Eggless Marble Cake Recipe

5 from 1 vote

Eggless Marble Cake Recipe

If you are a chocolate and vanilla lover struggling to choose between the two flavors, this Eggless Marble cake is a treasure. Made with simple ingredients, this recipe makes the tastiest, moistest, and most delicious Marble cake you have ever had!

Prep: 13

Cook: 40

Total: 53

Course: Dessert

Cuisine: Egg-free, Vegetarian

Servings:

Calories: 374kcal

Author: Ruchi

Ingredients

DRY INGREDIENTS

1½ cups All purpose flour
3 tablespoons Cornstarch
1¼ teaspoons Baking Powder
½ teaspoon Baking soda
- - A pinch of Salt

WET INGREDIENTS

1¼ cup Milk
1¼ tablespoons Vinegar
⅓ cup Oil
¾ cup Sugar + 2 tablespoons extra
1½ teaspoons Vanilla essence
2¼ tablespoons Unsweetened cocoa powder

Instructions

Preheat oven to 350 degrees F. Grease and line an 8x4 inch loaf pan and set aside.
Combine milk and vinegar in a cup.
Stir and set it aside for 5 to 10 minutes until it curdles.
Combine the flour, cornstarch, baking powder, baking soda, and salt.
Sift the dry ingredients through a sieve to remove all foreign particles and break up lumps. Sifting also helps the dry ingredients to distribute evenly in the batter.
Using the paddle attachment of your electric mixer or hand mixer, blend together oil and sugar until you achieve a creamy consistency.
Beat until light and fluffy, 3 to 5 minutes.
Once that creamy consistency is achieved, add vanilla essence ( to the oil + sugar mix) to create that irresistible aroma. Pour in buttermilk.
Now, add in the sifted dry ingredients and mix. Remember not to overmix.
Stop mixing when the batter is just barely combined.
The batter should be of a dropping consistency.
Take out ⅓ of your batter, combine it with the cocoa powder, and fold it gently until the cocoa goodness melds harmoniously with the alluring flavors of vanilla.
Layer your batter into your pan, starting with vanilla.
Then, spoon the chocolate batter over it- alternating between the two until all the batter is used up.
Finally, end the top layer with vanilla batter.
Use a butter knife or a toothpick to swirl them together gently for a marbled appearance. Tap the pan firmly on the counter.
Tip — Tapping releases the steam from the cake, thus preventing it from shrinking.
Bake at 350°F for 30-35 minutes, or until the toothpick inserted in the center comes out mostly clean but with a few moist crumbs.
Allow the cake to cool for 15 minutes before carefully inverting it onto a wire rack to cool completely.
Slice the cool cake into pieces.
And enjoy with a cup of warm tea or coffee.
This cake not only delights the palates but also warms the heart with its enchanting swirls and exceptional flavors.

Video

Notes

Frequently Asked Questions

What to make a perfectly moist cake?

Following a proper ratio guide produces a perfect Marble cake that is moist, tender, and completely irresistible. The ratios of flour to fat to sugar and the leavening agent like the baking powder should be kept intact. Using buttermilk also helps in keeping the cake super moist and tender.

This recipe uses oil, but the combo of oil + butter is also a great option to produce a cake with a lighter crumb. It also helps the cake retain its moistness and increases its flavor manifold!

How do I keep the cake from drying out?

Keeping the cake covered when you are not serving helps to retain the moisture. So, please ensure your Marble cake is kept covered when storing it. The cut slice must also be covered with parchment paper against its cut side to prevent it from drying out.

How do I store the Marble cake on the counter?

This delicious Marble cake remains fresh and moist over a countertop for 2-3 days when stored in an airtight container (or in the cake pan, covered with the lid or plastic sheet). However, it starts to lose its moistness and begins to dry out after 2- 3 days.

Can I store this Marble cake in the refrigerator?

Yes, you can store your Marble cake in the refrigerator after cooling it completely. Please place it in an airtight container or keep it tightly covered such that the cool air of the fridge does not dry it out.

When stored this way, the cake keeps perfectly well for up to 5 days.

How long can I store my Marble cake in the freezer?

To extend the shelf-life of this amazing marble cake, you can easily freeze the cake slices for up to 3 months and enjoy them whenever you want. Just be sure to use a freezer-safe container with a tight-fitting lid that prevents moisture loss from the cake and keeps the cake from drying out.

Alternatively, you can wrap the cake slices in a plastic sheet and then cover them with aluminum foil before freezing. This technique will help prevent any moisture loss from the cake.

Before serving, let the cake thaw on the counter for a few hours and come to room temperature. Now your cake is ready to be enjoyed!

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