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–+ servings
Marble cake slice with whipped cream on plate.
Davia

German Marzipan Marble Cake

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This classic German marble cake is rich and buttery, with shredded marzipan for moisture and cocoa swirls for depth. For best results, use a kitchen scale for accuracy — German baking relies on precision. Finished with chocolate couverture (and optionally apricot jam), it’s perfect with whipped cream and baked in a Bundt or loaf pan.
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Prep Time 30 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Baking, Dessert
Cuisine: German
Calories: 648
Ingredients Equipment Method Nutrition Video Notes

Ingredients
 

  • 500 g all-purpose flour (unbleached, not bromated)
  • 175 g sugar
  • 300 g butter room temperature
  • 1 pinch salt
  • 5 eggs room temperature
  • 16 g baking powder
  • 225 ml milk room temperature
  • 250 g marzipan shredded
  • 4 tablespoon cocoa powder
  • 4 tablespoon rum divided

Equipment

Method
 

  1. Cream butter and sugar together until light and fluffy (about 4-5minutes)
  2. Add the eggs one at a time, mixing well after each addition. All ingredients should be at room temperature.
  3. In a separate bowl, whisk together the flour and baking powder.
  4. Alternate adding the flour mixture and milk to the batter, mixing gently until just combined.
  5. Add a pinch of salt.
  6. Shred the marzipan and fold it into the batter until evenly incorporated.
  7. Stir in part of the rum.
  8. Grease your Bundt cake pan well and lightly dust with flour.
  9. Pour half of the batter into the prepared pan.
  10. Add cocoa powder and the remaining rum to the rest of the batter and mix well.
  11. Spoon the chocolate batter over the light batter and gently swirl with a fork or spoon to create the marble effect.
  12. Bake at 345°F (175°C) until a skewer inserted comes out clean.
  13. Let the cake cool in the pan for about 10 minutes, then turn it out onto a rack and let cool completely.

Nutrition

Calories: 648kcalCarbohydrates: 71gProtein: 12gFat: 35gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 149mgSodium: 416mgPotassium: 225mgFiber: 3gSugar: 29gVitamin A: 909IUCalcium: 167mgIron: 4mg

Notes

  • This recipe was tested in grams. While measurements have been converted, German baking relies on precision, so results may vary when not using a kitchen scale. For best accuracy, weighing ingredients is recommended.
  • All ingredients should be at room temperature for a smooth batter and even baking.
  • Bake this cake in a Bundt (Gugelhupf) pan or large loaf pan; baking times may vary slightly.
  • Use a well-greased, floured pan for easy release. A quality Bundt pan makes a difference.
  • Butter or margarine may be used; margarine can yield a slightly moister cake.
  • Milk can be replaced with almond milk to make it dairy-free.
  • Traditionally finished with chocolate couverture, optionally over apricot or raspberry jam, and served with whipped cream.

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