An all time classic, since I can remember. My mother used to make marble cake for almost every Sunday when I was a child. That is why I want to share this recipe. Every food-blogger is posting about the most fancy recipes they cook but I think, it is important to remember once in a while the all time classics.

When she finished mixing the dough, she always called me and my older brothers to lick the rests from the bowl and the whisks. This time, nobody was thinking of if it is healthy or not to eat raw eggs or dough. We are still living, so do my children!

If one of us had a birthday, a marble cake was waiting for the birthday child in the morning on the table with the presents. Until this day, she still does this.

What you need:

300 gr soft butter
275 gr sugar
1 vanilla powder
3-4 drops of bitter-almond aroma (or rum aroma)
1 pinch of salt
5 eggs
375 gr all purpose flour
4 tsp. baking powder
3 Tbsp milk
20 gr cacao powder
20 gr sugar
2-3 Tbsp milk

How to prepare:

In a bowl whisk the soft butter with the sugar, vanilla powder and the salt with an electric hand-mixer until smooth. Add the bitter-almond aroma.

Add the eggs one by one, whisking each first on low then on high for approx. 30 seconds.

Mix the flour with the baking powder and sieve. Add to the dough spoon by spoon, first whisking on low, then on high for 30 seconds until well mixed.

Add 3 Tbsp of milk and mix well. The dough should tear down sluggishly from a spoon or the whisks.

In a second bowl sieve the cacao powder and add the sugar. Add 1/3 of the dough, 2-3 Tbsp of milk and whisk well with the electric mixer. The dough should have the same texture as the white dough.

In a greased bundt cake form add half of the remaining white dough. Then add the dark dough and top the rest of the white dough. With a fork fold the dough 1-2 times spirally and smooth the top evenly.

Bake on the middle rack in the preheated oven 180°C for 50-65 minutes. With a wooden skewer check if the cake is ready. The skewer should stay dry. If necessary, let bake for a few more minutes.

Tip of my mother: When the cake is ready, turn off the oven, open the door and keep the cake for another 10 minutes in the oven.

Then, turn the baking form on a cake rack and remove carefully the form. Let cool with the baking form on top of the cake. If you like, you can cover with a chocolate glaze when the cake has completely cooled out or top it with powdered sugar.

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