Vanilla Chocolate Swirled Marble Cake | How to make Marble Cake in Pressure Cooker

I love homemade cakes.  How about you?  Marble cake get its name for contrasting colors of light vanilla cake & swirled with rich chocolate ribbons. 
The appearance is satisfying and flavors too are rich, moist and yummy. There's just something so appealing and festive about the beautifully marbled swirl that appears when you cut off a slice. Look below pic, swirls come out very well. .It was really yum can't express in words :D just out of the world :) :) My husband really liked it and he loves homemade cake too. I am so happy, my husband just like me, a typical foodie...lolzz ^_^ :D 
Homemade cake was my favorite, when I was kid, my granny (grandmother) used to bake so many cakes using pressure cooker method as she did not have an electric oven at that time. I tried this cake today, but baked it in the pressure cooker to recall my childhood memories. In his cake, i didn't use any electric beater or taking help of any electronic device, just made this with purely with hand whisker.

This method has been tried and tested so many times in my house, I can assure you that your cake will turn out well.. Don't worry to those who don't have an oven..u can also bake a cake without an oven now..which gives same texture and taste..Let's start baking our marble cake in pressure cooker with step by step process with following pictures...

Ingredients :

All - Purpose flour / Maida - 1 cup
Caster Sugar - 3/4 cup
Butter, room temperature  - 1/2 cup (or you can take vegetable oil with same quantity)
Eggs - 2 no
Cocoa powder - 3 tbsp
Vanilla essence - 1/2 tbsp
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Milk - 3 tbsp
A pinch of Salt
1 heaped cup of salt while make baking

How to make Caster sugar at home ?

It's a very simple process - Add the sugar into the blender and pulse 15 times, or until the sugar becomes finely granulated.

Preparation Method :

1. Take a bowl, beat the butter and sugar until light lemon-colored and fluffy, and add a tbsp of oil in it in between and whisk it about 5 minutes. 

2. Crack the eggs into a bowl and add the vanilla essence in it, whisk it. While the butter and sugar are creaming, Gradually add the eggs to the butter mixture, beating all the time...
( in 1st & 2nd pic  - add the eggs in sugar batter, whisk it for few seconds then add the eggs again and whisk it (shown in pic 3 &4 ) and lastly add rest of the eggs in batter and again whisk beating well in between each addition and scraping the bowl as needed )
3. Measure out the flour, baking powder, baking soda and salt (sift all ingredients) into a small bowl and then add the milk and mix gently to combine with above batter. 

4. Now we do, "Cut and Fold" method, I saw this tip in one of very fame English Food Channel "TLC"

In baking, "fold" is the term used for gently combining a delicate mixture into a heavier textured, thicker mixture in a way that will ensure that both mixtures are properly combined and ensuring that air bubbles in the lighter mixture are not burst by the heavier mixture.

Method : Take a rubber spatula or metallic spoon, Cut down through the center of the mixtures and bring the heavy mixture back up to the top, "down-across-up-and-over motion".

5. Divide the 1/2 of the batter to a separate bowl, mix the cocoa powder in it. Fold it using with above "cut and fold method" with very light hands.
6. Take a cake tin, brush with the melted butter evenly on the base and edges of the tin and also dust the inside of the tin with a little flour to help the cake can come outside smoothly from cake tin and not burn also.
7. Beginning with the vanilla mixture, place four spoonfuls of batter into the pan, spacing them far enough apart so that you can create a checkerboard when you add the chocolate batter.  Add the chocolate batter into the empty spaces to fill the bottom of the pan in a checkerboard pattern.  Repeat with the second layer, alternating the vanilla and chocolate batter. (see pics below)
8. Using the handle of a toothpick, swirl the batter to create a marbled effect.
9. Preheat cooker for cake, Take pressure cooker and put 1 cup salt all over.  Heat the pressure cooker(empty) covered but without the pressure 3-4 minutes on a high flame, then place your cake tin.

10. Remove the gasket and whistle of pressure cooker. 
11. Place you cake tin on top of the salt.  Close the lid and turn the flame on low and let it cook for 45 minutes-1 hour.
12. After 45 minutes, take toothpicks, insert it in a cake, if it comes clean it means your cake is ready or if not you can cook for more 10 minutes.
13. Remove from cooker and let it cool down. Turn it upside down to De-mold (use knife all around the edges before turning).
14. Turn it again and let's Enjoy your Vanilla-Chocolate Swirled Marble Cake with your family and friends !!
Enjoy & Happy Cooking :)


  1. Such a wonderful pictorial description Jolly and a yum looking cake from dear Chef... love it...

    1. Thank you so much chef Soma, good to see you liked it :)