This easy blender marble cake is the kind of homemade classic that always works. It combines a plain batter and a chocolate batter in a soft, moist cake that is very simple to make. Since the wet ingredients start in the blender, the prep is quick and keeps cleanup light. That makes it a great cake for an afternoon snack, guests or a soft homemade treat to enjoy during the week.
The secret to keeping this marble cake so soft and moist is the combination of plain yogurt and cornstarch. Together, they make the batter lighter while helping the cake stay tender after baking.
What is marble cake?
Marble cake is a light cake batter divided into two parts. One part stays plain, while the other is mixed with chocolate. Once baked, the two batters create that pretty swirled effect. It is popular because it looks beautiful, tastes familiar and is easy enough for everyday baking.
Jump to:
Why you will love this recipe
- It bakes up soft and tender in every slice.
- It uses simple ingredients you can find at most grocery stores.
- It also keeps the prep mess to a minimum.
- It looks pretty without requiring any complicated technique.
- It pairs beautifully with coffee, tea or a glass of milk.
- It is an easy cake to serve to the whole family.
Ingredients and substitutions
This recipe uses basic ingredients that work together to create a light, stable and moist cake batter. Plain yogurt helps keep the crumb tender, while cornstarch softens the texture. Cocoa powder or chocolate powder adds flavor and color contrast without making the batter heavy. The recipe card below has the exact amounts and full measurements, but here is what you will need to make this easy marble cake.
- Eggs: add structure, volume and help the cake rise with a light texture.
- Oil: keeps the cake moist for longer and helps create a tender crumb.
- Sugar: sweetens the cake and also helps give it a softer texture.
- Plain yogurt: adds moisture and balance, making the batter smoother and the cake softer.
- All-purpose flour: forms the base of the batter and supports the rise.
- Cornstarch: makes the crumb more delicate and keeps the cake from feeling heavy.
- Baking powder: helps the cake rise and turn fluffy.
- Cocoa powder or chocolate powder: creates the dark batter and the classic marble contrast.
- Salt: enhances the sweetness and balances the flavor.
Helpful substitutions
- Plain yogurt can be replaced with kefir or buttermilk, if you prefer.
- Oil can be replaced with melted butter, although the texture will change slightly.
- Chocolate powder can be swapped for unsweetened cocoa powder, and you can adjust the sugar if needed.
- Cornstarch can be replaced with all-purpose flour, but the cake will lose a little of its lightness.
See the recipe card at the end of the page for the exact amounts.
How to prep the cocoa powder
For a good marble cake, choose cocoa powder or chocolate powder with balanced flavor and a rich color. If it looks lumpy, sift it before mixing it into the reserved batter. This makes it easier to blend in and helps prevent dark spots, giving the cake a more even swirl after baking.
How to make it
Check the recipe card for exact amounts, timing, yield and full step-by-step instructions.
- First, blend the eggs, oil, sugar and yogurt until smooth.
- Next, mix the flour, cornstarch, baking powder and a pinch of salt in a large bowl.
- Then add the blended mixture to the dry ingredients and whisk until the batter is smooth.
- Pour half of the batter into a greased Bundt pan or tube pan.
- Add the cocoa powder or chocolate powder to the remaining batter and mix well.
- Spoon or pour the chocolate batter into the pan and make swirls with a skewer.
- Finally, bake at 350°F for about 40 minutes, unmold while slightly warm and serve.
Variations
- Add orange zest to the plain batter for a fresh, delicate aroma.
- For a deeper, less sweet flavor, replace part of the chocolate powder with unsweetened cocoa powder.
- Stir chocolate chips into the chocolate batter for an even richer cake.
- Finish with a simple chocolate glaze when you want to serve it for a special occasion.
Tools and equipment
To make this marble cake more smoothly, it helps to gather your tools before you start. That way, the process feels easier and each step moves along without stress.
- Blender: used to blend the wet ingredients quickly and evenly.
- Large mixing bowl: ideal for mixing the dry ingredients and then combining the batter.
- Whisk: helps combine the ingredients without making the batter heavy.
- Spoon: useful for mixing the dry ingredients and making small adjustments during prep.
- Bundt pan or tube pan: helps the cake bake more evenly and gives it a classic look.
- Wooden skewer: used to create the marble swirl and can also help test the cake for doneness.
- Oven: bakes the cake until it rises, sets and turns lightly golden.
In my shop, you can find kitchen tools and equipment I use at home.
Storage
Store the marble cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to 5 days, although the texture will become a little firmer. For the best softness, let slices sit at room temperature for a few minutes before serving. You can also freeze well-wrapped slices for up to 2 months.
Tips
- Blend only until smooth so the batter does not become heavy.
- Sift the cocoa powder or chocolate powder if needed to avoid lumps.
- Make gentle swirls so the marble pattern stays pretty and well defined.
- Test the center with a toothpick before removing the cake from the oven.
- Grease the pan well so the cake releases easily.
Frequently asked questions
Sim. Nesse caso, pode substituir por leite coalhado, kefir ou até leite, embora a textura fique um pouco diferente.
Pode sim. No entanto, o sabor ficará mais intenso e menos doce. Por isso, talvez seja preciso ajustar o açúcar.
Espete um palito no centro. Se sair limpo ou com poucas migalhas secas, então o bolo está pronto.
More recipes
If you are looking for similar recipes, try these options:
More cakes
Easy Blender Marble Cake
Equipment
- Blender
- Large mixing bowl
- Whisk
- Spoon
- 10-inch Bundt pan or tube pan
- Wooden skewer
- Oven
Ingredients
- 4 large eggs
- ¾ cup neutral oil
- 1 ½ cups granulated sugar
- ⅔ cup plain yogurt
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon baking powder
- 5 tablespoon unsweetened cocoa powder or chocolate powder
- 1 salt a pinch
Instructions
- Preheat the oven to 350°F and grease a Bundt pan or tube pan. Add the eggs, oil, sugar and plain yogurt to a blender. Blend for a few minutes, just until smooth and combined.
- In a large mixing bowl, combine the all-purpose flour, cornstarch, baking powder and pinch of salt. Stir well with a spoon or whisk so the dry ingredients are evenly distributed.
- Pour the blended mixture over the dry ingredients in two additions, gently mixing with a whisk after each addition. Mix only until the batter is smooth, without overbeating, so the cake stays light.
- Transfer half of the batter to the greased pan and set aside. Add the cocoa powder or chocolate powder to the remaining batter and stir until fully combined and evenly chocolate-colored.
- Pour the chocolate batter over the plain batter in the pan. Use a wooden skewer to make gentle swirling motions and create the marble effect, being careful not to overmix.
- Bake in the preheated oven for about 40 minutes, or until the cake is set and lightly golden. Test the center with a toothpick. If it comes out clean, remove the cake from the oven.
- Let the cake cool slightly, then carefully unmold and serve. This marble cake is delicious plain, but it also goes well with fresh coffee or a light chocolate glaze.
Comments
No Comments