Marmorkuchen Recipes

GERMAN MARBLED CAKE (MARMORKUCHEN)

German Marbled Cake (Marmorkuchen) image

This is the classical German marbled cake. There are several recipes for marbled cakes posted here on food.com but none is the authentic one, somewhat similar to a pound cake.

Provided by Mia in Germany

Categories Dessert

Time 1h30m

Yield 16 pieces, 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 lb butter, softened
1/2 lb sugar
3 large eggs
1 lb cake flour
2 teaspoons baking powder
1/2 cup milk
1 ounce cocoa
3/4 ounce sugar
2 tablespoons milk
1 dash salt
1 teaspoon vanilla extract

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.

Nutrition Facts : Calories 292.1, Fat 13.2, SaturatedFat 7.8, Cholesterol 66.7, Sodium 175.1, Carbohydrate 39.4, Fiber 0.8, Sugar 15.6, Protein 4.3

MARMORKUCHEN (GERMAN MARBLE CAKE)

Marmorkuchen (German Marble Cake) image

Marble cake has withstood the test of time--is it still one of the most popular birthday cakes in Germany both for children and adults. The combination of vanilla and chocolate is hard to resist. It is often served with whipped cream.

Provided by vewohl

Categories Desserts Cakes Bundt Cake Recipes

Time 1h10m

Yield 16

Number Of Ingredients 10

Ingredients

1 ⅛ cups unsalted butter, softened
1 ¼ cups white sugar
2 teaspoons vanilla sugar
4 large eggs, at room temperature
4 cups all-purpose flour
5 teaspoons baking powder
½ cup milk
2 tablespoons dark rum
1 medium lemon, zested
2 ½ tablespoons unsweetened cocoa powder

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.

Nutrition Facts : Calories 320.6 calories, Carbohydrate 42 g, Cholesterol 81.4 mg, Fat 14.8 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 8.8 g, Sodium 175.8 mg, Sugar 16.2 g

GERMAN MARBLE CAKE

German Marble Cake image

This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake.

Provided by Carol

Categories World Cuisine Recipes European German

Yield 14

Number Of Ingredients 10

Ingredients

1 cup butter
1 ½ cups white sugar
4 eggs
1 cup milk
1 teaspoon almond extract
3 ¼ cups all-purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
¼ cup unsweetened cocoa powder
3 tablespoons dark rum

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.

Nutrition Facts : Calories 346.2 calories, Carbohydrate 45.6 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 9.2 g, Sodium 246.7 mg, Sugar 22.4 g

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