German Marbled Chocolate Cake
Experience the perfect blend of light vanilla and rich chocolate flavors with this classic German Marbled Chocolate Cake! This visually stunning dessert is as delightful to eat as it is to look at, thanks to its elegant swirls of chocolate and vanilla batters. Made with pantry staples like unsalted butter, all-purpose flour, and cocoa powder, this cake achieves a moist and tender crumb that's perfect for any occasion. The simple marbling technique ensures a striking presentation, while the optional dusting of powdered sugar adds a touch of sweetness and visual appeal. Ideal for coffee breaks, celebrations, or as an after-dinner treat, this easy-to-make cake bakes in under an hour and serves up to eight. With minimal effort and maximum flavor, this German dessert is sure to become a beloved favorite in your recipe collection!
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Recipe Information
Ingredients
- 200 grams unsalted butter
- 200 grams granulated sugar
- 4 large eggs
- 250 grams all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons salt
- 100 milliliters milk
- 2 teaspoons vanilla extract
- 2 tablespoons cocoa powder
- 1 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) bundt or loaf pan and dust it lightly with flour.
In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix just until combined, ensuring you do not overmix.
Divide the batter into two equal parts. In one half, sift in the cocoa powder and fold gently to combine.
Spoon the vanilla and chocolate batters alternately into the prepared pan to create layers. Use a knife or skewer to gently swirl the batters together in a marbled pattern, being careful not to overmix.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
Optionally, dust with powdered sugar before serving. Slice and enjoy!
Nutrition Facts
Calories |
3556 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 196.5 g | 252% | |
| Saturated Fat | 108.7 g | 544% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1196 mg | 399% | |
| Sodium | 2438 mg | 106% | |
| Total Carbohydrate | 415.8 g | 151% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 215.0 g | ||
| Protein | 57.8 g | 116% | |
| Vitamin D | 5.2 mcg | 26% | |
| Calcium | 332 mg | 26% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 918 mg | 20% | |
*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.
