Moist marble cake – simple and incredibly delicious

This moist marble cake is one of the best I’ve ever baked – and the best thing about it is that it’s easy to make. The secret to its incredible moistness lies in the syrup, which is poured over the cake immediately after baking. A mixture of Amaretto and milk is poured over the warm cake to keep it extra moist and fresh for longer – if it doesn’t get eaten first, that is. Be sure to give it a try!

Ingredients for moist marble cake

Before you start, here are the ingredients you’ll need for this recipe. The exact quantities are listed in the recipe card at the end of the article!

Basic dough

Butter: softened – you can also easily make your own butter. Click here for the recipe.

Sugar: I don’t eat much sugar; the 150 g in the recipe is enough for me. If you prefer it sweeter, I recommend using 30 to 50 g more sugar.

Organic eggs: To test whether eggs are fresh, place them in a glass of water – fresh eggs sink to the bottom, older eggs float to the top.

Flour: Type 405 wheat flour is best, as it makes the dough light and fine.

Baking powder: provides the necessary lightness.

Whole milk (3.5% fat): I recommend this for this marble cake, as its higher fat content makes the dough smoother and moister. Compared to low-fat milk, it also contributes to a fuller flavour, which is particularly advantageous in baked doughs.

For the chocolate dough

• Cocoa powder – gives the cake its chocolate flavour.
• Milk – ensures the right consistency.

Soak

• Amaretto (alternative: rum) and whole milk in equal parts – adds a special touch and keeps the cake moist.
• Also cream with bitter almond oil, milk only, cream only.

Topping

• Icing sugar: for the perfect finishing touch
• or chocolate icing: made from dark chocolate couverture & neutral rapeseed oil for a shiny, chocolatey glaze

Preparation

Preparation: Preheat the oven to 170°C top/bottom heat (160°C fan oven). Line a loaf tin (24 cm) with baking paper.

Prepare the dough: Cream the softened butter with the sugar and a pinch of salt. Gradually stir in the eggs until the mixture is light and creamy.

Add the flour mixture: Mix the flour with the baking powder and sift into the dough mixture. Add the milk and mix everything into a smooth dough.

Marbling: Pour about three quarters of the batter into the prepared loaf tin. Mix the remaining batter with cocoa powder and milk. Pour this chocolate mixture onto the light-coloured batter and fold in with a spoon in a wave-like motion to create the typical marbled pattern.

Nutty note: A few chopped hazelnuts or almonds in the batter give the cake a special texture.

Baking: Bake the cake on the second lowest shelf in the preheated oven for 50–60 minutes. Test with a skewer: If no dough sticks to the wooden skewer, the cake is done.

Soak: Remove the finished cake from the oven, but leave it in the tin. Mix the Amaretto and milk and pour evenly over the warm cake. Then leave to cool and place in the fridge for an hour.

Non-alcoholic version: Replace the Amaretto with additional milk or orange juice.

Decorate & serve: Before serving, sprinkle with icing sugar or cover with chocolate icing. For the icing, melt the chocolate coating with oil in a bain-marie and spread evenly over the cake.

Extra chocolatey: For chocolate lovers, a handful of chocolate chips can be added to the dough.

This moist marble cake is one of the best I’ve ever baked – and the best part is: it’s easy to make. The secret to its incredible moistness lies in the soaking process, which takes place immediately after baking. A mixture of Amaretto and milk is poured over the warm cake, ensuring it stays extra moist and keeps fresh for longer – if it isn’t gobbled up first. You simply must give it a try!

• Butter: softened – You can easily make your own butter. Click here for the recipe.
• Sugar: I don’t eat much sugar; the 150 g in the recipe is enough for me. If you prefer it sweeter, I’d recommend using 30 to 50 g more sugar.
• Organic eggs: To check if eggs are fresh, place them in a glass of water – fresh eggs sink to the bottom, whilst older eggs float to the top.
• Flour: preferably Type 405 wheat flour, as it makes the dough light and fine
• Baking powder: helps the mixture rise
• Whole milk (3.5% fat): I recommend this for this marble cake, as its higher fat content makes the batter smoother and moister. Compared to low-fat milk, it also gives a richer flavour, which is particularly beneficial in baked goods.

For the chocolate batter

• Cocoa powder – gives the cake its chocolatey flavour
• Milk – ensures the right consistency

watering hole

• Amaretto (or rum) and whole milk in equal parts – adds a special touch and keeps the cake moist
• cream with bitter almond oil, milk only, cream only

Topping

• Icing sugar: for the perfect finishing touch
• or chocolate coating: made from dark chocolate couverture and neutral rapeseed oil for a shiny, chocolatey glaze

Preparation

Preparation: Preheat the oven to 170°C (top and bottom heat) or 160°C (fan oven). Line a 24 cm loaf tin with baking paper.

Prepare the dough: Beat the softened butter with the sugar and a pinch of salt until light and fluffy. Gradually stir in the eggs until the mixture is pale and creamy.

Add the flour mixture: mix the flour with the baking powder and sift it into the batter. Add the milk and stir everything together until you have a smooth batter.

Marbling: Pour about three-quarters of the batter into the prepared loaf tin. Mix the remaining batter with cocoa powder and milk. Spoon this chocolate mixture onto the plain batter and fold it in using a spoon to create a swirled effect, resulting in the characteristic marbled pattern.

A nutty touch: a few chopped hazelnuts or almonds in the batter give the cake a special texture.

Baking: Bake the cake on the second-lowest shelf in a preheated oven for 50–60 minutes. Test with a skewer: if no batter sticks to the skewer, the cake is ready.

Soaking: Remove the finished cake from the oven, but leave it in the tin. Mix the Amaretto and milk and pour evenly over the warm cake. Then leave to cool and place in the fridge for an hour.

Non-alcoholic version: Replace the Amaretto with extra milk or orange juice.

Decorate & Serve: Before serving, dust with icing sugar or coat with chocolate icing. To make the icing, melt the chocolate coating with oil in a bain-marie and spread evenly over the cake.

Extra chocolatey: For chocolate lovers, you can add a handful of chocolate chips to the batter.

Frequently Asked Questions

• How long can I keep the marble cake? Thanks to the syrup, the cake will stay fresh for several days. It’s best to store it in an airtight container.

More delicious dessert recipes

• Why not have a look at my recipe for oatmeal tiramisu with crunchy granola too!
• Fancy something fruity? Then try myvegan, sugar-free banana bread and plum cake!
• or Engadine nut cake.

COMING SOON