Some of us just can’t decide which to pick – Chocolate Cake or Vanilla Cake! Well, here is a simple and a very attractive solution, combine the two favorites and make a Marble Cake. Marble Cake is not just a “WOW” presentation but also has that “WOW” flavor effect, the subtle hints of vanilla give a flavor break from the decadent chocolate. Sink your teeth into a soft, spongy eggless cake and take a bite of heaven!
Prep Time: 20 min
Cook Time: 40 min
Cool Time: 30 min
Makes: 8-10 slices
Ingredients:
For the Vanilla Batter:
All-Purpose Flour – 1.75 cups
Sugar – 1 cup
Baking Soda – 1 tsp
Salt – 1/2 tsp
Hot Water – 1 cup
Vinegar – 1 tbsp
Vanilla Extract – 1/2 tbsp
Oil – 1/4 cup + 2 tbsp
Click here for Chocolate Frosting Recipe
Method:
1. Pre-heat oven to 350 degrees F/ 176 degree C.
2. In a bowl, mix all the dry ingredients – Flour, Sugar, Salt and Baking Soda.
3. In a separate bowl, combine the wet ingredients – Water, Vinegar, Vanilla Extract and Oil and whisk.
4. Mix the wet ingredients into the dry ingredients and combine. Incorporate together well.
5. Grease 2, 9″ round baking pans or 1, 9″X13″ baking pan.
6. Pour half the batter into each of the pans. Divide the Chocolate batter as well.
7. Swirl the batter with a butter knife to get marble-effect.
8. Bake in the pre-heated oven for 35-40 minutes.
9. Do the toothpick test and take out once done.
10. Allow the cake to rest in the pan for 15 minutes, loosen the edges with a butter knife.
11. Invert the cake onto a cooling rake and allow it to cool completely to the touch.
12. Cover with icing or frosting and serve.
For the Chocolate Batter:
All-Purpose Flour – 1.5 cups
Unsweetened Cocoa Powder – 1/4 cup
Sugar – 1 cup
Salt – 1/2 tsp
Baking Soda – 1 tsp
Hot Water – 1 cup
Vinegar – 1 tbsp
Vanilla Extract – 1/2 tbsp
Oil – 1/4 cup + 2 tbsp
Coffee Granules – 1/2 tbsp
Method:
1. Pre-heat oven to 350 degrees F/ 176 degree C.
2. In a bowl, mix all the dry ingredients – Flour, Sugar, Salt, Unsweetened Cocoa Powder and Baking Soda.
3. In a separate bowl, combine the wet ingredients – Water, Vinegar, Vanilla Extract, Coffee and Oil and whisk. Melt the Coffee.
4. Mix the wet ingredients into the dry ingredients and combine. Incorporate together well.
5. Grease 2, 9″ round baking pans or 1, 9″X13″ baking pan.
6. Pour half the batter into each of the pans.
7. Swirl the batter with a butter knife to get marble-effect.
8. Bake in the pre-heated oven for 35-40 minutes.
9. Do the toothpick test and take out once done.
10. Allow the cake to rest in the pan for 15 minutes, loosen the edges with a butter knife.
11. Invert the cake onto a cooling rake and allow it to cool completely to the touch.
12. Cover with icing or frosting and serve.
Hey, Thank you for wonderful recipes..
I tried making this cake second time just the vanilla part but the base sticks n the cake doesn’t come out well..though I do grease the base of the pan with oil..what could be the reason😔
If I use just the vanilla part of this recipe, about how many cupcakes do you think that will make?
Hi Hetal, Anuja,
I had been a big fan of SMTC. All the dishes i tried till date came out absolutely perfec except for this cake :(.
This was my first cake and wanted to follow only SMTC.
From the recipe, I didnt skipped the vanilla essence and coffee granules. followed everythign else to the letter.
Used a microwave convecion programmed code for Baking the cake.
The texture came out great. But Taste was weird. I had to literally throw away the entire batch.
The flavour was bitter and had a odd after taste at the end. > could that be because of the baking soda or cocoa powder? Also once we mix the wet ingredients to flour, the flour started to bubble could there be an issue, since in your video I didnt see that happen. Kindly let me know what could have gone wrong in my baking.
To correct the typo “From the recipe, I skipped the vanilla essence and coffee granules. followed everythign else to the letter.”
I am making this cake tonight for my niece’s bday. I don’t have instant coffee and would like to skip it. i just wanted to know for sure that this may just change the flavor or will it effect the leavening process?
Hi Erin,
Sorry we did not get to your question in time…yes, you can leave out the coffee. It is more for flavor than for leavening.
Hi Anuja and Hetal,
I tried this one and it came out amazing. The question I have is that if just add red color to either of these two cakes will that make it a Red Velvet cake? If so, which one – chocolate or vanilla? Else, please let me know if you have a recipe for Red Velvet ce. Thank ou for your help.
Hi Rashi,
Red velvet cake typically has red color and buttermilk in addition to cocoa…it is a totally different recipe and we will try and put it our soon.
Hi Anuja,
Thank you so much for your response. Next week my husband’s b’day is coming up and I wanted to surprise him with homemade eggless Red velvet cake. Is there a possibility that you can post the recipe before that. I know it’s very difficult, but I just love your recipes, they are simple to follow and the way you show it, it is just amazing. Thank you very much for inspiring us to cook.
Hi Rashi,
Send me an email at:
Anuja@34.233.61.50
and I will look into that for you 🙂
Good day ladies, I just watched your video and will definitely be making these cakes. My question however is, how long will these cakes lasts outside? I need them to be out for at least 3 days without spoiling. Is this possible or do I have to refrigerate them?