German Marbled Cake Marmorkuchen
Treat your taste buds to the timeless charm of *German Marbled Cake (Marmorkuchen)*, a bakery classic that’s as delightful to look at as it is to eat. This moist and tender bundt cake features the perfect swirl of vanilla and chocolate batters, artfully marbled together for a stunning visual and irresistible flavor combination. Made with simple pantry staples like butter, sugar, flour, and cocoa powder, this cake is easy to prepare yet elegant enough for any occasion. The key to its signature texture lies in alternating layers of batter and gently swirling them to achieve the iconic marbled effect. Whether enjoyed as a coffee companion, a dinner party dessert, or a sweet snack, this Marmorkuchen is guaranteed to impress. Dust it with powdered sugar for a classic finishing touch and serve up a slice of German baking tradition! Perfect for family gatherings or afternoon tea, it’s a must-try recipe for any home baker.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 250 grams Unsalted butter (softened)
- 200 grams Granulated sugar
- 4 large Eggs
- 2 teaspoons Baking powder
- 2 teaspoons Vanilla extract
- 120 milliliters Whole milk
- 2 tablespoons Cocoa powder (unsweetened)
- 2 tablespoons Powdered sugar (for dusting, optional)
- 1 pinch Pinch of salt
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch bundt pan or loaf pan. Lightly dust it with flour to prevent sticking.
In a large mixing bowl, beat the softened butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition, until fully incorporated. Stir in the vanilla extract.
In a separate bowl, combine the all-purpose flour, baking powder, and a pinch of salt. Gradually add this dry mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined. Do not overmix.
Divide the batter into two equal portions. Leave one portion plain. To the second portion, sift in the cocoa powder and mix until evenly combined to create the chocolate batter.
Spoon large dollops of the vanilla and chocolate batters alternately into the prepared pan, layering as you go. Once all the batter is in the pan, use a skewer or butter knife to gently swirl the batters together to create a marbled effect. Be careful not to over-swirl.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Begin checking at the 50-minute mark.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Once cooled, dust the marbled cake with powdered sugar if desired before slicing and serving.
Nutrition Facts
Calories |
4209 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 230.4 g | 295% | |
| Saturated Fat | 138.6 g | 693% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1302 mg | 434% | |
| Sodium | 1684 mg | 73% | |
| Total Carbohydrate | 468.3 g | 170% | |
| Dietary Fiber | 12.2 g | 44% | |
| Total Sugars | 224.1 g | ||
| Protein | 65.6 g | 131% | |
| Vitamin D | 8.8 mcg | 44% | |
| Calcium | 355 mg | 27% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 912 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
