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Sunday, June 12, 2011

German Marble Cake and a BBQ Celebration!

Today was my husband's birthday celebration. Nothing dramatic... just a low key barbeque with family. But of course, food wise, nothing can be "low key." We needed to make a spread fit for celebration!

On the menu? Barbeqie pork ribs, thyme marinated chicken thighs, smokies, grilled vegetables, greek pasta salad, and some sangria to wash it all down.

Oh, and the cake. Decisions, decisions. Every year, my husband gets some kind of awesome cake. The most memorable had to be the "Turtle" cake, followed by the patriotic vanilla cake . This year, when I asked him what kind of cake he wanted, he said "A Marble Cake." At first, I was surprised, but then I remembered...

On my birthday last year, I was blessed by a German friend, Julia, who surprised me with a German marble cake for my birthday. My husband loved it so much, he ate about 3/4 of it. He ate it as it was, and then for breakfast, lunch, and every time in between until it was gone. And it left such a strong impression that when I asked him about his birthday cake, he didn't even hesitate before asking for this one.

I am not sure if I can ever replicate Julia's delicious cake, but here is my recipe, which complemented our barbeque celebration just perfectly!

German Marble Cake
Makes 1 cake

1 cup Butter, room temperature
1 cup Sugar
4 Large eggs, separated yolks and whites
1 cup Skim Milk
1 tsp Almond Extract
3 1/4 cups Flour
1 tbsp Baking Powder
1 pinch Salt
1/4 cup Cocoa Powder
3 tbsp Triple Sec
Icing Sugar for dusting

Preheat oven to 350 degrees. Grease a bundt or fluted pan (like an angel food cake pan)and set aside.

In a large bowl, cream together butter and sugar. Beat in the egg yolks, milk, and almond extract.

Sift together the flour, baking powder and salt. Stir into the butter and egg yolk mixture.

In a separate bowl, beat the egg whites until stiff. Fold them into the batter.

Move half of the batter into a separate bowl. Mix in the cocoa powder and triple sec.

Spoon the batter into the cake pan, alternating white and brown batter. Then swirl with a fork.

Bake for about 60 minutes until a toothpick inserted into the center comes out clean. Cool on a wire rack. Dust with icing sugar before serving.


  1. Looks great but I'd add more cocoa then that's just me, isn't it?

  2. Hi TheChocolatePriestess! Thanks again for checking out my blog! I thought the same thing about the cocoa, but try it first....I think you will be pleasantly surprised just like I was.... (Otherwise, I was also thinking of adding some melted dark chocolate to the mix to increase the richness and depth...)

  3. The cake looks wonderful!!!! Somehow I have managed to still not have a bunt or flute pan but have a million recipes like this one I'd love to make lol. I am going to add this to my list it looks wonderful!!!

  4. Oh, lovely. The taste of home...