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Home Marmerkuchen

Pastry Cake Classic German Chocolate Baking

Marble cake is one of those recipes that immediately takes you back to the kitchens of old. The smell alone. With a good cake pan you get that perfect swirl of vanilla and cocoa every time. The batter comes together 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 classic that never gets boring and suits every occasion. How do you make a classic marble cake? Pastry German 10 to 12 slices 20 min 55-65 min 10 min 90 min

Preheat the oven to 175 degrees Celsius (conventional heat). Lightly grease the pan and dust it with a little flour.
Beat the softened butter with the sugar and a pinch of salt until light and pale yellow in a large mixing bowl. This takes about 3 to 4 minutes with a hand mixer.
Add the eggs one at a time and mix 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 gently fold everything together until a smooth batter. 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 one tablespoon of milk if the batter is too stiff.
Spoon large alternating dollops of vanilla batter and chocolate batter into the pan. Start and finish with the vanilla batter.
Drag a skewer or a thin knife a few times through the batter in wavy movements to create the marbling. Not 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, poke 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 cooling rack and let it cool completely before slicing.
Optional: dust the cooled cake with a little powdered sugar for a pretty finish.

Pastry Cake Classic German Chocolate Baking 250 g softened butter 200 g caster sugar 4 eggs (M), at room temperature 1 tsp vanilla paste or vanilla extract 280 g plain 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 MasterClass Cake Pan / Bread Pan - 21 x 11 cm MasterClass ["bake form"] Nordic Ware Cake Pan Gingerbread House Duet Silver - Cast Aluminum - 32 x 17 cm Nordic Ware ["bake form"] Klassieke citroencake foodies-klassieke-citroencake Classic Chocolate Cake with Ganache foodies-klassieke-chocoladetaart-met-ganache Klassieke Pflaumenkuchen met verse pruimen foodies-klassieke-pflaumenkuchen-met-verse-pruimen Gluten-free rice-coconut cake with mango and lime foodies-glutenvrije-rijst-kokoscake-met-mango-en-limoen

Recipe

Marmerkuchen

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

Course	Pastry
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 softened butter
200 g caster sugar
4 eggs (M), at room temperature
1 tsp vanilla paste or vanilla extract
280 g plain 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 heat). Lightly grease the pan and dust it with a little flour.
Beat the softened butter with the sugar and a pinch of salt until light and pale yellow in a large mixing bowl. This takes about 3 to 4 minutes with a hand mixer.
Add the eggs one at a time and mix 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 gently fold everything together until a smooth batter. 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 one tablespoon of milk if the batter is too stiff.
Spoon large alternating dollops of vanilla batter and chocolate batter into the pan. Start and finish with the vanilla batter.
Drag a skewer or a thin knife a few times through the batter in wavy movements to create the marbling. Not 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, poke 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 cooling 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 made, but it keeps well in a closed 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 let it thaw 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’re aiming for. Use a sturdy pan that distributes heat evenly for a cake that’s cooked through without the outside becoming too dark.

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