The BEST Marble Cake (Marmorkuchen)

4.92 from 12 votes

The BEST Marble Cake (Marmorkuchen)

This super delicious and fluffy vanilla and chocolate marble cake recipe is here to convince you that everybody needs to eat more marble cake! It's a German recipe (called Marmorkuchen there) with a hint of rum and lemon to keep things just a tad sophisticated!

Prep Time30

Cook Time45

Total Time1 15

Course: Baking, Brunch, Coffee, Dessert, Kaffee, Snack

Cuisine: German

Keyword: Authentic German Cake Recipe, German coffee cake recipe, german marble cake, marble cake, marmorkuchen recipe

Servings: slices

Calories: 375kcal

Equipment

Bundt Pan
Silicone Bundt Pan
Hand-held blender
Stand Mixer
Rubber Spatula
Cake tester

Ingredients

Cake Batter

100 grams butter
280 grams sugar
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 Tablespoons spiced rum I love using the Austrian STROH rum like my Oma Sieghilde always did!
6 eggs size large, separate yolks and whites
1 pinch sea salt
280 grams flour
8 grams baking powder
100 milliliters milk

Chocolate Cake Batter

20 grams good cocoa powder The quality is important. I always buy fair trade as well.
20 milliliters milk

Chocolate Glaze

140 grams semi-sweet chocolate chips Good quality though! You could also use a good chocolate bar. I always buy fair trade.
40 grams butter

Metric - US Customary

Instructions

Preheat your oven to 310 Fahrenheit/155 Celsius on the convection setting, or 355° Fahrenheit/ 180° Celsius on the traditional setting (not convection).
Using your paddle attachment of a stand mixer, beat the soft butter with ¾ cup (160 grams) of the sugar and the vanilla extract, lemon zest and the spiced rum until creamy, about 3 minutes. Scrape down the sides of the bowl using a rubber spatula.
100 grams butter, 280 grams sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon zest, 2 Tablespoons spiced rum
Gradually add in one egg yolk at a time until combined.
6 eggs
In a separate bowl, using the whisk attachment on a hand-held blender, beat the egg white with the salt until almost stiff. Add in the remaining sugar (½ cup plus 2 tablespoons or 120 grams) and beat until stiff.
6 eggs, 1 pinch sea salt, 280 grams sugar
Sift your flour and baking powder together, then add to the egg yolk butter mixture, alternating with the milk and beaten egg whites until incorporated. I still use my stand mixer for this step on the low setting, but you can also opt to fold everything in using a rubber spatula. Mix until you see no more visible streaks of fluffed egg white or flour, but be careful not to overman the batter.
280 grams flour, 8 grams baking powder, 100 milliliters milk
Prep your bundt pan (I used a cast iron one) by rubbing on butter and dusting with flour to create a non-stick surface (do NOT use a non-stick cooking spray UNLESS you are using a silicone baking pan).
Fill in half of the batter. Sift the cocoa powder and extra milk into the remaining batter and fold in using a rubber spatula until combined. Then add it into the bundt pan as well. Using a butter knife, fork or serving fork, slightly swirl the batters together, creating the marble pattern.
20 grams good cocoa powder, 20 milliliters milk
Bake in the preheated oven for approximately 40 to 50 minutes or until a cake tester or toothpick comes out clean (set your timer for 40 minutes, especially when using a cast iron bundt pan. Then check every few minutes. You want several crumbs on your toothpick and NO raw batter. Do not bake for too long (only until starting to turn golden), or else you can easily dry out the cake. Allow to cool slightly (5 to 10 minutes) in the form before turning it upside down and removing it from the bundt pan.
You can enjoy the cake fresh out of the oven, dusted with some powdered sugar or with a dark chocolate glaze. For the glaze, heat the chocolate in a microwave-safe container for 2 minutes, removing and stirring it every 30 seconds. Then stir in the room temperature butter and spread it over the cake. I shake my cake onto my work surface to get it to run down the sides. The cake does not need to be cool in order to glaze it.
140 grams semi-sweet chocolate chips, 40 grams butter
Decorate with sprinkles or chocolate candies or gummy bears if desired, especially when getting festive! This cake is often served in the afternoon with coffee as a birthday cake for kids and adults in Germany.

Video

Notes

HELPFUL TIPS:

Marbling Your Cake: I used a serving fork to pull up the dark batter through the light batter in figure eights, creating a subtle pattern. You can also swirl through the batter with a butter knife and achieve bolder effects.
Storing: You can cover this cake at room temperature for 3 days (wrapped up or under a dome) or in your fridge for up to a week.
Bundt Pans: Baking time depends on what kind of bundt pan you use. Metal pans, especially cast iron pans, retain heat more than silicone bundt pans. Therefore set your timer for 40 minutes and check with a toothpick or cake tester in 3 minute increments. You want plenty crumbs on your tester, but no raw cake batter.

Nutrition