GERMAN MARBLE CAKE RECIPE
Looking for a cake recipe that is easy to prepare? Try this quick and easy recipe for a soft, spongy yet moist German Marble cake.
Provided by Bebs
Categories Dessert
Time 1h
Number Of Ingredients 10
Steps:
- Grease and line a 9x5inch (22x13cm) loaf pan or grease and flour a 20cm bundt pan. Preheat oven to 350°F/180°C.
- Combine together the flour, baking powder, and salt and set aside. Dissolve baking soda in buttermilk and set aside.
- In the bowl, beat the butter and sugar until light and fluffy, about 5 minutes. Add and beat eggs, one at a time, until well combined. Scrape down the sides of the bowl from time to time. Add vanilla extract. Add half of the flour mixture then the buttermilk and then the other half of flour mixture. Mix well. Set aside 1/3 of the batter.
- In a smaller bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water until smooth. Add the reserved 1/3 batter to the cocoa mixture and mix well.
- Spoon vanilla batter into the prepared pan to form the first layer then alternate with a thin layer of chocolate batter. Lightly tap the pan on the counter surface 2-3 times every after addition of a layer. Repeat this process until all batter are used up. This will create a cleaner marble effect than swirling a knife through the batter.
- Bake for 40-50 minutes or until the toothpick inserted in center comes out clean.
- Transfer pan to a rack to cool 10 minutes. Turn out the cake from pan and cool completely on the rack.
Nutrition Facts : Calories 337 kcal, Carbohydrate 46 g, Protein 7 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 95 mg, Sodium 331 mg, Fiber 3 g, Sugar 20 g, ServingSize 1 serving
CHOCOLATE MARBLE CAKE
Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat
Provided by Emma Lewis
Categories Afternoon tea
Time 1h
Number Of Ingredients 7
Steps:
- Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
- If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
- If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
- Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
- Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
- When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
- Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
- Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.
Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium
GERMAN MARBLE CAKE
This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake.
Provided by Carol
Categories World Cuisine Recipes European German
Yield 14
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
- In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
- Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
- Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.
Nutrition Facts : Calories 346.2 calories, Carbohydrate 45.6 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.3 g, Protein 5.8 g, SaturatedFat 9.2 g, Sodium 246.7 mg, Sugar 22.4 g
GERMAN MARBLE CAKE
This German Marble cake is a delicious, light, and tender cake that is perfect for any occasion.
Provided by Angela Schofield
Categories Cake
Time 1h5m
Number Of Ingredients 13
Steps:
- Separate the eggs into two bowls.
- Beat egg whites with salt and 1/2 cup of sugar until stiff peaks form.
- Add soft butter, 1 cup sugar, vanilla extract, rum and lemon extract to a bowl and beat until light and fluffy.
- Gradually add eggs yolks while whipping the mixture on low.
- Sift flour, corn starch and baking powder into a bowl and mix well.
- Heat the milk to lukewarm.
- Gradually add flour, milk and egg whites to the egg yolk mixture. Beat on lowest setting or fold in by hand.
- Grease cake pan.
- Add 2/3 of the batter to the cake pan.
- Sift the cocoa powder to the remaining batter and mix well.
- Add the batter to the cake pan.
- Swirl a fork through the batter to create the marble look.
- Bake at 350 Fahrenheit for 40 - 50 minutes.
- Let cool for about 15 minutes before removing from the pan to cool out completely.
- Sprinkle with powdered sugar or brush with a chocolate glaze.
Nutrition Facts : ServingSize 1 Slice, Calories 275 kcal, Carbohydrate 34 g, Protein 4 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 93 mg, Sodium 149 mg, Fiber 1 g, Sugar 19 g, TransFat 1 g, UnsaturatedFat 5 g
MARBLE CAKE (CLASSIC GERMAN MARMORKUCHEN)
This classic marble cake is perfectly sweet and fluffy to the touch. Complete with a golden brown crust, the chocolate and vanilla swirls inside make every slice artsy and unique - with a look that you'll want to serve up!
Provided by Recipes From Europe
Categories Desserts
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees Fahrenheit.
- If you don't use a silicone loaf pan, line your loaf pan with parchment paper or a coating of grease and sprinkled flour.
- Beat the butter which should be at room temperature, sugar, and vanilla extract in a bowl with an electric (hand) mixer for around 5 minutes until creamy.
- Add the eggs one by one and keep beating until the batter is smooth.
- Add the milk and mix again.
