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.
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