Soft, moist, and perfumed with vanilla, this Vanilla–Raisin Marble Snack Cake is the kind of homestyle bake you reach for when you need something comforting yet unfussy. A simple batter—whisked together in minutes—gets a ripple of cocoa swirl and a scatter of plump raisins, then bakes up tall and golden in a 24 cm (9½-inch) pan. The crumb is tender thanks to vegetable oil and milk, sweet but not cloying, and sturdy enough to pack for lunch boxes or picnics. Think of it as the mid-century American coffee cake crossed with a European breakfast loaf: familiar flavors, one-bowl ease, and no electric mixer required. Whether you serve slices plain with afternoon tea or dress them up with whipped cream and fruit, this cake promises reliable goodness every time.
Cooking Time
Prep: 15 minutes Baking: 40–45 minutes Cooling: 30 minutes
Total: ~1 hour 30 minutes Yield: 12–14 slices
Ingredients
3 large eggs, room temperature
150 g (¾ cup) granulated sugar
Pinch of fine sea salt
1 tsp pure vanilla extract (or 8 g vanilla sugar)
120 ml (½ cup) neutral vegetable oil
180 ml (¾ cup) whole milk, room temperature
300 g (2 cups) all-purpose flour, spooned and leveled
15 g (3 tsp) baking powder
80 g (½ cup) raisins, rinsed and patted dry
Marble swirl: 1 tsp unsweetened cocoa powder + 2 Tbsp milk
Butter and flour for coating the 24 cm pan
Step-by-Step Cooking Directions
1 Preheat & Prepare Pan Heat oven to 170 °C / 338 °F. Grease a 24 cm round (or square) baking pan with butter; dust lightly with flour and tap out excess.
2 Whisk Wet Base In a large bowl whisk eggs, sugar, salt, and vanilla for 1 minute until pale and foamy.
3 Emulsify Oil & Milk Slowly stream in vegetable oil while whisking; mixture thickens slightly. Add 180 ml milk; whisk until homogeneous.
4 Fold Dry Ingredients Sift flour and baking powder together. Add to batter in two additions, folding gently with a spatula until just combined—no streaks, no over-mixing.
5 Prepare Cocoa Swirl Scoop out ¼ of the batter into a small bowl. Stir in cocoa powder and 2 Tbsp milk until smooth.
6 Add Raisins Fold raisins into the vanilla batter. They distribute evenly and resist sinking thanks to the thick batter.
7 Assemble Marble Pattern Pour vanilla-raisin batter into prepared pan. Dollop cocoa batter on top in several spots; drag a skewer or butter knife through to create swirls.
8 Bake Bake on centre rack 40–45 minutes, until a tester inserted in the centre comes out clean or with a few moist crumbs.
9 Cool & Serve Cool in pan 10 minutes, then turn onto a rack. Once lukewarm, dust with powdered sugar or glaze if desired. Slice and enjoy.
Nutritional Information (per slice, 1/12)
Calories 240 Fat 10 g Saturated 2 g Carbs 34 g Sugar 17 g Fiber 1 g Protein 4 g Sodium 180 mg
Values are approximate and will vary with ingredient brands.
The Origins and Popularity of the Recipe
Simple oil-based “snack cakes” surged in mid-20th-century America when home bakers sought quick, economical treats that didn’t demand scarce butter. Meanwhile, raisins and cocoa marbling appear in central-European breakfast loaves. This recipe marries the two traditions: the American one-bowl method for speed and softness; the European swirl and dried-fruit flourish for visual appeal. Social-media reels have revived such cakes for their ease, pantry accessibility, and cinematic crumb-shot reveals.
Reasons Why You’ll Love the Recipe
One bowl, no mixer—true dump-and-stir simplicity.
Tender for days—oil keeps crumb moist longer than butter cakes.
Customizable—swap raisins for cranberries, nuts, or chocolate chips.
Family-friendly—moderate sweetness suits breakfast as well as dessert.
Shelf stable—stays soft up to five days at room temp; freezes beautifully.
Health Benefits
While cake is a treat, this version offers:
Lower saturated fat than butter cakes, thanks to vegetable oil.
Natural fruit sugar & fiber from raisins.
Protein & B-vitamins from eggs.
