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Marble cake (Marmorkuchen) on a plate with coffee and chocolate. Slices are cut, revealing the marble pattern.

Marmorkuchen (German Marble Cake)

by Jay Wadams

Jay Wadams - Cook, Author and Photographer. Owner daysofjay.com
My authentic Marmorkuchen recipe makes a classic German marble cake with a soft, buttery crumb and rich chocolate swirls. It's super simple to make, reliable and ideal for anytime you need a truly delicious cake. Perfect for Kaffee und Kuchen!
Prep Time 15 minutes
Cook Time 50 minutes
Serves 12

Ingredients

  • 250 g caster sugar
  • 250 g unsalted butter softened
  • 2 tsp vanilla essence or 1 Tbsp vanilla sugar
  • 5 large eggs room temperature
  • 150 ml heavy cream
  • ¼-½ tsp of salt
  • 200 g dark chocolate (70% cocoa)
  • 300 g plain or all-purpose flour
  • 2 tsp baking powder
  • Fine breadcrumbs Semmelbrösel, for coating the tin

Scan the QR Code to view the online recipe with detailed instructions, photos, hints, tips and more at daysofjay.com

Days of Jay logo: white text and fork/knife on a red circle.

Instructions

  • PREPARE: Heat the oven to 180°C / 375°F / Gas 5. Grease a 2.5 litre Bundt Pan/Gugelhupf or ring tin thoroughly (see notes), then coat with fine breadcrumbs, tapping out any excess.
    Fine breadcrumbs
  • CREAM BUTTER AND SUGAR: In the bowl of a stand mixer, cream the sugar, butter and vanilla together until pale and fluffy. This should take at least 5 minutes. Remember to scrape the sides of the bowl down with a silicone spatula every minute or two so that everything is well combined.
    250 g caster sugar, 250 g unsalted butter, 2 tsp vanilla essence or 1 Tbsp vanilla sugar
  • BEAT LIQUIDS: Add the eggs, one by one, mixing well between each addition. Add the cream and salt, mixing until completely combined.
    5 large eggs, 150 ml heavy cream, ¼-½ tsp of salt
  • MELT CHOCOLATE: Meanwhile, melt half of the chocolate in a heatproof bowl set over a pan of simmering water, and cut the rest into small chunks.
    200 g dark chocolate
  • ADD DRY INGREDIENTS: Whisk the flour and baking powder together, add to the cake batter and mix until well combined.
    300 g plain or all-purpose flour, 2 tsp baking powder
  • LAYER CAKE: Divide the batter in half and mix one half well with the melted chocolate and chocolate chunks. Pour one third of the plain batter into the tin, followed by all of the chocolate mixture, and then the rest of the plain batter. Using a fork, carefully swirl the two together using spiralling movements to get a good marbled appearance.
  • BAKE: Smooth over the top using a spatula and bake in the preheated oven for 45–55 minutes, checking after 45 minutes with a skewer to see if it has cooked through.
  • COOL AND SERVE: Allow the cake to rest in the tin for 5 minutes before carefully turning out onto a wire rack and allowing to cool. When cool, sprinkle with icing sugar and serve with whipped cream and coffee.

Nutrition

Serving: 1slice | Calories: 490kcal | Carbohydrates: 48g | Protein: 7g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 157mg | Potassium: 189mg | Fiber: 2g | Sugar: 25g | Vitamin A: 811IU | Vitamin C: 0.1mg | Calcium: 79mg | Iron: 4mg