Chocolate marbled into a yellow loaf cake: We love marble cake! Photo courtesy




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January 2012

Product Reviews / Main Nibbles / Cookies, Cakes & Pastry

Recipe: Classic German Marble Cake From Scratch

Marble Cake History


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Tori Avey’s recipe builds on the original, with the addition of vanilla pudding mix for added moisture, texture and flavor. You can use regular or instant pudding mix; just sift it in dry with the flour. If you don’t have vanilla pudding mix, you can replace the pudding with an equivalent amount of cake flour (cake flour is a finer grade of all purpose flour that produces a more delicate cake with a tender crumb).

Marble Cake Recipe

Makes one 9-inch marble cake loaf.


  • 1-¼ cup cake flour
  • ½ cup dry vanilla pudding mix (about one 3.4 oz package—regular or instant)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • 1 cup sugar
  • 3 eggs
  • 1-½ teaspoon almond extract
  • ¾ cup milk
  • 1/3 cup unsweetened cocoa powder
  • Equipment: 8- or 9-inch loaf pan, three mixing bowls (large, medium, small), electric mixer, whisk


  1. Chill large mixing bowl and beaters in freezer.
  2. Wash, hull and slice strawberries.
  3. Make whipped cream: beat cream, sugar and vanilla on high until stiff peaks form. Refrigerate until ready to assemble.
  4. Cut pound cake into slices 1/2" thick; then cut into squares that will fit into the cupcake liners. Save the scraps for a trifle.
  5. Arrange 24 silver cupcake liners on two cookie sheets.
  6. Into each liner, place a piece of cake, whipped cream and strawberries. Repeat layers. Serve immediately.

Trifle Recipe (For Grown-Ups)

This recipe comes from THE NIBBLE archives:

  1. Preheat oven to 350°F. In a medium mixing bowl, sift together the cake flour, vanilla pudding mix (in dry powdered form), baking powder, and salt.
  2. In a larger mixing bowl, whip together the butter, sugar, eggs and almond extract for a few minutes, until the mixture turns light yellow.
  3. Beat in half of the milk and half of the sifted flour mixture, then beat in the remaining milk and flour mixture. Whip until the batter is smooth and creamy.
  4. Rinse and dry the medium mixing bowl that you used for the sifted flour; you’ll need it again soon. In a small bowl, whisk together the cocoa powder and 1/3 cup of very hot water till smooth.
  5. Pour a little less than half of the cake batter into the medium mixing bowl that you rinsed out. Whisk in the cocoa powder mixture till fully combined and smooth. This is your chocolate marbling batter. Reserve the rest of the batter—this is your light cake marbling batter.
  6. Generously grease your loaf pan using butter or cooking spray. Pour the light and dark cake batters into your loaf pan and marble them. If you need a marbling technique, you can check out this post: How to Marble a Cake.
  7. Bake the marble cake at 350°F for 45-55 minutes, or until a toothpick inserted in the center comes out clean. Remove from the oven and cool in the pan on a wire rack for 10-15 minutes. Gently remove the cake from the pan and let it cool completely on the rack.

The cake will keep at room temperature for 3-4 days; wrap in plastic wrap or foil to seal in the moisture, or keep it inside an airtight container. To extend shelf life, keep the cake in the refrigerator. Or, freeze it and slice what you need. A slice will defrost quickly on the countertop, or in 10 seconds in the microwave.


Recipe © Copyright 2011 The Shiksa in the Kitchen. All Rights Reserved. Other content Lifestyle Direct, Inc.  All rights reserved. Images are the copyright of their individual owners.