German Baking: Marble Bundt Cake
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I finally had a day last week to bake, and I chose this Marble Bundt Cake – it was wonderful. I’ve missed baking. I find it so relaxing!
(Note: This recipe & blog post was originally published in November of 2013 and I’ve now updated it with new photos! So, no, I’m not currently pregnant but I AM craving cake.)
It’s slightly dangerous, though. I’m a huge fan of eating baked goods too. This marble bundt cake I made last week only lasted a couple of days. I’ll say that’s due to my hungry hubby and not my pregnant, cake-loving self. Yes. That’s it.
Continuing with my German Baking series, this cake is a classic at all of my german family’s get-togethers. My grandma always makes this marble bundt cake and it’s usually enjoyed after dinner with our coffees.
I’ve always wanted to try making this cake, but it scared me a little with all of the swirling action and the scary looking bundt pan. Last week, I stuffed my fears in a box, grabbed my shiny new bundt pan and got to work.
The resulting cake was delicious! I wasn’t 100% happy with my swirl technique, but the taste and the texture were very close to Grandma’s.
The dough is a typical, dense cake dough with lots of vanilla and almond flavouring. You add cocoa to a portion that you’ve reserved and layer them in a bundt pan.
Then, you “swirl” the layers with a fork to create a marbled effect.
The cake is baked for an hour until it’s springy and brown.
Oh, yum.
Want to try your own Marble Bundt Cake, a la my German Grandma? Here’s the recipe.
- 1 cup butter, softened
- 1 3/4 cup sugar
- 4 eggs
- 2-3 tsp vanilla extract
- 2-3 tsp almond extract
- 3 1/2 cups flour
- 1 tsp salt
- 2 2/3 Tbsp baking powder
- 1 cup milk
- 3 Tbsp sugar
- 3 heaping Tbsp cocoa
- 3 Tbsp milk
- Cream softened butter and sugar together. Beat in eggs, vanilla and almond extract.
- In a separate bowl, sift together flour, salt and baking powder. Add this mixture to the butter mixture alternating with the 1 cup milk.
- In a separate bowl, mix together 3 Tbsp sugar, 3 Tbsp cocoa and 3 Tbsp milk. Add 3-4 heaping Tbsp of white dough to this cocoa mixture.
- Put 1/2 of white dough in a greased & floured bundt pan. Smooth chocolate dough evenly on top. Add the remaining 1/2 of white dough on top.
- Use a fork to swirl (fold) chocolate through the white dough (don’t overdo it)!
- Bake at 350 degrees F for approximately 1 hour.
- Optional: pour some frosting over the cake to give it a pretty finish. I use 1 cup of icing sugar mixed with a few Tbsp of milk.
Enjoy with a cup of coffee and a friend!
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Oh my YUM! I can’t wait to try this! I am so glad you clarified your pregnancy status… haha, that would have made me squeal out loud! 😉 Thanks for sharing! xo
Christina, Does it matter what size the Bundt pan is? How would it affect the time? Thanks.
This bunt cake looks so delicious, you’re inspiring me to want to bake today! Blessings, Loni