I had a craving for something sweet on an ordinary afternoon, but I realized I was out of butter. I remembered the oil-based cake recipe I found from Laura Sava. It doesn't require butter or complicated procedures. I've made it a few times already, and I find it quite convenient, even though sometimes the marbling doesn't turn out as I would like.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 40-45 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: quick cake, everyday dessert
Ingredients
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 cup of oil
2 cups of flour
1 packet of baking powder (10 g)
2-3 tablespoons of cocoa
Instructions
1. In a large bowl, add the whole eggs and sugar. Beat them for a few minutes until they lighten slightly in color.
2. Add the milk and oil. Mix again, just enough to combine everything smoothly.
3. In a separate bowl, mix the flour with the baking powder and sift it. When measuring, don’t fill the cup all the way to the top; leave about a quarter empty.
4. Incorporate the flour into the bowl with eggs, sugar, milk, and oil. Mix until you achieve a batter that is thick like sour cream, without overmixing.
5. Divide the mixture into two bowls. In one of them, add 2-3 tablespoons of cocoa and mix.
6. In a greased or lined loaf pan, pour the two mixtures alternately, trying to create a marbled effect. Sometimes it doesn't turn out perfectly, but it doesn't affect the taste.
7. Place the pan in the preheated oven. Initially, set the temperature to 180°C for the first 10 minutes, then reduce it to 170°C and let the cake bake for a total of 40-45 minutes.
8. After the time has passed, perform the toothpick test. If it comes out clean, take the cake out and let it cool on a rack.
Why I make this recipe often
It's one of the easiest desserts when I don't have butter at home or don't feel like making elaborate pastries. The ingredients are simple, and the result is a fluffy cake that keeps well for a few days. It mixes quickly and doesn't require beating with a mixer.
Tips and Variations
Tips
Don't fill the cup of flour to the brim; leave about a quarter empty, otherwise the cake will be dense.
Don't overbeat the batter after adding the flour; just mix until incorporated.
Check with a toothpick around the middle of the baking time; every oven is different.
Substitutions
Milk can be replaced with plant-based beverages (like oat or soy milk) if needed.
If you don’t have white sugar, brown sugar works but slightly alters the color.
Variations
You can add a bit of lemon zest or vanilla extract to the batter without cocoa.
For more marbling effect, use a knife to gently swirl the batter in the pan.
Serving Ideas
It can be cut into thick slices for breakfast or as a snack.
It pairs well with a glass of cold milk or tea.
It can be dusted with powdered sugar after cooling if you prefer a sweeter exterior.
Frequently Asked Questions
1. Do I need to separate the egg whites from the yolks?
No, the eggs are used whole. They are not beaten separately.
2. Can I use more cocoa in the colored batter?
Yes, you can add 3 full tablespoons of cocoa, but the batter will be a bit denser.
3. What if I don't have a packet of baking powder?
You need baking powder for the cake to rise; I don't recommend omitting it.
4. Is it okay to double the quantities if I want two cakes?
Yes, I've tested it, and it works well with doubled quantities for two pans.
5. Can I use butter instead of oil?
The recipe is designed for oil. If you use melted butter, the texture will be different, but I haven't tested that variation.
Nutritional Values
Estimation for one slice (out of 10 slices):
Calories: approx. 200 kcal
Protein: 3 g
Carbohydrates: 32 g
Fat: 7 g
Values are approximate and depend on the size of the eggs and how much sugar you actually use.
Storage and Reheating
The cake keeps at room temperature for 2-3 days, covered with a cloth or in a cake box. It can also be stored in the fridge, but it may become slightly firm when cold. I haven't tried freezing it. If needed, you can reheat slices for 5 minutes in the oven, but it's not necessary; it's good at room temperature as well.
Quick Info
Total time: about 1 hour
Preparation time: 10-15 minutes
Baking time: 40-45 minutes
Servings: 8-10 slices
Difficulty: easy
Recipe type: quick cake, everyday dessert
Ingredients
2 eggs
1 cup of sugar
1/2 cup of milk
1/2 cup of oil
2 cups of flour
1 packet of baking powder (10 g)
2-3 tablespoons of cocoa
Instructions
1. In a large bowl, add the whole eggs and sugar. Beat them for a few minutes until they lighten slightly in color.
2. Add the milk and oil. Mix again, just enough to combine everything smoothly.
3. In a separate bowl, mix the flour with the baking powder and sift it. When measuring, don’t fill the cup all the way to the top; leave about a quarter empty.
4. Incorporate the flour into the bowl with eggs, sugar, milk, and oil. Mix until you achieve a batter that is thick like sour cream, without overmixing.
5. Divide the mixture into two bowls. In one of them, add 2-3 tablespoons of cocoa and mix.
6. In a greased or lined loaf pan, pour the two mixtures alternately, trying to create a marbled effect. Sometimes it doesn't turn out perfectly, but it doesn't affect the taste.
7. Place the pan in the preheated oven. Initially, set the temperature to 180°C for the first 10 minutes, then reduce it to 170°C and let the cake bake for a total of 40-45 minutes.
8. After the time has passed, perform the toothpick test. If it comes out clean, take the cake out and let it cool on a rack.
Why I make this recipe often
It's one of the easiest desserts when I don't have butter at home or don't feel like making elaborate pastries. The ingredients are simple, and the result is a fluffy cake that keeps well for a few days. It mixes quickly and doesn't require beating with a mixer.
Tips and Variations
Tips
Don't fill the cup of flour to the brim; leave about a quarter empty, otherwise the cake will be dense.
Don't overbeat the batter after adding the flour; just mix until incorporated.
Check with a toothpick around the middle of the baking time; every oven is different.
Substitutions
Milk can be replaced with plant-based beverages (like oat or soy milk) if needed.
If you don’t have white sugar, brown sugar works but slightly alters the color.
Variations
You can add a bit of lemon zest or vanilla extract to the batter without cocoa.
For more marbling effect, use a knife to gently swirl the batter in the pan.
Serving Ideas
It can be cut into thick slices for breakfast or as a snack.
It pairs well with a glass of cold milk or tea.
It can be dusted with powdered sugar after cooling if you prefer a sweeter exterior.
Frequently Asked Questions
1. Do I need to separate the egg whites from the yolks?
No, the eggs are used whole. They are not beaten separately.
2. Can I use more cocoa in the colored batter?
Yes, you can add 3 full tablespoons of cocoa, but the batter will be a bit denser.
3. What if I don't have a packet of baking powder?
You need baking powder for the cake to rise; I don't recommend omitting it.
4. Is it okay to double the quantities if I want two cakes?
Yes, I've tested it, and it works well with doubled quantities for two pans.
5. Can I use butter instead of oil?
The recipe is designed for oil. If you use melted butter, the texture will be different, but I haven't tested that variation.
Nutritional Values
Estimation for one slice (out of 10 slices):
Calories: approx. 200 kcal
Protein: 3 g
Carbohydrates: 32 g
Fat: 7 g
Values are approximate and depend on the size of the eggs and how much sugar you actually use.
Storage and Reheating
The cake keeps at room temperature for 2-3 days, covered with a cloth or in a cake box. It can also be stored in the fridge, but it may become slightly firm when cold. I haven't tried freezing it. If needed, you can reheat slices for 5 minutes in the oven, but it's not necessary; it's good at room temperature as well.