Today I present you my marble cake recipe. This is the ideal Sunday cake, it is easy to make and tastes delicious, I promise! Let’s decorate the coffee table with a great homemade cake and delight your loved ones.
I “inherited” the recipe from my grandfather. Grandpa baked the cake regularly, much to the delight of the grandchildren and children.
I wish you a lot of fun while reading now and baking afterwards. If you have any open questions, you can send them to me at the end of the page using the comment function. If you like, share this article with your friends. Thanks and good luck!
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1. Bake a simple marble cake
This cake is all about easy and fast. Since I show more variations elsewhere, more about that later, we can start right here.
You need some ingredients. My secret ingredients are real rum and vanilla aroma. I use these two ingredients in slightly larger quantities than in the usual recipes. First of all my grandpa did it this way, secondly I just taste better. Here at a glance the ingredients for your supermarket rally:
- Wheat flour or gluten-free flour
- 6 pieces of eggs
- 500 g brown sugar
- 300 g butter
- vanilla flavour
- cocoa
- genuine rum
- cream
I bake this cake traditionally with bottom and top heat at 170°C, the result is a juicy marble cake!
Baking recommendation by chef Thomas Sixt
2. Cake tins and occasions
You can put this cake on the table in almost any shape, here are some ideas and occasions:
- Whole, high baking tray – for the colleagues in the office
- Box shape – a classic for the family party
- Ring cake mould – suitable for festive occasions
- Wreath shape – for the Sunday cake
- Muffin shapes – for pampered guests
- Round springform pan – birthday cake
The cake always goes, let yourself be inspired. Marble cake muffins with a great topping I show you elsewhere, as well as the marble cake with glaze.
Brush the cake tin well with butter, breadcrumbs also help when falling down later. My cake always comes out of the mould warm, so I had the best results so far.
Baking tip from cook Thomas Sixt
3. Baking impressions
A picture is worth a thousand words, so I will show you some pictures before baking…
Pay attention to the temperature during baking, too high heat makes the cake dry!
Baking recommendation by chef Thomas Sixt
4. Recipe marble cake
You’ve read this far? That’s great! Then you are perfectly equipped for the bakery.
I wish you good luck and lots of fun nibbling dough 🙂 and look forward to your comments and success stories.
- 300 g butter I use room temperature butter
- 1 tbs breadcrumbs Do I optionally use for the cake tin
- 280 g brown sugar I use whole cane sugar
- 1 tsp vanilla flavour
- 4 pinches salt I use ursalt
- 4 cl rum
- 5 pc eggs
- 400 g flour Wheat flour or gluten-free flour
- 4 tsp baking powder Attention: level teaspoon full
- 2 tbs cream
- 4 tbs cocoa
- 2 tbs icing sugar
- Prepare the ingredients for the cake.
- Preheat oven at 175°C top and bottom heat. Grease the cake tin with enough butter. Optionally line the buttered tin with breadcrumbs.
- Stir the room-warm butter in a bowl for about one minute until smooth, then gradually add the sugar.
- Beat the eggs, add them one by one to the dough and stir in.
- Stir the dough one minute more.
- Add sifted flour and baking powder to the dough.
- Stir in the flour at a low setting.
- Continue to mix the dough at high speed, it should fall "tearing" back into the bowl when you lift it out. If the dough is too soft, add some flour, if it is too firm, add some cream. If the dough falls from the whisks that have been switched off, the consistency is right.
- Pour half of the dough into the buttered mould.
- Add the cocoa to the rest of the light-coloured dough in the bowl. Add cream and rum.
- Mix the dough with a mixer, add the sides of the bowl with a dough spatula.
- Fill the dark dough into the cake tin with a spoon to make the light-coloured dough.
- Mix the two cake doughs spirally with a fork, creating the typical marble cake pattern. Bake the cake for 40-50 minutes on the middle shelf on the oven rack.
- Prick the cake with a wooden skewer and check if the cake is ready baked.
- If no more dough sticks to the spit, the cake is ready baked.
- Take the cake out of the oven in the mould and let it rest for 10 minutes.
- Loosen the ring, remove it and turn the cake over to the desired place. I have provided a shelf. Note: The cake is easier to topple when warm!
- Now let the cake cool down further at room temperature.
- Sprinkle the cake with icing sugar before serving.
- Serve the cake or place it on the coffee table.
- Cut the cake fresh and put it on the plates, enjoy!
Breadcrumbs tip:
With the wreath mould, there is no need to put baking paper in the mould. In sultry weather I recommend the use of breadcrumbs in any case. Sprinkle the breadcrumbs into the buttered form and then tilt the crumbs so that they stick. A crust forms during baking and the cake is easier to turn over!
