Marmorkuchen (German Marble Cake)

Name: Marmorkuchen (German Marble Cake)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: 1.125 cups unsalted butter, softened; 1.25 cups white sugar; 2 teaspoons vanilla sugar; 4 large eggs, at room temperature; 4 cups all-purpose flour; 5 teaspoons baking powder; 0.5 cup milk; 2 tablespoons dark rum; 1 medium lemon, zested; 2.5 tablespoons unsweetened cocoa powder

Cook Time: 50 minutes

This delightful marbled Bundt cake combines the richness of vanilla and cocoa in a soft, buttery texture. Perfect for a family gathering or a special treat, this recipe will surely impress everyone at the table.

Ingredients

1 1 cups unsalted butter, softened
1 cups white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
4 cups all-purpose flour
5 teaspoons baking powder
cup milk
2 tablespoons dark rum
1 medium lemon, zested
2 tablespoons unsweetened cocoa powder

Directions

Preheat the oven to 350F (175C). Grease a large Kugelhopf or Bundt cake pan with butter.
In a large bowl, beat the butter with an electric mixer until light and creamy.
Slowly add the white sugar and vanilla sugar while continuing to beat. Add the eggs one at a time, making sure to beat well after each addition.
Continue to beat the batter for 5 minutes until it becomes light and fluffy.
In a separate bowl, sift the flour and baking powder together. Gradually mix this dry mixture into the cake batter, alternating with the milk. Add the dark rum and lemon zest, mixing until incorporated.
Pour 2/3 of the batter into the prepared cake pan, smoothing it out evenly.
Stir the cocoa powder into the remaining batter until fully combined. Pour this chocolate batter over the vanilla batter in the pan.
Using a knife, gently swirl through the batter in circular motions to create a marbled effect.
Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool slightly in the pan before transferring it to a cooling rack to cool completely.

Cook's Notes

The original German measurements are 250g unsalted butter, 250g sugar, 500g flour, and 125ml milk. For an extra touch, you can dust the cooled cake with powdered sugar or top it with chocolate ganache before serving.

Nutrition Facts (per serving)

Nutrient	Amount	% Daily Value*
Calories	321
Total Fat	15g	19%
Saturated Fat	9g	44%
Cholesterol	81mg	27%
Sodium	176mg	8%
Total Carbohydrate	42g	15%
Dietary Fiber	1g	5%
Total Sugars	16g
Protein	5g	11%
Vitamin C	5mg	5%
Calcium	114mg	9%
Iron	2mg	11%
Potassium	88mg	2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Marmorkuchen, or German Marble Cake, is a timeless dessert beloved by many, particularly in Germany. With its striking swirl of dark and light batter, its not only a treat for the taste buds but also a visual delight. Here is the recipe:

Ingredients

1.125 cups unsalted butter, softened
1.25 cups white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
4 cups all-purpose flour
5 teaspoons baking powder
0.5 cup milk
2 tablespoons dark rum
1 medium lemon, zested
2.5 tablespoons unsweetened cocoa powder

Instructions

Preheat the oven to 350F (175C). 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, one 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 the 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 the 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 the 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.

History of Marmorkuchen

Marble cake, known as Marmorkuchen in Germany, dates back to the early 19th century. It gained popularity during the 1920s and 1930s, especially as a birthday cake or a treat served during holidays. The cakes appeal lies in its simple ingredients and visually appealing swirls of chocolate and vanilla, which symbolize harmony and balance. The first recorded recipe for a marble cake can be traced to German-speaking regions, though variations are now common throughout Europe and North America.

Regional Variations

While Marmorkuchen is loved throughout Germany, regional variations exist, especially in the form of the cake pan used. In some areas, a Kugelhopf pan (a round, bundt-style pan) is used, which imparts a distinctive shape to the cake. In Austria, the cake may be slightly more moist, often incorporating a dash of brandy or even a few tablespoons of cream for richness. The basic marble effect, however, remains consistent across most versions.

Distinguishing Features

Compared to other marble cakes, German Marmorkuchen is notably lighter and less sweet. The use of dark rum and lemon zest adds a subtle depth of flavor, distinguishing it from other marble cakes that may only feature vanilla and chocolate batters. Unlike some dense American versions, Marmorkuchen tends to have a fluffy texture, making it ideal for a light afternoon snack or a simple birthday treat.

Where to Serve Marmorkuchen

Marmorkuchen is commonly served at family gatherings, birthdays, and holidays in Germany. It is often enjoyed with coffee during the afternoon, a beloved tradition known as "Kaffee und Kuchen." This cake is also a favorite treat in German bakeries, especially during the colder months when people enjoy cozying up with a slice and a hot beverage.

Fun Facts

The unique marbling of the cake is created by swirling the light and dark batters together before baking, resulting in a beautiful and appetizing pattern.
In Germany, it is considered a classic "Omas recipe," often passed down through generations.
Marmorkuchen is sometimes dusted with powdered sugar or topped with a glaze, but many Germans prefer it plain, letting the natural flavors shine.
Though it's a German cake, variations of it are popular across Europe, with each country adding its own twist, like the use of different liquors or flavorings.

FAQ about Marmorkuchen (German Marble Cake)

Store the Marmorkuchen in an airtight container at room temperature for up to 3-4 days. If you want to keep it fresh for longer, you can refrigerate it for up to a week. To prevent the cake from drying out, you can wrap it in plastic wrap before storing.

Yes, Marmorkuchen can be frozen. To freeze, wrap the cake tightly in plastic wrap and place it in a freezer-safe bag or container. It can be stored in the freezer for up to 2 months. To thaw, leave it at room temperature for a few hours or overnight.

Yes, you can use any type of bundt pan or cake pan that you prefer. Just ensure that it's greased well before pouring in the batter. If you use a smaller pan, you may need to adjust the baking time accordingly.

If you'd like to avoid alcohol, you can substitute the rum with a teaspoon of rum extract or use an equal amount of milk, orange juice, or water. This will maintain the moisture and texture of the cake.

If your batter is too thick, try adding a little more milk (1 tablespoon at a time) until you reach the desired consistency. The batter should be thick but still spreadable. Be sure to mix the ingredients well to avoid any lumps.

To create a more distinct marbled effect, try pouring the batters alternately in layers, then swirl with a knife or skewer. The key is to avoid over-mixing so the contrasting colors of the batters are still visible when sliced.

If your cake turns out dry, it could be due to over-baking or using too much flour. To prevent this, make sure to check the cake with a toothpick around 50 minutes of baking. If it comes out clean, remove it from the oven to prevent over-drying.

Yes, you can add a glaze or frosting to enhance the flavor. A simple powdered sugar glaze or chocolate ganache works well with this cake. If you prefer a lighter option, dusting the cake with powdered sugar will add a nice touch.

To check if the cake is done, insert a toothpick into the center. If it comes out clean or with just a few moist crumbs, the cake is ready. Be sure to not overbake, as this can make the cake dry.