Marble Cake with Glaze Recipe

Name: Marble Cake with Glaze
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: butter 300 g; brown sugar 280 g; vanilla flavour 1 tsp; Salt 2 pinches; rum 4 cl; eggs 5 pc; flour 400 g; Baking Powder 4 tbs; Cream 2 tbs; Cocoa 4 tbs; icing sugar 2 tbs; Dark chocolate coating 150-200 g; coconut oil 10 g

Jump to the recipe Video Comments

Marble cake with glaze in the loaf pan — Marble cake with glaze Recipe Image © Thomas Sixt

Author:
Thomas Sixt is a chef, food photographer, cookbook author and blogger.
Here he shares recipes, answers cooking questions and helps with cooking.

Here you will find my simple marble cake with glaze recipe. We love this cake because of its pattern and the delicious topping.

This article is about how you successfully conjure up this wonderful cake as a Sunday cake on the coffee table.

Chocolate icing is always a popular topic for cooking questions and in online forums. So that the “choco question” is a perfect one, I have put together the best tips for you.

I hope you enjoy reading and enjoying it. If you still have questions, you can send me your message at the end of the page using the comment function. For the bakery I wish you good luck!

Table of Contents

1. Bake a Juicy Marble Cake in the Tin
2. Ingredients for Marble Cake at a glance
3. Recipe Marble Cake with Glaze
4. Calories and Nutritional Values
5. Oven Stage and Baking Time for Marble Cake
6. When is the Marble Cake ready baked?
7. Tips for Cake Icing and Chocolate Tempering
8. Baking impressions and Baking Tips
9. More Ideas for Baking Cakes

1. Bake a Juicy Marble Cake in the Tin

Due to the size of the baking tin you can bake a particularly fine and juicy cake. This is why the rectangular cake tin is so popular.

I have the first tip for you:

Put a strip of baking paper in the mould, the bottom should be covered and the strips of baking paper hang like wings above the mould. This makes sense, especially with a large crate mould!

The paper is your safety net for falling off the cake later. Most of the time the cake can be dropped warm and hot. Depending on the weather, however, this can become a task. Therefore, please remember to use baking paper, especially for large moulds!

If you want to make small cakes to surprise your loved ones you will find marble cake muffins elsewhere. For the classic marble cake with powdered sugar and without frosting you will find an extra tutorial 🙂

With the paper the cake jumps out of the mould… 🙂
Baking tip from chef Thomas Sixt

A short info about the cake tin itself: I have been using a classic tin mould for many years. These moulds are stable and you can even inherit them!

I have nothing against silicone baking moulds, but I do not use them myself so far. I avoid the plastic stuff and I don’t like to attack the parts at all. I always have the feeling that I reach into a lot of softeners.

But that is my personal opinion. If you prefer to use the plastic moulds, just do it without a guilty conscience!

I love my tin cake tins, some of which are still from my grandmother. Silicone does not go into my oven!
Says chef Thomas Sixt about the cake tin

Loaf pan with baking paper — Line the tin with baking paper. Your cake will later jump out of the tin for joy! © Thomas Sixt Food Photographer

2. Ingredients for Marble Cake at a glance

For your shopping in the supermarket I have put together the following quicklist. With it you will quickly find everything at a glance. Please add the following ingredients to your shopping cart:

Wheat flour type 405 or gluten-free flour
6 pieces of organic eggs
500 g brown whole cane sugar
2 packets of butter 250 g each

Vanilla flavour
Cocoa
Genuine rum
Cream
Dark chocolate glaze

Gluten-free marble cake works best with the universal flour for fine baked goods!
Gluten-free baking tip from chef Thomas Sixt

Marble cake ingredients — I have already photographed the ingredients for your marble cake. © Thomas Sixt Food Photographer

3. Recipe Marble Cake with Glaze

You’ve read this far? That’s great! Now you are perfectly equipped for the bakery.

I wish you a lot of fun nibbling dough 🙂 and good luck! Please write me about the comment function at the bottom of the page…

Marble Cake with Glaze

Baked, photographed and written down by chef Thomas Sixt.

Servings 8

Calories 324

Total Time 50 Min.

Preparation Time 20 Min.

Cook Time 30 Min.

Simple baking tutorial for marble cake with chocolate glaze.

Rate Now!

4.98 from 1096 ratings

Ingredients

Kuchen
300	g	butter (I use room warm butter)
280	g	brown sugar (I use whole cane sugar)
1	tsp	vanilla flavour
2	pinches	Salt (I use ursalt)
4	cl	rum
5	pc	eggs
400	g	flour (Wheat flour or gluten-free flour)
4	tbs	Baking Powder (Attention: level teaspoons)
2	tbs	Cream
4	tbs	Cocoa
2	tbs	icing sugar
Glaze
150-200	g	Dark chocolate coating
10	g	coconut oil (Optional for the shine!)

Instruction

Prepare ingredients

Prepare the ingredients in the kitchen.

Brush the shape of the box with butter — Brush the small loaf pan with butter.

Prepare cake tin

Preheat the oven at 175°C top and bottom heat for at least 15 minutes.

Grease the cake tin with enough butter.

baking paper

It is recommended to use baking paper for larger crates.

Prepare dough

Stir the butter until smooth for about a minute, then gradually add the sugar.

stir the eggs one by one into the batter — Whipped open, add the eggs to the dough one at a time and stir.

Add eggs

Add the beaten eggs one by one to the dough and stir in.

Mix the dough together — Mix all eggs in the batter.

Stir dough

Stir the dough for another minute.

