📝 About This Recipe
Marmorkuchen is the quintessential centerpiece of the German 'Kaffee und Kuchen' tradition, beloved for its nostalgic swirl and tender crumb. This recipe yields a moist, buttery sponge that artfully balances fragrant vanilla with deep, Dutch-processed cocoa. It is a timeless classic that brings the cozy atmosphere of a Bavarian bakery right into your home kitchen.
🥗 Ingredients
The Butter Base
- 250 grams Unsalted Butter (softened at room temperature)
- 200 grams Granulated Sugar
- 1 tablespoon Vanilla Sugar or Vanilla Extract (use authentic German Vanillezucker if available)
- 1/4 teaspoon Salt (fine sea salt)
- 4 pieces Large Eggs (at room temperature)
Dry Ingredients & Liquids
- 375 grams All-Purpose Flour (sifted)
- 3 teaspoons Baking Powder
- 100 milliliters Whole Milk (divided into two 50ml portions)
The Chocolate Swirl
- 3 tablespoons Unsweetened Cocoa Powder (Dutch-processed for best color)
- 2 tablespoons Granulated Sugar (to balance the cocoa bitterness)
- 50 grams Dark Chocolate Chips (optional, finely chopped for extra richness)
Finish and Glaze
- 150 grams Dark Chocolate Couverture (for the traditional coating)
- 1 tablespoon Coconut Oil or Butter (to give the glaze a beautiful shine)
- 1 tablespoon Powdered Sugar (optional, for dusting if not using glaze)
👨🍳 Instructions
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1
Preheat your oven to 180°C (350°F) for a standard oven, or 160°C (320°F) for a fan-assisted oven. Thoroughly grease a 10-inch (24-26cm) Bundt or Gugelhupf pan with butter and dust lightly with flour, tapping out the excess.
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2
In a large mixing bowl, cream together the softened butter, 200g sugar, vanilla, and salt. Use a hand mixer or stand mixer on medium-high speed for about 4-5 minutes until the mixture is pale and very fluffy.
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3
Add the eggs one at a time, beating for at least 60 seconds after each addition. This ensures a stable emulsion and a light, airy cake structure.
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4
In a separate bowl, whisk together the flour and baking powder. Gradually add this to the wet ingredients in three parts, alternating with 50ml of the milk. Mix only until just combined to avoid a tough texture.
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5
Transfer about two-thirds of the pale vanilla batter into the prepared Bundt pan, smoothing the top with a spatula.
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6
To the remaining one-third of the batter, add the cocoa powder, the extra 2 tablespoons of sugar, the remaining 50ml of milk, and the chopped chocolate chips (if using). Mix until the color is uniform and chocolatey.
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7
Spoon the chocolate batter evenly over the vanilla batter in the pan.
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8
To create the 'marble' effect, take a fork and swirl it through both layers of batter in a spiral motion once around the entire ring of the pan. Do not over-mix, or the colors will blend into a muddy grey.
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9
Place the pan on the middle rack of the oven and bake for 50 to 60 minutes. Test for doneness by inserting a wooden skewer; it should come out clean.
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10
Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire cooling rack to cool completely.
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11
For the glaze, melt the chocolate couverture and coconut oil together using a double boiler or in short bursts in the microwave. Stir until silky smooth.
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12
Pour the chocolate glaze over the cooled cake, allowing it to drip naturally down the sides. Let the glaze set at room temperature before slicing.
💡 Chef's Tips
Always ensure your eggs and butter are at room temperature to prevent the batter from curdling. If the cake browns too quickly in the oven, cover the top loosely with aluminum foil for the last 15 minutes. For an even moister cake, you can substitute half of the milk with sour cream or Greek yogurt. To get the perfect swirl, only pull the fork through the batter once; too much movement destroys the distinct marble pattern. Sifting the flour and cocoa powder is essential for a refined, professional crumb without lumps.
🍽️ Serving Suggestions
Serve a thick slice with a generous dollop of freshly whipped cream (Schlagsahne). Pair with a hot cup of strong German filter coffee or an Earl Grey tea. For a festive touch, serve alongside a bowl of warm sour cherry compote. This cake keeps well for 3-4 days; store it under a cake dome to maintain its moisture. A small glass of dessert wine or a sweet Riesling complements the chocolate notes beautifully.