I could have sworn that I had posted this recipe before but it doesn’t show up under my recipe tag, so I think it’s a good time to re-post it. I have mentioned marble cake on this blog here many, many times (because it’s my favorite). It’s a cake my mom often baked during my childhood and I love it, because a) it tastes good (duh!) and b) it reminds me of home.
I like other cakes too. When was little, my Mom would make Kalter Hund (cold dog) — or Kalte Schnauze (cold snout) or Kellerkuchen (cellar cake) — a non-bake cake made out of butter-biscuits and chocolate (which in the old days you’d put together and then take to the basement to cool) for our birthday. I also love lemon cake and, really, every other bundt cake, but it’s become a bit of a tradition to bake myself a little marble cake for my birthday every year.
Anyway, I thought it was time to finally share the recipe with you (so you can get in on the deliciousness).
I usually half my mom’s original recipe to fill a 8×4 inch baking form (if I just bake for J and myself). Traditionally, you’d want to bake this in a bundt springform (like this one).
- 250 g (8.8 oz) butter
- 250 g ( 8.8 oz) sugar
- 1 sleeve vanilla sugar (not sure if you can find that at any regular supermarket; I usually bring it back from my trips to Germany)
- 4 eggs
- 500 g (17.5 oz) pastry flour
- 1 tsp baking powder
- ⅛ l (5 fl oz) milk
- 6 tbsp baking cocoa
- 2 tbsp rum extract (optional)
- Mix the softened butter, sugar and eggs.
- Add flour, baking powder and milk interchangeably and mix until smooth.
- Add half of the batter to a greased baking form and mix the other half with the cocoa powder and rum. Transfer it to the baking form and use a fork in a swirling motion to blend the light and dark batter.
- Bake at 375°F for about 50 minutes or until a toothpick comes out clean.
- Let cool on rack. Dust with powdered sugar.