Go Back
–+ servings
Orange Chocolate Marble Cake

Orange Chocolate Marble Cake

No ratings yet
A tall, airy orange cake with a rich chocolate-cinnamon swirl running through every soft, fluffy slice. The cake gets its height from whipped egg whites, while orange juice keeps the crumb tender and lightly citrusy. It is impressive enough for a special table but needs no frosting.
Print Recipe Pin Recipe Favorite Cook mode
Prep Time 25 minutes
Cook Time 1 hour
Cooling Time 1 hour 30 minutes
Total Time 2 hours 55 minutes
Servings: 12 slices
Course: Cakes & Coffee Cakes
Cuisine: Jewish-American
Ingredients Equipment Method Notes

Ingredients
  

Orange Cake Batter
  • 7 large eggs (separated)
  • 1 1/2 cups granulated sugar (300 g; divided)
  • 1/2 cup oil (120 mL)
  • 3/4 cup orange juice (180 mL)
  • 1 tsp fresh lemon juice (5 mL)
  • 1 Tbsp vanilla sugar (about 12 g)
  • 2 cups all-purpose flour (240 g)
  • 1 Tbsp baking powder (about 12 g)
Chocolate-Cinnamon Swirl
  • 1/4 cup granulated sugar (50 g)
  • 1/4 cup unsweetened cocoa powder (about 21 g)
  • 1/4 cup boiling water (60 mL)
  • 1/4 tsp baking soda (about 1 g)
  • 1 1/2 Tbsp ground cinnamon (about 12 g; this intentional amount gives the swirl its distinctive warm flavor)

Equipment

  • 10-inch / 25-cm tube or angel-food cake pan with removable bottom
  • Stand mixer or electric hand mixer
  • 2 large mixing bowls
  • Medium bowl for the chocolate mixture
  • whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Digital kitchen scale, recommended
  • Long skewer or cake tester
  • Thin knife or flexible spatula
  • Bottle or pan feet for upside-down cooling, if needed

Method
 

  1. Separate the eggs. Separate the eggs while they are cold because they are easier to handle. Put the yolks in one bowl and the whites in a completely clean mixing bowl. Do not let any yolk get into the whites.
  2. Let the eggs lose some chill. After separating, let the eggs sit for about 20-30 minutes while you prepare the rest of the ingredients.
  3. Preheat the oven. Preheat to 350°F / 175°C. Have the ungreased 10-inch / 25-cm tube pan ready.
  4. Start whipping the egg whites. Beat the 7 egg whites on medium-high speed. Once they become foamy, begin adding 3/4 cup / 150 g of the sugar slowly in a steady stream.
  5. Beat to stiff glossy peaks. Continue beating until the whites are smooth, shiny, and hold a firm upright peak when the whisk is lifted. Stop once you reach this stage; do not keep beating until the whites look dry or clumpy.
  6. Beat the yolks and remaining sugar. In another large bowl, beat the 7 yolks with the remaining 3/4 cup / 150 g sugar for about 2-3 minutes, until lighter and thicker.
  7. Add the liquids. With the mixer on medium-low, gradually add the oil, orange juice, lemon juice, and vanilla sugar. Mix until evenly combined.
  8. Combine the flour and baking powder. Whisk the flour and baking powder together for about 20-30 seconds so the baking powder is distributed evenly.
  9. Add the dry ingredients. Add the flour mixture gradually to the yolk mixture. Mix only until smooth and the batter looks slightly lighter.
  10. Lighten the yolk batter. Stir about one-quarter of the whipped egg whites into the yolk batter. This first addition can be mixed a little more firmly because its purpose is to loosen the heavier batter.
  11. Fold in the remaining whites. Add the remaining egg whites in 2-3 additions. Use a rubber spatula to cut down through the center, scrape along the bottom, lift the batter upward, and fold it over the top. Rotate the bowl and repeat. Stop as soon as no obvious white streaks remain.
  12. Reserve batter for the chocolate swirl. Measure 3/4 cup / 180 mL of the finished cake batter into a medium bowl.
  13. Make the chocolate mixture. In a small bowl whisk together the 1/4 cup sugar, cocoa powder, boiling water, baking soda, and cinnamon until smooth.
  14. Combine the chocolate batter. Add the chocolate mixture to the reserved 3/4 cup batter and mix gently only until evenly colored.
  15. Fill the tube pan. Pour the plain orange batter into the ungreased tube pan and spread gently if needed.
  16. Add the chocolate batter. Slowly drizzle the chocolate batter over the top in a wide circular pattern so it is distributed around the cake rather than poured into one spot.
  17. Create the marble. Use a fork or thin knife to make only 6-8 gentle strokes through the batter. Then stop. Too much swirling can muddy the pattern and knock air out of the cake.
  18. Bake. Bake at 350°F / 175°C for about 60 minutes. Begin checking around 55 minutes. The cake should be tall and golden, the surface should spring back when lightly touched, and a long skewer should come out without wet batter.
  19. Optional temperature check. If using an instant-read thermometer, about 200-205°F / 93-96°C in the coolest part is a useful secondary doneness check. Still use the visual and touch cues above.
  20. Invert immediately. As soon as the cake comes out of the oven, turn the pan upside down. Do not let it cool upright first. If your pan has feet, rest it on those. If not, carefully invert the center tube over a sturdy heatproof bottle.
  21. Cool completely upside down. Leave the cake inverted for about 1 1/2 to 2 hours, until completely cool.
  22. Release the cake. Turn the pan upright. Run a long thin knife or flexible spatula around the outer edge and center tube, keeping the blade close to the pan. Lift out the removable center section, then run the knife under the cake to release the bottom.
  23. Slice. Use a serrated knife and a gentle sawing motion. Do not press straight down hard or the airy cake may compress.

Notes

Make Ahead
This cake is excellent made 1 day ahead. Cool completely, remove from the pan, and wrap well. Because it is made with oil rather than butter, the crumb stays soft.
Storage
  • Room temperature: Store tightly covered for 2-3 days.
  • Refrigerator: Refrigerate for up to 5 days, very well wrapped. Bring toward room temperature before serving for the softest texture.
Freezing
Once completely cooled, wrap the whole cake or individual slices tightly and place in an airtight freezer bag or container. For best quality, freeze for up to 2 months. Thaw while wrapped at room temperature.
Reheating
No reheating is necessary. Serve at room temperature for the lightest texture.
Optional Finish
  • Confectioners' sugar: Dust very lightly just before serving.
  • Orange garnish: Add a few fine curls of orange zest if desired.
  • Avoid heavy frosting: A thick frosting can weigh down the delicate cake.
Bubby's Tip
The secret is knowing when to stop. Beat the whites until stiff, then handle the batter gently. Swirl the chocolate only a few times and turn the cake upside down immediately when it leaves the oven.

Tried this recipe?

Let us know how it was!
QR Code linking back to recipe