Chocolate Marble Chiffon Cake
Chocolate Marble Chiffon Cake is a combination of vanilla and chocolate baked together. This marble chiffon cake is moist and delicious. It’s easy to make and a perfect chai time edition. Try this one, it’s one of those recipes you would want to note down for life.

ABOUT THIS CHOCOLATE MARBLE CHIFFON CAKE
Firstly, super moist cake with a chiffon-like texture
A perfect balance of vanilla and chocolate in every bite
Moreover, easy to make and very light resembles a brilliantly made sponge cake

Just Like The Filipino Marble Chiffon Cake Recipe
First of all, the internet is loaded with chiffon cake recipes however not all of them feel like chiffon. When I think of a chiffon cake, I expect it to be super light, moist and delicious. One of the most popular recipes on my blog is the Orange Chiffon Cake recipe. It received so much recognition because of its perfect airy texture and milk flavors.
Cakes, cakes, and more cakes
I’m so saturated baking cakes that I hardly eat them. The cakes I bake are normally consumed by friends and family and always excited neighbors who wait to join in some baking. But this one is special. I enjoy biting into this Chocolate Marble Chiffon Cake any time of the day. It’s so light and yum that even a saturated baker like me cannot stop !!
EGG REPLACEMENT for the best marble sponge cake
I’m not someone who would substitute eggs for this chocolate marble chiffon cake recipe but just in case some of your’ll are curious to do so here’s what you can do
You can use egg replacement powder.
Measurement: 1 egg = 1/2 tablespoon egg replacement powder + 2 tablespoons of water
Mix the water and powder together, beat it up on high speed using a beater till stiff and add to the batter just like you would add the eggs

Preparing The Cake Batter – Moist Marble Cake Recipe With Oil
Firstly, the main ingredient in this cake batter is egg whites. After the egg whites are beaten you’ll notice that its literally 3 times or more as compared to the prepared cake batter which needs to be combined. Do not overfold the batter. All you want to do it combine all the ingredients. As a result, if you overwork this batter, the egg whites will lose it fluffiness and yield a flat cake or probably an eggy textured cake.
Dividing The Batters – How To Make Marble Cake
Once the batter is ready, make sure, to divide it into equal halves and add the cocoa powder to one part of the batter. Now, be sure not to overmix. The batter should not feel liquidy but the texture should be fluffy and light. There you have 2 batters, one plain (white in color) and one chocolate (brown in color)
The only important step while baking this cake is ”DO NOT OVER MIX THE BATTER ONCE THE EGG WHITES ARE ADDED”

Marble Cake Recipe Step By Step / How to bake a chiffon cake
Once Baked
Now, to retain the fluffy cake texture & volume, and also to make sure the eggs retain its light and airy feel this chocolate marble chiffon cake, it needs to be tilted upside down immediately after it’s out of the oven. I tilt the cake dish onto a wire rack and let it cool completely. Most of the times, the cake falls off itself without struggling to take it off the dish.
Traditional Baking – Fluffy Chiffon Cake Recipe
In conclusion, this cake is baked in a tube pan but I bake them in any pan lined with baking paper on the base of the dish (not for the sides) Do not grease the dish with any fat like butter or oil as the cake needs to cling to the sides while baking.

Recipe – Chocolate Marble Chiffon Cake
Ingredients
- 7 egg yolks
- 5 tablespoon Oil, unflavored
- 60 grams castor sugar
- 1/2 teaspoon vanilla essence
- 120 grams Self-raising flour
- 7 egg whites
- 1/4 teaspoon cream of tartar
- 140 grams castor sugar
- 3 1/2 tablespoons Dutch-processed unsweetened cocoa powder
Instructions
Creamy Flour Mixture
First of all, in a bowl, mix the egg yolks and 6o grams castor sugar together
Once mixed, add the vanilla essence and oil. Mix well until all the sugar has dissolved and the mixture seems creamy
Mix well and fold in the self-raising flour. Once done, set this mixture aside.
Egg white Mixture
Secondly, in another bowl roughly beat the egg whites and cream of tartar. Beat until soft peaks are formed. At this point keep adding 140 grams of sugar a little at a time and beat well until all the sugar is well dissolved and forms really stiff peaks.
Combining the 2 Mixtures
Now, using a spatula combine the stiff egg whites with the egg yolk & flour mixture. Fold in the egg whites using a spatula carefully. Do not over mix this mixture. Once well-combined. Divide the batter into 2 parts. Add the cocoa powder in one part of the batter and fold lightly. Do not overmix at this point as the batter may turn runny
Placing The Batters Together
In a 9-inch baking dish lined with parchment paper at the base making sure it is not greased with butter or oil, pour 2 heaped spoons of the white batter (batter without cocoa powder) and 2 of the brown batter (batter with cocoa powder). Keep pouring spoons of the batter randomly all over the baking dish. Do not overfill the baking dish with the batter as this cake rises quite high.
Tap the baking dish before baking to remove excess air bubbles from this mixture
Baking of the chocolate marble chiffon cake
Bake in a preheated oven at 170 degrees C for 50-60 mins. The cake should spring back when pressed in the center. That’s when you know it is well baked.
In conclusion, after baking, let the cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake.
Notes
Do not put baking paper on the sides of the baking dish
If you want some swirls in your marble cake lightly move a toothpick in the cake batter once poured into the baking dish just before baking.

