Skip to Content

Eggless Marble Cake

5 from 1 vote
Total: 53 minutes
Serves 6

If you are a chocolate and vanilla lover struggling to choose between the two flavors, this Eggless Marble cake is a treasure. Made with simple ingredients, this recipe makes the tastiest, moistest, and most delicious Marble cake you have ever had!

It’s a perfect fusion of the rich chocolate and velvety vanilla flavors in every decadent bite, promising to delight you with the best of both worlds. 

Two slices of eggless marble cake on a plate

What is an eggless marble cake

A Marble Cake is a dual-flavored dessert with a visually appealing elegance that charms the eyes. This timeless classic, wooing generations for ages, is known for its moist, tender texture and striking marbled pattern.

The dark-colored chocolate batter swirls into the light-colored vanilla batter to create a marbled appearance that looks just stunning.

To make this masterpiece, all you need to do is mix a basic vanilla cake batter and divide it into two parts. Add some cocoa powder to one part, and you have two different flavors with you now.

The batters are then subtly poured over each other in a baking cake pan, and a knife/ toothpick runs through the batters carefully to produce a streaking appearance.

The marbling idea originated in the 19th century in Germany, and this cake was originally made with molasses and spices. Over the years, as it underwent modifications, the molasses was replaced by the chocolate, and vanilla chocolate Marble cake was created.

This eggless marble cake was relished in the olden days without a frosting and was a part of the tea-time snacks, devoured with a cup of tea or coffee.

But, in modern times, this dessert goes beyond the ordinary- you can frost it, layer it, and transform everyday moments into memorable moments.

Freshly baked cake

Reasons You’ll ♡ Eggless Marble Cake

This eggless chocolate-vanilla swirled cake is every cake lover’s dream recipe, and it promises to captivate your taste buds in every bite. Here are other reasons why you will love this marble cake —

  • Simple and straightforward recipe
  • A visually stunning treat with mesmerizing swirls and dual flavors
  • Soft, moist, and perfectly sweetened
  • Super delicious with an incredibly tender crumb
  • Sweet indulgence perfect for any occasion and
  • A feast for the eyes!

The best part is, this simple egg-free marble cake recipe, curated with everyday ingredients, is better than a box cake. It turns out super soft and tender and has a melt-in-mouth texture that is hard to resist.

So, let’s make this eggless swirl cake that looks like a little piece of art after it is baked, and get ready to impress your family and friends with your baking skills! 

Ingredient list for eggless marble cake

Eggless Marble Cake Ingredient List

All-purpose flour  This base ingredient provides structure to the cake when combined with the other ingredients. Good quality flour will ensure the best results, so make sure to use fresh flour for the eggless marble cake recipe. 

Cornstarch  It helps retain the moisture in the cake, turning it lighter and tender in texture and giving it a finer crumb. Cornstarch also prevents the batter from becoming dense, thereby stabilizing the cake’s structure.

Salt  It neutralizes the flavors of the ingredients used in the cake batter. Just a pinch of salt is sufficient.

Baking powder + Baking Soda  These leavening agents help the batter rise evenly by providing the necessary aeration to the batter during the baking process, resulting in a softer and fluffier cake. 

Sugar  An essential ingredient that impacts the cake’s taste, texture, and sweetness level. It enhances the cake’s overall flavor profile and helps in moisture retention.

Oil  Used as a substitute for butter, oil helps add moisture to the cake batter, making it softer and moist. 

Milk + Vinegar  Buttermilk made out of milk and vinegar is added to the eggless marble cake batter to provide more fluffiness to the cake. It adds moisture to the cake, creating a delicate texture and irresistible flavor.

Cocoa Powder  A significant ingredient in this Marble cake recipe, cocoa powder is responsible for the beautiful deep brown color and the blissful chocolatey flavor. I prefer using unsweetened natural cocoa powder for its acidic profile that activates the baking soda in the recipe and ideally causes the batter to rise. 

Essence  The vanilla essence renders a light flavor and enticing aroma throughout the cake. 

Eggless Marble cake recipe tips and variations

Cake flour as the other option  Cake flour is more finely milled and has a lower protein content, making it an excellent alternative to all-purpose flour. It helps to make the Marble cake lighter, more airy, and spongy, with a delicate crumb that makes the cake irresistibly delicious. 

