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German Marble Cake (Marmorkuchen)
85% authentic · German
A classic German Marmorkuchen, often baked in a Gugelhupf (Bundt) pan. It's known for its rich, buttery flavor and distinct marbling, sometimes enhanced with a touch of rum or coffee.
Ingredients
- All-purpose flour2 1/2 cups
- Granulated sugar1 1/4 cups
- Unsalted butter, softened1 cup
- Eggs4 large
- Milk1/2 cup
- Baking powder1 teaspoon
- Salt1/4 teaspoon
- Vanilla extract1 teaspoon
- Unsweetened cocoa powder3 tablespoons
- Dark rum or strong coffee2 tablespoons
Steps
- 1
Preheat oven to 350°F (175°C). Generously grease and flour a 10-cup Gugelhupf (Bundt) pan.
- 2
In a large bowl, cream together the softened butter and sugar until pale and fluffy.
- 3
Beat in the eggs one at a time, ensuring each is incorporated before adding the next.
- 4
Stir in the vanilla extract.
- 5
In a separate bowl, whisk together the flour and baking powder.
- 6
Add the dry ingredients to the butter mixture alternately with the milk, beginning and ending with dry ingredients. Mix until just combined.
- 7
Divide the batter into two portions. To one portion, add the cocoa powder and rum (or coffee), mixing until smooth. This is the chocolate batter.
- 8
Spoon alternating spoonfuls of the vanilla and chocolate batters into the prepared Gugelhupf pan.
- 9
Using a skewer or knife, gently swirl the batters to create a marbled pattern. Do not overmix.
- 10
Bake for 55-65 minutes, or until a wooden skewer inserted into the thickest part comes out clean.
- 11
Let the cake cool in the pan for 15 minutes before inverting onto a wire rack to cool completely. A simple chocolate glaze can be added.
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