Marble Cake Marmorkuche Recipes

MARBLE CAKE (CLASSIC GERMAN MARMORKUCHEN)

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• If you don't use a silicone loaf pan, line your loaf pan with parchment paper or a coating of grease and sprinkled flour.
• Beat the butter which should be at room temperature, sugar, and vanilla extract in a bowl with an electric (hand) mixer for around 5 minutes until creamy.
• Add the eggs one by one and keep beating until the batter is smooth.
• Add the milk and mix again.
• In another bowl, combine the flour, baking powder, and salt. Add it to the wet ingredients in a few steps to avoid the creation of lumps while beating with your hand mixer on the lowest setting.
• Mix until the cake batter has a smooth consistency and stop there. Make sure not to over mix!
• Spoon 2/3 of the batter into the prepared loaf pan.
• Add cocoa powder and 2 tablespoons of milk to the rest of the batter in the bowl. Depending on the consistency of the batter, you might want to add slightly more or less milk (it should not be runny though!).
• Spoon the chocolate batter on top of the light batter in the loaf pan. Take a fork and move it through the batter downwards in a spiral motion to create the spiral/marble pattern. At the end, you can move your fork lengthwise through the middle of the cake. (see photo above for reference)
• Bake the cake in the oven for approx. 50-60 minutes or until a toothpick inserted comes out clean. Every oven is different, so your cake might be done earlier or need a little longer.
• After taking the cake out of the oven, let it cool in the pan for around 15 minutes. Then remove it from the pan and let it cool further. Make sure you give the cake enough time to cool otherwise it might break/crumble apart when you cut it.
• After the cake has cooled enough you can add some powdered sugar on top before serving it.

MARMORKUCHEN (GERMAN MARBLE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
• Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
• Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
• Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
• Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

OMA'S GERMAN MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
• Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
• In a separate bowl, beat egg whites. Fold egg whites into batter.
• Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
• Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

GERMAN MARBLED CAKE (MARMORKUCHEN)

Steps:

• Preheat oven to 350 degrees and grease a bundt cake pan.
• Beat butter and sugar together, then add vanilla, eggs and salt.
• Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.
• Fill 2/3 of the batter into the greased cake pan.
• Mix the remaining batter with cocoa, sugar and 2 or 3 tablespoons milk, until batter again drops heavily and ripping apart from a spoon.
• Pour cocoa batter on top of the light one and move a fork spiralling through the two layers, so that you get a marbled pattern.
• Bake for about 75 minutes.

GERMAN MARBLE CAKE

Steps:

• Separate the eggs into two bowls.
• Beat egg whites with salt and 1/2 cup of sugar until stiff peaks form.
• Add soft butter, 1 cup sugar, vanilla extract, rum and lemon extract to a bowl and beat until light and fluffy.
• Gradually add eggs yolks while whipping the mixture on low.
• Sift flour, corn starch and baking powder into a bowl and mix well.
• Heat the milk to lukewarm.
• Gradually add flour, milk and egg whites to the egg yolk mixture. Beat on lowest setting or fold in by hand.
• Grease cake pan.
• Add 2/3 of the batter to the cake pan.
• Sift the cocoa powder to the remaining batter and mix well.
• Add the batter to the cake pan.
• Swirl a fork through the batter to create the marble look.
• Bake at 350 Fahrenheit for 40 - 50 minutes.
• Let cool for about 15 minutes before removing from the pan to cool out completely.
• Sprinkle with powdered sugar or brush with a chocolate glaze.

MARMORKUCHEN

Steps:

• Place a rack in the oven just below the center.
• Preheat the oven to 350 F (or 325 F if baking convection).
• Melt the 75 grams of semi sweet chocolate and set aside to cool while you prepare the rest of the batter.
• In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
• Add in the sugar, eggs, butter, vanilla extract, and sour cream. Using the paddle attachment, on high speed, beat together all the ingredients for 2 minutes - until light and fluffy.
• Scrape down the sides of the bowl as needed.
• Pour half of the batter into a medium bowl. Then add the melted chocolate and cocoa powder & milk to the batter that is still in the stand mixer bowl.
• Beat on high once more to combine all the ingredients. Scrape the sides of the bowl and mix again, just briefly.
• Grease a bundt pan with a baking spray. I prefer the ones with flour in them because they tend to work better to prevent the cake from sticking.
• Using a 1/4 cup scoop - scoop about 4 scoops of the vanilla batter into the bundt pan, evenly spaced.
• Then scoop 4 scoops of chocolate batter and place them in between the vanilla scoops.
• For the next layers, repeat these steps but alternate so that chocolate is stacked on top of vanilla and vice versa.
• Once all the batter has been used up, smooth out the top with a rubber spatula. Bake on the pre-placed rack for 45-50 minutes, or until a toothpick inserted in the center of the cake comes out clean. After 30 minutes, rotate the cake 180 degrees to ensure even browning.
• Once the cake is finished baking, let it cool for 10 minutes before trying to flip it out of the pan.
• When you are ready to turn it out of the pan, place a cooling rack over the pan. Hold onto the bundt pan and the cooling rack and flip in one smooth motion. You should hear the cake gently fall out of the pan and onto the cooling rack.
• Leave the cake to cool fully before glazing it.
• Finely chop a 4 oz bar of semi-sweet chocolate into small shards and add it to a heat safe bowl.
• Heat the heavy cream in a pot, just until it comes to a boil - you can also microwave it.
• Once the cream is hot, immediately, pour it over the chopped chocolate.
• Let the mixture sit for 1 minute, then whisk the chocolate and cream together until they are one smooth glaze.
• If the ganache seems too runny, just let it sit out at room temperature (stirring occasionally) for 10 minutes. This will help cool it down and thicken before pouring it on a cake.