"This is a lovely cake with the taste of almond and chocolate and it is almost like a pound cake." — Carol
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1 1/2 cups
3 1/4 cups
unsweetened cocoa powder
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.
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.
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.
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.
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.
This cake was not worth it .It was too dry and there was too much cocoa .There also needs to be frosting added.
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!
Really fabulous. I took another's suggestion and added a small box of vanilla pudding (removing equal part flour) and made for a moist and delicious cake. Hubby isn't a fan of almond, so left it out and didn't miss it. The rum is genius.
* Percent Daily Values are based on a 2,000 calorie diet.
German Marble Cake
Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories from Fat: 139
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