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Oma's German Marble Cake

Easy to make, grandma's German marble cake is a family favorite.
Print Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Course lunch/dinner
Cuisine American, central europe
Servings 18 people
Calories 5038.2 kcal

Equipment

  • 1 10-inch Tube Pan Ensures proper baking and classic shape
  • 1 Large Mixing Bowl For the main cake batter
  • 1 Electric Mixer Handheld or stand mixer for creaming and beating egg whites
  • 1 Medium Mixing Bowl For beating egg whites separately
  • 1 Wire Cooling Rack Essential for even cooling and preventing sogginess

Ingredients
  

Main

  • 1 cup butter
  • 1 ¾ cups sugar
  • 5 egg yolks
  • 3 ½ cups all-purpose flour
  • 1 cup milk
  • 2 teaspoons baking powder
  • 5 egg whites
  • 2 tablespoons sweet cocoa

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  • In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
  • Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
  • In a separate bowl, beat egg whites. Fold egg whites into batter.
  • Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
  • Mix cocoa into the remaining 1/4 of the batter. Then turn into tube pan, and fold under with a fork to produce a marbled appearance.
  • Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.

Notes

Achieving a light, tender crumb in this cake hinges on proper aeration. When creaming butter and sugar, aim for a very light, fluffy consistency; this incorporates crucial air. The extended beating of egg yolks further emulsifies the mixture and builds structure. When incorporating flour and milk, alternate additions gently to prevent overworking the gluten, which can lead to a tough cake. The most critical step for texture is folding in the beaten egg whites. Do this delicately, using a rubber spatula, to preserve the air bubbles, which are vital for the cake's lift. For the marble effect, create just a few swirls with a fork, avoiding excessive mixing that blurs the contrast. Ensure your tube pan is meticulously greased and floured; a quick chill of the pan after prep can help the flour adhere better. Always trust the toothpick test for doneness, as oven temperatures can vary.