German Marble Cake Recipe

This is a very good recipe. For the lady that thought the cake was to dry and needed frosting.....Germans do not use frostings. I am German and when i moved here i lost my recipe and it was to late to call my mom so i looked this webpage up and tryed the recipe,....and i have to say it was very very good....it now is in my owne recipe book and i make it at least once a week.All my friends love it and they like that it is easy and is not so sweet as they are used to with american cakes.

Loved this! Classic German cake that isn't too sweet! As an avid baker from a German family, 5 stars!!! Tastes great with wine! To combat some of the more popular complaints of it being too dry or crumbling I did a few things different. First, I used half and half instead of milk, which I recommend for almost all dessert recipes, especially cakes! I also separated the yolks from the egg whites and then whipped the egg whites until a nice froth appears. This allows more air into the cake, allowing it to rise more during baking and create a more fluffy texture. Beat the yolks into the batter first, and then add the whipped egg whites. In addition I added an extra tablespoon of coco powder for my personal preference of extra chocolate. Finally, after greasing my pan with butter I coasted it with raw sugar instead of flour. This creates a sweet and crunchy crust on the bottom of your cake. This is great for recipes that aren't already super sweet (like this one)! Hope this helps!

This recipe is OK. I understand that it is definitely like European recipes: lightly sugary and dense. I don't like too much sugar, but I will add a tiny bit more though, and probably will use a little less flour. My trick to avoid this cake to dry out is to bake it for 50 minutes and finish the baking covering it with aluminum foil and checking it in 10 minutes intervals. I made mine in a loaf pan and had to add minutes so I covered it with foil. The cake was moist and dense. This cake can be easily tweaked to your taste. I will certainly make it again with the aforementioned changes. I also used some of the batter to make a few cupcakes and they came out nicely. Make sure you cover this cake with plastic film to prevent leftovers from drying out.

The cake is delicious and got very good reviews from my family. I read all the reviews first and made almost all the changes reviewers recommended - I greased the pan with butter and sugar, not flour - I replaced half the milk with half and half to make a moister cake - I beat the egg whites separate before adding to the batter to make a lighter batter - I replaced the dark rum with white rum and Bailey's Irish Cream, which gave it a nice complex taste, and added a bit more than the recipe called for. - I replaced some of the flour with an instant vanilla pudding packet - I didn't have almond extract so I used vanilla extract - I put walnuts at the bottom of the pan, which end up at the top of the cake, to add a nice crunch and texture to each piece - I baked it for 50 minutes only. Overall the cake still came out a tad drier than I wanted, but everyone loved the cake (me too!) so I don't have any complaints. Great cake.

We really liked this cake. It wasn't too sweet and had a nice texture. I read all the reviews and used some of the others suggestions. I added 1 Box of French Vanilla Pudding to the flour, 1 tsp Almond Ext + 1 Tsp Vanilla Ext to the cake. Instead of 1 cup of milk, I used 1/2 cup Milk +1/8 cup Rum + Vanilla Yogurt (to = 1 cup). Drizzled cake with melted semi-sweet chocolate. Baked for 60 min. I will be making this cake again - it's a keeper!

I loved my mother's recipe which I used for the first time in many, many years. I wanted to check & make sure I had it correct since she had left out some particulars. The recipes were similar. No rum, which I don't drink alcohol at all, but not a big deal for this recipe. The differences: She used 1/2 tsp salt, 2 cups sugar, 2 tsp vanilla & evaporated milk. I added almond extract only to the choc batter. I baked the cake for 60 minutes & turned out moist & delicious!

I remember my Oma separating the eggs and beating the whites until stiff peaks formed, then folding those into the dough (as other reviewers mentioned to do). She did this for many recipes, so I did it for this one, and it was perfect!!! I followed the directions, and then dusted with powdered sugar after it cooled down, once baked. It was a little sweet with the dusting, so I might cut the sugar back a little in the recipe next time to account for that extra dusting. This one is definitely staying in my recipe catalog!!

Interesting recipe. I took note from previous reviewers who said the cake was too dry. I substituted 1/2 cup of white sugar for light brown sugar, and left the white out of the last egg and used just the yolk. I also added 1/4 cup of mayo to balance that out. Incredibly moist, as a result. My version was a little more rum-flavored though; I took an extra step and added a rum glaze, and let it seep into the cake. The texture and flavor is just right. Also, it doesn't need to stay in the oven for a second over 50minutes. It's PERFECT. It's a great experimental recipe! :)

My daughter made this and I liked it so much I decided to make it too. I liked the vanilla part better, so I eliminated the chocolate part, which made it much easier to make. I didn't put in the almond flavouring because I wanted true vanilla taste. My husband, who is not especially a cake eater, loved it and said it was perfect. I loved it too.

This cake is fantastic! I made it for a New Year's lunch I went to, and I hardly had any leftover :) Here are a few things that may be helpful: *As another reviewer suggested, I added a box of instant vanilla pudding to the batter. It was great! *The batter was thicker than cake batter I'm used to, so rather than trying to layer the light and dark I just put heaping spoonfuls of alternating colors around the bottom of my bundt pan and swirled the knife through once or twice. It came out really pretty! *The rum flavor comes through a little stronger than I expected! Not a bad thing, because I love rum, but if you aren't a big fan you might not want to put quite as much. Or maybe it's just the type I used (Appleton) If you're on the fence about making this cake, DO IT!

Really good! Very moist , great rum flavor in the chocolate part. Added the vanilla pudding mix on the recommendation of other reviewers.

Discovered this recipe ages ago & make it exactly as written ~ I use a decorative Nordic Ware bundt pan & bring the cake to potlucks, etc. ~ Love it!

The cake turned out really well. I think I would add the milk alternating with the flour instead of one at a time. Would help the batter not curdle. Also the baking time recommended is practically double. I only baked mine for 40 minutes in a traditional kuchen Bundt pan.

So easy, I could make it every week.

Used this recipe for a Barbie Doll Cake (well, a Barbenheimer cake, actually). Had enough batter for an 8 inch dome and then an 8-inch round that I left un-marbled for the kid who isn't a chocolate fan. Really nice cake recipe! Next time I'll leave it unfrosted, as it should be.

Love this cake made it a few different times no substitutions the only difference is I also made homemade frosting,

Dense and dry, even with the addition of vanilla pudding mix. We didn’t care for it.

Perfect! Great recipe that isn’t overly sweet like American cakes. The flavor and texture were divine!

I used whisky because we didn't have rum, and made them into little cupcakes. Love the taste... They're crunchy on the outside and soft in the middle!

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