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Authentic German Marble Cake (Marmorkuchen)

Two thick slices of moist german marble cake showing distinct vanilla and chocolate swirls on a light plate.
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Make a moist and dense German Marble Cake using this reliable recipe. You will achieve a perfect two-tone swirl effect for a classic coffee time treat.

Ingredients

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  • 1 cup (225g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup (120ml) milk
  • 1/4 cup (60g) unsweetened cocoa powder
  • 2 tablespoons hot water
  • 1 tablespoon granulated sugar (for chocolate batter)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or a 10-cup Bundt pan.
  2. In a large bowl, cream the softened butter and 1 cup of sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined. Do not overmix.
  4. Remove about one-third of the batter and place it in a separate bowl.
  5. To the remaining two-thirds of the batter, sift in the cocoa powder and mix until just combined. In a small cup, dissolve the remaining 1 tablespoon of sugar into the 2 tablespoons of hot water, then stir this mixture into the chocolate batter. This creates a richer color and flavor.
  6. Spoon alternating dollops of the vanilla and chocolate batters into your prepared pan.
  7. Take a knife or a skewer and gently run it through the batter in an ‘S’ pattern several times to create the marble swirl effect. Do not over-swirl, or the colors will blend completely.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Notes

  • For a very moist cake, you can substitute sour cream or plain yogurt for the milk.
  • If you prefer a simple glaze, whisk together 1 cup of powdered sugar with 2-3 tablespoons of lemon juice or milk and drizzle over the cooled cake.
  • To prevent the cake from sinking, avoid opening the oven door during the first 40 minutes of baking.

Nutrition

Find it online: https://hearthbite.com/german-marble-cake-recipe-authentic-marmorkuchen/