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Recipe Card – Chocolate Marble Chiffon Cake
Ingredients
- 7 egg yolks
- 5 tablespoon Oil unflavored
- 60 grams castor sugar
- ½ teaspoon vanilla essence
- 120 grams Self-raising flour
- 7 egg whites
- ¼ teaspoon cream of tartar
- 140 grams castor sugar
- 3 ½ tablespoons Dutch-processed unsweetened cocoa powder
Instructions
CREAMY FLOUR MIXTURE
- In a bowl, mix the egg yolks and 6o grams castor sugar together
- Once mixed, add the vanilla essence and oil. Mix well until all the sugar has dissolved and the mixture seems creamy
- Mix well and fold in the self-raising flour. Once done, set this mixture aside.
EGG WHITE MIXTURE
- In another bowl roughly beat the egg whites and cream of tartar. Beat until soft peaks are formed. At this point keep adding 140 grams of sugar a little at a time and beat well until all the sugar is well dissolved and forms really stiff peaks.
COMBINING THE 2 MIXTURES
- Now, using a spatula combine the stiff egg whites with the egg yolk & flour mixture. Fold in the egg whites using a spatula carefully. Do not over mix this mixture. Once well-combined. Divide the batter into 2 parts. Add the cocoa powder in one part of the batter and fold lightly. Do not overmix at this point as the batter may turn runny
PLACING THE BATTERS TOGETHER
- In a 9-inch baking dish lined with parchment paper at the base making sure it is not greased with butter or oil, pour 2 heaped spoons of the white batter (batter without cocoa powder) and 2 of the brown batter (batter with cocoa powder). Keep pouring spoons of the batter randomly all over the baking dish. Do not overfill the baking dish with the batter as this cake rises quite high.
- Tap the baking dish before baking to remove excess air bubbles from this mixture
BAKING
- Bake in a preheated oven at 170 degrees C for 50-60 mins. The cake should spring back when pressed in the center. That’s when you know it is well baked.
- After baking, let the cake cool upside down on a wire rack until it comes to room temperature. Pass a knife through the sides of the baking dish and unmold the cake.
Recipe Notes
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Hey I’m from the Philippines and now live in Bangalore. How do you know about Filipino cakes? They’re so yummy!
Hello .. I was holidaying in the Philippines a while ago and I loved every bit of it, especially the Island life. Cant wait to go back !! Ube being my favorite out there, for icecreams and CAKE !!
Hi Alisha, thank you so much for your amazing recipes 🙂
I want to try to do this recipe as a chocolate chiffon, should I increase the cocoa powder measurement?
And for vanilla chiffon version, I will cut the cocoa powder and how much should I increase the self raising flour?
Thanks in advance!!
Love your work!
Hi Gisela .. Do not increase the amount of cocoa powder in this recipe. Keep it as it is. As adjusting the amount of cocoa powder would spoil the texture of this cake. For a Vanilla chiffon sponge, always substitute the cocoa powder quantity with self raising flour. Example- if the recipe says 1 gram cocoa powder, substitute it with 1 gram self raising flour
Hi.. Would really appreciate if u could tell me the measurement of ur recipe for 6 inch pan ? please
Hi.. Just half the recipe
What a delicious cake recipe. I loved it too much.