Marbled Almond and Chocolate Cake

    1 hour 30 min

    This is a German recipe for a simple but delicious and moist marbled cake. The chocolate and almond flavours are fabulous, and it looks especially pretty when cut, as you get the full marbled effect.

    49 people made this

    Serves: 14 

    • 225g butter
    • 300g caster sugar
    • 4 eggs
    • 250ml milk
    • 1 teaspoon almond extract
    • 400g plain flour
    • 1 tablespoon baking powder
    • 1/8 teaspoon salt
    • 4 tablespoons unsweetened cocoa powder
    • 3 tablespoons dark rum

    Prep:20min  ›  Cook:1hr10min  ›  Ready in:1hr30min 

    1. Preheat oven to 180 C / Gas 4. Grease and flour one 25cm tube cake tin.
    2. In a large bowl, cream the butter with the sugar. Beat in the eggs, then the milk and almond extract.
    3. In another bowl, stir together the flour, baking powder and salt. Beat the flour mixture into the creamed mixture. Turn half of the batter into another bowl and stir in the cocoa and rum.
    4. Layer the light and dark batters by large spoonfuls and then swirl slightly with a knife.
    5. Bake the cake in the preheated oven for about 70 minutes, or until it tests done with a skewer. Transfer to a rack to cool. Makes about 14 to 16 servings.

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    Reviews in English (61)


    This is a very good recipe. For the lady that thought the cake was to dry and needed frosting.....Germans do not use frostings. I am German and when i moved here i lost my recipe and it was to late to call my mom so i looked this webpage up and tryed the recipe,....and i have to say it was very very now is in my owne recipe book and i make it at least once a week.All my friends love it and they like that it is easy and is not so sweet as they are used to with american cakes.  -  09 Apr 2004  (Review from Allrecipes US | Canada)


    I'm American but have been living in Germany for 12 years. Actually, German marble cake tends to be drier than the American version. But since I prefer my cakes moister, I just add a package of instant vanilla pudding to the flour! It works wonders.  -  17 Jun 2007  (Review from Allrecipes US | Canada)


    This cake is absolutely delicious! It has the perfect texture and rises beautifully. I substitute Grand Marnier (orange liquer) for the rum, and it tastes exquisite.  -  20 Oct 2002  (Review from Allrecipes US | Canada)