With this, be sure to utilize an electric mixer with a paddle attachment. After that, beat for about ten seconds to blend every ingredient.

Step 6

Afterward, add your softened butter into your flour mixture. Then, beat at a low setting for about thirty seconds. Likewise, you can beat until the flour mixture looks coarse sand. Next, add in your buttermilk and oil mixture. Then, beat in a low setting until your dry ingredients become moist.

Step 7

Next, increase the setting to medium speed. Afterward, beat for another two minutes to help develop your cake’s structure. Also, scrape your bowl using a rubber spatula. Then, reduce the mixer’s speed to low. After that, pour your egg mixture into three portions. Remember to mix after each addition for about fifteen seconds. In addition to that, scrape your mixing bowl’s sides and bottom. Doing so ensures that everything combines well.

For marbling the cake

Step 1

When your cake batter is ready, take out about 1/3 of it. Then, mix it with your cooled chocolate mixture. After that, fold it carefully using a rubber spatula until well combined.

What oil makes cakes moist

Step 2

Afterward, layer your cake batter into your prepared 8×2-inch round cake pans. Remember, beginning with vanilla, chocolate, and ending with vanilla. Also, swirl the cake batter gently together using a butter knife. Keep in mind, avoid overmixing your cake batter. Or it will not result in the marbled effect you desire.

Step 3

Then, put your cakes inside the preheated oven. After that, bake for about 35 to 40 minutes. Likewise, bake it until your marble cakes cook thoroughly. Once the cakes are ready, quickly tap the pan firmly one time on the countertop. Doing this will release the steam from your marble cakes to prevent them from shrinking.

Step 4

After that, allow your cakes to cool for about ten minutes inside the pan. Remember to do so before turning them over the cooling wire rack. Also, expect your cakes to shrink a bit.

Step 5

Finally, turn your cakes into the cooling wire rack. Then, allow your cakes to cool completely. 

For the ganache frosting

Step 1

First and foremost, place your chopped chocolate inside a heatproof bowl. Then, pour your heavy cream into a saucepan. After that, heat it until it is about to simmer. Also, avoid boiling your heavy cream. As a consequence, it will lead to a grainy ganache.

Step 2

Afterward, pour your hot cream over your chopped chocolate. Next, allow the cream to sit for about five minutes. Then, add your vanilla extract and salt into your chocolate mixture. After that, whisk it until it becomes smooth and creamy.

Step 3

Next, pour your ganache into a shallow dish. Then, make sure to cool for about twenty minutes. Likewise, you can cool until it thickens and resembles the consistency of peanut butter. 

Step 4

Lastly, frost your cake with the ganache frosting. Then, put your cake inside the refrigerator to chill for about twenty minutes. After that, dust your cake with cocoa powder.

cake using oil instead of butter

For the ganache drip

Step 1

Begin by heating your cream until it is about to steam. After that, let it sit for about five minutes when it’s ready. 

Step 2

Then, whisk the chocolate ganache mixture until it becomes smooth. Afterward, be sure to cool until it is slightly warm to the touch before using. 

Step 3

Ultimately, pipe the chocolate into your chilled cake. Next, push some of the chocolate into the edge of the cake to create drips. As always, chill, serve, and enjoy!

Tips And Tricks

If buttermilk is unavailable, you can use regular milk mixed with two tablespoons of vinegar or lemon juice. Before baking, ensure that your ingredients like eggs, buttermilk, butter are at room temperature to have better results.

Read more about The Best Filling For Marble Cake

Best Moist Marble Cake Recipe With Oil

Searching for the best moist marble cake recipe with oil? If so, you will indeed love this recipe since it uses oil instead of butter. Also, if you ask, does oil make cake moister? The answer is yes because oil makes the cake's texture better than butter. Remember, cakes using oil have more even crumbs and are super moist. Plus, it is softer than cakes with butter. 
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: cake using oil instead of butter, Does oil make cake moister?, moist marble cake recipe with oil, What oil makes cakes moist?
Servings: 9 slices
Author: Cakedecorist

Equipment

Ingredients
  

For the marble cake

  • 16 ounces of cake flour, about 454 grams
  • 16 ounces of granulated sugar, about 454 grams ,
  • 1 tsp of salt
  • 1 tsp of baking soda
  • 4 pcs of large eggs at room temperature
  • 5 ounces of vegetable oil, about 142 grams
  • 1 tbsp of baking powder
  • 14 ounces of buttermilk at room temperature, about 397 grams
  • 8 ounces of softened unsalted butter, about 227 grams
  • 2 tsp of vanilla
  • 1/2 tsp of almond extract
  • 1 ounce of dutch cocoa powder or natural, about 29 grams
  • 3 ounces of hot water, about 85 grams
  • 1 tbsp of cocoa powder (for dusting)

For the ganache frosting

  • 16 ounces of chopped semi-sweet chocolate, about 454 grams
  • 16 ounces of heavy whipping cream, about 454 grams
  • 1/4 tsp of salt
  • 1 tsp of vanilla extract

