Ingredients for German Marbled Cake Marmorkuchen
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- Cake Flour
- 2 teaspoons baking powder
- 1 cup milk
- ¼ cup unsweetened cocoa powder
- ½ teaspoon salt
- Vanilla Extract
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How to Make German Marbled Cake Marmorkuchen
- Preheat oven to 350°F (175°C) and grease a 10-inch bundt cake pan. Dust with flour for extra insurance.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar until light and fluffy.
- Beat in 2 teaspoons pure vanilla extract, 4 large eggs one at a time, and ½ teaspoon salt.
- In a separate bowl, whisk together 3 cups all-purpose flour and 2 teaspoons baking powder.
- Gradually add the dry ingredients to the wet ingredients, alternating with 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined. The batter should be thick and slightly drop from a spoon.
- Pour ⅔ of the batter into the prepared bundt pan.
- In a separate bowl, mix the remaining batter with ¼ cup unsweetened cocoa powder, 2 tablespoons granulated sugar, and 2-3 tablespoons milk until smooth and thick. Again, the batter should be thick enough to drop heavily from the spoon.
- Pour the chocolate batter over the light batter in the bundt pan. Use a knife or toothpick to swirl the batters together, creating a marbled effect.
- Bake for 75-90 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
62g
Fat
39g
Carbs
13g
