Marble Cake

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!

Marble cake with glaze I show you in another post. © Thomas Sixt Food Photographer

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
I have already photographed the ingredients for your marble cake. © Thomas Sixt Food Fotograf

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
I like to line box forms with baking paper. Due to the thickness of the cake and the humidity, the tin tends to stick. How you lay out a box form optimally, I will show you in the post Low Carb bread.

3. Baking impressions

A picture is worth a thousand words, so I will show you some pictures before baking…

Today, the baked cake is topped with icing sugar, which is called icing sugar in Austria. Before this step you have to bake the cake yourself!
You can fill your marble cake with more or less dark mass. That is a matter of taste. Instead of cocoa you can also find Nutella or nougat in some recipes. Classic works with dark cocoa! © Thomas Sixt Food Photographer.
The pleasure begins with butter and sugar.

Work the eggs into the cake batter piece by piece.

Work the sifted flour into the dough.
The stirred cake falls off the whisk.
Small jump, the remaining step pictures are below. Here darker and lighter dough while filling.

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.

Print Recipe
5 from 71 votes
5 from 71 votes
Marble cake
A super quick and easy recipe for classic cakes that are sure to succeed and decorate your coffee table.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Baking, Cake
Cuisine: German Recipes
Keyword: German Backing, Gluten Free Recipes
Servings: 8
Calories: 328kcal
Author: Thomas Sixt
  • 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!

5. Calories and nutritional values at a glance

Nutrition Facts
Marble cake
Amount Per Serving
Calories 328 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 4g25%
Polyunsaturated Fat 0.3g
Monounsaturated Fat 2g
Cholesterol 66mg22%
Sodium 391mg17%
Potassium 264mg8%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 35g39%
Protein 4g8%
* Percent Daily Values are based on a 2000 calorie diet.

6. More ideas for baking cakes

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Author: Thomas Sixt

Hi, I am a German Chef, Cookbook Author and Food Photographer. The imparting of cooking knowledge is my great passion. Everyone can cook for himself and with this website I would like to contribute to its success. Let yourself be inspired and enjoy good food. If you have any cooking questions, please use the comment function at the end of each article and recipe. I wish Thomas Sixt Good Luck!