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The New (Modern) Marble Cake is Made with Olive Oil

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Every week, baking expert Alice Medrich will be going rogue on Food52 -- with shortcuts, hacks, and game-changing recipes.

Today: Alice gives the marble cake of your childhood an adult makeover.

This is not the marble cake of your childhood! Even if the cake of memory was delicious, this one is hipper, super simple to make, and gorgeous without your doing anything special to make it so.

The batter is made with flavorful extra-virgin olive oil, a hint of white pepper, and natural cocoa powder. The tiger stripe marbling happens magically, all by itself, while the cake is baking; all you have to do is layer the batters into the pan.  

Tiger Cake

Adapted from Seriously Bittersweet (Artisan 2013) by Alice Medrich


1/2 cup (45 grams) natural cocoa powder* (non-alkalized, non-Dutch processed)
1/2 cup (100 grams) sugar
1/3 cup water
3 cups (385 grams) all-purpose unbleached flour
2 teaspoons baking powder
2 cups (400 grams) sugar
1 cup extra-virgin olive oil
1 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 teaspoon finely ground white pepper
5 cold eggs
1 cup cold milk

Special Equipment

A 10-to-12 cup tube pan

See the full recipe (and save and print it) here.

Alice's new book Seriously Bitter Sweet is a complete revision of her IACP award-winning Bittersweet, updated for the 54%, 61%, and 72% (and beyond) bars available today. It's packed with tricks, techniques, and answers to every chocolate question, plus 150 seriously delicious recipes -- both savory and sweet. 


Photos by James Ransom


Tags: marble cake, cake, baking, olive oil, how-to & diy

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