A marble loaf cake is one of those bakes that looks fancy but is actually pretty simple to make at home. You get two flavors, vanilla and chocolate, swirled together in one soft slice.
This version is completely eggless, so it works well if you avoid eggs or just ran out and still want to bake something nice. You won’t miss them at all here.
The cake stays soft and moist thanks to the milk, yogurt, and oil in the batter. It has a tender crumb that holds the swirls together neatly.
The best part is the pattern. With just a few gentle drags of a skewer, you get those pretty marble lines running through each slice.
It’s a great cake for tea time or a simple afternoon snack. Let me show you how to make it.
Why You’ll Love It
Moist and Tender – Yogurt and oil create a soft, tender crumb that stays enjoyable for several days.
Beautiful Swirls – Vanilla and chocolate batters create an eye-catching marble pattern in every slice.
Balanced Flavor – Sweet vanilla and rich cocoa come together for a classic flavor that feels familiar and satisfying.
No Eggs Needed – You can enjoy a classic loaf cake with a simple, completely eggless ingredient list.
Ingredient List
- 2 cups All Purpose Flour
- 1 cup Granulated Sugar
- 1 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 3/4 cup Milk, room temperature
- 1/2 cup Plain Yogurt
- 1/2 cup Vegetable Oil
- 2 tsp Vanilla Extract
- 3 tbsp Cocoa Powder
- 3 tbsp Milk (for the chocolate batter)
Directions
Step 1
Preheat the oven to 350F and grease and line a 9×5 inch loaf pan with parchment paper.
Step 2
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
Step 3
In another bowl, whisk the 3/4 cup milk, yogurt, oil, and vanilla, then fold into the dry ingredients just until smooth.
Step 4
Transfer 1/3 of the batter to a small bowl and stir in the cocoa powder and remaining 3 tbsp milk until smooth.
Step 5
Drop alternating spoonfuls of vanilla and chocolate batter into the pan, then drag a skewer through in 3-4 figure-eight motions. Do not overswirl or the marble pattern will blur.
Step 6
Bake for 50-55 minutes, until a toothpick comes out clean. Tent with foil after 35 minutes if the top is browning too quickly.
Step 7
Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing to reveal the swirls.
Tips
Measure the Flour Carefully
Spoon the flour into your measuring cups and level the tops with a straight edge instead of scooping directly from the bag.
Too much flour can make this eggless loaf dense and dry, especially because the batter contains cocoa powder as well.
Bring the Dairy to Room Temperature
Use room temperature milk and yogurt so they blend smoothly with the oil and vanilla.
Cold dairy can make the oil thicken in the mixture, leaving the batter less even and affecting the loaf’s soft texture.
Mix the Batter Gently
Fold the wet mixture into the dry ingredients just until you no longer see dry flour. A few small lumps are fine.
Mixing too much can make the loaf firm instead of tender, so stop as soon as the batter looks mostly smooth.
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Questions You Might Have
Can I use a different type of yogurt in this eggless marble loaf cake?
Yes, you can use plain Greek yogurt, but thin it with a little milk if it is very thick. Avoid flavored or sweetened yogurt because it can change the sweetness and texture of the loaf.
Eggless Marble Loaf Cake
Ingredients
Equipment
Method
- Preheat the oven to 350F and grease and line a 9x5 inch loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk the 3/4 cup milk, yogurt, oil, and vanilla, then fold into the dry ingredients just until smooth.
- Transfer 1/3 of the batter to a small bowl and stir in the cocoa powder and remaining 3 tbsp milk until smooth.
- Drop alternating spoonfuls of vanilla and chocolate batter into the pan, then drag a skewer through in 3-4 figure-eight motions. Do not overswirl or the marble pattern will blur.
- Bake for 50-55 minutes, until a toothpick comes out clean. Tent with foil after 35 minutes if the top is browning too quickly.
- Cool in the pan for 15 minutes, then lift out and cool completely on a rack before slicing to reveal the swirls.