Saftiger Marmorkuchen Weltbest

This moist marble cake has been a beloved classic in my family for years, known for its perfect balance of fluffy vanilla and rich chocolate swirls finished with a luscious chocolate glaze. It’s a simple recipe but mastering the technique ensures a cake that is never dry or dense. The secret lies in careful mixing and precise baking, just like Grandma taught me.

I remember the first time I made this cake during a chilly afternoon and my family couldn’t stop complimenting how soft and flavorful it was. Now it’s our go-to recipe whenever someone needs a comforting homemade treat.

Ingredients

• Butter: at room temperature for a smooth, creamy batter that traps air for fluffiness
• Sugar and vanilla sugar: for sweetness and subtle aroma
• Eggs: preferably at room temperature so they blend seamlessly and create structure
• Allpurpose wheat flour type 405: for tender crumb and proper rise
• Unsweetened baking cocoa powder: from the baking aisle, not drinking cocoa, to intensify chocolate flavor
• Baking powder: as a gentle leavening agent to help the cake rise without toughness
• Milk: to loosen the batter and contribute to moist texture
• Optional: dark chocolate glaze and chocolate shavings for an elegant finish or alternatively powdered sugar for a simple touch

Instructions

Sift dry ingredients:

Mix flour and baking powder and sift them together to avoid lumps and ensure even rising

Cream butter and sugars:

Beat room temperature butter with sugar and vanilla sugar until light and fluffy. This step incorporates air that makes the cake tender

Add eggs one by one:

Incorporate each egg fully before adding the next to maintain a smooth batter and proper emulsification

Fold in flour mixture:

Gently fold the dry ingredients into the wet mixture. Keep stirring minimal to prevent gluten formation that can make the cake dense

Add milk:

Pour the milk into the batter and mix just until combined to achieve a smooth and pourable consistency

Prepare the pans:

Grease a loaf pan thoroughly or line it with parchment paper to prevent sticking

Divide batter:

Pour half of the vanilla batter into the pan evenly

Make the chocolate batter:

To the remaining batter add the cocoa powder and a little extra sugar to balance bitterness. Mix until uniform in color

Layer batters:

Pour the chocolate batter on top of the vanilla one. Use a fork or skewer to swirl the batters together in a twisting motion creating the signature marble effect

Bake the cake:

Place in a preheated oven at 175 degrees Celsius (347 degrees Fahrenheit) for about 50 to 60 minutes. Begin testing with a wooden skewer towards the last 10 minutes to avoid overbaking. Insert the skewer into the center if it comes out clean or with a few moist crumbs, the cake is done

Cool and decorate:

Let the cake cool slightly before removing from the pan. Once completely cool, spread melted dark chocolate glaze and sprinkle chocolate shavings if desired. Alternatively, dust with powdered sugar for a simpler finish

My favorite ingredient has to be the unsweetened cocoa which gives the chocolate part of the cake its deep flavor without overpowering the vanilla. One winter, making this cake during a family gathering made the whole day warmer and more special thanks to the joyful aroma filling the kitchen.

Storage Tips

Store wrapped tightly in plastic wrap or in a cake dome to keep the moisture locked in. Avoid the fridge if serving within a few days because it can dry out the cake. For longer storage, slice and freeze in airtight bags. Thaw slices at room temperature for best texture.

Ingredient Substitutions

Butter can be substituted with softened margarine but it may slightly affect richness. Milk may be replaced with a plantbased alternative such as oat or almond milk without much change. Vanilla sugar can be replaced with a teaspoon of pure vanilla extract for a cleaner flavor. If you cannot find baking cocoa, Dutchprocess cocoa can be used but skip extra acid additions since it is less acidic.

Serving Suggestions

Serve this marble cake alongside a cup of black coffee or rich hot chocolate for an indulgent treat. Pair with fresh berries or a dollop of whipped cream for a refreshing contrast. It works wonderfully as a base for layered desserts when crumbled with frosting in between.

Enjoy this moist marble cake with your favorite hot drink. It’s simple, comforting, and perfect for sharing.

Common Questions About the Recipe

→ Wie gelingt der Marmorkuchen besonders saftig?

Wichtig ist das cremige Aufschlagen von zimmerwarmer Butter mit Zucker und das vorsichtige Unterheben der trockenen Zutaten, damit der Kuchen luftig und saftig bleibt.

→ Welche Schokoladensorte eignet sich für die Glasur?

Vorzugweise dunkle Kuvertüre oder Zartbitterschokolade, da diese den Geschmack nicht zu süß macht und gut fest wird.

→ Kann ich den Kuchen in anderen Formen backen?

Ja, neben der Kastenform eignet sich auch eine Gugelhupfform gut, um den Marmorkuchen zu backen.

→ Wie wird die typische Marmorierung erzielt?

Der Teig wird in einen hellen und einen schokoladigen Teil geteilt, die übereinander geschichtet und mit einer Gabel vorsichtig verstrudelt werden.

→ Ist es wichtig, die Zutaten zimmerwarm zu verwenden?

Ja, zimmerwarme Butter und Eier verbinden sich besser und sorgen für eine cremige, luftige Teigstruktur.

→ Kann ich den Kuchen einfrieren?

Der Marmorkuchen lässt sich gut einfrieren und behält dabei seine Saftigkeit und seinen Geschmack.