prep time: 30 min | bake time: 30 min | total time: 2 hrs
This Eggless Chocolate and Vanilla Marble Cake brings together two classic flavors in one beautiful layer cake. Soft vanilla cake and rich chocolate cake are swirled together to create a marble pattern in every slice, then layered and finished with creamy chocolate buttercream.
The combination is simple, familiar, and perfect for birthdays, family gatherings, or whenever you want a homemade cake that feels a little special. The recipe is made without eggs, and you can use suitable dairy-free alternatives to make the cake and frosting dairy-free.
For a loaf-style version, use my dedicated Eggless Marble Loaf Cake recipe instead.
Two classic flavors: Vanilla and chocolate come together in one cake, so you get a little of both in every slice.
Beautiful marble effect: The swirled batter creates a unique pattern without needing separate cake recipes.
Eggless cake layers: The sponge is made without eggs using simple baking ingredients.
Perfect for celebrations: Two layers and chocolate buttercream make this a lovely cake for birthdays and special occasions.
Dairy-free option: With suitable plant-based milk, butter, and whipping cream, you can adapt the recipe for a dairy-free version.
Milk: Adds moisture and helps create a soft cake crumb. Use dairy or unsweetened plant-based milk.
Lemon juice or white vinegar: Combine with the milk to create a buttermilk-style mixture that helps tenderize the cake.
Vanilla extract: Adds warmth and flavor to the vanilla portion of the cake.
Cane sugar: Sweetens the cake. Caster sugar also works if that is what you have on hand.
Butter: Melted butter adds richness and helps keep the cake moist. Use plant-based butter for a dairy-free version.
All-purpose flour: Provides structure for the cake layers. For a gluten-free version, use a suitable gluten-free baking blend, ideally one designed for cakes.
Cornstarch: Helps create a more tender crumb.
Baking powder and baking soda: Help the cake rise and give the layers a light texture.
Salt: Balances the sweetness and brings out the vanilla and chocolate flavors.
Natural cocoa powder: Gives the chocolate portion its flavor and color. Use the type specified in the recipe.
Hot water: Helps dissolve the cocoa powder into a smooth paste that can be mixed evenly into the reserved batter.
Butter: Creates the base of the frosting. Use softened butter so it whips smoothly.
Powdered sugar: Sweetens and thickens the buttercream. Sift it first to help prevent lumps.
Cocoa powder: Adds the chocolate flavor and color.
Whipping cream: Helps adjust the frosting to a smooth, spreadable consistency. Use plant-based whipping cream for a dairy-free version.
Vanilla extract and salt: Round out the chocolate flavor and balance the sweetness.
Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper. In a bowl, combine the milk and lemon juice or white vinegar. Let it sit for 10–15 minutes until slightly curdled. This helps create a tender cake crumb.
Add sugar and vanilla to the milk mixture and whisk to combine. In a separate bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Add the dry ingredients to the wet ingredients and whisk until just combined. Add the melted butter and mix until the batter is smooth, taking care not to overmix.
In a small bowl, whisk the cocoa powder and hot water together until smooth, with no lumps remaining. Transfer about one-third of the vanilla batter to a separate bowl and stir in the cocoa mixture until evenly combined.
Divide the vanilla batter evenly between the prepared cake pans. Spoon portions of the chocolate batter over the vanilla batter. Use a skewer or knife to gently swirl the two batters together a few times. Avoid over-swirling, as this can blend the colors instead of creating a distinct marble pattern.
Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in their pans before turning them out onto a wire rack to cool completely.
Beat the softened butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Add the cocoa powder, whipping cream, vanilla extract, and salt. Beat until the buttercream is smooth, fluffy, and spreadable.
Place one completely cooled cake layer on a serving plate or cake board. Spread an even layer of chocolate buttercream over the top, then place the second cake layer on top.
Apply a thin crumb coat of buttercream over the top and sides of the cake. Refrigerate for about 30 minutes to set the crumb coat, then apply the remaining buttercream for the final finish. Refrigerate briefly if needed before slicing.
If desired, use a piping bag to add rosettes or borders along the top and sides. Chill the assembled cake for at least 30 minutes to set the frosting. Before serving, allow the cake to come to room temperature for 10-15 minutes to enhance the flavors. Enjoy your beautifully marbled vanilla and chocolate cake!
