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Eggless Marble Cake slices

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!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 slices approx (1 loaf)
Calories 338kcal


  • 3 cups (420 g) 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 g) unsalted butter, softened
  • 1 1/2 cups (300 g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/3 cup (80 ml) hot water
  • ¼ cup (30 g) unsweetened natural cocoa powder
  • ½ teaspoon instant espresso powder (optional)


  • 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, for 3 - 4 minutes. 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 that is 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.


Make-Ahead: You can make the entire cake 1 - 2 days ahead of time. Wrap the cooled cake with plastic wrap and store it at room temperature until ready to serve. 
Store: Cover leftover cake and store at room temperature for 2 - 3 days, or tightly cover and store 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. Keep in mind that the cake will lose a bit of its fluffiness if refrigerated or frozen.
Extra Tips:
  • Measure the ingredients correctly. I highly recommend using a kitchen scale.
  • Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
  • Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
  • Bake the batter as soon as it is ready.
  • Don't open the oven door until your baked good has set. Leave the oven closed until the minimum time stated in the 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.
If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.
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Please note that nutritional information is a rough estimate, and it can vary depending on the products used.


Calories: 338kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Sodium: 145mg | Fiber: 1g | Sugar: 27g