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Classic German Marble Cake (Marmorkuchen)

A close-up of a moist slice of german marble cake showing distinct vanilla and chocolate swirls on a white plate.
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Bake this authentic German Marble Cake, or Marmorkuchen, for a moist, tender crumb and a beautiful, simple swirl pattern. This recipe uses a Bundt pan for a traditional presentation.

Ingredients

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  • 1 cup (2 sticks) unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons hot water
  • 1 tablespoon granulated sugar (for chocolate batter)

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan well.
  2. In a large bowl, cream the softened butter and 1 3/4 cups sugar together until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the flour mixture. Mix only until just combined. Do not overmix.
  4. Divide the batter evenly into two separate bowls.
  5. In the first bowl (vanilla batter), leave as is. In the second bowl (chocolate batter), whisk in the cocoa powder, 1 tablespoon of sugar, and the hot water until smooth.
  6. Drop alternating spoonfuls of the vanilla and chocolate batter into the prepared Bundt pan.
  7. Take a table knife or a thin skewer and gently run it through the batter in a figure-eight or S-shape motion a few times to create the marble swirl effect. Do not over-swirl.
  8. Bake for 50 to 60 minutes, or until a wooden skewer inserted into the center comes out clean.
  9. Let the cake cool in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and let it cool completely.
  10. Dust with powdered sugar before slicing and serving.

Notes

  • For the best marble effect, ensure your chocolate batter is slightly thinner than your vanilla batter by adding the hot water to the cocoa.
  • Use room temperature ingredients (eggs, milk, butter) for a smoother, more uniform batter.
  • This cake is excellent served plain or with a simple dusting of confectioners’ sugar, typical for German afternoon coffee cake.

Nutrition

Find it online: https://blissbatter.com/german-marble-cake-recipe/