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Eggless Marble Cake

eggless Marble Cake recipe

I really did have the best intentions this past weekend.

I had a whole list of tasks I wanted to accomplish from organizing my book shelf to completing my assignments to you know…. actually studying for my final exams and other such Sunday tasks!

Really. The best of intentions.

However, the truth is, when I get a hankering for a warm slice of sponge cake, I pretty much can think of nothing else until I make and eat one. Which is exactly what I did. I made Marble Cake!

eggless Marble Cake recipe

Sometimes, I just can’t stop thinking about Cakes. And by sometimes, I mean 365 days a year. I don’t stand a chance focusing on anything when I have images of chocolate & vanilla batter swirling around to form the perfect marbled effect running through my brain! And drool running down my chin. And batter staining on my shirt. Hmmmmphh! So much for being young and cute. :P Swirley Swirl away!

I had bookmarked this recipe from my friend Jay’s blog last month. For once, I decided to let go of all the restrictions and indulge in a butter & sugar heaven! :) Although the ingredients are slightly different than my regular sponge cake, and given the choice, I would prefer to use oil over butter, there’s no denying the fact that Jay’s recipe works. Big time! Hop on to her blog Sizzling Veggies for amazingly innovative recipes!

Here’s what you’re gonna need to make the cake –

Preheat the oven to 150 C / 325 F

In a bowl, sift together flour, baking powder, baking soda & salt.

In another bowl, beat the sugar & butter mixture to make it smooth & creamy. (creaming technique)
  

Add the thick yogurt, milk powder, vanilla essence and beat well to form a smooth mixture without lumps.
 

Add the milk and mix well.
 

To this wet mixture, add the flour mixture and fold it in.
  

DO not over mix or you’ll end up with a bread-like consistency. Just mix enough to ensure there are no lumps and you have a thick, smooth batter.

In another mixing bowl, take half of the batter and add cocoa powder to it. (If you want one flavor to dominate, then take more of that batter)

Mix well to form a chocolatey batter.

In a baking pan, drop spoonful of white batter in different places. (use half of the white batter first)

Then do the same with the chocolate batter dropping spoonfuls around and over the white batter. (use half of the chocolate batter)

Repeat the above 2 steps again with remaining white & chocolate batter.

Taking a fork or a knife or a toothpick, swirl the batters around to create a marbled effect of your choice.

As you can probably see from this picture, I was left with a little too much of chocolatey batter in the end. Hence, I have a much browner top than usual. So make sure you divide the batter as equally as you can

Bake at 150 C preheated over for 30-40 minutes or until the cake is completely cooked through. The best way to tell is to insert a toothpick or dry piece of spaghetti into the center of the cake. If it comes out clean without leaving any wet batter, it is done.

Let it cool in the baking pan for around 10 minutes and then de-mold the cake.

Slice & serve.

3.7 from 3 reviews
Eggless Marble Cake
 
Prep time
Cook time
Total time
 
Serves: 12-16 slices
Ingredients
  • 2 cups All Purpose Flour (maida)
  • 2½ tsp Baking Powder
  • ¾ tsp Baking Soda
  • ⅓ cup + 1 TBsp Butter (at room temperature) (around 80 gms)
  • 1 cup Powdered Sugar (adjust to taste)
  • ⅓ cup Thick Plain Yogurt
  • 1¼ cup Milk
  • 3 TBsp Milk Powder (Or sweetened condensed milk)
  • 2 tsp Vanilla Essence
  • 3 TBsp Cocoa Powder
  • 3 TBsp Hot Water
Baking Tools
  • 9X5 or 9 inch baking pan
  • Parchment paper
Instructions
  1. Preheat the oven to 150 C / 325 F
  2. In a bowl, sift together flour, baking powder, baking soda & salt.
  3. In another bowl, beat the sugar & butter mixture to make it smooth & creamy. (creaming technique)
  4. Add the thick yogurt, milk powder, vanilla essence and beat well to form a smooth mixture without lumps.
  5. To this wet mixture, add he flour mixture and fold it in. DO not over mix or you'll end up with a bread-like consistency. Just mix enough to ensure there are no lumps and you have a thick, smooth batter.
  6. In another mixing bowl, take half of the batter and add cocoa powder to it. (If you want one flavor to dominate, then take more of that batter). Mix well to form a chocolatey batter.
  7. In a baking pan, drop spoonful of white batter in different places. (use half of the white batter first) Then do the same with the chocolate batter dropping spoonfuls around and over the white batter. (use half of the chocolate batter)
  8. Repeat the above 2 steps again with remaining white & chocolate batter.
  9. Taking a fork or a knife or a toothpick, swirl the batters around to create a marbled effect of your choice.
  10. Bake at 150 C preheated over for 30-40 minutes or until the cake is completely cooked through. The best way to tell is to insert a toothpick or dry piece of spaghetti into the center of the cake. If it comes out clean without leaving any wet batter, it is done.
  11. Let it cool in the baking pan for around 10 minutes and then de-mold the cake.
  12. Slice & serve.

Check out what my friends are doing this week >> Roshni, Priya S, Priya M, Radhika, Anusha, & Jayanthi

About the author: Food Blogger, Recipe developer, Meal Planner .. and Chief Eating Officer! ;-)

{ 12 comments… add one }

  • Alice October 28, 2013, 5:28 pm

    How many does this recipe serve?

  • Swati September 24, 2013, 3:29 pm

    Hi can this be made in a convection microwave oven??

  • priyanka August 3, 2013, 9:46 pm

    i want to do it in cooker..so can u please tel me the cook time

  • Trisha June 25, 2013, 3:28 pm

    Hi! I don\\’t have OTG but i have microwave. I like all your recipes and i would like to know how to make this cake in microwave oven.

    • Kavitha | Foodomania June 25, 2013, 4:02 pm

      Hi Trisha,

      Thank You. Do you have a regular Microwave or a “CONVECTION” Microwave oven?

  • cupcake with filling April 19, 2013, 12:10 pm

    hi! I did the same with my mom’s swirl cake. instead of using fork or toothpick. my mom suggested me to use chopstick to make the swirl but last time it ended not too successful. I really wish to perform a great swirl on my cake. How do we need to do in order to get the great swirl?

    • Kavitha | Foodomania April 20, 2013, 8:33 am

      I think the best way is to drop spoonful of batter in different places.. and swirl it gently.

  • Radhika April 18, 2013, 4:49 pm

    Kavi, the texture is simply wonderful. Milk powder instead of condensed milk is a good idea.

  • Radha April 17, 2013, 9:31 pm

    loved the cake :D

  • Shri April 17, 2013, 9:31 pm

    love the texture!! beautiful marble effect

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