Marmorkuchen

Marmorkuchen is a German marble cake that features two batters—a vanilla and a chocolate—swirled together to create a marbled appearance. It is typically baked in a loaf or Bundt pan and served in slices, offering a contrast between light and dark crumb.

The basic batter commonly includes butter or oil, sugar, eggs, flour, and a leavening agent such as baking powder, with milk to loosen the mixture. The batter is divided, and cocoa powder or melted chocolate is added to one portion. The two batters are then spooned or poured into the pan and swirled to produce the characteristic marbling. The cake is baked until set and lightly golden, then cooled on a wire rack before slicing.

Variants and notes include using different flavorings in the chocolate portion, such as vanilla, almond, coffee, or rum. Some recipes substitute part of the butter with oil or add yogurt for extra moisture. A light dusting of powdered sugar or a simple glaze is sometimes used as a finish.

Marmorkuchen is widely made in German-speaking countries and is a common staple in home baking. Its exact origins are not well documented, but marble cake techniques emerged in Europe in the 19th and early 20th centuries, leading to a family of regional adaptations. In German-language cooking, Marmorkuchen refers to this classic two-tone version, with related cakes featuring variations in flavor and marbling style.