Marmorkuchen (marbled butter cake with chocolate)

Marmorkuchen is a German family cake: a marbled Gugelhupf of buttery, tender vanilla and cocoa batter. It appears in practically every German grandmother’s repertoire and is best at coffee or tea time. Made of simple ingredients, it nevertheless feels festive.

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Method

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1. Grease a Gugelhupf (bundt) tin with butter and dust it with flour; preheat the oven to 175 °C.
2. Beat the soft butter with the sugar, vanilla sugar and salt until fluffy.
3. Beat in the eggs one at a time.
4. Mix the flour and baking powder and stir into the batter alternately with the milk.
5. Pour half of the batter into the tin. Stir the cocoa and 3 tbsp milk into the rest and pour it over the light batter.
6. Draw a fork through it in a spiral so a marbled pattern forms.
7. Bake for 50-60 minutes until a skewer comes out clean; cool 10 minutes in the tin, then turn out and dust with icing sugar or pour over chocolate glaze. ⏱ Timer: 50 min

A Receptnaptár original recipe. Calories and protein are estimated.

Tips

• Take the ingredients out of the fridge beforehand so they are at room temperature, which makes the batter fluffy and uniform.
• Do not stir too much when marbling, or the pattern blurs.
• Grease the tin thoroughly so the cake turns out easily.

Frequently asked questions

How long does it keep?

In an airtight box it stays soft for 4-5 days and tastes even better the next day.

Can the butter be replaced?

It can be made with margarine, but the buttery version is the tastiest.

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More german ideas

• Lebkuchen (spiced German gingerbread)
• Stollen (Christmas fruit bread)
• Apfelstrudel (German apple strudel with vanilla sauce)
• Berliner Pfannkuchen (Berlin doughnuts filled with jam)
• Bienenstich (bee sting cake with almond-honey caramel and vanilla cream)
• Käsekuchen (German quark cheesecake, lightly lemony)
• Streuselkuchen (buttery crumble-topped yeast cake)
• Zwetschgenkuchen (plum tart on yeast or shortcrust base)

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