Ingredients
- 3 large eggs, at room temperature
- 1 cup granulated sugar
- 1 cup milk, at room temperature
- 3/4 cup vegetable oil
- 1/4 cup vegetable oil (additional)
- 1 teaspoon vanilla extract
- 1 sachet baking powder (about 2 teaspoons)
- 3 1/4 cups all-purpose flour, sifted
- 1 1/2 tablespoons unsweetened cocoa powder
Instructions
- Preheat oven to 180°C (350°F) and prepare a greased or lined cake pan.
- Beat eggs, sugar, and vanilla for 3–5 minutes until pale and creamy.
- Add milk and both portions of oil, mixing until smooth.
- Gradually add sifted flour and baking powder, mixing gently until smooth.
- Pour 3/4 of the batter into the pan.
- Mix cocoa powder into the remaining batter.
- Spoon cocoa batter over the plain batter and swirl lightly.
- Bake for 35–45 minutes until a toothpick comes out clean.
- Cool in pan for 10 minutes, then transfer to a rack to cool completely.
Notes
- Avoid overmixing to keep the cake light and fluffy.
- Use room-temperature ingredients for better texture.
- Substitute vanilla with citrus zest for variation.
- Add chocolate chips for extra richness.
- Dust with powdered sugar before serving.
- Store properly to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 120mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg
