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Parve
Easy
1 Hour, 30 Minutes
Diets 
When I tasted this cake, I knew I needed to get hold of the recipe! It’s originally from my cousin’s sister-in-law, and I made a few signature changes. I add coffee to everything cocoa and I did away with some of the sugar. I don’t like to use margarine, so I tried the recipe with three different replacements. I substituted the margarine with coconut oil, and although I loved it, my family didn’t go for the added coconut flavor. Using oil didn’t do justice to the crumbs on the top. I finally tried Betterine, and I knew I’d found a winner.
4 cups flour
2 cups sugar
2 teaspoons Gefen Vanilla Sugar
1 and 1/2 sticks (3/4 cup) margarine
3/4 cup oil, divided
1 teaspoon cinnamon
4 eggs
1 cup orange juice
4 teaspoons Haddar Baking Powder
1 and 1/2 teaspoons coffee granules dissolved in 3 and 1/2 tablespoons hot water
1/4 cup Gefen Cocoa Powder
1 cup confectioners’ sugar
Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
In a large bowl, place flour, sugars, margarine, half a cup of oil, and cinnamon; mix to combine. Remove one and a half cups of crumbs for the topping and set aside.
Add eggs, juice, and baking powder to the bowl, and mix to combine.
In a separate bowl, place remaining quarter cup of oil, dissolved coffee, cocoa powder, and confectioners’ sugar; mix to combine.
Line the bottom of a 10- by 14-inch (26- by 36-centimeter) baking pan with Gefen Parchment Paper (only the bottom). Pour white batter into the pan. Pour chocolate batter on top and swirl into white batter. Spread crumbs over the top.
Bake for one hour and 10 minutes.
Yields 10- by 14-inch baking pan
Food and Prop Styling by Renee Muller Photography by Moshe Wulliger
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Can’t believe I didn’t comment on this yet I made it a few times. This is so dreamy because the consistency is not that of a regular marble cake which is like sponge cake. It is super decadent. I make it in a 10x 14 and then I put away half in a 9×13 and freeze for different shabbos.
Hi Esther,
That’s so smart. We are so glad you are enjoying!
-Chana Tzirel from Kosher.com
what is vanilla sugar? Can I use vanilla extract instead. if so how much
Vanilla sugar is sugar saturated with vanilla extract. You can use vanilla extract instead.
Decadent Marble Cake with Crumb Topping if i make in a bundt pan then i do the crumbs inside the bundt pan first right?
Yes- I hope that wouldn’t make them burn.
Decadent Marble Cake with Crumb Topping What would be the cooking time if it is in a bundt pan?
I’ve never tried it in a bundt pan so I am not sure. I would start with 45-50 min and go up from there depending on when the cake looks done
Which sugar to add when? There are 3 different sugars in here… which one goes into the main batter and which one is for the chocolate batter? I didn’t realize and added the confectionary sugar into both batters. (I left out the vanilla sugar since I saw it after the fact) Did I botch the whole recipe??
Hi! the main batter is supposed to be the regular sugar and vanilla sugar. It’s ok if you left out the vanilla sugar ( i think of it more like Vanilla extract). The confectionary sugar goes into a separate bowl and is mixed with the cocoa powder mixture. I don’t think you messed up the recipe!
Decadent Marble Cake with Crumb Topping Could the person that makes the cake bundt pan let me know how it comes out.
Pan size Can I make this cake in a Bundt pan?
I don’t see why not, but I’ve never tried it. However, you would probably need to adjust the cooking time.
Decadent Marble Cake with Crumb Topping What does it mean when a recipe says oil divided and what type of pan is a 10×14 inch pan? could i do it in a 9×13 pan?
Hi! oil divided means that you would use 1/2 cup of oil in one part of the recipe and 1/4 cup of oil in a different part of the recipe. You wouldn’t use all 3/4 at the same time. A 9×13 is slightly smaller, but you should be able to use it.
This marble cake is IT! It’s absolutely beyond perfect. I’ve tried it in a Bundt pan and it was delicious but we kind of had to eat it out of the pan (crispy top, yum!) because it wouldn’t release from the pan. The chocolate swirl is too wet (swoon!). I use only oil, no margarine, and it still comes out perfect. I also use whole wheat flour and it comes out perfect.