Delicious Marble Cake with Rum and Lemon Recipe
This classic German Marble Cake (Marmorkuchen) recipe is a delightful and fluffy vanilla and chocolate bundt cake, infused with a touch of rum and lemon zest for a refined flavor. Perfectly marbled with cocoa, it is an ideal treat for afternoon coffee or festive celebrations. The cake features a moist crumb with a tender texture, combining the richness of butter, the aroma of vanilla and lemon, and the depth of dark chocolate, finished optionally with a smooth chocolate glaze.
Ingredients
- 280 gramsflour
- 8 gramsbaking powder
- 20 gramsgood cocoa powder (fair trade recommended)
- 100 gramsbutter
- 280 gramssugar (divided into 160 grams and 120 grams)
- 1 teaspoonvanilla extract
- 1 teaspoonlemon zest
- 2 tablespoonsspiced rum (such as austrian stroh rum)
- 100 millilitersmilk
- 20 millilitersmilk (for cocoa batter)
- 140 gramssemi-sweet chocolate chips or good-quality chocolate bar (fair trade recommended)
- 40 gramsbutter (for glaze)
- 6 largeeggs, separated yolks and whites
- 1 pinchsea salt
Directions
- 1
Preheat your oven to 310°F (155°C) on convection or 355°F (180°C) on traditional setting.
- 2
Using a stand mixer paddle attachment, beat softened butter with 160 grams sugar, vanilla extract, lemon zest, and spiced rum until creamy, about 3 minutes. Scrape sides with a rubber spatula.
- 3
Gradually add one egg yolk at a time into the creamed mixture, mixing until combined.
- 4
In a separate bowl, whisk egg whites with a pinch of sea salt until nearly stiff. Add remaining 120 grams of sugar and beat until stiff peaks form.
- 5
Sift flour and baking powder together.
- 6
Alternately add the sifted flour mixture and 100 ml milk into the egg yolk butter mixture using the mixer on low or folding gently. Then fold in the beaten egg whites carefully until no streaks remain, avoiding overmixing.
- 7
Butter and dust the bundt pan with flour to prevent sticking. Avoid non-stick spray unless using a silicone pan.
- 8
Fill half the pan with plain batter. Sift cocoa powder and add 20 ml milk into the remaining batter, folding to combine. Add this chocolate batter into the pan, then swirl the two batters gently with a butter knife or fork to create the marble effect.
- 9
Bake for 40 to 50 minutes or until a toothpick comes out with crumbs but no raw batter. Check at 40 minutes, especially with cast iron pans, to avoid drying out. Let cool for 5-10 minutes in the pan.
- 10
Carefully invert the cake onto a work surface and remove the bundt pan.
- 11
Melt chocolate chips in a microwave-safe container, heating for 2 minutes and stirring every 30 seconds. Stir in 40 grams room temperature butter until smooth. Spread glaze over warm cake allowing it to drip down the sides.
- 12
Optionally decorate with sprinkles, chocolate candies, or gummy bears for festive occasions. Serve fresh or at room temperature, enjoying with coffee or as a birthday treat.