Do not over-pack the flour when measuring  Correct measurement of ingredients is the crucial factor in deciding the success of the baked product. Refrain from over-packing the flour while measuring, as this will throw the recipe off-balance, and the result will not be as desired.

Cut slice of eggless marble cake

For an even blending of the ingredients  The ingredients used for making this eggless marble cake should be brought to room temperature before adding them to the cake batter. They mix properly at similar temperatures, blending the cake batter more homogeneously. Also, make sure to bring the milk down to room temperature before adding it to the batter for better mixing.

For additional moistness and tenderness  A combo of oil + milk added to the cake batter brings extra moistness and sponginess to the cake. 

A little hack makes a lot of difference. When added to the cake batter, the cocoa powder can dry out the cake by absorbing the moisture from the mixture. You can avoid this by blooming the cocoa powder in a liquid before mixing it with the vanilla cake batter. Blooming is done by combining the cocoa powder with milk or water and letting it sit for a few minutes (so that it soaks the moisture), then beating it well until it looks spongy and fluffy. When added to the cake batter, this mixture of cocoa powder and water/milk does not absorb any moisture further, resulting in a moist and tender cake.

An alternative to oil  Butter can be used instead of oil, but make sure to bring it to room temperature before you start creaming. If you use butter, cream the butter and sugar until the mixture resembles pale, coarse sand. Known as reverse creaming, this mixing style produces a very velvety and moist cake. 

What makes the best swirls? The impromptu of the batter swirled together makes the cake extra pretty. This means you don’t have to put any effort into making neat and perfect swirls. Just make a rounded vertical zig-zag pattern from one side of the cake pan to the other, and you have a lovely marbled effect that looks the most charming.

Avoid over-mixing the batter  Over-mixing results in over-aerating, which makes the cake dense and chewy in texture. Therefore, always mix until you’ve evenly distributed the ingredients throughout the batter. This will ensure a sufficient amount of air getting trapped into the batter, which is necessary for expanding while baking. 

Over-swirling ruins the marble effect  Avoid over-swirling the eggless marble cake batter as the chocolate and vanilla batters start blending, losing the marble effect. You just need to make a few swirls with the butter knife to get the best marble effect.

Refrain from over-baking  This marble cake is supposed to be very moist and tender; therefore, over-baking should be avoided. Consider the cake done when the toothpick inserted comes out clean.

Adaptable recipe  This recipe can be easily adapted with little variations with the usage of certain ingredients, and it is suitable for people with food allergies. For those seeking a gluten-free recipe can also substitute all-purpose flour for a 1:1 ratio of gluten-free flour. Follow the rest of the recipe. Likewise, you can swap regular milk with any unflavored and unsweetened variety of non-dairy milk.

Frost the cake after cooling  Frosting is best done when the cake has cooled down perfectly. So, if you plan to frost our cake, let it cool completely. Do not frost the cake while it is still hot/ warm, as the frosting will start melting and lose its creaminess and fluffy texture. 

Same recipe, different sizes of cake! With a difference in the baking time, this eggless marble cake can be baked in various sizes. However, you will need to increase or decrease the recipe to fit the size of your cake pan. Baking time for different sizes of cake —

Cupcakes — 18- 21 minutes

Bundt cake pan — 45- 50 minutes

8-inch cake pan — 23- 28 minutes

Egg-free chocolate vanilla cake slice with tea

Let me know what you think!

If you are conjured with the exquisite beauty of this cake and want to explore its irresistible flavors, why wait for a reason to bake it?

Pick up your apron and come with me; let’s bake this delicious Marble cake that reminds us that life is sweet and every moment deserves to be celebrated!

Should you make Eggless marble cake recipe, please let me know your thoughts by sharing your comment below. 

And don’t forget to share it with your family and friends.


