Soft and Moist Eggless Cake

Nutrition values are AI-estimated based on ingredients.

• 1 cup powdered sugar
• 1/4 cup melted unsalted butter
• 1/2 cup curd
• 1 1/2 cups (180g) all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup milk
• 2-3 tablespoons milk (additional for vanilla batter)
• 2 tablespoons milk (additional for chocolate batter)
• 1 teaspoon vanilla essence
• 1 tablespoon cocoa powder

1. 1Combine 1 cup powdered sugar, 1/4 cup melted unsalted butter, and 1/2 cup curd in a bowl and whisk thoroughly for 1.5 to 2 minutes until smooth and creamy.
2. 2Sift 1 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon salt into the wet mixture.
3. 3Lightly mix the sifted dry ingredients with a whisk, then add 1/2 cup milk and 1 teaspoon vanilla essence, mixing in one direction until the batter is smooth and lump-free.
4. 4Add an additional 2-3 tablespoons of milk if the batter feels too thick to achieve the desired consistency.
5. 5Grease a 10x5 inch rectangular cake tin with oil and line it with parchment paper.
6. 6Pour slightly more than half of the vanilla batter into the prepared cake tin.
7. 7Add 1 tablespoon cocoa powder and 2 tablespoons milk to the remaining vanilla batter in the mixing bowl, then blend thoroughly with a spatula until it forms a smooth, dark brown chocolate batter.
8. 8Pour the chocolate batter over the vanilla batter in the cake tin in a wavy pattern.
9. 9Gently swirl the chocolate batter into the vanilla batter using a thin stick or skewer to create a marbled design on top.
10. 10Preheat the OTG (Oven, Toaster, Grill) to 180°C for 10 minutes.
11. 11Bake the cake at 180°C for 40-45 minutes, or until a toothpick inserted comes out clean.
12. 12Remove the cake from the oven and allow it to cool completely in the tin, then invert it and remove the parchment paper.
13. 13Slice the cooled cake into thick, uniform pieces and serve.

These instructions are our analysis of the original video. Watch on YouTube →