This 8-Spoon Cake is incredibly easy to make and results in a deliciously soft and fluffy marble cake. The combination of yogurt, milk, and oil creates a moist cake that literally melts in your mouth. Perfect for a sweet treat any day of the week!
Servings & Timing
- Yield: 8–10 servings
- Prep Time: 10 minutes
- Cook Time: 30–35 minutes
- Total Time: 45 minutes
Nutritional Info (Per Serving – Approximate)
- Calories: 180
- Fat: 8g
- Carbohydrates: 24g
- Sugar: 10g
- Protein: 4g
(Nutritional values will vary depending on ingredients used.)
Ingredients
- 3 eggs
- A pinch of salt
- A little vanilla extract
- 8 tablespoons sugar
- 8 tablespoons oil
- 8 tablespoons milk
- 8 tablespoons yogurt
- 8 tablespoons flour
- 1 tablespoon baking powder
How to Make 8-Spoon Marble Cake
-
Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease or line a 9-inch round or square cake pan with parchment paper. -
Prepare the Batter:
In a mixing bowl, whisk together the eggs, salt, and vanilla extract. Add the sugar, oil, milk, and yogurt, and mix until smooth and well combined. -
Add Dry Ingredients:
Sift the flour and baking powder together, then fold them into the wet ingredients until fully incorporated. The batter will be thick and creamy. -
Marble the Cake:
Divide the batter in half. To make the marble effect, add 1 tablespoon of cocoa powder to one half of the batter, stirring to combine. Then, spoon alternating dollops of the plain and chocolate batters into the cake pan. Use a knife or skewer to gently swirl the batters together to create the marble effect. -
Bake the Cake:
Place the pan in the preheated oven and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it with aluminum foil. -
Cool and Serve:
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and serve once it’s cooled down.
Storage Instructions
- Room Temperature: Store the cake in an airtight container for up to 3 days.
- Refrigerator: You can store the cake in the fridge for up to 5 days, but be sure to bring it to room temperature before serving for the best flavor and texture.
- Freezer: Freeze the cake for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions
Q: Can I make this cake without yogurt?
A: Yes, you can substitute the yogurt with sour cream or buttermilk for a similar texture and tang.
Q: Can I add chocolate chips to this cake?
A: Absolutely! Adding chocolate chips to the batter can enhance the marble effect and add more texture to the cake.
Q: Can I use whole wheat flour instead of regular flour?
A: Yes, you can use whole wheat flour, but the cake may be slightly denser. You might want to add a little extra milk to keep the batter moist.
Q: How can I make this cake sweeter?
A: If you prefer a sweeter cake, feel free to increase the sugar by 1–2 tablespoons to suit your taste.
Conclusion
This 8-Spoon Marble Cake is a super simple and incredibly delicious cake that’s perfect for any occasion. The marble effect adds an elegant touch, while the combination of yogurt, milk, and oil ensures the cake stays soft and moist. With minimal ingredients and easy steps, it’s a cake you’ll want to bake every day!
