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Home Marmerkuchen

Marmerkuchen

Baked goods Cake Classic German Chocolate Baking

Marble cake is one of those recipes that instantly takes you back to kitchens of the past. Just the aroma alone. With a good cake pan you get that perfect swirl of vanilla and cocoa every single time. The batter mixes up quickly, the oven does the rest, and after baking the cake slips out effortlessly. Just as it should be.

x_ckl_recipe_markerMarmerkuchen Soft, airy and with that unmistakable swirl of vanilla and cocoa. This marble cake is a timeless classic that never gets boring and suits any occasion. How do you make a classic marble cake? Baked goods German 10 to 12 slices 20 min 55-65 min 10 min 90 min

Preheat the oven to 175 degrees Celsius (conventional/top-and-bottom heat). Grease the pan lightly and dust it with a little flour.
Cream the soft butter with the sugar and a pinch of salt until light and pale in a large mixing bowl. This takes about 3 to 4 minutes with a hand mixer.
Add the eggs one at a time, mixing well after each egg. Add the vanilla paste or vanilla extract and mix briefly.
Sift the flour and baking powder over the butter mixture. Add the milk and fold everything together gently until a smooth batter forms. Do not overmix.
Take about one third of the batter into a second bowl. Sift the cocoa powder over it and stir well until you have an even chocolate batter. Add a tablespoon of milk if the batter is too stiff.
Spoon alternating large dollops of vanilla and chocolate batter into the pan. Start and finish with the vanilla batter.
Drag a skewer or a thin knife through the batter a few times in wavy motions to create the marbling. Don’t do it too often, otherwise the pattern disappears.
Place the pan in the preheated oven and bake the cake for 55 to 65 minutes. After 55 minutes, insert a skewer into the center. If it comes out dry, the cake is done.
Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack and let it cool completely before slicing.
Optional: dust the cooled cake with a little powdered sugar for a pretty finish.

Baked goods Cake Classic German Chocolate Baking 250 g soft unsalted butter 200 g fine granulated sugar 4 eggs (M), at room temperature 1 tsp vanilla paste or vanilla extract 280 g flour 2 tsp baking powder Pinch of salt 80 ml whole milk 30 g unsweetened cocoa powder 1 tbsp extra milk (for the chocolate batter) Powdered sugar for dusting (optional) Loaf pan (23 x 13 cm) Large mixing bowl Second mixing bowl Hand mixer or stand mixer Spatula Skewer or thin knife Cooling rack Sieve Cake Pans cake-moulds Mixing Bowl mixing-bowl Hand Blenders & Immersion Blenders hand-mixers-hand-blenders Sieve sieve Birkmann bake form / Cake form Contoura Modern - cast aluminum - 15.5 x 26.5 cm Birkmann Contoura Nordic Ware Cake Pan Gingerbread House Duet Silver - Cast Aluminum - 32 x 17 cm Nordic Ware ["bake form"] Classic lemon cake foodies-classic-lemon-cake Classic Chocolate Cake with Ganache foodies-classic-chocolate-cake-with-ganache Classic Pflaumenkuchen with fresh plums foodies-classic-pflaumenkuchen-with-fresh-plums Gluten-free rice-coconut cake with mango and lime foodies-gluten-free-rice-coconut-cake-with-mango-and-lime

Recipe

Marmerkuchen

Soft, airy and with that unmistakable swirl of vanilla and cocoa. This marble cake is a timeless classic that never gets boring and suits any occasion.

Course	Baked goods
Kitchen	German
Servings	10 to 12 slices

Preparation time

Preparation time	20 min
Time in oven	55-65 min
Stiffen up min.	10 min
Total	90 min

Equipment

Loaf pan (23 x 13 cm)
Large mixing bowl
Second mixing bowl
Hand mixer or stand mixer
Spatula
Skewer or thin knife
Cooling rack
Sieve

Ingredients

250 g soft unsalted butter
200 g fine granulated sugar
4 eggs (M), at room temperature
1 tsp vanilla paste or vanilla extract
280 g flour
2 tsp baking powder
Pinch of salt
80 ml whole milk
30 g unsweetened cocoa powder
1 tbsp extra milk (for the chocolate batter)
Powdered sugar for dusting (optional)

How do you make a classic marble cake?

Preheat the oven to 175 degrees Celsius (conventional/top-and-bottom heat). Grease the pan lightly and dust it with a little flour.
Cream the soft butter with the sugar and a pinch of salt until light and pale in a large mixing bowl. This takes about 3 to 4 minutes with a hand mixer.
Add the eggs one at a time, mixing well after each egg. Add the vanilla paste or vanilla extract and mix briefly.
Sift the flour and baking powder over the butter mixture. Add the milk and fold everything together gently until a smooth batter forms. Do not overmix.
Take about one third of the batter into a second bowl. Sift the cocoa powder over it and stir well until you have an even chocolate batter. Add a tablespoon of milk if the batter is too stiff.
Spoon alternating large dollops of vanilla and chocolate batter into the pan. Start and finish with the vanilla batter.
Drag a skewer or a thin knife through the batter a few times in wavy motions to create the marbling. Don’t do it too often, otherwise the pattern disappears.
Place the pan in the preheated oven and bake the cake for 55 to 65 minutes. After 55 minutes, insert a skewer into the center. If it comes out dry, the cake is done.
Let the cake cool in the pan for 10 minutes, then carefully turn it out onto a wire rack and let it cool completely before slicing.
Optional: dust the cooled cake with a little powdered sugar for a pretty finish.

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A marble cake tastes best on the day it’s baked, but it keeps well in an airtight tin for up to three days at room temperature. Want to bake ahead? You can also freeze the cake once it has completely cooled. Wrap it tightly in plastic wrap and place it in the freezer. On the day you want to serve it, simply thaw it on the counter.

The key to a beautiful marbling is controlling the swirl. Less is more: two or three slow waves with a skewer give the nicest result. If you stir too much, you’ll lose the pattern and end up with a uniform brown cake. Delicious, but not the picture you were aiming for. Use a sturdy pan that distributes heat evenly for a cake that’s cooked through without the outside becoming too dark.