Moist Marble Cake Recipe: Soft, Fluffy, and Delicious
Moist, swirled, and easy to make, this Moist Marble Cake Recipe is the perfect dessert for any occasion—rich flavor without the fuss!
Ingredients
Dry ingredients
- 1 cup (128 grams) all-purpose white flour
- 1 teaspoon baking powder
- Pinch of salt
- 1/2 cup + 2 tablespoons (125 grams) granulated sugar
Wet ingredients
- 15 tablespoons aquafaba (the liquid from canned chickpeas)
- 1 teaspoon alcohol-free vanilla flavoring
- 1 stick (113 grams) vegan butter, melted
Chocolate layers
- 4.4 oz (125 grams) vegan dark chocolate (make sure it’s dairy-free)
- 4.4 oz (125 grams) vegan white chocolate (if you can’t find it, you can skip it)
For the cake pan
- A bit of vegan butter (just enough to grease the pan)
- Parchment paper
Instructions
- I start by grabbing my egg beater and whipping the aquafaba with the sugar until it looks super fluffy and almost doubles in size. It’s kinda wild how it gets thick and shiny, and when I drizzle some off the spoon, it folds over itself like a pretty little ribbon. That’s how I know I’ve nailed it.
- I toss in the alcohol-free vanilla flavoring, the baking powder, and a small pinch of salt. I give it a quick mix to pull everything together. This step is fast but super important to get the flavors blended.
- While that’s working, I melt my vegan butter. Sometimes I microwave it because, honestly, I’m not in the mood to wash extra pans. I pour the melted butter into the fluffy aquafaba mix while stirring, making sure it’s all mixed smoothly. I’m not rushing here. I stir gently to keep that lovely airiness.
- I sift the flour right over the wet mix. No lumps allowed. I carefully fold everything together with my spatula like I’m wrapping a soft blanket. No smashing, just sweet little folds to keep it light and fluffy.
- I split the batter into two bowls. In one, I stir in the melted vegan dark chocolate. In the other, I mix in the melted vegan white chocolate. Sometimes I get playful and swap flavors like strawberry or green tea. You know what? It’s your cake, go wild with it.
- I preheat the oven to 360°F (180°C). I grease my cake pan with a little vegan butter and line it with parchment paper. I always press the paper down so it sticks properly and cut it nice and neat to fit the pan. Trust me, this saves you from a sticking disaster later.
- I pour half of the white chocolate batter into the pan and spread it out. Then I layer all the dark chocolate batter on top and spread it gently. Finally, I pour the rest of the white chocolate batter over it. It doesn’t need to look perfect. It’s all gonna swirl anyway.
- Now for the fun part. I grab a butter knife and swirl it through the batter like I’m doodling in a notebook. Big loops, little circles, I just have fun with it. There’s no right way to do this. Just swirl until you love the look.
- I slide the cake into the oven and bake it for about 45 minutes. I don’t open the oven door too early. I learned that the hard way. When it turns golden on top and feels firm when I press it gently, I know it’s ready.
- I let the cake cool down in the pan a bit before taking it out. I know waiting is hard because the smell is incredible, but patience is key here. Once it’s cool, I slice into the soft, fluffy layers, and seriously, it’s everything I wanted in a marble cake.