Reviewed: Sep. 30, 2009

Love this recipe, cake turned out moist and delicious. Great with coffee. Thanks so much for this recipe.

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Sharon

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Reviewed: Sep. 8, 2009

This is exact the mix i us wen i bake that Cake,but i dont weight anythings.i just put everything in a bowl ans mix it.But i us Vanillaextract,a dash of cinnamon

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Monika

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Reviewed: Aug. 15, 2009

Followed the directions and this cake was very dry. I wouldn't make it again. I used a butter cream frosting which helped with the flavor.

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Sanlaf

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Reviewed: Mar. 11, 2009

I made this cake for my dad's 79th birthday and made a sauce that is part of a recipe for Custard Bread Pudding (elsewhere on the website), substituting Frangelico for 1/2 of water in the recipe. The sauce and the cake were a big hit and so good!

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KathleenO

Cooking Level: Expert

Home Town: Littleton, Colorado, USA

Living In: Centennial, Colorado, USA

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Reviewed: Feb. 27, 2009

Bf asked for marble cake for his bday, so I went looking and found this one. I followed the recipe except added whipped cream cheese frosting--I had a 1/2 tub and bf loves his frosting. I'm not a frosting fan, so I wouldn't have added it, but it's not my birthday! I did 2 layers of each type of batter and it worked out well in the pan. I don't think I swirled it enough, so it wouldve looked weird otherwise. I just baked it until the toothpick came clean, about 65 min. Served with ice cream and boyfriend loved it. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Feb. 15, 2009

Loved this cake! Just like my great aunt from Germany made for me when I was little.

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pink ski-doo

Cooking Level: Intermediate

Home Town: Gulfport, Mississippi, USA

Living In: Portland, Indiana, USA

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Reviewed: 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.

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Kat

Cooking Level: Intermediate

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Reviewed: 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.

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Dawn

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Reviewed: Mar. 1, 2006

I'll have to add to the negative reviews.. I made this cake last night, made sure to follow the recipe fully and BLA! I really think the quantity of the almond extract should be reduced. The cake was wayyy too dry.

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Tiki

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Reviewed: Apr. 9, 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 good....it 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.

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MEKYLL

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Reviewed: Jan. 3, 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.

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AKIKO10028

Cooking Level: Intermediate

Home Town: Nakano, Tokyo, Japan

Living In: New York, New York, USA

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Reviewed: Oct. 20, 2002

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.

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