Eggless Marble cake | How To Make Eggless Marble Cake
Can't decide between a vanilla or chocolate cake? Here is a moist & delicious cake to satisfy both your cravings, eggless marble cake | chocolate & vanilla marble cake!
Servings 1 loaf cake
Ingredients
Measuring cup used, 1 Cup = 250 ml, 1 tsp = 5 ml
- 1 & 1/2 cups cup unbleached all-purpose flour (maida), spooned and leveled
- 1 & 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt, skip if using salted butter
- 1 cup sugar
- 1/2 cup /113 grams butter
- 1/2 cup yogurt/dahi
- 1 tsp vanilla extract
- 1/2 cup milk
- 2 tbsp cocoa powder
Instructions
- Preheat the oven to 350 F, position a rack in the middle of the oven. Grease a loaf pan with little butter and dust with flour to coat the pan, or you may use parchment paper.
- Sift the cocoa powder into a bowl, add 2 tablespoons lukewarm water, mix to combine well. Set aside.
- In a medium mixing bowl, sieve flour, baking powder, and baking soda. Add salt, whisk the dry ingredients until well combined. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar on medium-high speed until light and creamy, scraping down in between, should take about 2-3 minutes. Or you can use an electric hand mixer/beater.
- Add in the yogurt next, continue beating on medium-high speed.
- In goes the vanilla extract next. Beat on medium speed for another 30 seconds
- Now reduce to the lowest possible speed, alternately add the dry ingredients and milk, starting with flour and ending with flour. ( DO NOT OVER MIX ) .
- Transfer 2 tablespoons of the cake batter into the bowl containing the chocolate batter, fold in gently.
- Transfer half of the vanilla batter to the prepared baking tin, drop few spoonfuls of chocolate batter in random positions. Take a toothpick/skewer/butter knife and gently create swirls, do not over mix both the batters.
- Top it with remaining vanilla batter, and add the remainder of the chocolate batter, creating random swirls once again. Give the loaf tin a gentle tap, bake on the middle rack for 40-45 min or until the toothpick inserted in the center of the cake comes out clean.
- Cool the cake on a rack in the tin for 15 minutes, then remove from the tin and cool on the rack completely. Slice the cake only once it has cooled down completely.
Notes
- Make sure all your ingredients are at room temperature.
- Do not open the oven door for the first 30 minutes, the temperature fluctuations may cause the cake to collapse
- Once dry ingredients are added, do not over mix the batter to make it ultra smooth. As I always say, a few tiny lumps are okay, as far as there are no flour pockets the cake will turn out well.
- If you wish to add eggs, add 2 eggs plus 1 egg yolk instead of the yogurt.
- It is important to let the cake cool down completely to get clean slices. Use a serrated knife to get clean slices.