Bring ingredients to room temperature
Soft butter and eggs that are not too cold combine to form a stable emulsion. This makes the marble cake evenly loose instead of greasy.
German Recipe
Classic marble cake
Beat butter and sugar until creamy, then work eggs in one at a time. Stir in flour, baking powder, salt and milk briefly. Mix one third of the dough with cocoa and a little milk. Form the dough into a light and dark shape and marinate with a fork. Bake at 180 degrees and test the sticks.
Total time
1 hr 15 min
Calories
360 kcal
Servings
12 servings
Difficulty
Easy
Why this recipe works
Classic marble cake step by step
Mix one third of the dough with the cocoa and a little milk. Form the light and dark dough and marinate with a fork. Bake at 180 degrees and test the sticks.
German Recipes
Recipe
Classic marble cake
Beat butter and sugar until creamy, then add eggs one at a time. Stir in flour, baking powder, salt and milk briefly.
Ingredients
12 servings
Method
-
1
Stir batter
Beat butter and sugar until creamy, incorporate eggs separately.
-
2
Add flour
Stir in the flour, baking powder, salt and milk.
-
3
Mix cocoa
Mix a third of the dough with the cocoa and a little milk.
-
4
Marbling
Pour the light and dark batter into the tin and marinate with a fork.
-
5
Baking
Bake at 180 degrees and test the chopsticks.
Kitchen know-how
Tips for Classic marble cake
Stir in flour only briefly
As soon as dry flour nests are no longer visible, stop stirring. Processing too long develops gluten and makes the stir cake compact.
Balance cocoa batter with milk
Cocoa binds liquid. One or two additional tablespoons of milk keep the dark dough similarly soft as the light and prevent dry streaks.
Variations
How to adapt this recipe
Mix the finely grated zest of an organic orange into the light batter and replace two tablespoons of milk with orange juice. Rub only the outer zest.
Cover the completely cooled cake with 150 grams of melted chocolate coating. A teaspoon of neutral oil will make the later cut a little smoother.
Nutrition per serving
360kcal
42.0 gCarbohydrates
6.0 gProtein
18.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Classic marble cake
It was usually left in the oven for too long or too much flour was measured. Start the baton test early and remove the cake as soon as only a few crumbs stick.
Alternating between light and dark batter, place a fork in the pan and spiral through it only once. Too often mixing blurs the contrast.
Fill a baking tin or box tin to a maximum of two thirds. If the batter needs space during baking, it will run over the edge.
Yes, preferably without glaze and well packed. Thaw whole cakes or individual slices at room temperature to minimise moisture loss.
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