Marble cake moist and delicious!
Grandma’s marble cake is moist and delicious! And for me, it was the ultimate birthday cake because I always had it for birthdays. I still like to bake it today using Grandma’ s marble cake recipe for festive occasions, because this simple cake is quick to make.
Only the best ingredients for Grandma’s moist marble cake
Moist marble cake is a classic cake that can always be found on a coffee table. This simple sponge cake is made from traditional baking ingredients. So if you like experimenting in the bakery, you probably already have the dry ingredients for the sponge cake at home.
In fact, this marble cake recipe is one of the first baking recipes I learned. With my grandma on the phone, I wrote down the recipe with pen and paper and surprised my mother with it for her birthday. She was so happy that she luckily didn’t realize that my siblings and I had practically eaten the cake by ourselves.
You need the following ingredients for the Gugelhupf marble cake according to grandma’s recipe:
- Flour: Wheat flour type 405 is best for baking cakes
- Baking powder: alternatively tartar baking powder or baking soda
- Butter: Sweet cream butter tastes great in cakes
- Sugar: fine granulated sugar
- Vanilla sugar: alternatively vanilla paste or vanilla sugar
- Eggs: in size M and of course organic
- Milk: Whole milk, as it has a higher fat content
- Cocoa: unsweetened baking cocoa because it is more aromatic
- and of course a pinch of salt is a must!
We have now clarified the marble cake ingredients. Let’s move on to the baking utensils. You need:
- one bundt cake tin (22 cm)
- one scale
- Small and large bowls
- a hand mixer or food processor
- a dough spatula
- a long wooden stick (and/or a fork)
Grandma’s marble cake: moist in 4 steps
Sponge cakes are particularly popular because they are simply real classics and because they are really easy to bake. That’s why I’ve discovered a moist marble cake alongside carrot cake and nut cake at almost every cake buffet I’ve seen so far.
And because it’s so easy, you can put on your baking apron and get the ingredients together. I’ll now show you how to make Grandma’s marble cake moist and fluffy in just a few steps:
- Gather the ingredients and prepare everything (including the baking tin and oven).
- Mix the ingredients one by one and make two doughs.
- Fill the cake tin with the doughs: First the light-colored one and then the one with cocoa on top. You can then use a fork or wooden skewer to create the famous marbling in the batter. To do this, simply dip the fork into the dough and pull it up again. Then repeat this. You can then bake.
- Leave the cake to cool. Decorate with powdered sugar or icing as desired and serve.
Grandma’s marble cake is particularly moist and irresistible with these 3 tips
- All baking ingredients should be brought to room temperature before baking so that the ingredients emulsify well.
- Only mix the batter on a low setting or by hand (e.g. wooden spoon) until all the ingredients have just been mixed together. Otherwise the cake will not be fluffy.
- Do not pour all the milk into the light cake batter, but keep 2-3 tablespoons back for the dark batter. The cocoa will cause the batter to thicken slightly.
Soooo… now off to the bakery with you! Because cake cravings must be satisfied! Have fun baking and, of course, bon appétit.
If you liked the marble cake recipe, I would be delighted if you would rate it or leave a comment.
Moist marble cake recipe
Equipment
- 22 cm Bundt cake tin
Ingredients
- 400 g Wheat flour type 405
- 4 Teaspoon Baking powder gestrichen
- 1 Pinch Salt
- 250 g Butter + etwas mehr zum Einfetten
- 250 g Sugar
- 8 g Vanilla sugar
- 4 Eggs (M)
- 200 ml Milk
- 30 g Baking cocoa
Zubereitung
- Preheat the oven to 180 °C.
- Grease the bundt cake tin with a little butter.
- Mix the flour with the baking powder and salt.
- Cream the butter with the sugar and vanilla sugar.
- Gradually add the eggs and continue to stir.
- Gradually stir in the milk and flour/baking powder mixture. Leave 1-2 tablespoons of the milk for the dark batter.
- Pour 2/3 of the batter into the greased tin.
- Mix the remaining 1/3 of the batter with the cocoa and milk.
- Spread the chocolate batter over the light-colored batter in the cake tin.
- Now prick the dough with a wooden skewer or fork and gently stir the dough in a circular motion to create a nice marble pattern.
- Bake the marble cake in a hot oven for approx. 50 minutes.Before taking it out of the oven, please do a cooking test: pierce the cake with a skewer or knife. If dough is still sticking to it, it needs a little longer. If there's nothing left on it, take it out.
- Leave the marble cake to cool in the tin on a wire rack and turn out.
- To serve, cut into approx. 14 pieces and dust with powdered sugar to taste.
Notes
Nährwerte
How long can you store sponge cakes?
Do you still have a few pieces of Grandma’s marble cake left over? Then put the leftover cake in an airtight box and store it in the fridge. They can be kept there for up to 7 days.
Alternatively, you can freeze the cake or pieces of cake in a freezer bag or similar for approx. 3 months.
Would you like to try out more cake recipes? Then I definitely recommend the plum cake with crumble in late summer.
You can also follow me on Instagram for even more inspiration about Levante cuisine.
