German Marble Pound Cake Recipe – Oma's Marmorkuchen
This favorite marble pound cake recipe, aka Marmorkuchen, has been in our family for years. It's actually one of the very first German cake recipes I made when I was married.
Our boys 'loved' the chocolate part. Because of that, I would often make two-thirds of the cake chocolate by doubling the chocolate quantity.
Makes 12 - 16 servings
- 3 ounces semisweet chocolate
- 1¼ cups milk
- ¾ cup butter, room temperature
- 1¼ cups granulated sugar
- 1 teaspoon almond extract
- 3 large eggs
- 2½ cups flour, all-purpose
- 2½ teaspoons baking powder
- ½ teaspoon 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 to 65 minutes or until wooden toothpick inserted in center 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
- If you love the chocolate part, I love this vegan chocolate cake that so reminds me of this marble cake's chocolate part.
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