Today, let’s enjoy a beautiful and delicious marbled cake! Soft, without butter and milk.
Have you heard of the cocoa marbled cake? Also known as “marmorkuchen,” it is a typical cake popular in Germany.
It originates from the mixture of two different colored batters. One is light, the other is dark, made with cocoa powder or melted chocolate.
Over time, this cake has also spread to England and beyond. Mixing these two batters creates marble-effect streaks, hence the name “marbled.”
My version of variegated cake is lactose-free, so even those with intolerance can enjoy it. Beautiful to look at, easy and quick to make, and super soft! The classic cupboard cake that never disappoints!
It stays soft for days, but we can also freeze it. For convenience, I cut it into slices and store it in freezer bags. This way, I have breakfast ready for the whole week!
If you don’t have a bundt pan, you can use a 24 cm cake pan, or a 31 cm loaf pan.
Do you like having breakfast at home and looking for other simple and delicious ideas? Check out below!
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: about 10-12 people
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs (medium whole)
- 1 3/4 cups all-purpose flour (+ 1 tablespoon)
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 3/4 cup water (or milk)
- 1/4 cup unsweetened cocoa powder
- 1 packet baking powder
Tools
- Bundt cake pans
- Mixer
- Spatula
- 2 Bowls
- Sieve
Steps
With an electric mixer, beat the eggs (medium whole) well with the sugar.
Those who don’t mind extra calories can increase the sugar amount up to 200 grams.
Beat until the mixture is light, fluffy, and creamy.
Slowly pour in the oil while continuing to beat.
Then incorporate the water at room temperature (or milk) and mix.
Add the flour and baking powder, sifted, a little at a time.
Mix with the mixer until you have a homogenous mixture.
Take a bowl that can hold half of the obtained mixture.
Pour half of the batter into the other bowl.
In one of the bowls, sift in 30 grams of unsweetened cocoa. Mix with the beaters.
In the other bowl, add a tablespoon of sifted flour and mix.
Take a 24 cm bundt cake pan.
Butter (or grease with oil) and flour well.
Now, pour each of the two mixtures one at a time into the pan.
Alternate the light and dark batter until finished.
Bake the marbled cake in a preheated static oven at 356°F for approximately 35 minutes.
The time is indicative, so always perform the toothpick test after the time has elapsed.
Once done, remove from the oven and let it cool before removing from the pan.
Your super soft variegated cocoa cake is ready!
The patterns created are truly beautiful!
Enjoy your cake, everyone! Come back soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
The marbled cake keeps for several days.
It can also be frozen to prevent waste. Just take out the portion you need half an hour in advance.
You’ll always have a delicious dessert ready as if freshly baked!
