Marble Cake Marmorkuchen – Best German Bundt Cake

The Marble cake or Marmorkuchen might be the most popular cake in Germany! We think it is the best German Bundt cake. It is just a classic cake that even children can make. You can use the classic Bundt cake form or a semi-high German form – Find it here on Amazon – that makes a cake looking good! This recipe is in American measures! We are sure you will love this. Happy Baking!

Ingredients Marble Cake Marmorkuchen

200 g or 2 sticks butter, soft, at room temperature
200 g sugar
3 medium-large eggs
250 g all purpose flour
1 sachet baking powder (pref. Dr Oetker)
125 ml or 1/4 – 1/2 cup milk
3 tbsp cocoa, unsweetened
rum flavor to taste
3/4 ounce sugar or to taste
2 tbsp milk
1 dash salt
1 tsp vanilla extract or 0.3 oz vanilla sugar (1 sachet Dr Oetker)
flour or breadcrumbs or parchment paper

Many German cakes requite vanilla sugar which is available in special German stores, on Amazon or Ebay. But not in the local supermarkets. You can make the vanilla sugar from scratch, it’s very easy.

– How to make Vanilla Sugar –

Baking Instructions Marble Cake

– Mix soft butter with sugar very well using a hand mixer.
– Preheat oven to 350 degrees.
– Grease a Bundt cake pan or a German pound cake pan.
– Add vanilla, eggs and salt, mix well.
– Mix baking powder with flour, sieve it to the dough, alternating with milk. Batter should not be too thick. Add the milk only bit by bit.
When you see that the dough is dropping heavily and is ripping apart from a spoon, it’s the sign that the dough is ready.
– Fill two third of the batter into the greased form (you can sprinkle the form with natural bread crumbs or flour too). Alternatively layer the form with parchment paper. Fix the upper part of the paper with cloth pins, so it won’t move.
– Mix remaining dough with cocoa and 2 tbsp milk.
– Fill 2/3 of the batter into the cake pan.
– Add cocoa dough on top of the light dough and with a fork make spiral movements through the dough. This will create the marble patter.
– Bake for about 60-70 min.
– Let cool off a bit before you release the form.