Traditional Marble Pound Cake

Traditional Marble Pound Cake — Marmorkuchen

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Traditional Marble Pound Cake

This Traditional Marble Pound Cake Recipe is one of the first cakes I learned how to prepare when I was a child. I learned to make it using a wooden spoon and a whisk. Electric handheld mixers or stand mixers were not available to me at the time. A Marble Pound Cake is called Marmorkuchen in Germany.

Ingredients for Traditional Marble Pound Cake:

  • 250 g (8.81 oz) of soft butter OR margarine
  • 200 g (7.05 oz) of sugar
  • 1 package Dr. Oetker Vanilla sugar OR 1 teaspoon of vanilla extract
  • 4 eggs XL
  • 2-3 tablespoons of rum OR 2 teaspoons of grated lemon peel
  • 500 g (1.1 lb.) of all purpose flour
  • 1 package of Dr. Oetker baking powder OR 3 teaspoons of baking powder
  • pinch of salt
  • 2 tablespoons of cacao powder
  • milk

Ingredients for Traditional Marble Pound Cake

Preparation of Traditional Marble Pound Cake:

Beat the butter with your handheld electric mixer. Add the sugar, vanilla flavor, and salt and mix until smooth. Add the eggs one at a time and mix until creamy. Pour the rum into the batter and mix it in. In a separate bowl mix the flour with the baking powder, sift it over the butter mixture and beat it until smooth. Add two tablespoons of milk and work the ingredients together.  

Take 400 g (14.1 oz) of the finished batter and place it in a separate bowl. Add sifted cacao and three tablespoons of milk to the bowl and mix until smooth.

      Preparation traditional marble pound cake recipe

Butter a baking pan, either a fluted springform or a fluted tube/bundt pan. Add the batter in equal parts to the pan, starting with one layer vanilla batter, one layer chocolate batter and ending with a layer of vanilla batter. If you want a more marbled effect, you could use a large fork or spoon to twist through the layers of batter.

                     Baking traditional marble pound cake recipe

Preheat the oven at 175°C – 185°C (350°F- 365°F). Place the cake on the middle rack and bake for about 45-55 minutes, depending on what kind of baking pan you have used. The higher the baking pan, the longer it takes to bake the cake. Test with a toothpick. Stick a toothpick into the center of the cake, and when it comes out clean, the cake is ready.

Turn off the heat and remove the cake from the oven. Leave the cake for ten minutes in the pan before taking it out and placing it on a cooling rack. Let it cool down. Sprinkle some powdered sugar on top.

Traditional Marble Pound Cake