Pair a slice with Greek yogurt or fresh fruit to round out nutrients.
Serving Suggestions
Breakfast: toast lightly, spread with ricotta and honey.
Coffee break: serve plain with cappuccino or black tea.
Dessert: top warm slice with vanilla ice cream and caramel drizzle.
Picnic: pack squares wrapped in parchment—no frosting mess.
Common Mistakes to Avoid
Cold milk or eggs—use room-temperature ingredients for best rise.
Over-mixing flour—develops gluten; fold gently.
Skipping raisin prep—wet raisins clump; dry them first.
Using dark pans at high heat—170 °C prevents burnt edges while interior cooks through.
Opening oven too early—wait 30 minutes before first peek to avoid collapse.
Pairing Recommendations
Drinks: lightly sweet Riesling, milky chai, or cold brew coffee.
Fruit: sliced pears, orange segments, or macerated berries.
Cheese: mild goat cheese or aged cheddar for sweet-savory contrast.
Cooking Tips
Plumper raisins: soak 10 min in warm water or rum; drain well.
Higher dome: increase baking temp to 175 °C for first 10 min, then reduce to 165 °C.
Gluten-free: substitute 1:1 gluten-free all-purpose blend; add ½ tsp xanthan gum if mix lacks it.
Vegan: replace eggs with flax “eggs” (1 Tbsp ground flax + 3 Tbsp water each) and milk with almond milk; expect slightly denser crumb.
Similar Recipes to Try
Lemon-Blueberry Yogurt Loaf
Chocolate-Marble Pound Cake
Cinnamon-Swirl Coffee Cake
Orange-Cranberry Olive-Oil Bundt
Date & Walnut Tea Bread
Variations to Try
Chocolate-chip version: swap raisins for mini chips.
Spiced: add ½ tsp cinnamon and pinch nutmeg.
Citrus mix: use orange zest instead of vanilla; swirl with raspberry jam.
Nut crunch: sprinkle top with sliced almonds before baking.
Double cocoa: increase cocoa to 1 Tbsp for bolder swirl.
Ingredient Spotlight – Raisins
Raisins are simply dried grapes, concentrating natural sugars, minerals, and antioxidants like resveratrol. Their chewy texture and subtle caramel note complement vanilla cake without adding moisture that might sink the crumb. Golden (sultana) or dark Thompson raisins both work; golden give visual pop, dark deepen flavor.
Conclusion
The Vanilla–Raisin Marble Snack Cake epitomizes effortless home baking: pantry ingredients, minimal dishes, maximum payoff. Moist crumb, nostalgic vanilla perfume, playful cocoa ripple, and bursts of raisin sweetness create a slice that comforts and delights. Keep the recipe in your repertoire for spontaneous cravings, potluck pledges, and any day that benefits from the scent of vanilla cake wafting through the house.
Frequently Asked Questions
1 Can I substitute vegetable oil with melted butter?
Yes, use equal volume melted, cooled butter; crumb will be slightly richer and tighter.
2 My cake sank in the middle—why?
Likely under-baked or oven door opened early. Bake until tester is clean and top springs back.
3 Can I bake in a loaf pan?
Yes. Use a 9×5-inch loaf pan, bake 50–55 minutes at 165 °C; tent with foil if top browns too quickly.
4 How do I store leftovers?
Wrap tightly; keep at room temperature up to 3 days or refrigerate 5 days. Warm slices 10 sec in microwave to refresh.
5 Can I omit raisins?
Certainly; replace with equal weight of nuts, dried cranberries, or leave plain.
6 Is it okay to reduce sugar?
You can cut total sugar to 120 g without texture issues, but cake will be less sweet and brown less.
7 What milk alternatives work?
Almond, oat, or soy milk substitute well; stick to unsweetened versions.
8 Can I add frosting?
A simple vanilla glaze (1 cup powdered sugar + 2 Tbsp milk) drizzled over cooled cake elevates presentation.
9 Why weigh flour instead of scooping?
300 g flour equals about 2 cups by spoon-and-level; weighing ensures accuracy and avoids dense cake.
10 Is cocoa swirl necessary?
No—skip cocoa and milk for a pure vanilla-raisin cake, reducing batter steps to one bowl.