Marble Loaf Cake is a double treat of chocolate and vanilla in each slice, with a beautiful pattern. This eggless cake is moist, tender, fluffy, buttery, delicious, and hard to resist!
This decadent and soft Marble Loaf Cake is easy to make and is the perfect way to enjoy two cake flavors in one!
About Eggless Marble Loaf Cake
When we look at the marble pattern of the cake, it may feel complex and tedious to make. But really, it is not!
There is no need to make two separate batters for this cake. After making the vanilla batter, take one-third of it and mix it with cocoa powder and water. That will be our chocolate batter.
Making the cake is easy, and the batter comes together quickly. Once again, I have made this cake using melted butter, so there is no need to cream the butter and sugar. And believe me, this cake comes out perfectly moist, soft, and fluffy.
This cake is perfect for those who love vanilla and chocolate flavors. It allows them to enjoy two cakes in one. Alternatively, those who can not decide whether to have chocolate or vanilla cake can have both.
Why You Will Love This Cake
- You will enjoy the vanilla and chocolate cakes in one.
- The cake is soft, rich, moist, buttery, and delicious.
- This marble loaf cake is hard to resist.
- The recipe is easy to follow.
- It is eggless and vegetarian.
- You will require only basic baking ingredients.
Ingredients and Notes
- Flour: I used unbleached all-purpose flour for this marble Cake and recommend it. However, you can use cake flour instead of all-purpose if you want. Measure the flour correctly; if you have a kitchen scale, use it for the best results.
- Baking Powder and Baking Soda: Both work as leavening agents and are essential for this recipe.
- Salt: It gives a nice contrast to the sweetness of the cake.
- Butter: For the recipe, use unsalted and melted butter. Butter makes the cake buttery and delicious, so use good-quality butter and do not replace it with oil.
- Oil: I have added 2 tablespoon of oil to provide more moisture to the cake. I have used sunflower oil, but you can use any neutral-flavored oil for the recipe.
- Sugar: With 250g of sugar, the cake is moderately and perfectly sweet for my family. But if you prefer an extra-sweetened cake, add 300g of sugar.
- Buttermilk Substitute: I have used a milk and vinegar mixture as a substitute for buttermilk. But if you have store-bought buttermilk, you can use one cup. A mixture of milk and vinegar or buttermilk makes the cake moist and fluffy. Use whole milk for the rich and creamy textures of the cake.
- Cocoa Powder: I used Dutch-processed cocoa powder to make this cake. I prefer Dutch-processed cocoa powder because I love how it provides a darker color to the cake with a mellow taste. But you can also use natural cocoa powder instead. You will get an amazingly delicious marble loaf cake with either one.
- Hot Water: Add hot water to the cocoa powder to make a smooth mixture.
- Vanilla: Use pure vanilla for the best flavors.
How To Make Eggless Marble Loaf Cake
- Preheat the oven to 350°F (180°C).
- Grease a 9×5-inch loaf pan with non-stick oil spray.
- Combine milk and vinegar in a cup or bowl and let it stand at room temperature for five minutes.
- Sift all-purpose flour, baking powder, baking soda, and salt together in a medium bowl, and whisk well.
- Add melted butter, oil, sugar, and vanilla to a large mixing bowl.
- Whisk to combine everything well.
- Add dry ingredients and milk mixture to the wet mixture in two parts.
- Mix gently until everything is just combined. Do not overmix.
- In a small or medium bowl, stir cocoa powder and hot water until well combined and smooth.
- To make the chocolate batter, take one-third of the vanilla batter and add it to the bowl of cocoa mixture.
- Mix gently until well combined.
- Now, spoon vanilla and chocolate batter alternatively into the prepared pan until both cake batters are used.
- Gently tap the pan to level the top, and for the swirl, run a knife through the batter 3-4 times, lengthwise.
- Bake the cake for 40-50 minutes or until a skewer comes out clean.
- However, keep an eye on the cake after 40 minutes of baking, as every oven is different.
- If the cake top is browning too quickly in the oven, loosely cover it with aluminum foil as it bakes.
- Remove the cake and transfer the pan to the wire rack.
- Allow the cake to cool completely in the pan before removing and slicing.
Serving Suggestions
This eggless marble loaf cake is delicious on its own.
Or top the cake with chocolate ganache.
Enjoy the cake slice with a cup of tea or coffee.
For a decadent dessert, serve the cake with whipped cream.
A scoop of vanilla ice cream goes well with the slice of this marble cake.
Storing and Freezing Suggestions
This cake stays well at room temperature for 3-4 days.
You can refrigerate the cake for up to 8-10 days. If it is refrigerated, bring it to room temperature before serving.
