Bring ingredients to room temperature
Soft butter and not too cold eggs combine to form a stable emulsion. This makes the marble cake evenly loose instead of spangled.
German Recipe
Marble cake classic
Mix butter and sugar creamy, add eggs individually. Mix flour, baking powder, salt and milk briefly. Mix a third dough with cocoa and some milk. Put light and dark dough into shape and marble with fork. Bake at 180 degrees and sample chopsticks.
Total time
1 hr 15 min
Calories
360 kcal
Servings
12 servings
Difficulty
Easy
Why this recipe works
Marble cake classic step by step
Mix a third dough with cocoa and some milk. Form light and dark dough and marble with fork. Bake at 180 degrees and sample the chopsticks.
German Recipes
Recipe
Marble cake classic
Beat the butter and sugar creamy, add eggs individually. Mix the flour, baking powder, salt and milk briefly.
Ingredients
12 servings
Method
-
1
Mix the dough
Beat the butter and sugar creamy, add eggs individually.
-
2
Add flour
Mix the flour, baking powder, salt and milk briefly.
-
3
Mix cocoa
Mix a third dough with cocoa and some milk.
-
4
Marbles
Put light and dark dough into shape and marble with fork.
-
5
Bake
Bake at 180 degrees and make chopsticks.
Kitchen know-how
Tips for Marble cake classic
Mix the flour only briefly
As soon as dry flour esters are no longer visible, finish stirring. Too long processing develops gluten and makes the scrambled cake compact.
Balance cocoa dough with milk
Cocoa binds liquid. One to two extra tablespoons of milk keep the dark dough as soft as the bright and prevent dry strips.
Variations
How to adapt this recipe
Stir the finely abraded peel of an organic orange in the light dough and replace two tablespoons of milk with orange juice. Only rub the outer peel.
Cover the completely cooled cake with 150 grams of melted envelope. A teaspoon of neutral oil makes the later cut a little more supple.
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 Marble cake classic
Usually it was too long in the oven or too much flour was measured. Start the chopstick sample early and remove the cake as soon as few crumbs stick.
Add light and dark dough alternately into the shape and pull through a fork only once spirally. Too frequent mixing blurs the contrast.
Fill a gugelhupf or box shape at most two thirds. The stirring dough needs space when baking and otherwise runs over the edge.
Yes, best without glaze and well packaged. Defrost whole cakes or individual slices at room temperature so that as little moisture as possible is lost.
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