Easy Marcus Cake – Moist 35-Minute Snack

I first made this cake on a rainy Sunday when I had a tub of yogurt to use up and a craving for something warm and spiced. The result was so good, my husband Marcus asked for it every week – hence the name.

This isn't a fancy layer cake. It's a humble, rustic loaf that's perfect with coffee or tea. The secret is a thick yogurt batter that bakes into a tender crumb, and a generous sprinkle of coarse sugar on top that turns into a crackly, caramel-like crust.

What I love most is how forgiving it is. You can mix it by hand, use any jam or fruit you have, and it comes together in minutes. It's the kind of cake that makes your kitchen smell like a bakery.

About the Ingredients

1 1/2 cups (190g) all-purpose flour

Regular all-purpose flour works best. You can substitute 1:1 gluten-free flour blend, but the crumb may be slightly more tender.

1 cup (200g) granulated sugar

For sweetness and structure. You can use coconut sugar for a deeper flavor, but the color will be darker.

1/2 cup (120ml) neutral oil (like canola or sunflower)

Keeps the cake moist. You can use melted coconut oil or unsweetened applesauce for a lower-fat option.

1 cup (245g) plain yogurt (full-fat or Greek)

Adds moisture and tang. Greek yogurt works great; if using non-fat, the cake may be slightly drier.

2 large eggs, at room temperature

Room temperature eggs mix better and create a smoother batter. You can use flax eggs for a vegan version, but the texture will be denser.

1 teaspoon vanilla extract

Pure vanilla adds warmth. You can use almond extract for a nutty twist.

1 1/2 teaspoons baking powder

Leavening agent. Make sure it's fresh for best rise.

1/2 teaspoon baking soda

Helps the cake rise and brown. No substitute.

1/2 teaspoon salt

Balances sweetness. Use fine sea salt.

1 teaspoon ground cinnamon

For that cozy spice. You can use pumpkin pie spice or omit for a plain vanilla cake.

1/2 cup (120g) fruit jam (any flavor, like raspberry or apricot)

Swirled into the batter for pockets of fruity sweetness. You can use fresh berries or chopped chocolate instead.

1 tablespoon coarse sugar (like turbinado)

Sprinkled on top for a crackly crust. You can use regular granulated sugar, but coarse gives a better crunch.

Tips & Tricks

• Don't overmix the batter – stir until just combined to keep the cake tender.
• If your yogurt is very thin, drain it for 10 minutes to avoid a soggy crumb.
• Let the cake cool in the pan for 10 minutes before removing – it sets the structure.

Step-by-Step Instructions

1. Preheat Oven

Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.

2. Mix Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.

3. Whisk Wet Ingredients

In a large bowl, whisk the sugar, oil, eggs, yogurt, and vanilla until smooth. The mixture should be well combined and slightly pale.

4. Combine Batter

Pour the dry ingredients into the wet mixture. Gently fold with a spatula until just combined – a few lumps are okay. Do not overmix.

5. Add Jam Swirl

Pour half the batter into the pan. Drop spoonfuls of jam over it, then top with the remaining batter. Use a knife to gently swirl the jam into a marbled pattern.

6. Sprinkle Sugar

Evenly sprinkle the coarse sugar over the top of the batter. This will create a crackly crust as it bakes.

7. Bake Cake

Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should be golden brown, and the edges should start pulling away from the pan.

8. Cool and Serve

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Delicious Variations

Lemon Blueberry

Add 1 tablespoon lemon zest and fold in 1 cup fresh blueberries instead of jam.

Chocolate Chip

Omit cinnamon and add 1/2 cup mini chocolate chips and 2 tablespoons cocoa powder.

Apple Crumble

Replace jam with 1 cup diced apples and sprinkle a cinnamon-sugar crumble on top before baking.

How to Store Marcus Cake

Frequently Asked Questions

Next time you have a yogurt tub to finish, try this simple cake – you'll see how easy homemade treats can be. Here's to small steps, together.

Marcus Cake

Marcus Cake is a moist, spiced yogurt cake with a crackly sugar top – an easy 35-minute bake for cozy snacking.

★★★★½ 4.8 (127 ratings)

15 minPrep time35 minCook time6Servings285 kcalCalories

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🧂 Ingredients

• 1 1/2 cups (190g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1/2 cup (120ml) neutral oil (like canola or sunflower)
• 1 cup (245g) plain yogurt (full-fat or Greek)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 cup (120g) fruit jam (any flavor, like raspberry or apricot)
• 1 tablespoon coarse sugar (like turbinado)

📋 Instructions

1. 1Preheat Oven — Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment paper for easy removal.
2. 2Mix Dry Ingredients — In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
3. 3Whisk Wet Ingredients — In a large bowl, whisk the sugar, oil, eggs, yogurt, and vanilla until smooth. The mixture should be well combined and slightly pale.
4. 4Combine Batter — Pour the dry ingredients into the wet mixture. Gently fold with a spatula until just combined – a few lumps are okay. Do not overmix.
5. 5Add Jam Swirl — Pour half the batter into the pan. Drop spoonfuls of jam over it, then top with the remaining batter. Use a knife to gently swirl the jam into a marbled pattern.
6. 6Sprinkle Sugar — Evenly sprinkle the coarse sugar over the top of the batter. This will create a crackly crust as it bakes.
7. 7Bake Cake — Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. The top should be golden brown, and the edges should start pulling away from the pan.
8. 8Cool and Serve — Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

👨‍🍳 Chef's Note: I love serving this slightly warm with a dollop of whipped cream or a drizzle of honey. It's simple, but it feels special.

Servings: 6

Cuisine: American

Course: Dessert

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, actionable swaps for everyday routines. She tests products and shares what actually works for busy households.