Shabbat Marble Cake With Optional Glaze

Shabbat Marble Cake With Optional Glaze

When the girls were little, I baked almost everything from scratch. As Raizel was on the Feingold Diet, I made everything with all natural ingredients, and without dyes, additives or preservatives. With time, I have collected a small repertoire of fast and easy baking recipes. Nothing fancy, but I figure, “done is better than undone.”

Ironically, the highest compliment that I usually receive from Raizel is, “this tastes as good as store bought,” rather than the other way around!

My oven is also still not working properly. To compensate,  I have started using an oven thermometer, which I am finding very helpful. 

Armed with my trusty thermometer, and with the day off for Thanksgiving, I had time to make this Shabbat Marble Cake. This is the first cake that I have baked since we moved to our new house.

For those who may not be familiar, a Shabbat cake is simple, fast and easy cake that one makes especially for Shabbat and those moments when one has a lot of cooking to do and limited time. Perfect for the time challenged cook.


2 cups sugar

4 eggs

1 cup oil

1 cup liquid – I used rice milk but juice is also good

2 teaspoon vanilla

3 cups flour: I used spelt, but you can use a gluten-free flour blend, almond flour, corn meal or any other flour too. The texture, however, may be altered slightly.

3 teaspoons baking powder

1/8 teaspoon salt (a “pinch”)

3 tablespoons cocoa powder: Add at the end to only 1/2 – 1/3 of the batter


By hand: beat eggs, and sugar. Add oil and vanilla. Alternate adding the liquid and the dry ingredients until blended.

With a food processor: Mix eggs, sugar, oil and vanilla in food process for 1 minute. Slowly add liquid until well blended. Add flour, salt and baking powder and pulse until just blended.

To assemble marble cake:

Pour ½ – ¾ of batter into a greased or parchment paper lined pan, or use a Bundt pan.

If using a Bundt pan, lightly flour the pan after it is greased to prevent sticking.

Then, with the remaining batter, add 3 tablespoons of cocoa powder. Pour over vanilla batter in stripes. Gently swirl with a knife. Do not over mix!

This can also be made as two 9″ layers, one 9″x 13″ rectangular cake or 24 cupcakes.

Bake in a preheated 350°F oven until done and when inserted toothpick comes out clean.

Optional Glaze


1 cup icing sugar

4 teaspoons of milk or liquid (I use rice milk, but lemon juice also works)


Pour icing sugar in a bowl. Add liquid 1 teaspoon at a time and stir until desired consistency.

Drizzle over cake, while slightly warm.

Since I am time challenged, I was only able to take 2 pictures:


Fresh out of the oven.

I took  this picture just before Shabbat.

Although she will never admit it, I think that Raizel is finally missing home baked goods. She said, “this is great! It is even better than store bought!

I am happy to say that between her, Yaffa, and her friend Kayla, I have only 2 pieces left. I consider that to be a ringing endorsement.




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31 thoughts on “Shabbat Marble Cake With Optional Glaze

  1. Lynz Real Cooking November 30, 2016 at 11:23 AM Reply

    Oh yumm!

    Liked by 1 person

  2. Doctor Jonathan November 29, 2016 at 1:22 PM Reply

    It seems like left overs don’t exist with your ability to cook and bake. My wife is the antithesis. She is still working on perfecting BOILING WATER!! 🙂 (She hates cooking!)

    Liked by 1 person

    • Cooking For The Time Challenged November 29, 2016 at 2:24 PM Reply

      I find cooking to be a creative outlet and even relaxing. But, for some people, it’s really not their thing. Who does the cooking?

      Liked by 1 person

      • Doctor Jonathan November 30, 2016 at 11:06 AM

        We each cook our individual meals. Although both of us choose healthier choices, I carry my choices a little further than my wife. We respect eachother’s positions and therefore cook separately.

        Liked by 1 person

      • Cooking For The Time Challenged November 30, 2016 at 11:12 AM

        You are an out of the box, independent thinker! What a wonderful and mutually respectful solution. Kudos to you and your wife.

        Liked by 1 person

  3. Osyth November 29, 2016 at 9:30 AM Reply

    This is right in the nick of time …. I will be seeing my daughter (gluten intolerant) on Saturday and I would like to make her a cake. This is perfect and I will use chestnut flour, I think and possibly use a nut milk to give it a nutty chocolatey taste that I know she will appreciate. Thank you!

