German Marble Cake

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German Marble Cake

This classic German Marble Cake, or Marmorkuchen, is a simple yet elegant dessert that never fails to impress. Made with layers of light vanilla and rich chocolate batter swirled together to perfection, this moist loaf cake has a soft crumb and irresistible flavor in every bite. Baked in a loaf pan and enhanced with a touch of vanilla pudding mix, it’s the perfect treat for afternoon tea, coffee breaks, or a delightful homemade dessert.

Why You’ll Love This Recipe

  • Classic meets modern: Traditional German marble cake gets a flavorful upgrade with the addition of vanilla pudding mix for a moister, softer texture.
  • Easy to make: No fancy tools or complex techniques—just simple steps for a stunning swirl effect.
  • Perfectly balanced flavors: You get both chocolate and vanilla in one slice, so you never have to choose between the two.
  • Versatile treat: Serve it plain with coffee or dress it up with a light glaze or powdered sugar for a beautiful presentation.

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity—just everyday baking staples come together to make something extraordinary.

  • 1¼ cups cake flour – for a soft, tender crumb. You can substitute all-purpose flour if needed.
  • ½ cup dry vanilla pudding mix – instant or regular pudding mix adds richness and moisture.
  • 2 teaspoons baking powder – helps the cake rise beautifully.
  • ½ teaspoon salt – enhances the overall flavor.
  • ½ cup unsalted butter, softened to room temperature.
  • 1 cup sugar – for sweetness and structure.
  • 3 large eggs, at room temperature.
  • 1½ teaspoons almond extract – adds a lovely aroma; you can substitute with vanilla extract if you prefer.
  • ¾ cup milk – whole or 2% milk works best.
  • ⅓ cup unsweetened cocoa powder – for the chocolate swirl.
  • ⅓ cup hot water – to mix with the cocoa powder and create the chocolate batter.

How to Make German Marble Cake

Follow these easy steps for a bakery-style cake that looks as good as it tastes.

1. Prepare the Pan and Oven

Preheat your oven to 350°F (175°C). Generously grease an 8-inch or 9-inch loaf pan with butter or nonstick spray. You can also line it with parchment paper for easier removal.

2. Combine the Dry Ingredients

In a medium bowl, sift together the cake flour, dry vanilla pudding mix, baking powder, and salt. Set aside.

3. Make the Wet Batter

In a large mixing bowl, beat together the butter and sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, followed by the almond extract. Mix until smooth and creamy.

4. Mix the Cake Batter

Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients. Mix just until smooth and fully incorporated—don’t overmix.

5. Create the Chocolate Batter

In a small bowl, whisk the cocoa powder with ⅓ cup of very hot water until smooth. Transfer about half of the vanilla batter into another bowl, then stir in the cocoa mixture until combined. You now have two batters: one vanilla and one chocolate.

6. Assemble the Cake

Spoon alternating layers of vanilla and chocolate batter into the prepared loaf pan.
Once filled, use a toothpick or knife to gently swirl the two batters together in a figure-eight motion. Don’t over-swirl—you want clear marbling!

7. Bake

Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.

8. Cool

Let the cake cool in the pan for about 10–15 minutes, then carefully remove it and place it on a wire rack to cool completely before slicing.

Tips for Success

  • Avoid overmixing: Overmixing the batter can lead to a dense cake. Mix only until the ingredients are combined.
  • Check for doneness: Every oven is slightly different, so start checking at 45 minutes.
  • Don’t cool in the pan too long: The residual heat can dry the cake if left in the pan after baking.
  • Add a glaze (optional): Drizzle with a light chocolate or vanilla glaze for an elegant finish.
  • Flavor twist: Add a teaspoon of lemon zest for a subtle citrus note that complements the chocolate beautifully.

How to Store

  • Room Temperature: Store the cooled cake in an airtight container or wrap it tightly in plastic wrap. It stays fresh for 3–4 days.
  • Refrigerate: To extend its shelf life, refrigerate for up to one week.
  • Freeze: You can also freeze the whole cake or individual slices for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.

Serving Ideas

This classic German marble cake pairs perfectly with:

  • A hot cup of coffee or tea
  • A scoop of vanilla or chocolate ice cream
  • A drizzle of chocolate glaze or a dusting of powdered sugar for a simple, elegant finish

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