Marble Cake Recipe

Name: Marble Cake Recipe Top 3*** | Thomas Sixt Foodblog
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: butter 300 g; breadcrumbs 1 tbs; brown sugar 280 g; vanilla flavour 1 tsp; Salt 4 pinches; rum 4 cl; eggs 5 pc; flour 400 g; Baking Powder 4 tsp; Cream 2 tbs; Cocoa 4 tbs; icing sugar 2 tbs

Marble cake recipe picture — Marble Cake 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.

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!

Table of Contents

1. Bake a Simple Marble Cake
2. Recipe Marble Cake
3. Calories and Nutritional Values
4. Cake Pan Tips for the Marble Cake
5. More Ideas for Baking Cakes

1. Bake a Simple Marble Cake

This cake is all about easy and fast.

There are already other recipes for small marble cake muffins and marble cake with chocolate icing.

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

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

2. 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.

Marble Cake

Baked, photographed and written down by chef Thomas Sixt.

Servings 8

Calories 328

Preparation Time 20 Min.

Cook Time 30 Min.

Total Time 50 Min.

Simple baking tutorial for marble cake.

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Ingredients

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
Decoration
2	tbs	icing sugar

Instruction

Preparation step 1

Check ingredients

Prepare the ingredients for the cake.

Preparation step 2

Butter the cake tin — Brush the cake tin with butter.

Preparations

Preheat oven at 175°C top and bottom heat.

Grease the cake tin with enough butter.

Optionally line the buttered tin with breadcrumbs.

Preparation step 3

Stir butter

Stir the room-warm butter in a bowl for about one minute until smooth, then gradually add the sugar.

Preparation step 4

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

Beat the eggs, add them one by one to the dough and stir in.

Preparation step 5

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

Stir dough

Stir the dough one minute more.

Preparation step 6

Add flour

Add sifted flour and baking powder to the dough.

Preparation step 7

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

Stir dough

Stir in the flour at a low setting.

Preparation step 8

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

Finalize dough 1

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.

Preparation step 9

Fill the light dough into the cake tin — Pour half of the light batter into the cake tin.

Fill dough 1

Pour half of the dough into the buttered mould.

Preparation step 10

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

Prepare dough 2

Add the cocoa to the rest of the light-coloured dough in the bowl.

Add cream and rum.

Preparation step 11

Mix the dark dough with the ingredients.

Stir Cocoa

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

Preparation step 12

Pour in the dark dough — Pour the dark dough into the form to make the light dough.

Fill dough 2

Fill the dark dough into the cake tin with a spoon to make the light-coloured dough.

Preparation step 13

Pastry pastry inserted light dark — Small jump, the remaining step pictures are below. Here dark and light dough when pouring in.

Create pattern

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.

Preparation step 14

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.

Preparation step 15

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.

Preparation step 16

Marble cake in the cake pan — The fully baked marble cake in the shape photographed from above © Thomas Sixt Food Photographer

Cool cake

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

Preparation step 17

Turn cake

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!

Preparation step 18

Overturned marble cake without glaze and without powdered sugar.

Arrange cake

Now let the cake cool down further at room temperature.

Preparation step 19

Marble cake with powdered sugar — The baked cake is now given icing sugar as a topping, which in Austria is called icing sugar.

Sugar the cake

Sprinkle the cake with icing sugar before serving.

Preparation step 20

Marble cake cut on cake stand — You can fill your marble cake with more or less dark mass. Instead of cocoa, Nutella or nougat can also be found in some recipes. Classic goes with cocoa! © Thomas Sixt Food Photographer.

Serve

Serve the cake or place it on the coffee table.

Preparation step 21

Enjoy

Cut the cake fresh and put it on the plates, enjoy!

Video

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!

3. Calories and Nutritional Values

4. Cake Pan Tips for the Marble Cake

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