Chocolate vanilla cake recipe with step by step photos. Sharing a very delicious, moist and tasty chocolate vanilla cake without eggs and butter. This is a very soft oil based vanilla chocolate cake that goes very well with coffee. This cake is quite similar to my eggless tutti frutti cake. When I posted this tutti frutti cake I had many requests for chocolate vanilla cake. I tried it last month and sharing it here today.
I like to bake oil based cake as they turn out pretty soft and moist, perfect to serve along with coffee. I did not try to make any marble pattern in this cake. Just made some quick swirls.
To make chocolate vanilla cake recipe you just need very few ingredients mostly available in the pantry. The batter is also very easy to whip up you can preheat the oven and get started with the batter. This cake tastes best when served on the same day warm or at room temperature.
Here is how to make vanilla chocolate cake recipe for you all to try.
1.Preheat oven at 180C. Grease and dust or line a 7″ inch round tin or a loaf tin.
2. Take curd and sugar in a mixing bowl. Beat until creamy and light. Add oil to it and beat well.
3. Now sift flour and baking powder along with a pinch of salt to the wet ingredients. Fold and gently mix the batter.
4. remove 1/4 portion of the batter and add cocoa powder to it. Mix well. Add vanilla to the remaining batter andmix well.
5. Now pour the vanilla batter to the greased cake tin. Next add the chocolate batter.Gently make swirls or you can make proper marble pattern too.
6. Bake in the preheated oven for 35-45 minutes. Once the tester comes out with very few crumbs, let the cake cool in the tin for 10 minutes.
7. Invert the cake and let it cool for 15 more minutes. Slice and serve chocolate vanilla warm with coffee.
chocolate vanilla cake recipe card below:
chocolate vanilla cake recipe | Moist chocolate vanilla cake recipe
1 CUP = 250 ml
Ingredients
- Dry ingredients
- 1 1/2 cups flour/maida
- 3 tablespoons cocoa powder
- 1 1/2 teaspoon baking powder
- A pinch of salt
- Wet ingredients
- 1 cup curd
- 1/2 cup oil
- 1/2 cup powdered or castor sugar
- Vanilla
Instructions
- Preheat oven at 180C. Grease and dust or line a 7" inch round tin or a loaf tin.
- Take curd and sugar in a mixing bowl. Beat until creamy and light. Add oil to it and beat well.
- Now sift flour and baking powder along with a pinch of salt to the wet ingredients. Fold and gently mix the batter.
- remove 1/4 portion of the batter and add cocoa powder to it. Mix well. Add vanilla to the remaining batter and mix well.
- Now pour the vanilla batter to the greased cake tin. Next add the chocolate batter.Gently make swirls or you can make proper marble pattern too.
- Bake in the preheated oven for 35-45 minutes. Once the tester comes out with very few crumbs, let the cake cool in the tin for 10 minutes.
- Invert the cake and let it cool for 15 more minutes. Slice and serve chocolate vanilla warm with coffee.
Notes
2. You can make vanilla strawberry cake by adding strawberry essence and food color instead of cocoa powder
Nutrition
Karly says
I’ll take an entire cake for one, please. 🙂 But really, there’s no way I’d need a single bit of help to finish one of these off. Looks TOO darn good!