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Wanjiru MuriukiShiro

Marmorkuchen (German Marble Cake)

A soft and fluffy German marble cake with creamy yoghurt and beautiful vanilla and chocolate swirls. Made with simple ingredients and less sugar, it's perfect for an afternoon coffee or tea break.
Print Recipe
Prep Time 15 days
Cook Time 45 days
Servings: 12
Course: Dessert
Cuisine: German
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 3 eggs
  • 120 g sugar
  • 1 sachet vanilla sugar
  • 100 ml neutral oil
  • 120 g plain yoghurt
  • 250 g all-purpose flour
  • 2 tsp baking powder
  • Pinch of salt
  • 1–2 tbsp cocoa powder
  • 1–2 tbsp milk

Equipment

  • 1 Mixing bowl
  • 1 Hand mixer
  • 1 Loaf tin or Bundt cake tin

Method
 

  1. Preheat the oven to 180°C (350°F) and grease a loaf tin or bundt cake tin.
  2. Beat the eggs, sugar, and vanilla sugar until light and fluffy.
  3. Mix in the oil and plain yoghurt until well combined.
  4. In a separate bowl, combine the flour, baking powder, and salt.
  5. Gradually fold the dry ingredients into the wet ingredients until you have a smooth batter.
  6. Pour about two-thirds of the batter into the prepared cake tin.
  7. Mix the cocoa powder and milk into the remaining batter until smooth.
  8. Spoon the chocolate batter over the vanilla batter and gently swirl with a skewer or knife to create a marble effect.
  9. Bake for 45–50 minutes, or until a skewer inserted into the centre comes out clean.
  10. Allow the cake to cool in the tin for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Notes

For the best marble effect, gently swirl the vanilla and chocolate batters together without overmixing. The yoghurt keeps this Marmorkuchen beautifully soft and moist, while the reduced sugar makes it a lighter, less sweet treat that's perfect for any time of day.
Don't overmix the batters when creating the swirls. The yoghurt keeps the cake soft and moist, and the reduced sugar gives this Marmorkuchen a lighter, less sweet finish.