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This Eggless Marble Cake is nothing short of extraordinary! It’s buttery, moist, and rich. So, when you can’t decide between vanilla or chocolate, have both!
Eggless Marble Cake Recipe
Chocolate or vanilla? When you can’t decide which flavor you like best, this Eggless Marble cake is the answer.
It’s soft, tender, rich, and totally irresistible! It’s easy to make, yet every bite is luscious.
I like to bake this cake in a loaf pan, then slice it like bread. But you can also use a Bundt pan. This is a big cake, and it will feed a small crowd, so it’s perfect for any celebration!
The BEST Eggless Marble cake I’ve ever had. And here’s how you can make it.
EGGLESS MARBLE CAKE INGREDIENTS
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- All-purpose flour
- Baking powder
- Baking soda
- Salt
- Milk
- Apple cider vinegar
- Unsalted butter
- Granulated sugar
- Pure vanilla extract
- Unsweetened natural cocoa powder
- Hot water
- Espresso powder (optional)
STEP BY STEP RECIPE PHOTO TUTORIAL
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- First, mix flour, baking powder, baking soda, and salt. Set aside.
- Then, beat together butter and granulated sugar. Add vanilla extract.
- Add dry ingredients and milk mixture; beat until just combined.
- Stir together cocoa, hot water, and espresso powder.
- Take one-third of the vanilla batter and place it in a small bowl. Fold the cocoa mixture into the batter until blended.
- Spread a cup of vanilla batter in the bottom of the pan. Dollop on half of the chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. NOTE: There’s no need to swirl the batters together to get a marbled effect.
- Bake at 350º F for 50-60 minutes, or until a toothpick poked in the center comes out clean. Let it cool and unmold.
TIPS TO MAKE EGGLESS MARBLE CAKE:
- I do recommend whole milk for this recipe.
- I highly recommend using a kitchen scale to measure the ingredients of this recipe.
- DO NOT over mix the cake batter. You want to keep the bubbles in the batter so the cake is soft and tender.
- Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
STORING & FREEZING INSTRUCTIONS
STORE: Cover the cake tightly and store it at room temperature for up to 3 days or in the refrigerator for up to 5 days.
CAN YOU FREEZE EGGLESS MARBLE CAKE?
- Let the eggless marble cake cool completely.
- Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.
- Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
LOOKING FOR MORE EGGLESS CAKE RECIPES?
- Easy Eggless Banana Cake
- Eggless Lemon Cake
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
- Easy Eggless Vanilla Pound Cake
- How to Make a Cake Mix Box without Eggs
- Eggless Carrot Cake
- The Best Eggless Chocolate Cake Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
Eggless Marble Cake
This Eggless Marble Cake is nothing short of extraordinary! It’s buttery, moist and rich. So, when you can’t decide between vanilla or chocolate, have both!
Ingredients
- 3 cups (420 gr) all-purpose flour
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 1/2 cup (360 ml) milk (I used whole milk)
- 1 ½ tablespoon (22.5 ml) apple cider vinegar
- 3/4 cup (180 gr) unsalted butter, softened
- 1 1/2 cups (300 gr) granulated sugar
- 2 teaspoons pure vanilla extract
- 1/3 cup (80 ml) hot water
- ¼ cup (30 gr) unsweetened natural cocoa powder
- ½ teaspoon instant espresso powder (optional)
Instructions
- Preheat the oven to 350° F (180º F). Lightly grease a 9.5 x 5-inch loaf pan.
- In a large bowl combine the flour, baking powder, baking soda, and salt. Reserve.
- In a mixing bowl, combine milk and vinegar. Let the mixture stand at room temperature for 5 minutes. When it is ready, the milk will be slightly thickened, and you will see small curdled bits. Reserve.
- In a large bowl, beat butter and sugar until creamy on medium-high speed. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add vanilla; continue beating to combine.
- Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add milk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. Do not overmix this batter. The batter will be slightly thick, and a few lumps are okay.
- Stir together hot water, cocoa and instant coffee powder (if using) until smooth and well combined.
- Take one-third of the vanilla batter and place it in a small bowl. Fold the cocoa mixture into the batter until blended.
- Spread a cup of vanilla batter in the bottom of the pan. Dollop on half of the chocolate batter, then repeat with another heaping cup of vanilla batter, the remainder of the chocolate, and top with the rest of the vanilla batter. NOTE: There’s no need to swirl the batters together to get a marbled effect.
- Bake the cake for 40 to 50 minutes, or until a skewer comes out clean when poked in the center. Baking times vary, so keep an eye on yours. Test it with a cake tester; if it’s not quite done, give it another 5 minutes. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil after 40 min of baking.
- Remove the cake from the oven, and after 10 minutes turn it out of the pan onto a rack to cool.
Oriana’s Notes
MAKE AHEAD: You can make the entire cake ahead of time. Cover cooled cake and refrigerate for up to 2 days. Bring to room temperature before serving.
STORE: to store, you can cover the cake tightly and store it at room temperature for up to 2 days and/or in the refrigerator for up to 5 days.
FREEZE: Baked cake can be frozen for up to 2 months. Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before serving.
EXTRA TIPS:
I highly recommend using a kitchen scale to measure the ingredients of this recipe.
Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean. If you find the top of the cake is browning too quickly in the oven, loosely cover it with aluminum foil.
LOOKING FOR MORE EGGLESS CAKE RECIPES?
- Easy Eggless Banana Cake
- Eggless Lemon Cake
- Eggless Apple Maple Spice Cake
- Easy Eggless Coffee Cake
- Easy Eggless Vanilla Pound Cake
- How to Make a Cake Mix Box without Eggs
- Eggless Carrot Cake
- The Best Eggless Chocolate Cake Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
Nutrition
Calories: 338kcalCarbohydrates: 52gProtein: 5gFat: 13gSodium: 145mgFiber: 1gSugar: 27g
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Originally posted February 2020, post content edited to add more helpful information, no change to the recipe in August 2021.
