Reviewed: Apr. 4, 2012

I have never ever written a review here but i am so happy with how my cake turned out. I come from germany where "Mamor kuchen" is very popular and this is just like the one my family back home makes it! Just make sure you use 3 cups of flour NOT 3 1/2!!! First cream your butter and sugar, then add the eggs one by one. Then add flour/milk in little portions. What i also did was use nesquik chocolate powder instead of unsweetend cocoa (thats what we do in germany) and added 2 tbs of nutella. This cake was SO moist! This is def a family favorite from now on!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Airforceyummy

Reviewed: Mar. 29, 2012

I've made this recipe before and I'm currently baking my brother's wedding cake using it. You must must must cut the flour by 1/2-2/3 of a cup or else it will be DRY! Also, cream your butter and sugar first, then add the eggs (1 at a time) and vanilla. Alternate the mixed dry ingredients (sifted) and the milk and you can't go wrong. This cake is dense but it's so moist. The wedding cake I'm making is 4 tiers high and it's the perfect density for stacking!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

calfiremonkey

Reviewed: Mar. 28, 2012

Like others, I reduced the flour to 3 cups and baked mine 50 minutes. I didn't bother measuring the batter I added the cocoa to. I just put a little less than half in a bowl, added the cocoa, poured about half the remaining yellow batter in the bottom of the tube pan, then the chocolate, then the rest of the yellow. Then took a case knife and made a bunch of circles for the swirl. This is the kind of cake that will go in one setting at my table - moist, tender, so delicious you are picking up the crumbs with your fork! Never had a better marble cake - thanks for the great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

cookinlove

Cooking Level: Expert

Reviewed: Mar. 25, 2012

As written this recipe would produce a dry cake, normally cake recipe proportions are 1 part fat, 2 parts sugar and 3 parts flour, so I reduced the flour to 3 cups. I also remember my grandmother whisking the cocoa with equal amounts of hot water when she made her marble cakes, I used 1/4 cup of hot coffee. I used some fat free sour cream I needed to use for the milk, I topped it up to 1 cup with skim milk, I needed to add more milk to the batter as it was still too thick. I increased the vanilla to 1 tbsp as well. I checked mine at 45 minutes, I had few crumbs on the toothpick, I turned off the oven but let the cake sit for 10 more minutes and it was perfect. I used Baker's Joy spray and the cake slipped out of the pan perfectly. This brought back wonderful memories of my grandmother's house on Sunday afternoons. 1/2 recipe bakes in a 9x9 pan in 25 minutes.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

the4taals

Cooking Level: Expert

Home Town: Mississauga, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Mar. 2, 2012

Just okay. I reduced the flour to 3 cups, glad I did or it would have been dry. Doesn't have much flavor at all. Hoping for something like the starbucks marble cake, not nearly as good.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

bsusanb

Reviewed: Jan. 19, 2012

Turned out well and was delightfully easy! I used a 9X13 rectangular pan and cut the flour as other reviewers had suggested. I will make this again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Elsa:)

Cooking Level: Intermediate

Home Town: Williams Lake, British Columbia, Canada

Living In: Kelowna, British Columbia, Canada

Reviewed: Jan. 19, 2012

Cake was a little dry but seemed to get better over a couple of days. I will reduce the flour a little more and will probably add a cup of sour cream or yoghurt next time. My son wants it again for his birthday cake and everyone enjoyed it so it is definitely a good cake!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Kat Morrow

Reviewed: Nov. 17, 2011

I am hesitant to give this 4 stars, but I didn't completely follow the recipe. I used vanilla soy milk instead of milk because it's what I had in the fridge. I followed someone else's suggestion of how to blend the ingredients in order. I added a little coffee liquor to the portion of batter with cocoa powder, but didn't really taste the coffee at all afterward, I only added about two splashes. I also added strawberries to the white part of the batter. I had about 1/3 of a bag of frozen strawberries, heated them up with a little butter in a double boiler then put them in the food processor to turn them into liquid. I was imagining this would turn the white to a brilliant red color but really it was slightly pink, but the flavor it added I felt was really needed. My friend said the cake tasted great, I thought it could have used even more strawberries and found it a bit boring but nice and moist. I used 3 1/4 cups flour even with the extra liquid from the strawberries because I wanted to make sure it was moist.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Picky Eater

Reviewed: Sep. 13, 2011

Very pretty. I little dry.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

MARIO1

Cooking Level: Expert

Home Town: Abilene, Texas, USA

Living In: Early, Texas, USA

Reviewed: Aug. 5, 2011

I followed the advice to decrease flour to 3 cups. I added in a few drops of almond extract into the white batter, and into the chocolate batter added a handful of melted chocolate chips and 2 heaping tbsp. of Nutella(!). Great recipe.

Was this review helpful? [ YES ]
2 users found this review helpful