• 2 cups all-purpose flour

• ⅓ teaspoon vanilla powder (can substitute ½ teaspoon vanilla extract)

• 1 tablespoon (3 teaspoons) baking powder

• 4 large eggs, at room temperature

• 1 cup  sugar

• 1 cup milk, at room temperature

• 1 cup oil

• 2 tablespoons dark cocoa powder (such as Dutch-process)


  1. In a medium bowl, combine the flour, vanilla powder, and baking powder. Set aside.
  2. In a separate large mixing bowl, combine the eggs and sugar. Using a mixer, beat until the mixture is creamy and light in color, about 5 minutes.
  3. Add the milk and oil and continue to beat until just blended. If you are going to use vanilla extract instead of vanilla powder, add it to the mixture, too.
  4. Gradually add the flour mixture to the wet ingredients and beat briefly, just until the batter is smooth and the dry ingredients are thoroughly incorporated. (DO NOT OVER-BEAT to prevent air pockets from forming in the batter.) The batter should be neither very thick nor too loose.
  5. Divide the mixture into 2 equal portions.
  6. Keep one portion plain.
  7. Add the cocoa powder to the other portion and stir to blend. (If the consistency of this batter is thicker, add just a little milk and stir).
  8. Preheat the multifry on normal range
  9. Lightly butter and flour the multifry base
  10. Scoop 3 tablespoons of the plain batter into the middle of the baking pan. Then scoop 3 tablespoons of the cocoa batter and pour in the center, on top of the plain batter. IMPORTANT: Do not stop and wait until the previous batter spreads—keep going! Do not spread the batter or tilt the multifry to distribute the mixture—it will spread and fill the pan gradually. Continue alternating the batters until they finish.
  11. Bake for about 30 to 35 minutes or check if the cake after 20 mins if its ready, insert a toothpick in the center—it should come out clean when ready. Do not open the multifry before 15 to 20 mins
  12. Remove the cake from the multifry
  13. Turn the cake back over and allow to cool completely before slicing.