Cooking Directions

1. Prepare the Batter: Crack the eggs into a bowl and whisk them with a pinch of salt, vanilla, and sugar until light and fluffy.

2. Add Wet Ingredients: Slowly whisk in the oil, milk, and yogurt until smooth.

3. Incorporate Dry Ingredients: Sift in the flour and baking powder, gently folding until the batter is lump-free.

4. Divide the Batter: Separate the mixture into two portions. In one portion, mix in the cocoa powder and extra 2 tablespoons of milk to create a chocolate batter.

5. Prepare the Baking Dish: Grease a 22 x 12 cm dish with butter. For easier removal, you can also line it with parchment paper.

6. Layer the Batters: Pour alternating spoonfuls of vanilla and chocolate batter into the dish to create a marble effect. Swirl gently with a skewer or knife for a pretty pattern.

7. Bake: Place in a preheated oven at 175°C and bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.

8. Cool and Finish: Let the cake cool slightly, then dust with powdered sugar before serving. Slice, enjoy, and watch it melt in your mouth!

Nutrients (Per Slice, Approximate – 10 slices total)

• Calories: 190 kcal

• Carbohydrates: 22 g

• Protein: 4 g

• Fat: 9 g

• Fiber: 1 g

• Sugar: 12 g

Why You’ll Love This Recipe

This cake has everything you want in a simple homemade dessert: it’s soft, light, and not overly sweet. The addition of yogurt gives it a slight tang and extra moisture, keeping it fresh longer than typical sponge cakes. Plus, the marble effect makes it visually appealing without requiring much extra effort. It’s the perfect cake to whip up when you want something quick, delicious, and pretty enough to impress guests.

The Origins and Inspiration Behind the Dish

Marble cakes have been enjoyed for centuries, with their origins tracing back to 19th-century Germany. The idea was to combine light and dark batters to create a swirled effect, symbolizing both simplicity and elegance. Over time, this style of cake spread across Europe and beyond. This particular version is inspired by classic European yogurt cakes—often baked with simple measurements like tablespoons, making them accessible for home bakers of all skill levels.

Ingredient Spotlight

• Yogurt: Adds moisture and tenderness, preventing the cake from drying out. It also adds a subtle tang that balances the sweetness.

• Cocoa Powder: Brings in that chocolatey depth, ensuring every bite has a rich contrast.

• Eggs: The backbone of the cake, eggs provide structure and a light rise.

• Milk and Oil: Together, these give the cake its soft crumb and ensure it stays fluffy even after a day or two.

Storage and Reheating Tips

This cake keeps beautifully for 2–3 days at room temperature if stored in an airtight container. If you’d like it to last longer, refrigerate it for up to 5 days, though make sure to bring it back to room temperature before serving for the best texture. It also freezes well: slice the  cake, wrap each piece in cling film, and store in a freezer bag. When ready to enjoy, thaw at room temperature or give it a quick 15-second microwave warm-up.