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Oma's German Marble Cake

Oma's German Marble Cake

  • Prep

    30 m
  • Cook

    1 h
  • Ready In

    1 h 30 m
WALTERA

WALTERA

Easy to make, grandma's German marble cake is a family favorite

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Ingredients {{adjustedServings}} servings

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Original recipe yields 18 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 282 kcal
  • 14%
  • Fat:
  • 12 g
  • 19%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 136 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
  2. In a large bowl, cream the butter with the sugar. Beat in egg yolks. Continue beating for 10 minutes.
  3. Gradually stir in flour, alternating with splashes of milk, until all of the flour and milk are mixed in. Stir in baking powder.
  4. In a separate bowl, beat egg whites. Fold egg whites into batter.
  5. Reserve 1/4 of the batter, and pour the rest into a greased, floured tube pan.
  6. 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.
  7. 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.
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Reviews

Mz Piggy
40

Mz Piggy

3/17/2007

Very yummy! Not dry at all. I changed a few things. I lessened the flour to 3 cups, added 1 tsp. vanilla and added 1 more tbsp. baking cocoa. I didn't mix it for 10 minutes, I just watched until it turned lighter coloured. I used a bundt pan, greased and floured it. Baked it for 50 minutes. No problem coming out of the pan. Added a dusting of powdered sugar. Very similar to my mom's but this one wasn't dry :) Absolutely will make again.

Cookies
13

Cookies

2/24/2007

The cake from this recipe is dry,not so sweet and I can taste the eggs,(Yuck) perhaps if it had other ingredients like chocolate chips, something sweet, or even a glaze over the top to liven it up some, this recipe might be a bit better. As another reviewer mentioned,I also had a VERY hard time getting it out of my pan.

Miranda K.
13

Miranda K.

11/21/2006

This recipe is definitely a keeper. A very light an fluffy cake. I added vanilla extract to the white batter and unsweetened cocoa powder to chocolate batter to taste because I wanted more flavor, but the texture of the cake is perfect.

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