Many people love marble cake. The problem: it often gets so terribly dry. Grandma used to do things differently. The cake was delicious and fluffy.
If you want it again, if you’re hoping for Grandma’s fluffy marble cake, then you should definitely try our recipe. Because this is how you manage to make the world’s fluffiest marble cake.
Promise, this cake stays super fluffy and soft the day after baking. So you can bake it a day in advance without risk. The only difference between the two types of dough, the light and the dark, is the added cocoa. So that it remains neat and simple.
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A very important tip!
It is very important that the marble cake cools for at least an hour after baking. Because it is so fluffy, you can stop it from falling apart.
You can bake the cake in a loaf or Guglhupf form. And of course it can also be glazed, for example of sugar or chocolate. Traditionally, however, it is only powdered with powdered sugar. This is also what has been inherited in the private GDR baking books, from which we took the recipe.
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What you need:
250 grams of butter, 250 grams of sugar, 1 packet of vanilla sugar, 1 packet of baking powder, 1 pinch of salt, 4 small eggs, 400 grams of flour, 130 milliliters of milk. For the cocoa batter: 2 tablespoons cocoa, 2 tablespoons milk
This is how it works:
Preheat the oven to 180 degrees (top and bottom heat).
Melt the butter in a saucepan or in the microwave. It should be liquid but not hot.
Put the melted butter in a bowl with the sugar and vanilla sugar and mix everything with the hand mixer to a creamy mass.
Allow the butter to cool completely (otherwise the eggs will stir). Only then add the eggs and beat them thoroughly with the sugar-butter mixture.
Mix flour, baking powder and salt in a second bowl. Pass this mixture through a sieve into the sugar-butter-egg mixture. Pour in the milk and mix thoroughly to a smooth batter. Tip: If the dough falls off the spoon with difficulty, the dough is correct.
Put just over half of the dough (about 60 percent) in the greased baking tin.
Mix the cocoa batter
In the rest of the dough comes the cocoa and the two tablespoons of milk. Mix everything thoroughly before placing the dark dough on top of the light ones in the mold.
Stick the dough through several times with a fork and turn it in a spiral in different places. At the end, also pull the fork once through the middle.
Do not be too careful. The cocoa mass needs a little movement to spread well. Be sure to touch the walls of your mold more often with your fork movements as well.
Be sure to let it cool!
When you have mixed enough, set the cake in the oven and bake for about 45 minutes.
NOTE: Then let it cool for at least an hour before removing it from the mold. Otherwise it can fall apart – because it is so fluffy!
We wish you a good appetite!