If you want to freeze it, let it cool completely. Wrap the loaf tightly with freezer-safe plastic wrap and place it in a freezer bag. Freeze the cake for up to a month. Thaw the cake completely before serving.
Baking Tips For Marble Loaf Cake
Measuring: Measure the ingredients correctly. If you have a kitchen scale, use it to weigh the ingredients for the best result.
Milk: If possible, use whole milk for the rich texture, and bring it to room temperature before adding vinegar.
Cocoa Powder: I have used Dutch-processed cocoa powder, but you can use natural cocoa powder if you do not have Dutch-processed.
Mixing the Batter: Do not overmix the cake batter; overmixing will make the cake denser.
Baking: Keep an eye on the cake after 40 minutes of baking. Overbaking will make it dry and crumbly. If the cake top is browning too quickly in the oven, loosely cover it with aluminum foil and continue baking.
Frequently Asked Questions
If the cake sinks slightly in the middle, it is completely fine. But if it sinks too much, there are several reasons for this.
If the loaf cake is not completely baked, it may sink a few minutes after being removed from the oven.
If the oven temperature is too high, the cake will rise too quickly and sink upon cooling.
Incorrect measurements of the ingredients may also be a reason for the cake to sink.
Opening the oven door too many times while the cake is baking may also cause the cake to sink in the middle.
More Eggless Loaf Cakes
Recipe Card
Marble Loaf Cake (Eggless)
Ingredients
- 2½ cups (300g) all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (240ml) milk
- 2 teaspoon white vinegar
- ½ cup (113g) unsalted butter melted
- 2 tablespoon (30ml) oil (any neutral-flavored)
- 1¼ cups (250g) granulated sugar
- 2 teaspoon pure vanilla
- 3 tablespoon (16g) unsweetened cocoa powder
- 3 tablespoon (45ml) hot water
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch loaf pan with non-stick oil spray.
- Combine milk and vinegar in a cup or bowl and let it stand at room temperature for five minutes.
- Sift all-purpose flour, baking powder, baking soda, and salt together in a medium bowl, and whisk well.
- Add melted butter, oil, sugar, and vanilla to a large mixing bowl. Whisk to combine everything well.
- Add dry ingredients and milk mixture to the wet mixture in two parts. Mix gently until just combined. Do not overmix.
- In a small or medium bowl, stir cocoa powder and hot water until well combined and smooth.
- To make the chocolate batter, take one-third of the vanilla batter and add it to the bowl of cocoa mixture. Mix gently until well combined.
- Now spoon vanilla and chocolate batters alternatively into the prepared pan until both the cake batters are used.
- Gently tap the pan to level the top, and for the swirl, run a knife through the batter 3-4 times, lengthwise.
- Bake the cake for 40-50 minutes or until a skewer comes out clean. However, keep an eye on the cake after 40 minutes of baking, as every oven is different.
- If the cake top is browning too quickly in the oven, loosely cover it with aluminum foil as it bakes.
- Remove the cake and transfer the pan to the wire rack. Allow the cake to cool completely in the pan before removing and slicing.
Storing and Freezing Suggestions
- This cake stays well at room temperature for 3-4 days.
- Refrigerate the cake for up to 8-10 days. If the cake is refrigerated, bring it to room temperature before serving.
- If you want to freeze it, let it cool completely. Wrap the loaf tightly with freezer-safe plastic wrap and place it in the freezer bag. Freeze the cake for up to a month. Then, thaw the cake completely before serving.
Notes
- Measuring: Make sure to measure the ingredients correctly. For the best results, use a kitchen scale to weigh the ingredients if you have one.
- Milk: Use whole milk for the rich texture of the cake if possible and bring it to room temperature before adding vinegar.
- Cocoa Powder: I have used Dutch-processed cocoa powder, but you can use natural cocoa powder if you do not have Dutch-processed.
- Mixing The Batter: Do not overmix the cake batter; overmixing will make the cake denser.
- Baking: Keep an eye on the cake after 40 minutes of baking. Overbaking will make the cake dry and crumbly. Also, if the cake top is browning too quickly in the oven, loosely cover it with aluminum foil and continue baking.
Nutrition (Approximate Values)
Oopa says
Hi.
Want to try this but dont have the recommended pan size.
I just want to make a 1/2 kilo cake. Would halving the ingredients and baking in a 6 inch pan work out?
Jigna says
Hi, yes, you can half the recipe and bake in a 6-inch or 7-inch cake pan.
However, the baking time will be different, about 20-25 minutes. So keep an eye on the oven after 20 minutes of baking.