For the ganache drip

Instructions

For the cake batter

  • Before anything else, grease your three 8x2-inch round cake pans using a non-stick cooking spray. Then, preheat your oven to 335 degrees Fahrenheit.
  • Afterward, ensure to bring your ingredients to room temperature before using them to emulsify them properly.
  • After that, heat your water until it simmers. Next, add your cocoa powder to the water. Then, make sure to stir until your cocoa powder is moist. Remember, it may look lumpy. However, it is all right. Also, set the cocoa and water mixture to cool down while preparing for your cake batter.
    3 ounces of hot water, about 85 grams, 1 ounce of dutch cocoa powder or natural, about 29 grams
  • Next, combine 3/4 cup of buttermilk and oil in a mixing bowl. Then, make sure to set aside. Also, combine your eggs, the remaining milk, vanilla, and almond extract in a different mixing bowl. In addition, break up the eggs by using a whisk and setting the mixture aside.
    4 pcs of large eggs at room temperature, 5 ounces of vegetable oil, about 142 grams, 14 ounces of buttermilk at room temperature, about 397 grams, 2 tsp of vanilla, 1/2 tsp of almond extract
  • Then, proceed to mix your flour, sugar, and baking powder. In addition to that, baking soda and salt in a large mixing bowl. With this, be sure to utilize an electric mixer with a paddle attachment. After that, beat for about ten seconds to blend every ingredient.
    16 ounces of cake flour, about 454 grams, 16 ounces of granulated sugar, about 454 grams, 1 tsp of baking soda, 1 tbsp of baking powder, 1 tsp of salt
  • Afterward, add your softened butter into your flour mixture. Then, beat at a low setting for about thirty seconds. Likewise, you can beat until the flour mixture looks coarse sand. Next, add in your buttermilk and oil mixture. Then, beat in a low setting until your dry ingredients become moist.
    8 ounces of softened unsalted butter, about 227 grams
  • Next, increase the setting to medium speed. Afterward, beat for another two minutes to help develop your cake's structure. Also, scrape your bowl using a rubber spatula. Then, reduce the mixer's speed to low. After that, pour your egg mixture into three portions. Remember to mix after each addition for about fifteen seconds. In addition to that, scrape your mixing bowl's sides and bottom. Doing so ensures that everything combines well.

For marbling the cake

  • When your cake batter is ready, take out about 1/3 of it. Then, mix it with your cooled chocolate mixture. After that, fold it carefully using a rubber spatula until well combined.
  • Afterward, layer your cake batter into your prepared 8x2-inch round cake pans. Remember, beginning with vanilla, chocolate, and ending with vanilla. Also, swirl the cake batter gently together using a butter knife. Keep in mind, avoid overmixing your cake batter. Or it will not result in the marbled effect you desire.
  • Then, put your cakes inside the preheated oven. After that, bake for about 35 to 40 minutes. Likewise, bake it until your marble cakes cook thoroughly. Once the cakes are ready, quickly tap the pan firmly one time on the countertop. Doing this will release the steam from your marble cakes to prevent them from shrinking.
  • After that, allow your cakes to cool for about ten minutes inside the pan. Remember to do so before turning them over the cooling wire rack. Also, expect your cakes to shrink a bit.
  • Finally, turn your cakes into the cooling wire rack. Then, allow your cakes to cool completely.

For the ganache frosting

  • First and foremost, place your chopped chocolate inside a heatproof bowl. Then, pour your heavy cream into a saucepan. After that, heat it until it is about to simmer. Also, avoid boiling your heavy cream. As a consequence, it will lead to a grainy ganache.
    16 ounces of chopped semi-sweet chocolate, about 454 grams, 16 ounces of heavy whipping cream, about 454 grams
  • Afterward, pour your hot cream over your chopped chocolate. Next, allow the cream to sit for about five minutes. Then, add your vanilla extract and salt into your chocolate mixture. After that, whisk it until it becomes smooth and creamy.
    1 tsp of vanilla extract, 1/4 tsp of salt
  • Next, pour your ganache into a shallow dish. Then, make sure to cool for about twenty minutes. Likewise, you can cool until it thickens and resembles the consistency of peanut butter.
  • Lastly, frost your cake with the ganache frosting. Then, put your cake inside the refrigerator to chill for about twenty minutes. After that, dust your cake with cocoa powder.
    1 tbsp of cocoa powder (for dusting)

For the ganache drip

  • Begin by heating your cream until it is about to steam. After that, let it sit for about five minutes when it's ready.
    4 ounces of heavy whipping cream
  • Then, whisk the chocolate ganache mixture until it becomes smooth. Afterward, be sure to cool until it is slightly warm to the touch before using.
    6 ounces of chopped semi-sweet chocolate
  • Ultimately, pipe the chocolate into your chilled cake. Next, push some of the chocolate into the edge of the cake to create drips. As always, chill, serve, and enjoy!
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