German Marble Cake Recipe -
German Marble Cake Recipe

German Marble Cake

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"This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake."

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Ingredients Edit and Save

Original recipe makes 1 -10 inch tube cake Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
  3. In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
  4. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
  5. Bake the cake in at 350 degree F (175 degree C) for about 70 minutes, or until it tests done with a toothpick. Transfer to a rack to cool. Makes about 14 to 16 servings.
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Reviews More Reviews

Most Helpful Positive Review
Apr 09, 2004

This is a very good recipe. For the lady that thought the cake was to dry and needed frosting.....Germans do not use frostings. I am German and when i moved here i lost my recipe and it was to late to call my mom so i looked this webpage up and tryed the recipe,....and i have to say it was very very now is in my owne recipe book and i make it at least once a week.All my friends love it and they like that it is easy and is not so sweet as they are used to with american cakes.

Most Helpful Critical Review
Jan 05, 2004

This cake tastes and looks good. According to my German husband, his mom's recipe is to whip egg white and yolk separetely so that the cake gets more fluffy. I will try it the next time.


41 Ratings

Jun 17, 2007

I'm American but have been living in Germany for 12 years. Actually, German marble cake tends to be drier than the American version. But since I prefer my cakes moister, I just add a package of instant vanilla pudding to the flour! It works wonders.

Oct 22, 2003

This cake is absolutely delicious! It has the perfect texture and rises beautifully. I substitute Grand Marnier (orange liquer) for the rum, and it tastes exquisite.

Oct 12, 2010

I have been looking for this recipe for a LONG long time! Every time i would go visit family in Germany my aunt always made this. My sister and I have been wanting this cake again for years but my grandmother (who is German as well) never made it. Thank you sooo much for putting this recipe on here. It is exactly the cake we had at my Aunts! I made it exactly as the recipe said and it came out perfect. I didn't need to bake it for 70 minutes, having it in for about 60 was perfect. I did separate the egg yolks from the egg whites and mixed them separately and it seemed very fluffy but I'm not sure of the difference as it was the same from when i had it in Germany. For the people who said the cake was very dry, this is how it was at my aunts. This cake was amazing and i will definitely be making this over and over again! I didn't need to add any vanilla pudding as others did or change anything and it wasn't dry. This is the perfect cake to have with tea!

Mar 21, 2008

I make this recipe all the time with a few changes. I tend to add more cocoa and almond extract, and use less sugar. The cake is dry for Americans, but German cakes tend to be drier and more like a sweet bread than like American cakes. I also only bake mine for 50 minutes which helps it not dry out as much.

Oct 16, 2003

This cake was not worth it .It was too dry and there was too much cocoa .There also needs to be frosting added.

May 13, 2012

A bit dry and heavy, but that's how home-made (as opposed to boxed) cakes are. Flavor is spot-on, so no complaints. Three thumbs UP!! :)


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  • Calories
  • 346 kcal
  • 17%
  • Carbohydrates
  • 45.6 g
  • 15%
  • Cholesterol
  • 89 mg
  • 30%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 247 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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