Description
German Marble Cake is a moist and fluffy dessert combining vanilla and chocolate batters swirled together to create a beautiful marbled effect. This easy-to-make loaf cake offers a sweet, soft bite every time and is perfect for gatherings or a delightful treat.
Ingredients
Dry Ingredients
- 1¼ cups cake flour
- ½ cup dry vanilla pudding mix (about one 3.4 oz package, regular or instant)
- 2 teaspoons baking powder
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup sugar
- 3 large eggs
- 1½ teaspoons almond extract
- ¾ cup milk
Chocolate Batter
- ⅓ cup unsweetened cocoa powder
- ⅓ cup very hot water
Instructions
- Prep the oven: Preheat your oven to 350ºF (175ºC). Generously grease an 8 or 9 inch loaf pan with butter or cooking spray to prevent the cake from sticking.
- Combine the dry ingredients: In a medium mixing bowl, sift together the cake flour, dry vanilla pudding mix, baking powder, and salt ensuring there are no lumps.
- Combine the wet ingredients: In a large mixing bowl, beat the room temperature butter, sugar, eggs, and almond extract with an electric mixer for several minutes until the mixture is light yellow and fluffy.
- Mix the cake batter: Add half of the milk and half of the sifted flour mixture to the wet ingredients. Beat until combined, then add the remaining milk and flour mixture. Continue whipping until the batter is smooth and creamy. Rinse and dry the medium bowl used for the dry ingredients, as you will use it again.
- Make it chocolatey: In a small bowl, whisk the cocoa powder with 1/3 cup of very hot water until smooth. Pour just under half of the vanilla cake batter into the cleaned medium bowl. Stir in the cocoa mixture until fully incorporated to create the chocolate batter. Keep the remaining vanilla batter in the large bowl.
- Assemble: Alternate spooning the light vanilla batter and the dark chocolate batter into the prepared loaf pan. Use a toothpick or a knife to gently swirl through the batters to create a marbled effect without fully mixing them together.
- Bake: Place the loaf pan into the preheated oven and bake for 45-55 minutes. Test doneness by inserting a toothpick into the center; it should come out clean when the cake is fully baked.
- Cool: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10-15 minutes. Then gently remove the cake from the pan and let it cool completely on the rack before slicing.
Notes
- This cake keeps well at room temperature for 3-4 days when wrapped tightly with plastic wrap or foil, or stored in an airtight container to maintain moisture.
- To extend the shelf life, refrigerate the cake where it can last longer while remaining moist and fresh.
