German Marble Cake Recipe

First of all, this recipe is not gluten-free and dairy-free, but could easily be adjusted to other dietary needs. I chose this option, so that I wouldn’t eat the cake myself. This recipe is so easy to make and tastes great, there really is no excuse not to bake a cake and bring it round your friend’s house next time you visit them.

You can bake this cake in any baking tin, but I prefer to do it in a Gugelhupf tin. Below are a few that you can order on Amazon:


  • 250g unsalted butter (room temperature)
  • 200g sugar
  • 4 medium sized egg
  • 200g plain flour
  • 1 sachet of vanilla sugar
  • 100g cocoa powder
Preheat the oven to 180 degrees Celsius. 
1. First mix the butter and the sugar together. Add the vanilla sugar. Continue until everything is blended together.

2. Now add the eggs and the flour. Once everything is mixed together, you can grease the baking tin with butter and fill the first half of dough into the tin.

3. Add now the cocoa butter to the rest of the dough and mix it until everything is combined. Fill the chocolate dough into the baking tin and once down use a fork to swirl both doughs together.

4. Bake the cake for 30-35 minutes. Enjoy!

Marble cake is called ‘Marmorkuchen’ in German.


  1. October 13, 2014 / 8:46 am

    I love Marmor kuchen. Especially when its really home made (package does not count). I feel always that it is most important to get a really decent cacao powder. That makes the dark part so much nicer and chocolaty. I know people which use instant chocolate drink powder and thats just not the same (that cake part is then also just light brown). i can see though in this picture that you used a decent one. And indeed i always make mine in a gugelhupf form which is apparently not so common in Belgium either.



  2. October 13, 2014 / 8:55 am

    Okay then its probably better quality instant drinks πŸ˜‰

  3. October 14, 2014 / 8:28 pm

    Mhmmm, Marmorkuchen. Have been thinking recently I need to introduce the girls to it. Is your recipe one for a moist version or is it rather on the drier side?

  4. Matea Milojkovic
    November 25, 2014 / 1:50 pm

    This recipe looks so easy! And the result looks delicious πŸ™‚

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