Add flour

Add the freshly sifted flour and baking powder to the dough.

Mix the dough with the flour — Mix the dough with flour.

Stir in flour

Incorporate the flour evenly.

Finish tearing the dough — Mix the dough, it should tear.

Finalize dough 2

Continue stirring the dough, it should fall “tearing” back into the bowl when you lift it out.

If the dough is too soft, add some flour – if the dough is too firm, add some cream.

If the dough falls from the whisks that have been turned off, the consistency will fit.

Pour in the light dough — Pour the light-colored batter into the loaf pan

Fill dough 1

Pour half of the dough into the buttered box form.

Refine the light dough with cocoa — Mix the remaining light dough with cocoa.

Prepare dough 2

Add the cocoa, cream and rum to the remaining light-coloured dough in the bowl.

Mix the dark dough with the ingredients.

Cocoa supplement

Mix the dough evenly with the mixer, scraping the sides of the bowl with a dough spatula.

Pour in the dark dough — Pour the dark marble cake batter into the mold to make the light batter.

Fill in dough 2

Pour the dark cake batter into the cake tin to make the light-coloured batter.

Loaf pan with marble cake batter — After filling in, pull the two doughs light and dark spirally through with a fork. This is how the typical marble pattern is created. I tend to have a higher proportion of dark dough. You can do it to your taste! © Thomas Sixt Food Photographer.

Spiralize dough

Mix the light and dark cake mixture with a fork in a spiral.

This creates the typical pattern in the marble cake.

Then bake the cake on the middle shelf on the oven rack for 40-50 minutes.

Chopsticks test when baking a cake — Check the baked cake with the test stick. If there is no more dough left on the wood, the cake is ready.

Check cake

Prick the cake with a wooden skewer and check if the cake is ready baked.

When is the cake ready? Wooden skewer without dough – the cake is completely baked.

Cake ready

If no more dough sticks to the spit, the cake is ready baked.

Marble cake baked in the loaf pan — Marble cake freshly baked in the loaf pan.

Cool cake

Take the cake out of the oven in the mould and let it rest for 10 minutes.

Remove the sides from the mould with a knife, then knock the cake onto the mould while still warm.

Preparing chocolate icing

Cut the dark chocolate into small pieces — Small and finely cut dark couverture on a kitchen board.

Cut chocolate

Finely cut the dark chocolate coating with a knife.

Sliced dark chocolate — Always cut the chocolate into small pieces before melting it in the water bath.

Melt chocolate

Melt 2/3 of the cut couverture at 45°C in a porcelain bowl in a hot water bath.

Melted chocolate — The melted chocolate in a porcelain bowl. The porcelain bowl of water bath is better for chocolate. © Thomas Sixt Food Photographer.

Stir chocolate

Take the bain-marie out of the pot and stir in the remaining chocolate.

Marble cake with glaze — I show you marble cake with glaze in this baking article.

Glaze the cake

Place the cake on a grid and place baking paper underneath.

Pour the chocolate icing over the cooled cake and glaze it.

Then place in the fridge for a short time.

Serve

Serve the cake, cut it fresh and enjoy together!

Video

Breadcrumbs in the cake tin tip:

You do not want to use baking paper? Grease the cake tin with butter, sprinkle some breadcrumbs into the tin and spread them by swivelling. Pour out the remaining breadcrumbs. Then fill in the dough. The breadcrumbs form a crust when baking and this makes it easier to fall off the cake!

4. Calories and Nutritional Values

5. Oven Stage and Baking Time for Marble Cake

The right baking time somehow keeps us all busy. So let’s take a brief look at the bakery setting: oven and baking stage, correct temperature and baking time.

I have made countless attempts and even prepared the cake in the microwave and steam oven at times. Nothing comes close to the classic method!

The marble cake is traditionally best baked with bottom and top heat at 170°C. Bake the cake in the middle of the oven on a grid. The result is a juicy, fine marble cake. Please preheat the oven for 15 minutes – the baking time is 40-50 minutes!
Marble cake baking tip from chef Thomas Sixt

Marble cake in the oven — The cake is best baked at top and bottom heat. A temperature range of 170°C has proved to be very effective. © Thomas Sixt Food Photographer

6. When is the Marble Cake ready baked?

Stick to the lowest indication of the baking time and please leave the oven door closed after setting the cake.

When the kitchen alarm clock rings after 40 minutes, take a thin, dry wooden skewer and stick it into the cake.

Sometimes there are still some crumbs on the wooden skewer, then bake the cake again for 5-10 minutes and test again by pricking.

Only when the wooden skewer comes out of the cake without any adhesions, your cake is ready! See the following pictures!

Brush the cake tin well with butter, breadcrumbs also help to prevent it from falling over. My cake always comes out of the mould warm, so I have had the best results so far.
Recommendation from chef Thomas Sixt

7. Tips for Cake Icing and Chocolate Tempering

The chocolate icing is one of those things. After all, the icing is supposed to become firm in the end. The correct and technically correct method is to temper the chocolate.

Tempewhat? When tempering, melt 2/3 of the finely chopped chocolate in a water bath at approx. 45 °C. Then stir in the remaining chocolate and let it cool down (25°C). Then heat it up again briefly to a maximum of 33°C and then use it again.

As an alternative to chocolate tempering, I have another tip to simplify things for you. Heat 2/3 of the chocolate and then stir in the remaining chocolate next to the cooker. Then put the icing on the cake and put the cake in the fridge. The icing is sure to set!
Chocolate glaze tip from chef Thomas Sixt