Description
This classic German Marble Cake, known as Marmorkuchen, features a moist and fluffy vanilla and chocolate batter swirled together for a stunning marbled effect. Infused with hints of rum and lemon zest, this cake offers a sophisticated flavor perfect for afternoon coffee or celebrations. Made in a bundt pan, it delivers a delightful texture with a rich chocolate glaze option for extra indulgence.
Ingredients
Scale
Main Batter
- 100 grams butter
- 280 grams sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 Tablespoons spiced rum (Austrian STROH rum recommended)
- 6 large eggs, separated (yolks and whites)
- 1 pinch sea salt
- 280 grams flour
- 8 grams baking powder
- 100 milliliters milk
Chocolate Batter
- 20 grams good cocoa powder (fair trade preferred)
- 20 milliliters milk
Chocolate Glaze
- 140 grams semi-sweet chocolate chips or good quality chocolate bar (fair trade preferred)
- 40 grams butter (room temperature)
Instructions
- Preheat Oven: Set your oven to 310°F (155°C) on convection or 355°F (180°C) on traditional setting to prepare for baking.
- Create Butter Mixture: Using a stand mixer with paddle attachment, beat soft butter with 160 grams sugar, vanilla extract, lemon zest, and spiced rum until creamy, about 3 minutes. Scrape bowl sides clean.
- Add Egg Yolks: Gradually add one egg yolk at a time to the butter mixture, blending thoroughly after each addition.
- Whip Egg Whites: In a separate bowl, beat egg whites with a pinch of sea salt using a hand-held blender until almost stiff. Add remaining 120 grams sugar and beat until stiff peaks form.
- Sift Dry Ingredients: Combine flour and baking powder by sifting, then alternately add them along with milk to the butter-egg yolk mixture using the stand mixer on low or folding gently with a spatula.
- Incorporate Egg Whites: Carefully fold whipped egg whites into the batter until no visible streaks of flour or egg white remain, ensuring a light, airy texture.
- Prepare Bundt Pan: Grease the bundt pan well with butter and dust with flour to prevent sticking. Avoid non-stick sprays unless using silicone pans.
- Divide Batter and Add Cocoa: Pour half the batter into the pan. Add cocoa powder and extra milk to the remaining batter and fold in gently until combined. Pour this chocolate batter into the pan over the vanilla batter.
- Swirl Batters: Using a butter knife or fork, gently swirl the two batters to create the marble effect without overmixing.
- Bake Cake: Place in oven and bake for 40 to 50 minutes. Check doneness with a toothpick starting at 40 minutes – it should come out clean or with a few moist crumbs but no wet batter. Avoid overbaking to keep cake moist.
- Cool and Remove: Let cake cool in the pan for 5 to 10 minutes before carefully inverting it onto a cooling rack to remove the bundt pan.
- Prepare Glaze (Optional): Microwave chocolate chips in a microwave-safe container for 2 minutes, stirring every 30 seconds until smooth. Stir in room temperature butter. Spread glaze evenly over the warm cake and allow it to run down the sides.
- Decorate and Serve: Optionally decorate with sprinkles, chocolate candies, or gummy bears for festive occasions. Serve fresh or at room temperature, commonly enjoyed with coffee.
Notes
- This recipe yields a moist, fluffy marble cake with a rich vanilla and chocolate flavor, accented by a hint of rum and lemon zest.
- High-quality, fair trade cocoa powder and chocolate enhance the chocolate flavor and make a noticeable difference.
- Use a bundt pan for the traditional shape; cast iron pans work well but monitor baking time carefully to avoid drying out the cake.
- For best results, do not overbeat the batter once adding flour and egg whites, to maintain the cake’s light texture.
- The cake is excellent served fresh but also holds well for up to 3 days stored in an airtight container at room temperature.
- This cake is a popular birthday dessert in Germany and pairs beautifully with coffee or tea in the afternoon.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cake)
- Calories: 375 kcal
- Sugar: 28 g
- Sodium: 116 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 109 mg
