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Mamorkuchen (Marble Cake)

A flavourful, moist marble cake that pairs perfectly with coffee.
Prep Time 20 minutes
Cook Time 50 minutes
Author The Kitchen Maus


  • 1/2 cup one stick of room temperature butter
  • 1/2 cup of sugar
  • 1 1/2 teaspoons of vanilla sugar
  • Pinch of salt
  • 2 room temperature eggs
  • 1 cup of all purpose flour
  • 1 1/2 level teaspoons of baking powder
  • 1 tablespoon of milk
  • 2 teaspoons of rum optional but adds great flavour, especially if it’s overproof
  • 1/8 cup of vanilla yogurt

Chocolate Part

  • 2 ounces of bittersweet or semisweet chocolate melted
  • 1 tablespoon of milk
  • 1 tablespoon of vanilla sugar or just sugar

Glaze (optional)

  • 1/2 cup of powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 2 – 3 teaspoons of water


  1. Preheat the oven to 350 degrees. Grease a 8x4 glass loaf pan with butter wrapper or cooking spray. Mix together sugar, vanilla sugar and salt in a small bowl. Whisk together flour and baking powder in separate bowl. Coarsely chop chocolate, melt and set aside to cool down.
  2. Cream butter with electric mixer on high until soft. Gradually add sugar mixture until smooth. Next, add eggs, one at a time, mixing each egg for 30 seconds on medium setting. Alternate adding the flour mixture with the wet ingredients on medium until batter is smooth.
  3. Put 1/3 of the batter in the glass loaf pan. Set aside another 1/3 of the batter. Fold melted chocolate, milk and sugar into the remaining batter in the mixing bowl. Pour chocolate batter on top of vanilla batter in pan. Add the remaining vanilla batter on top. Lastly, swirl fork or knife through the batter to create marbling pattern.
  4. Bake for 45 - 50 minutes or until inserted toothpick comes out clean. Let it cool on a wire rack for 10 minutes before removing it from the pan.

Optional Glaze

  1. Mix powdered sugar, vanilla extract and water until glaze is thick but will still pour off the spoon. Drizzle over cooled cake and let the glaze set/hardened.

Recipe Notes

Best when eaten within the first 3 - 4 days.
Having all ingredients at room temperature makes for the best texture but butter is the only one that's mandatory.

Adapted from Dr. Oetker