One of the cakes I always wanted to bake is the marble cake. Who doesn’t love soft spongy vanilla cake with chocolate swirls !? Yummy isn’t it ? I tried making this cake thrice before and am not gonna lie, it failed me every time. The very thought of messing up the cake refrained me from trying it again. But, as the saying goes, failures are the stepping stones to success, with much elation and excitement I am posting the recipe to a wonderful eggless marble cake. This cake is not only a treat to your taste buds but it’s also an eye candy. Achieving swirl like patterns are not as complex as they seem. All you need is a fork and a batter of good consistency and don’t forget the special ingredient of any dish, patience ! Now let’s bake shall we?
This recipe is roughly adapted from sharmispassions with minor tweaks. Do try and let me know how you liked it.
- All purpose flour – 1 1/4 cup
- Baking soda- 1/2 tsp
- Baking powder- 2 tsp
- Unsweetened Cocoa Powder -2 tbsp
- Powdered Sugar -3/4 cup
- Vanilla essence- 1/2 tsp
- Hot water -2 tbsp
- Butter -1/2 cup
- Milk- 1 cup
Sieve all-purpose flour, baking soda, baking powder together and set aside
Cream butter and sugar together until nice and fluffy.
Add milk and vanilla essence. whisk until its creamy.
Mix the dry ingredients with the wet ingredient until you get a smooth batter.
Mix cocoa powder with hot water.
Add 1/4 cup of the batter to the cocoa mixture and mix well.
Preheat the oven at 180 deg C.
Line a loaf/Bundt pan with parchment/butter paper and pour the white batter (around 1 cm thick)
Add half of chocolate batter over it and make swirl like patterns using a fork
Add the remaining white batter and chocolate batter and make patterns using a fork.
Tap the sides of the pan to remove air bubbles.
Bake at 180 deg C for 40 mins or until a tooth pick/knife inserted in the centre comes out clean.
- Make sure all the ingredients are at room temperature. Variation in temperature may cause the cake to crack open or form a dome.
- You may add 1 tbsp of condensed milk or milk powder as mentioned in the original recipe.
- Let the cake cool for 15 mins and then invert and slice.