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German Marble Cake Recipe

This is a quick and easy recipe for a soft, spongy yet moist Marble cake.

Get this simple and easy recipe for a soft, spongy yet moist Marble cake. | www.foxyfolksy.com

I like to think of this as my ’emergency’ or ‘last minute’ cake. Why? Well, the ingredients are simple enough that I always have them available at home, so that when, at short notice, guests are expected for tea/coffee or we have to attend a birthday party at the last minute, I always have an easy but elegant cake at hand.

Get this simple and easy recipe for a soft, spongy yet moist Marble cake. | www.foxyfolksy.com

I learned the technique to make a nicer marbling from my mother-in-law. I do not swirl the batter with a knife or fork, I just tap it on the counter every time I add a layer and this technique; I found, makes better and cleaner swirls. 

Get this simple and easy recipe for a soft, spongy yet moist Marble cake. | www.foxyfolksy.com

You may want to make your marble cake prettier and more presentable and, of course, yummier by adding chocolate glaze like I did. I used chocolate ganache as a base and a bit of white chocolate ganache for contrast. Check my previous post for the recipe.

4.34 from 3 votes
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German Marble Cake Recipe

Looking for a cake recipe that is easy to prepare? Try this quick and easy recipe for a soft, spongy yet moist German Marble cake.
Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8
Calories 337 kcal
Author Bebs

Ingredients

  • 1/2 cup (1 stick) unsalted butter - room temperature
  • 1 3/4 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon pure vanilla extract
  • 2/3 cup buttermilk
  • 1/4 cup + 1 tablespoon (or 1oz) cocoa powder

Instructions

  1. Grease and line a 9x5inch (22x13cm) loaf pan or grease and flour a 20cm bundt pan. Preheat oven to 350°F/180°C.
  2. Combine together the flour, baking powder, and salt and set aside. Dissolve baking soda in buttermilk and set aside.
  3. In the bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add and beat eggs, one at a time, until well combined. Scrape down the sides of the bowl from time to time. Add vanilla extract. Add half of the flour mixture then the buttermilk and then the other half of flour mixture. Mix well. Set aside 1/3 of the batter.
  4. In a smaller bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water until smooth. Add the reserved 1/3 batter to the cocoa mixture and mix well.
  5. Spoon vanilla batter into the prepared pan to form the first layer then alternate with a thin layer of chocolate batter. Lightly tap the pan on the counter surface 2-3 times every after addition of a layer. Repeat this process until all batter are used up. This will create a cleaner marble effect than swirling a knife through the batter.
  6. Bake for 40-50 minutes or until the toothpick inserted in center comes out clean.
  7. Transfer pan to a rack to cool 10 minutes. Turn out the cake from pan and cool completely on the rack.

Recipe Notes

Cake can be kept in an airtight container at room temperature up to 3 days.

Nutrition Facts
German Marble Cake Recipe
Amount Per Serving
Calories 337 Calories from Fat 135
% Daily Value*
Total Fat 15g 23%
Saturated Fat 9g 45%
Cholesterol 95mg 32%
Sodium 331mg 14%
Potassium 320mg 9%
Total Carbohydrates 46g 15%
Dietary Fiber 3g 12%
Sugars 20g
Protein 7g 14%
Vitamin A 9.8%
Calcium 9.5%
Iron 16.2%
* Percent Daily Values are based on a 2000 calorie diet.

 

If Buttermilk is not available,  alternative for buttermilk can be used.

Get this simple and easy recipe for a soft, spongy yet moist Marble cake. | www.foxyfolksy.com

Bebs

Bebs here! I love to cook and try new things and DIY projects! And although I think of myself as a homebody, I like seeing other places from time to time.
If you are looking for a recipe and it ain't here, make a request and I will try my best to make it for you!

This Post Has 13 Comments
  1. Hi! So I might making this cake right now and it’s cooling, however mine sank in the center, any thoughts on how that happened? All of my ingredients were dry minus the eggs and water and vanilla extract. I read it might be too many rising agents. Could it be the cake flour vs all purpose flour?

    1. Hi Paula, there could be a lot of reasons for your cake to sunk after or even during baking.
      Here are some of the possible cause: If the batter was overbeaten. I also avoid using high speed since it created more and bigger bubbles that tend to deflate while baking.
      After the final mixing of the batter, it was not baked immediately.
      The oven was opened before the cake has set or the cake was removed before it was completely baked.
      Of course, too much rising agent can also be the culprit but since I’ve used the same recipe several times and never had this problem I am guessing that is not it. Unless you used self-rising flour instead of all-purpose flour. I would also not suggest cake flour as this cake is on the denser side, unlike chiffon or angel food cake that is lighter in texture.

    1. I haven’t made one yet. Will try to make one soon. It is not as complicated as it sounds. You only pour the vanilla and chocolate batter in several alternating manner.

      1. Hi Bebs. Mine is now baking in the oven. However, i am quite sure it may not turn out right. At the beginning when i mix the butter and sugar, in a stand mixer for 5 min it didnt turned out fluffy. And then i started adding beaten eggs one by obe and the vanilla. When i added half of the dry mixture, think it was a bit watery, the i add buttermilk and the half dry ing. At this point should i mix it for too long? How will i know when to stop. The batter ended up watery. Both my batter with choco mix and vanilla batter are watery that i cant scoop them in the tray. I just pour them alternatively in the pan. What do you think i did wrong. I got all the ingredients measured exactly. Appreciate your advise. Thanks

        1. Hi debs.. the cake turned out to be great. It may not have looked very nice because i wasnt able to manage the batter but it tasted moist and yummy. I really dont like cake that is too sweet so this one is really a 2 thumbs up when it comes to tastte. I have actually sliced and gave some to my officemates, they all complimented me. Thank you for your recipe.

        2. Hi Claire, make sure your butter is soft but not melted, if it is then it will not cream at all and could make your batter watery. You should be able to cut through the butter with a knife but it should still hold its shape. Between using cold butter or melted butter, I would rather err using a cold butter because it will still soften while beating unlike if you use melted butter which is difficult to repair.
          The consistency of your batter should be that of melted ice cream or pancake. When you say scoop, it seems to me you are expecting a firmer consistency which it is not. Hope that helps. 😉

  2. How about sa pagmix mo sa vanilla batter ,stand mixer ba ginamit mo using the whisk ? Thanks.ill try to find baking soda dito,baking powder lng kc ang nakita ko nun hehe.sana may baking soda din.
    Abt sa buttermilk gaano kadami ung lemon in terms of ml ung ilalagay

  3. Hi bebs,paano gawin ang toppings nito.chocolate ganache ba un at chaka white chocolate? Hehe
    I wanted to try this very soon

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