My Brother's Marble Cake

I love a nice moist marble swirled pound cake with a good amount of chocolate. Important is, that there is not too little of the chocolate dough part and that the dough is still fluffy. Best of course if it is freshly baked. My brother does a really good moist marble cake and he has a very nice bundt form. It is not easy to turn it upside down in that form, but if it works it looks really pretty :)


  • 225g butter
  • 15g rum
  • 250g sugar
  • mark of 2 vanilla beans
  • 5 eggs
  • 200g flour
  • 150g corn starch
  • a pinch of salt
  • 2 Tbsp baking powder
  • 150ml milk
For the dark dough
  • 20g rum
  • 22g milk
  • 40g cacao powder 
  • powdered sugar or dark chocolate glaze



  1. Add butter, rum and sugar to a mixing bowl. Scrape the vanilla mark out of the vanilla beans and add to the mix. Whisk with an elictrical hand mixer or a blender with a dough hook for at least 3 minutes till creamy. Than add the eggs, one at a time. Wait to add the next egg till the egg before is completely mixed in. Mix about 30 seconds for each egg. 
  2. In another bowl, mix the flour, starch, salt and baking powder. Add it spoon for spoon slowly to the egg mix. Add the milk, keep mixing. If dough is too stiff, add a little more milk. Dough should be creamy and not to stiff. 
  3. Grease a bundt cake form. Fill in half of the dough. Add the rum, milk and cacao powder to the other half of the dough and mix well. It should be evenly dark. Pour the dark dough on top of the light dough. 
  4. Then, use a big spoon, dip it into the entire dough, so that you are definitely in the light dough part, but do not tough the ground of the form. Then, go around the entire bundt form in big spirals. This will mix both dough parts and give the cake its unique marbled pattern.
  5. Bake the cake at at around 350 degree Fahrenheit for about 1 hour. Prick with a long skewer. If it comes out clean, without dough on it, the cake is done. Take it out and let rest for 10 minutes. Then put a plate on top and turn it around. 
  6. Let it cool down completely for an hour. Then dust it with powdered sugar or with a dark chocolate glaze.


  • Flour: Best to use a soft-wheat flour or a all purpose flour (blend of hard and soft wheat flour). However, you can also experiment with different kind of flours, it will change the firmness of the cake in the end. My brother tried a spelt flour which is similar to wheat flour, but it is low on gluten, a little darker, sweeter and nuttier.
  • Mixing: Mixing the dough thourougly is important for this kind of cake. Until you add the baking powder, you cannot mix too much. It will give the cake its fluffy and moist texture. However, after adding the baking powder, be careful and only mix as much as needed. Otherwise the cake dough will be very firm in the end. 
  • Cake turning: My Mom gave me this little piece of advise and it actually helped a lot. If the cake does not want to come out of the form, or you got a very tricky form like we had, take a cold and wet kitchen towl and put it around the form while it is upside down on a plate. Wait a few minutes and the cake should come out as the coldness will make it shrink a little.

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