As a child, Marmorkuchen , made from this German Marble Cake Recipe, was a staple in our home. Chocolate and Vanilla swirled into a Bundt (or Gugelhopf) pan. Delicious, but not gooey like many cakes. It was the perfect treat for after school, or with a cup of coffee. And if you were a kid like me, you would always eat it in a specific order… first the vanilla part, then the chocolate part, then the icing. (And if it’s Sunday, there would be whipped cream too… which meant restructuring the eating plan.)
Marmor Kuchen or Marble cake is such an interesting idea. A swirl of flavors. It got its name because it looks like a slab of marble, and not because you play with it on the playground. This cake has something for everyone, which means I made it a lot when my kids were young… one liked chocolate, one liked vanilla….. It’s easy enough for everyday, but it even turns up at a Sunday Kaffee-klatsch!
And even now, it is a great recipe to have in your pocket. Simple, satisfying, delicious, travels well (I’ve even packed the cake into a tupperware, and taken it to the zoo in my stroller…. it survived the journey, and everyone else was jealous that we had cake). The Recipe combines chocolate batter and a vanilla batter in a nice swirl pattern.
Everyone’s happy… the chocolate lovers AND the plain vanilla lovers.
(One thing I did notice, American palates may find it a bit dry, and not very sweet. This is not a soft squishy cake with thick frosting. It’s more dense. I’ve never had a German complain, but they usually eat it with a cup of coffee.
PS. If you take a thermos of coffee to the zoo to have with cake everyone will be wildly jealous of you)
German Marble Cake Recipe
Serve Your Marmorkuchen in German Style
Step By Step Photos and Instructions German Marble Cake Recipe
Spread the Vanilla Batter into the Bundt Pan
spread it out….
Top with the Chocolate Batter
Just Dallop it On
Swirl the Vanilla and Chocolate Batter
Marble Cake Looks Done
Cool on a Rack
Mix the Icing
Add more dry if too liquid… add more wet if too dry
Ice the Cake
Slice and Eat
Do you Need a Bundt Cake Pan? Or Gugelhopf Pan?