How to make a marble cake without eggs?

Go for applesauce, mashed bananas, or yogurt! These should still give you a soft and moist cake.

How to keep marble cake moist and fluffy?

Use room temperature butter and eggs, try adding a splash of milk, and avoid overbaking. The toothpick test is your best bet!

Why does my marble cake have cracks on top?

Your oven might be too hot or your batter too thick. Try baking in a preheated oven, around 340°F/170°C fan. For the batter, try adding a splash of milk at a time to find the right consistency.

How to keep marble cake fresh?

Wrap in foil or an airtight container to keep the cake moist for up to 3 days at room temperature, or up to a week in the fridge. To store longer, freeze in slices!

Why is it called a marble cake?

The name comes from the classic marble pattern you see once you slice it. Thanks to the layering and swirling of both chocolate and plain cake mixtures, you get that iconic marble look.

Best chocolate dream marble cake recipe

Based on 93 ratings

In app

Clarissa

Contributor

"A marble cake from a chocolate dream.. We all know a great marble cake recipe, but now we will also learn how to take the next step with a gorgeous cake. It’s a safe bet that a marble cake is the first cake most of us eat in our lives, ever. Thanks to how easy it is, it is quite the common childhood memory for most, and luckily it is also so tasty. How I make this cake even better is the homemade chocolate glaze that does not complicate this easy base recipe, but only makes it even more indulgent. It’s so rewarding to revisit a cozy, moist, soft, and now chocolate covered marble cake on any day. Are you having yours with tea? Perhaps while having a crochet session, or with your favorite morning show on the TV…"

Difficulty

Easy 👌

Preparation

25 min

Baking

60 min

Resting

0 min

Ingredients

2Servings

MetricImperial

1⅓

eggs

33⅓ g

sugar

43⅓ g

butter

41⅔ g

confectioner’s sugar

33⅓ g

flour

⅓ tbsp

unsweetened cocoa powder

66⅔ g

chocolate

butter (for greasing)

flour (for dusting)

Utensils

oven, bowl (small), stand mixer with whisk, fine sieve, bowl (large), bowl, bundt pan, wire rack, saucepan, rubber spatula

Nutrition per serving

Cal557

Fat28 g

Protein10 g

Carb55 g

Step 1/4
- 1⅓ eggs
- 33⅓ g sugar
- 41⅔ g butter
- 41⅔ g confectioner’s sugar
- oven
- bowl (small)
- stand mixer with whisk
Preheat oven to 180°C/350°F. Separate egg yolks from egg whites. In a stand mixer bowl, beat together sugar and egg whites, for approx. 3–5 min., until stiff peaks form. Beat together butter, egg yolks, and confectioner’s sugar for approx. 3–5 min. more.
Step 2/4
- 33⅓ g flour
- ⅓ tbsp unsweetened cocoa powder
- fine sieve
- bowl (large)
- bowl
Sift in flour and mix well to combine. In a large bowl, fold egg white mixture into butter mixture. Then divide batter into two even halves, add cocoa powder to one bowl, and mix well to combine.
Step 3/4
- butter (for greasing)
- flour (for dusting)
- bundt pan
- wire rack
Grease and flour bundt pan. Spoon both mixtures into the bundt pan in alternating layers. Bake at 180°C/350°F for approx. 50–60 min. Remove from oven and let cool in the pan for approx. 15–20 min. Then turn out onto a cooling rack.
Step 4/4
- 1⅔ g butter (for greasing)
- 66⅔ g chocolate
- saucepan
- rubber spatula
Once the cake has cooled, melt butter and chocolate in a small saucepan over lowest heat for approx. 8–10 min. Stir until everything has melted. Spoon chocolate glaze evenly over the top and leave to set. Serve immediately or after it cools down for a few minutes.
Enjoy your meal!