The BEST Marble Cake (Marmorkuchen)

Method10 steps · about 1 hr 15 min

1. 1

   Step 1: Preheat to 155°C /310°F convection OR 180°C /355°F conventional. Separate the 6 eggs, keeping all 6 yolks and all 6 whites in separate bowls.

   Uses 6 large eggs, yolks and whites separated

2. 2

   Step 2: Beat 100 g softened batter butter with 160 g of the total sugar, 1 tsp vanilla, 1 tsp lemon zest and 2 tbsp spiced rum until creamy, about 3 minutes, scraping the bowl.

   Uses 100 grams butter · 160 g of the 280 g total sugar · 1 teaspoon vanilla extract · 1 teaspoon lemon zest · 2 Tablespoons spiced rum (I love using the Austrian STROH rum like my Oma Sieghilde always did!)

3. 3

   Step 3: Beat all 6 reserved egg yolks into the creamed base, one at a time, until combined.

   Uses creamed butter-sugar flavour base · six separated raw egg yolks

4. 4

   Step 4: Beat the 6 reserved whites with one pinch sea salt until almost stiff. Add the remaining 120 g sugar and beat until stiff.

   Uses six separated raw egg whites · 1 pinch sea salt · Remaining 120 g of the 280 g total sugar

5. 5

   Step 5: Sift 280 g flour with 8 g baking powder. Gently incorporate into the yolk base, alternating with 100 ml main milk and the beaten whites. Stop once no flour or white streaks remain; avoid deflating the batter.

   Uses yolk-enriched butter base · stiff sweetened egg whites · 280 grams flour · 8 grams baking powder · 100 milliliters milk

6. 6

   Step 6: Grease the bundt pan well with the separate extra butter and dust with the separate extra flour so the cake releases.

   Uses Extra butter as needed to grease bundt pan · Extra flour as needed to dust greased bundt pan

7. 7

   Step 7: Put half the prepared batter in the greased pan. Sift 20 g cocoa into the remaining batter and fold in the separate 20 ml cocoa milk. Add over the vanilla layer and gently draw a fork or butter knife through the layers in figure-eight motions to marble.

   Uses complete fluffy vanilla cake batter · 20 grams good cocoa powder (The quality is important. I always buy fair trade as well.) · 20 milliliters milk

   
8. 8

   Step 8: Bake in the chosen preheated oven for 40–50 minutes. Check from 40 minutes, then every few minutes until a tester has moist crumbs but no raw batter. Cool in the pan 5–10 minutes, then carefully turn out onto a rack.

   Bake marble cake; first check at 40 minutes · 40 minUses marbled raw cake batter

9. 9

   Step 9: For chocolate glaze, microwave 140 g semi-sweet chocolate in 30-second intervals, stirring between intervals, for up to about 2 minutes or just until melted. Stir in the separate 40 g room-temperature glaze butter and pour over the cake. Alternatively, omit the glaze ingredients and dust the cake with optional powdered sugar.

   Uses baked released marble cake · 140 grams semi-sweet chocolate chips (Good quality though! You could also use a good chocolate bar. I always buy fair trade.) · 40 grams butter · Powdered sugar as alternative to chocolate glaze, optional

10. 10

    Step 10: If using optional decorations, add the chosen sprinkles, chocolate candies or gummy bears while the glaze is still wet. Allow the glaze to set, then slice for serving.

    Uses finished glazed or sugar-dusted marble cake · Sprinkles OR chocolate candies OR gummy bears as optional decoration