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The BEST Marble Cake (Marmorkuchen)
Serves 12
30 mins prep
45 mins cook
75 mins total
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!
Cake Batter
Chocolate Cake Batter
Chocolate Glaze
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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 3/4 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.
16 ⅔ grams butter46 ⅔ grams sugar⅕ teaspoon vanilla extract⅕ teaspoon lemon zest⅓ Tablespoons spiced rumGradually add in one egg yolk at a time until combined.
1 eggsIn 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 (1/2 cup plus 2 tablespoons or 120 grams) and beat until stiff.
1 eggs⅕ pinch sea salt46 ⅔ grams sugarSift 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.
46 ⅔ grams flour1 ⅓ grams baking powder16 ⅔ milliliters milkFill 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.
3 ⅓ grams good cocoa powder3 ⅓ milliliters milkBake 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.
23 ⅓ grams semi-sweet chocolate chips6 ⅔ grams butterDecorate 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.