German Marble Cake (Mamorkuchen)

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

4.91 from 11 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

Cook Time 1

Total Time 1 20

Servings people

Calories 314kcal

Author Marita

Equipment

gugelhup of bundt cake form 22 cm

Ingredients

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

Instructions

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.

Notes

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.

Nutrition