A classic Marble Cake recipe, that is simple and easy, resulting in a fluffy, soft and moist cake, made with a swirl of vanilla and chocolate cake, just perfect. This cake is made with basic ingredients that you usually have at home.
All ingredients should be at room temperature.
For the cake:
300 g butter or margarine
250 g sugar
2 teaspoons vanilla sugar
1 teaspoon rum aroma (optional)
1 pinch salt
5 eggs (size M)
375 g wheat flour
4 level teaspoons baking powder
3 tablespoons milk
For the chocolate cake:
20 g cocoa powder
20 g sugar
2- 3 tablespoons milk
For the decoration:
Preheat the oven to 180°C, top and bottom heat (or fan oven: 160°C).
Prepare a 24cm diameter Kugelhopf mould/ Bundt cake pan by greasing it with butter and dusting with some flour.
In a bowl mix together the flour and baking powder.
With an electric mixer cream the butter until light in colour, gradually add the sugar, vanilla sugar, rum aroma and the pinch of salt. Add the eggs to the butter and sugar mixture one at a time, for about ½ minute each on the highest setting.
Reduce the speed of the mixer to medium and slowly stir in the flour mixture alternating with the milk in two instalments until combined, but do not over mix.
Put two-thirds of the sponge mixture into the prepared cake tin.
Sift the cocoa powder and stir into the rest of the sponge together with the sugar and milk. Spoon the chocolate sponge on top of vanilla sponge and, using a fork, draw swirls through the two layers to create a marble pattern.
Bake in the preheated oven for 60 minutes, or until a skewer inserted in the middle comes out clean.
Leave the cake to cool in the tin for 10 minutes and then turn it out onto a cooling rack and leave to cool completely.
To decorate sprinkle with the icing sugar.
This recipe originates from "1000, Die besten Backrezepte" by Dr. Oetker.