Fluffy marble cake
This all-time favourite is perfect for any coffee morning!
Ingredients
250 g sugar
2 packs vanilla sugar
4 eggs
1 Pinch of salt
500 g flour
1 pack baking powder approx. 2 tbsp cocoa powder
125 ml lukewarm milk (if required)
Some butter and breadcrumbs (if necessary) for the cake tin (Bundt cake tin)
Icing sugar
Method
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Step 1
Using a food processor or hand blender, mix the butter, sugar, vanilla sugar, salt and eggs for around 5 minutes until creamy so the cake will be nice and fluffy. -
Step 2
After everything has been thoroughly mixed, blend the flour with the baking powder and sieve it gradually into the egg, sugar and butter mixture. To avoid any lumps, do this in two or three stages. The batter should be neither too runny nor too stiff, but should drip off a spoon. Milk can be added if needed. -
Step 3
Grease the cake tin well and dust with breadcrumbs if necessary. -
Step 4
Split the batter in half and spread out the first half in the tin. Mix the remaining batter with approx. 2 tablespoons of sieved cocoa powder. Add a splash of milk if necessary, then pour into the cake tin. -
Step 5
For the marbling, dip a fork into the layers of batter and drag it once around the whole tin making circles, at the same time as rotating the fork itself. The more you rotate the fork as you go round, the nicer the marbling will be afterwards. -
Step 6
Bake the cake in the oven at 170°C (fan) for around 60 minutes. At the end of the baking time, check whether the cake is cooked using a wooden skewer, take it out of the oven and leave to cool. Dust with icing sugar before serving.
Julia Ritter
The recipe is so straightforward and guaranteed to turn out well that I could make it on my own when I was just 10 years old. Of course, under the watchful eye of my grandmother, to make sure more batter ended up in the cake tin than in my mouth. Even today, the simple pound cake, which has endless variations, is one of my favourite recipes because it’s just so quick to make. The batter can be whipped up in less than 15 minutes, simply baked in the oven and it always tastes good in the end.
The cake is made not only from a pound of butter and sugar, but also a lot of love, memories and many beautiful moments. It always reminds me of my grandmother, who used to bake the marble cake, or a version of it, with me every Saturday morning so it was ready for a morning coffee on Sunday in case anyone came over unannounced.
The Bundt cake tin was left to my mother by my grandmother and I now use it to make my pound cake. The little dents and imperfections that make the cake a little uneven are just a piece of family history for me... And the decades-old patina means it’s easy to get the cake out of the tin.
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