- In another bowl, combine the flour, baking powder, and salt. Add it to the wet ingredients in a few steps to avoid the creation of lumps while beating with your hand mixer on the lowest setting.
- Mix until the cake batter has a smooth consistency and stop there. Make sure not to over mix!
- Spoon 2/3 of the batter into the prepared loaf pan.
- Add cocoa powder and 2 tablespoons of milk to the rest of the batter in the bowl. Depending on the consistency of the batter, you might want to add slightly more or less milk (it should not be runny though!).
- Spoon the chocolate batter on top of the light batter in the loaf pan. Take a fork and move it through the batter downwards in a spiral motion to create the spiral/marble pattern. At the end, you can move your fork lengthwise through the middle of the cake. (see photo above for reference)
- Bake the cake in the oven for approx. 50-60 minutes or until a toothpick inserted comes out clean. Every oven is different, so your cake might be done earlier or need a little longer.
- After taking the cake out of the oven, let it cool in the pan for around 15 minutes. Then remove it from the pan and let it cool further. Make sure you give the cake enough time to cool otherwise it might break/crumble apart when you cut it.
- After the cake has cooled enough you can add some powdered sugar on top before serving it.
Nutrition Facts : ServingSize 1 g, Calories 220 kcal, Carbohydrate 25 g, Protein 4 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 74 mg, Sodium 216 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 4 g
GERMAN MARBLE CAKE
Make and share this German Marble Cake recipe from Food.com.
Provided by Random Rachel
Categories Dessert
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat butter and sugar until fluffy.
- In a separate bowl, beat eggs until frothy, and gently add to butter and sugar.
- Add in flour, baking powder and lemon juice.
- Pour 2/3 of the batter into a greased and floured cake pan (I'm assuming a 9 inch spring form or 13x9 pan would work.)
- Melt the chocolate, and mix into the remaining batter. (You may need a tablespoon of cream to thin the chocolate as you melt it.) Pour over the batter in the pan, and make a marbled pattern using a fork.
- Bake for 60 minutes at 350°F.
Nutrition Facts : Calories 623.6, Fat 38.3, SaturatedFat 23.3, Cholesterol 130.8, Sodium 281.8, Carbohydrate 68.7, Fiber 5.4, Sugar 25.4, Protein 10.7
OMA'S GERMAN MARBLE CAKE
Easy to make, grandma's German marble cake is a family favorite
Provided by WALTERA
Categories World Cuisine Recipes European German
Time 1h30m
Yield 18
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
- Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
- In a separate bowl, beat egg whites. Fold egg whites into batter.
- Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
- Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 281.6 calories, Carbohydrate 39.3 g, Cholesterol 85.1 mg, Fat 12 g, Fiber 0.9 g, Protein 4.9 g, SaturatedFat 7.2 g, Sodium 136.4 mg, Sugar 20.2 g
GERMAN MARBLED CHOCOLATE CAKE
This wonderful cake tastes like a chocolate brownie mixed with vanilla cheesecake. The blending of the rich fragrant vanilla and the mellow German chocolate is perfect and creates a creamy treat that melts in your mouth. This cake is well worth the extra effort.
Provided by Baby Kato
Categories Dessert
Time 1h15m
Yield 12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven 350°, butter and flour a 10-inch square pan.
- Cheesecake Batter: With a blender beat the cream cheese and butter in small bowl on high for 2 minutes.
- Add sugar, then eggs one at a time, blending well.
- Blending on low speed add the flour and then the vanilla, set aside.
- Chocolate Cake Batter: Melt chocolate pieces and butter in pan over low heat; remove pan from heat, stir twice and set aside.
- Sift flour, baking powder and salt.
- Beat eggs with blender on medium speed for 1 minute.
- Add sugar and vanilla to egg mixture.
- Slowly blend in the chocolate butter mixture, beating on low until well mixed.
- Add the flour to chocolate butter mixture in two additions (mixing only till all flour is absorbed).
- Pour 2/3 of the chocolate batter into prepared pan.
- Spoon the cream cheese batter on top of the chocolate layer.
- Pour the remaining chocolate batter on top of the cream cheese layer.
- Draw a table knife through all three layers of cake in gentle swirls creating a marbleized effect.
- Bake in a preheated 350°F oven, on the lower-third level for 40-45 minutes, or until a tooth pick inserted in the center comes out ALMOST clean (cake should be pulling away from the edges).
- Cool in pan on wire rack for 10 minutes, carefully remove and cool completely.
- Sprinkle with icing sugar if desired.
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