Germanmarblecake Recipes

MARMORKUCHEN (GERMAN MARBLE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). 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, 1 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 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 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 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.

OMA'S GERMAN MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
• Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
• In a separate bowl, beat egg whites. Fold egg whites into batter.
• Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
• Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
• Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

GERMAN MARBLE CAKE RECIPE

Steps:

• Grease and line a 9x5inch (22x13cm) loaf pan or grease and flour a 20cm bundt pan. Preheat oven to 350°F/180°C.
• Combine together the flour, baking powder, and salt and set aside. Dissolve baking soda in buttermilk and set aside.
• In the bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add and beat eggs, one at a time, until well combined. Scrape down the sides of the bowl from time to time. Add vanilla extract. Add half of the flour mixture then the buttermilk and then the other half of flour mixture. Mix well. Set aside 1/3 of the batter.
• In a smaller bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water until smooth. Add the reserved 1/3 batter to the cocoa mixture and mix well.
• Spoon vanilla batter into the prepared pan to form the first layer then alternate with a thin layer of chocolate batter. Lightly tap the pan on the counter surface 2-3 times every after addition of a layer. Repeat this process until all batter are used up. This will create a cleaner marble effect than swirling a knife through the batter.
• Bake for 40-50 minutes or until the toothpick inserted in center comes out clean.
• Transfer pan to a rack to cool 10 minutes. Turn out the cake from pan and cool completely on the rack.

GERMAN MARBLE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
• In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
• In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
• Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
• Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.

GERMAN MARBLE CAKE

Steps:

• Beat butter and sugar until fluffy.
• In a separate bowl, beat eggs until frothy, and gently add to butter and sugar.
• Add in flour, baking powder and lemon juice.
• Pour 2/3 of the batter into a greased and floured cake pan (I'm assuming a 9 inch spring form or 13x9 pan would work.)
• Melt the chocolate, and mix into the remaining batter. (You may need a tablespoon of cream to thin the chocolate as you melt it.) Pour over the batter in the pan, and make a marbled pattern using a fork.
• Bake for 60 minutes at 350°F.

GERMAN MARBLED CAKE (MARMORKUCHEN)

Steps:

• Preheat oven to 350 degrees and grease a bundt cake pan.
• Beat butter and sugar together, then add vanilla, eggs and salt.
• Combine flour and baking powder and stir into butter-sugar-egg mixture, alternating with the milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.
• Fill 2/3 of the batter into the greased cake pan.
• Mix the remaining batter with cocoa, sugar and 2 or 3 tablespoons milk, until batter again drops heavily and ripping apart from a spoon.
• Pour cocoa batter on top of the light one and move a fork spiralling through the two layers, so that you get a marbled pattern.
• Bake for about 75 minutes.