Recipe | Marble Cake

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)
  1. Mix the softened butter, sugar and eggs.
  2. Add flour, baking powder and milk interchangeably and mix until smooth.
  3. 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.
  4. Bake at 375°F for about 50 minutes or until a toothpick comes out clean.
  5. Let cool on rack. Dust with powdered sugar.

What’s your favorite cake? 

  1. Yeahhh and Thank You for posting that recipe. I was just thinking about what kind of cake I should make for Easter. So I guess you helped me with that decision. :)

    1. Oh, and my favorite cake is and will always be: KAESEKUCHEN, CheeseCake made with real Quark and raisins in it. :)

  2. This cake looks delicious – thanks for sharing the recipe. I’m more likely to try a recipe if someone has recommended it rather just picking one in a recipe book (maybe it is just me).
    My favourite cakes are my Mom’s lemon meringue and milk tart.

  3. Looks delicious! I love a good pound cake or bundt cake – anything really moist is usually my favorite :-)

  4. Looks beautiful! I really need to up my cake baking game. I do bread pretty well, but cakes are the unknown frontier for me.

  5. So, if I can’t find vanilla sugar here in the Midwest…can you give me an idea of the amount? Thinking regular sugar could be substituted? Thanks!

    1. Oh, it’s such a tiny amount (8g), just omit it.

      1. Oh, thanks. I didn’t realize that the “sleeves” were so tiny! they sound like restaurant packets. Thanks for the quick reply! Anne

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