Follow the step-by-step instructions below to make the best Eggless Marble Cake Recipe

Eggless marble cake slices with tea

Eggless Marble Cake Recipe

5 from 1 vote
If you are a chocolate and vanilla lover struggling to choose between the two flavors, this Eggless Marble cake is a treasure. Made with simple ingredients, this recipe makes the tastiest, moistest, and most delicious Marble cake you have ever had!
Prep: 13 minutes
Cook: 40 minutes
Total: 53 minutes
Calories: 374 kcal
Servings: 6





  • Preheat oven to 350 degrees F. Grease and line an 8×4 inch loaf pan and set aside.
  • Combine milk and vinegar in a cup.
  • Stir and set it aside for 5 to 10 minutes until it curdles.
  • Combine the flour, cornstarch, baking powder, baking soda, and salt.
  • Sift the dry ingredients through a sieve to remove all foreign particles and break up lumps. Sifting also helps the dry ingredients to distribute evenly in the batter.
  • Using the paddle attachment of your electric mixer or hand mixer, blend together oil and sugar until you achieve a creamy consistency.
  • Beat until light and fluffy, 3 to 5 minutes.
  • Once that creamy consistency is achieved, add vanilla essence ( to the oil + sugar mix) to create that irresistible aroma. Pour in buttermilk.
  • Now, add in the sifted dry ingredients and mix. Remember not to overmix.
  • Stop mixing when the batter is just barely combined.
  • The batter should be of a dropping consistency.
  • Take out ⅓ of your batter, combine it with the cocoa powder, and fold it gently until the cocoa goodness melds harmoniously with the alluring flavors of vanilla.
  • Layer your batter into your pan, starting with vanilla.
  • Then, spoon the chocolate batter over it- alternating between the two until all the batter is used up.
  • Finally, end the top layer with vanilla batter.
  • Use a butter knife or a toothpick to swirl them together gently for a marbled appearance. Tap the pan firmly on the counter.
    Tip — Tapping releases the steam from the cake, thus preventing it from shrinking.
  • Bake at 350°F for 30-35 minutes, or until the toothpick inserted in the center comes out mostly clean but with a few moist crumbs.
  • Allow the cake to cool for 15 minutes before carefully inverting it onto a wire rack to cool completely.
  • Slice the cool cake into pieces.
  • And enjoy with a cup of warm tea or coffee.
    This cake not only delights the palates but also warms the heart with its enchanting swirls and exceptional flavors.




Frequently Asked Questions

What to make a perfectly moist cake?
Following a proper ratio guide produces a perfect Marble cake that is moist, tender, and completely irresistible. The ratios of flour to fat to sugar and the leavening agent like the baking powder should be kept intact. Using buttermilk also helps in keeping the cake super moist and tender.
This recipe uses oil, but the combo of oil + butter is also a great option to produce a cake with a lighter crumb. It also helps the cake retain its moistness and increases its flavor manifold!
How do I keep the cake from drying out?
Keeping the cake covered when you are not serving helps to retain the moisture. So, please ensure your Marble cake is kept covered when storing it. The cut slice must also be covered with parchment paper against its cut side to prevent it from drying out.
How do I store the Marble cake on the counter?
This delicious Marble cake remains fresh and moist over a countertop for 2-3 days when stored in an airtight container (or in the cake pan, covered with the lid or plastic sheet). However, it starts to lose its moistness and begins to dry out after 2- 3 days.
Can I store this Marble cake in the refrigerator?
Yes, you can store your Marble cake in the refrigerator after cooling it completely. Please place it in an airtight container or keep it tightly covered such that the cool air of the fridge does not dry it out.
When stored this way, the cake keeps perfectly well for up to 5 days.
How long can I store my Marble cake in the freezer? 
To extend the shelf-life of this amazing marble cake, you can easily freeze the cake slices for up to 3 months and enjoy them whenever you want. Just be sure to use a freezer-safe container with a tight-fitting lid that prevents moisture loss from the cake and keeps the cake from drying out.
Alternatively, you can wrap the cake slices in a plastic sheet and then cover them with aluminum foil before freezing. This technique will help prevent any moisture loss from the cake.
Before serving, let the cake thaw on the counter for a few hours and come to room temperature. Now your cake is ready to be enjoyed!


Calories: 374kcal | Carbohydrates: 56g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.05g | Cholesterol: 6mg | Sodium: 113mg | Potassium: 225mg | Fiber: 2g | Sugar: 28g | Vitamin A: 82IU | Calcium: 106mg | Iron: 2mg
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi
Course: Dessert
Cuisine: Egg-free, Vegetarian

Leave a comment

Your email address will not be published. Required fields are marked *

Rate the Recipe!