A marbled cake baked in a ring-shaped pan. If you don't have a baba pan, use a 9 inch Bundt or tube pan.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 2 liter baba pan OR a 9 inch Bundt pan.

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  • In a large bowl, combine eggs, oil, superfine sugar and vanilla sugar. Beat on high speed for about 5 minutes. Beat in flour. Reserve approximately 1/4 cup of batter and set aside. Pour remaining batter into prepared pan. Mix cocoa into reserved batter. Drop by spoonfuls onto the batter in the pan. Using a skewer or the tip of a knife, swirl the two batters to achieve a marbled effect.

  • Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

208.4 calories; protein 3.7g 8% DV; carbohydrates 37.3g 12% DV; fat 5.3g 8% DV; cholesterol 62mg 21% DV; sodium 222.1mg 9% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/04/2008
My cake seemed a little on the dry and crumbly side so I will have to adjust it a touch by adding a little more oil next time or even by reducing the baking time. I baked it 40 mins but as with all baking variations are to be considered due to different ovens etc etc. Otherwise a lovely cake from Nada! Thanks! Read More
(10)

Most helpful critical review

Rating: 3 stars
02/05/2016
Followed all the suggestions of the previous reviewers plus I reduced the baking time to 35 minutes. Was a bit dry. Overall was a hassle to have to keep referring to the reviews to get it right. Glad I did though. Read More
4 Ratings
  • 5 star values: 0
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/03/2008
My cake seemed a little on the dry and crumbly side so I will have to adjust it a touch by adding a little more oil next time or even by reducing the baking time. I baked it 40 mins but as with all baking variations are to be considered due to different ovens etc etc. Otherwise a lovely cake from Nada! Thanks! Read More
(10)
Rating: 4 stars
04/25/2011
I am giving this 4 stars because I made several changes based on the previous review. First I used 1/4 c vegetable oil regular granulated sugar and instead of vanilla sugar I used 1 tsp vanilla extract. I also added 1/2 tsp baking soda 1/4 c. applesauce and a few tablespoons of milk (but I didn't measure it exactly). I was happy with the result: it was a dense cake and not dry. I did not alter the baking time. I should mention also that I had a hard time getting a desired 'marble' effect. Perhaps it would be better to swirl the two batters together and then pour into the pan. Read More
(5)
Rating: 4 stars
09/27/2011
I followed the other reviewer's suggestions - added 1/4 cup milk (equivalent to 4 tbsps) and 1/2 tsp. baking powder. Turned out perfect. And I used vanilla essence & regular granulated sugar. I mixed tbsp. cocoa powder with 1/4 cup of the batter then added little bit by little bit more batter till I got a thick viscous pouring consistency. Then I poured the main batter into the tube mould then swirled the cocoa mixture by the spoonfuls all around. Came out of the oven with a nice swirl design:) Read More
(4)
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Rating: 3 stars
02/04/2016
Followed all the suggestions of the previous reviewers plus I reduced the baking time to 35 minutes. Was a bit dry. Overall was a hassle to have to keep referring to the reviews to get it right. Glad I did though. Read More