This easy eggless marble cake uses yogurt and milk to create a tender crumb with rich vanilla and chocolate flavor in every slice.
Servings & Timing
Servings: 10–12 slices
Prep Time: 15 minutes
Bake Time: 40–45 minutes
Total Time: ~1 hour
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Wet Ingredients
- ¾ cup sugar
- ½ cup plain yogurt
- ½ cup milk
- ⅓ cup vegetable oil
- 1 tsp vanilla extract
For Chocolate Swirl
- 2 tbsp cocoa powder
- 2 tbsp warm milk
- 1 tbsp sugar (optional, for richer chocolate flavor)
Step-by-Step Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C).
Grease and line a loaf pan or round cake pan.
2. Mix Wet Ingredients
In a bowl, whisk together:
- Sugar
- Yogurt
- Milk
- Oil
- Vanilla
Whisk until smooth and glossy.
3. Mix Dry Ingredients
In another bowl, sift:
- Flour
- Baking powder
- Baking soda
- Salt
4. Combine
Add dry ingredients to wet ingredients.
Fold gently until just combined. Do not overmix.
5. Create Chocolate Batter
- Take ⅓ of the batter into a separate bowl
- Mix cocoa powder, warm milk, and sugar into it
6. Marble Effect
- Pour vanilla batter into pan
- Add chocolate batter on top
- Swirl gently with a knife (2–3 strokes only)
7. Bake
Bake for 40–45 minutes, or until a toothpick comes out clean.
8. Cool
Let cake cool in pan for 10 minutes, then transfer to a rack.
Tips for Perfect Marble Cake
✔ Use room-temperature yogurt and milk
✔ Do not over-swirl (keeps the marble pattern visible)
✔ Cover loosely if top browns too fast
Storage
- Room temperature: 3 days
- Refrigerator: 5–6 days
- Freezer: up to 1 month
If you want, I can also:
- Make this butter-based
- Convert to whole wheat
