Oma's Marble Pound Cake Recipe
This favorite marble pound cake recipe has been in our family for years. It's actually one of the very first
German cake recipes I made when I was married. Since then, it's one my
hubby asks for when I ask what he'd like me to make. Our boys 'loved' the chocolate part. Because of that, I would often make two-thirds of the cake chocolate by doubling the chocolate quantity.
This became my best cake recipe for a traditional German "pound" cake, either as a marble or completely chocolate for my boys (see below). It's easy to make and ALWAYS turns out!
Oma's German Marble Pound Cake Recipe
- 3 oz semisweet chocolate
- 1¼ cups milk
- 3/4 cup butter, room temperature
- 1¼ cups granulated sugar
- 1 tsp almond extract
- 3 eggs
- 2½ cups flour, all-purpose
- 2½ tsp baking powder
- ½ tsp salt
- Preheat oven to 350°F. Grease and flour a 12-cup Bundt pan.
- Combine chocolate and ¼ cup milk in small saucepan. Over low heat, stir until chocolate melts. Let cool.
- Beat butter and sugar until creamy in large mixer bowl.
- Add almond extract and eggs, beating until well mixed.
- Mix together flour, baking powder, and salt.
- Stir flour mixture into sugar mixer, alternately with 1 cup milk.
- Pour ⅔ of batter into Bundt pan.
- Add cooled chocolate mixture to remaining batter. Mix well.
- Spoon chocolate batter over plain batter in pan.
- Swirl a knife through batters to marble. Smooth top.
- Bake 60 - 65 minutes or until wooden toothpick inserted in certer comes out clean.
- Cool in pan on wire rack about 10 minutes.
- Remove from pan and cool on wire rack.
- To serve, place cooled cake top side down on cake plate and dust with icing sugar if desired.
- Use rum or vanilla instead of almond extract
- Drizzle with chocolate glaze
I usually don't 'marble' it too much with the knife. Our family loves having big areas of chocolate separate from the vanilla parts. You choose how much you want to marble it.
Substitute Cocoa for Chocolate ...
Above is the original marble cake with a texture similar to that of a pound cake. You, too, can experiment with how much chocolate you want.
I frequently used to substitute cocoa for the chocolate squares. When doing so, for every ounce of chocolate replace it with 3 Tbsp cocoa and 1 Tbsp butter. For ⅓ amount of chocolate batter, that means 9 Tbsp cocoa and 3 Tbsp butter. If you use the cocoa, just add it to the remaining batter instead of the melted chocolate. You may need to add a bit of liquid (a bit of brewed coffee works great) to get the batter the same consistency of the vanilla one.
Therefore, to make the whole cake chocolate, I'd add 18 Tbsp cocoa and 9 Tbsp butter. Yummy!
There were times when the boys were young, that they also asked for a pure chocolate marble cake - that meant, only chocolate! So I asked if that meant they wanted a chocolate cake.
"No," they'd respond. They wanted a "chocolate marble cake with only chocolate!"
I now understand what they really wanted. Not a chocolate cake "texture" but a "pound cake texture."
More German Cakes
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