Description
This classic German Marble Cake (Marmorkuchen) recipe delivers a perfectly moist and fluffy vanilla and chocolate swirl cake, enriched with a hint of spiced rum and lemon zest for a sophisticated twist. Ideal for birthdays or afternoon coffee, this bundt cake features a tender crumb with a beautiful marbled pattern, finished optionally with a rich dark chocolate glaze for extra indulgence.
Ingredients
Scale
Basic Batter
- 100 grams butter
- 280 grams sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 Tablespoons spiced rum (such as Austrian STROH rum)
- 6 large eggs, separated
- 1 pinch sea salt
- 280 grams flour
- 8 grams baking powder
- 100 milliliters milk
Chocolate Batter
- 20 grams good quality cocoa powder (fair trade recommended)
- 20 milliliters milk
Chocolate Glaze (Optional)
- 140 grams semi-sweet chocolate chips or high-quality chocolate bar
- 40 grams butter (room temperature)
Instructions
- Preheat Oven: Set your oven to 310°F (155°C) with convection if available, or 355°F (180°C) on the traditional setting without convection for even baking.
- Make Butter Mixture: Using a stand mixer with a paddle attachment, beat the softened butter, 160 grams (3/4 cup) of sugar, vanilla extract, lemon zest, and spiced rum until creamy and smooth, about 3 minutes. Scrape down the bowl sides to incorporate all ingredients evenly.
- Add Egg Yolks: Gradually add one egg yolk at a time to the butter mixture, mixing well after each addition to ensure a smooth batter.
- Whip Egg Whites: In a separate bowl, use a hand-held blender with a whisk attachment to beat the egg whites and a pinch of sea salt until nearly stiff. Slowly add the remaining 120 grams (1/2 cup plus 2 tablespoons) sugar and continue whipping until stiff peaks form.
- Combine Dry Ingredients: Sift together the flour and baking powder, preparing them for folding into the batter.
- Mix Batter: Alternately add the sifted flour and baking powder mixture and the 100 milliliters of milk into the butter and yolk mixture. Then gently fold in the stiff egg whites either using the stand mixer on low speed or gently with a rubber spatula, taking care not to overmix and deflate the batter.
- Prepare Pan: Butter and flour a bundt pan (cast iron preferred) thoroughly to prevent sticking; avoid non-stick sprays unless using a silicone pan.
- Form Marble Batter: Pour half the batter into the prepared bundt pan. To the remaining batter, sift in the cocoa powder and add the extra 20 milliliters of milk. Fold gently to combine. Layer this chocolate batter over the vanilla batter in the bundt pan. Use a butter knife or fork to swirl the two batters lightly, creating the marble effect without overmixing.
- Bake: Place the cake in the preheated oven and bake for 40 to 50 minutes. Start checking for doneness at 40 minutes by inserting a toothpick or cake tester; it should come out with a few moist crumbs but no raw batter. Avoid overbaking to keep the cake moist.
- Cool and Release: Let the cake cool in the pan for 5 to 10 minutes. Then invert it onto a wire rack to fully release and cool.
- Optional Chocolate Glaze: To make the glaze, gently heat the chocolate chips in a microwave-safe bowl for two minutes, stirring every 30 seconds until melted and smooth. Stir in the room temperature butter until fully incorporated. Pour or spread the glaze over the warm cake, allowing it to drip down the sides for an elegant finish.
- Decorate and Serve: Decorate with sprinkles, chocolate candies, or gummy bears if desired, especially for festive occasions. Serve the cake fresh or slightly cooled with coffee or tea.
Notes
- This marble cake combines a classic German Marmorkuchen recipe with a touch of rum and lemon zest to add sophistication.
- Use high-quality or fair trade cocoa and chocolate for the best flavor in the chocolate portions.
- A cast iron bundt pan is recommended for even baking and traditional results, but a silicone pan can work if properly prepared.
- The cake is perfect for birthdays or afternoon coffee and can be enjoyed plain or with a chocolate glaze.
- Do not overbake to avoid a dry crumb; monitor closely after 40 minutes.
- Egg whites should be beaten to stiff peaks for maximum fluffiness and lightness.
Nutrition
- Serving Size: 1 slice
- Calories: 375 kcal
- Sugar: 28 g
- Sodium: 116 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 109 mg