    Liked by 1 person

    • Cooking For The Time Challenged November 29, 2016 at 11:59 AM Reply

      That sounds good. I never heard of chestnut flour. Maybe use almond extract instead of vanilla? This cake is indestructible.

      Liked by 1 person

      • Osyth November 29, 2016 at 12:01 PM

        I like the idea of almond essence …. do you know bakewell tart (or correctly pudding but its definitely a pie) – it is almond heaven and yo u can make a fantastic gluten free version. Chestnut flour is my go-to for a lot of things because we live in a chestnut growing region of France. Fortunately, I love it!

        Liked by 1 person

      • Cooking For The Time Challenged November 29, 2016 at 12:11 PM

        Sounds great! I do not know what a Bakewell tart is…. I shall have to go and look it up, along with the chestnut flour. 😍

        Liked by 1 person

      • Osyth November 29, 2016 at 12:22 PM

        I hope you enjoy it … if you struggle to find a gluten free version I can send you mine – it’s been a staple in our house for many years!

        Liked by 1 person

      • Cooking For The Time Challenged November 29, 2016 at 12:41 PM

        Thank you!😊

        Liked by 1 person

  4. Jewish Thoughts November 29, 2016 at 4:47 AM Reply

    I used marble cake when I was making the kiddush last week 🙂
    It didn’t look quite as brilliant as this one!
    Fantastic post, I look forwards to seeing more.

    Liked by 1 person

    • Cooking For The Time Challenged November 29, 2016 at 6:05 AM Reply

      Thank you! I am starting to post my baking recipes, now that I can bake and use a thermometer to adjust the temperature. Mazel tov on your kiddish. We made one for my husband and I posted some of the recipes on the blog. It was really nice. Enjoy!

      Liked by 1 person

  5. Cher|cherthatdish November 28, 2016 at 10:09 PM Reply

    YUMMMM! What have I been missing?! 1 BOWL?! Love it!


  6. anotherfoodieblogger November 28, 2016 at 7:01 PM Reply

    This does look very easy, and delicious!

    Liked by 1 person

  7. koolkosherkitchen November 28, 2016 at 12:28 PM Reply

    I am so glad you are writing again and posting a yummy cake recipe! I remember making it with my grandmother, but we didn’t use milk, of course. All kids have this idea that commercially prepared and packaged food is better than homemade; it’s the influence of TV commercials, unfortunately. Eventually, they grow out of it!

    Liked by 1 person

    • Cooking For The Time Challenged November 28, 2016 at 12:35 PM Reply

      It is a strange world. It used to be that the bakery would try to imitate the home. Now, it is the other way around. But, this was practically all eaten. A good sign. I think that apple juice would be good, but on the Feingold Diet, no apples are allowed. So, rice milk is easier. I am happy I discovered using the oven thermometer. What a difference!

      Liked by 1 person

      • koolkosherkitchen November 28, 2016 at 12:43 PM

        The old joke: when they opened King Tut’s sarcophagus, they found his mummy clutching a papyrus that lamented “Wow to us that our children do not see the world the way we do!” We didn’t use any liquid at all, just halved the leikach batter, added cocoa powder, and marbled it. Then we ate it topped with apple mousse that was made and preserved when apples were in season.

        Liked by 1 person

      • Cooking For The Time Challenged November 28, 2016 at 12:49 PM

        Well, you can’t argue with what works. With 2 cups of flour and fresh fruit, I think you don’t need any liquid. That is how I make a fruit torte. I made one yesterday with the leftover cranberry relish. I am going to post that next. Sort of like chemistry.

        Liked by 1 person

      • koolkosherkitchen November 28, 2016 at 4:46 PM

        That should be yummy – I am looking forward to your post!

        Liked by 1 person

      • Cooking For The Time Challenged November 28, 2016 at 5:10 PM

        I am writing it now. I have 1 basic cake recipe that I then adapt, depending on circumstances. I try to limit everything to one bowl, if possible.

        Liked by 1 person

      • koolkosherkitchen November 28, 2016 at 5:17 PM

        Sounds great!

        Liked by 1 person

      • Cooking For The Time Challenged November 28, 2016 at 5:24 PM


        Liked by 1 person

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