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German Marble Bundt Cake. Two pieces on a glas plate. In the background you can see the bundt cake already cut. On the left is a pot of cocoa
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5 from 4 votes

German Marble Cake (Mamorkuchen)

One of the classic cakes of German Baking. Marble cake is a traditional German poundcake made from a simple sponge dough. I
Course Dessert
Cuisine German
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 10 people
Author Marita


  • gugelhup of bundt cake form 22 cm


  • 300 g flour 10.5 oz  (Germany 405, UK plain flour, USA pastry flour)
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 300 g granulated sugar 10.5 oz
  • 4 teaspoon vanilla sugar  (or use 2 teaspoon vanilla extract)
  • 4 eggs  (medium size, at room temperature)
  • 250 g butter  (softened at room temperature)
  • 200 g sour cream 8.8 oz
  • 1 tablespoon unsweetend cocoa powder
  • 1 tablespoon milk

To decorate

  • 2 table spoons icing sugar /confectioners sugar optional
  • 1 pack of dark chocolate glaze


  • Preheat your oven to 180 °C / 356°F top to bottom heat.
  • Grease a Gugelhupf form, a cake ring or a loaf form with butter, and dust with a little flour or breadcrumbs, to prevent the dough from sticking later.
  • In a large bowl, using a stand or hand mixer, whisk the sugar, vanilla sugar (or extract) and butter until creamy.
  • Add the eggs one by one. Lastly add the sour cream.
  • Sieve the flour, salt, baking powder and baking soda into the mixture (Sieving the flour will make the cake more airy)
  • Pour or spead ⅔of the batter into your cake form.
  • With the remaining ⅓ add the cocoa powder and milk to the light dough and mix, until the batter is brown.
  • Pour the brown batter onto the light one. Using a fork, pull it through the cake in spiral motions to achieve the marble effect.
  • Bake the cake for about 45-60 minutes. The exact baking time varies between ovens. To test whether the cake is done, prick a skewer in the middle. If it comes out clean, it is done.

To decorate

  • Dust with some icing sugar or glaze with a chocolate glaze according to packet instructions.


Storage Instructions

Mamorkuchen keeps in an airtight container for 3-4 days. However, it is also a great cake to freeze. In the freezer, it should last for up to three months.