Alternate spoonfuls of vanilla and chocolate batter in the cake pans. Gently swirl a skewer or thin knife through the batter a few times. Avoid over-swirling, as the two batters can blend together instead of creating a distinct marble pattern.
Overbaking is one possible reason. Start checking the cake at the lower end of the recommended baking time. Also, measure the flour accurately and follow the ingredient quantities closely to avoid a dry or dense crumb.
Yes. Use unsweetened plant-based milk, dairy-free butter, and plant-based whipping cream. Check the labels on all ingredients to ensure they are suitable for your dietary needs.
This recipe is designed for two 8-inch round pans. Using one deeper pan will change the baking time and may affect how evenly the cake bakes. I recommend following the specified pan size unless you test the adjustment.
The chocolate and vanilla batter can be used to create a marbled cupcake, but the baking time will differ from the layer cake. Test a small batch and begin checking for doneness earlier than you would for the full-size cake.
This recipe is developed for two 8-inch round cake pans, so I wouldn’t recommend pouring the full batter into a loaf pan without testing. For a loaf-style version, use my dedicated Eggless Marble Loaf Cake recipe instead.
Measure accurately: Weigh the ingredients in grams for the most consistent results.
Don’t overmix: Once the flour is added, mix only until the batter is smooth and the ingredients are combined.
Make the cocoa paste smooth: Mix the cocoa powder and hot water thoroughly before adding it to the reserved batter.
Don’t over-swirl: A few gentle passes with a skewer are enough to create the marble effect.
Cool completely before frosting: Warm cake layers can soften the buttercream and make the cake difficult to assemble.
Chill between frosting steps: A short chill after the crumb coat helps make the final layer easier to apply.
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21 Responses
which butter to use- salted or unsalted and which cacao powder would you recommend?
Hi
You can use either salted or unsalted butter, depending on the brand, as the amount of salt can vary. Unsalted butter is the safer option, as you can then add salt separately and adjust it to your taste. For cocoa powder, I recommend a good-quality natural cocoa powder.
Hi Saloni is your book gives option of we want to use diary like on your website
I am looking for eggless but not dairy free recipes
Hi Geetika
My cookbook focuses on vegan desserts, but they can be very easily adapted to eggless (with dairy). You can simply use your preferred dairy options like regular milk, butter, and cream in place of the plant-based ingredients.
Hi saloni ,i always try ur recipes n it always comes out amazing ,dis one came out a bit dense ,can u tell me why ,what mistake i must hav been done,ok one more thing is i hav an 80 lit inbuilt faber otg so what temp shuld i keep ? Plz let me knw
Hi Jyoti
Thank you so much for trying my recipes – I’m so happy they’ve been working well for you!
If this one turned out a bit dense, it could be due to overmixing, slightly extra flour, or even oven temperature. All of these can affect the final texture.
Substituting butter with oil can help – oil gives a softer, more moist crumb, while butter can make the cake slightly firmer. You can use the same amount of a neutral oil.
For your OTG, follow the recipe temperature, make sure to preheat well and bake on the middle rack. If your oven runs hot, you can reduce the temperature slightly by 5–10°C. Hope this helps!
Best recipe
Zam Zam,
Thank you so much!
Hey,
Can we use oil instead of butter?
Also in most of your recipes, you have yoghurt, can we omit it completely or use something else instead?
Thanks
Hi George
This recipe was tested using melted butter, as it contributes to the richness and texture of the crumb. For best results, I’d recommend using a mix of half oil and half melted butter rather than oil alone.
As for the yogurt, if it’s used in a small quantity (around 30g or less), it can be omitted without significantly affecting the final result.
Hope this helps. let me know if you have any other questions!
Greeeeaaat
Thank you 🙂
Hi can i make this receipe in 1 – 9″ square pan.. (no 2 layers)
thanks
Hi,
Yes it should work, you have may a bit too much cake batter for one pan. I will suggest to fill the pan of 3/4 full and use the remaining batter (if any) to make cupcakes or muffins.
hi, doesn’t the recipe include eggs??i have that question
Hi Sol
All of my recipes are eggless so they don’t contain eggs!
Wait… there is no eggs? Is it correct?
Hi Lola
Correct. All the recipes on my website are eggless!
This was absolutely delicious! The recipe was pretty easy, the icing was also a hit.
Thank you so much Tamara
Thankyou..I will do the recipe soon….