The Rustic Two-Tone Cake is the classic breakfast cake that never tires. In this rustic version, made with type 1 flour and extra virgin olive oil, we achieve an incredibly soft texture and an authentic flavor. The cocoa marbled effect is not only beautiful to see, but gives each bite the perfect balance between the sweetness of vanilla and the intensity of chocolate.
If you’re looking for a homemade cake that stays soft for days, this variegated cake is the ideal solution. The combination of cornstarch and careful egg foaming ensures a high and light result, just like those from old pastry shops.
If you love donuts and ring-shaped cakes, try the yogurt donut or the ricotta cake, the bar donut or the water donut.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the quick, moist, and soft variegated cake
- 2 1/2 cups type 1 flour
- 3/4 cup cornstarch
- 5 Eggs
- 1 cup Milk
- 2 tablespoons Unsweetened cocoa powder
- 1/2 cup extra virgin olive oil
- 3/4 cup Sugar
- 1 pinch Salt
- 2 tablespoons vanilla extract
- 1 packet Baking powder
- 1 tablespoon powdered sugar
Tools for making the variegated cake
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- Mixer
- Cake Pan 9.5 inches
Preparation of the Two-Tone Cake
Start by breaking the eggs into a large bowl and adding the sugar. This is the most important step: use electric whisks and work the mixture for at least 10 minutes. You should achieve a light, almost white, and very voluminous foam. It is the air incorporated at this stage that will make your cake very tall.
Sift together the type 1 flour and cornstarch. Start adding them to the egg mixture a little at a time, alternating with the milk poured in a thin stream. Mix gently to avoid deflating the mass: you will see that the type 1 flour will immediately give a more amber color and a wonderful grain aroma to the batter.
Pour in the extra virgin olive oil (your secret for a butter-free cake that never dries) and continue to mix. Finally, add the vanilla extract, the pinch of salt, and, last, the sifted baking powder. The batter should be smooth, glossy, and silky.
Divide the batter into two equal parts. In one half, sift the unsweetened cocoa and mix well until a uniform color is obtained. Take a well-greased cake pan (you can use a brush with the oil), pour in the light base first and then the dark one on top. Take a fork, dip it into the batter and make a spiral motion throughout the diameter of the pan: here is the splendid marbled effect created.
Bake in a static oven at 350°F and let it cook for about 50 minutes. The slow cooking is necessary to allow the type 1 flour to cook evenly and for the cake to remain moist. Once ready, let it cool completely on a rack before dusting it with powdered sugar.
Tips for a Perfect Result
The choice of oil: If you fear that the olive oil might be too strong, look for one from Lake Garda or Liguria, which are famous for their delicacy. Alternatively, rice oil is a great neutral substitute.
Do not open the oven: Resist the temptation to open the door before 45-50 minutes, otherwise your cake might deflate in the center.
Warm eggs: If you forgot to take the eggs out of the fridge, immerse them in a bowl of warm water for 10 minutes before using.
Variants
Crispy touch: You can add a handful of sliced almonds on the surface before baking for a contrast of textures.
Chocolate chips: If you want an even more “chocolatey” effect, add dark chocolate chips to the dark part of the batter.
Citrus version: Replace the vanilla with the grated zest of an organic orange: it goes perfectly with the EVO oil and cocoa!
Storage
Under a glass dome: Thanks to the oil, this cake stays perfect for 4 days. I recommend keeping it under a glass dome to preserve its moisture.
In the freezer: If there is any leftover, slice it and freeze it. It will be your favorite “time-saving” breakfast.
Now It’s Your Turn!
This Rustic Two-Tone Cake is my favorite weekend treat. It reminds me of the slow breakfasts of my childhood, but with a more modern and healthy touch thanks to type 1 flour.
How do you prefer to enjoy it? Plain or perhaps with a good cup of hot tea? Write it in the comments and don’t forget to tag me on social media when you bake it, I love seeing your results!
FAQ (Questions and Answers)
Why use type 1 flour instead of 00?
Type 1 flour is less refined and contains more fiber and minerals. It is much more flavorful on the palate and gives the cake a more “rustic” structure that pairs wonderfully with olive oil.
Does the pan have to be 9.5 inches?
If you use a 10-inch pan, the cake will be slightly lower, and the baking times will decrease by about 5-10 minutes. Always do the toothpick test!
Can I use brown sugar?
Yes, but keep in mind that it will make the batter even darker and give it a slight caramel note that could slightly mask the vanilla.
