South Tyrolean Marble Cake Recipe – Simple & Delicious

• For about 12 servings

• Medium

• About 250 kcal per serving (depending on exact preparation and ingredients)

• A large mixing bowl
• A hand mixer or a food processor
• A loaf pan (about 25 cm)
• Baking paper
• A knife or toothpick for testing doneness
• A pastry brush (optional)

• 250 g soft butter
• 250 g sugar
• 5 eggs (room temperature)
• 250 g flour
• 1 packet of baking powder
• 3 tablespoons cocoa powder
• 3 tablespoons milk
• A pinch of salt
• A few drops of vanilla extract or 1 packet of vanilla sugar

1. Preparation:

· Preheat the oven to 180°C.
· Grease the loaf pan and line it with baking paper.

2. Prepare the batter:

· Cream the butter and sugar in the mixing bowl.
· Gradually mix in the eggs until a homogeneous mixture forms.
· Sift in the flour and baking powder and gently fold it into the mixture until everything is well combined.
· Place half of the batter in a separate bowl.

3. Prepare the marble batter:

· To the batter in the first bowl, add the cocoa powder and milk and mix well until a uniform chocolate mixture is formed.

4. Layer in the cake pan:

· Now alternately layer the light and dark batter in the loaf pan. Use a spoon or fork to gently swirl through to create a marbled effect.

5. Bake:

· Place the cake in the preheated oven and bake for about 50-60 minutes until golden brown and a toothpick comes out clean.

6. Let cool:

· Remove the cake from the oven and let it cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

• Make sure the eggs are at room temperature so they mix better with the butter and sugar.
• If the cake browns too quickly, you can cover it with aluminum foil during baking.
• You can also add grated chocolate to the batter for a more intense chocolate flavor.
• If you like, you can dust the cake with powdered sugar or glaze it with a topping of your choice after it cools.

Enjoy your homemade South Tyrolean Marble Cake!

As a tip from a kitchen professional, I recommend letting the marble cake rest in the pan for about 10-15 minutes after baking before turning it out. This will make the cake a bit firmer and easier to remove from the pan without breaking apart. Additionally, the moisture in the cake will distribute more evenly during this resting time, resulting in a juicier outcome.

Once in a small village in South Tyrol, there lived an elderly woman named Rosa, who was known for her delicious baking skills. Every weekend, she invited friends and neighbors to her home to enjoy a cup of coffee and a piece of her famous marble cake together.
Rosa had inherited the recipe for her marble cake from her grandmother, who had received it from her mother. It was a family recipe that had been passed down for generations. Every bite of this cake was like a journey into the past, full of memories and traditions.
One day, Rosa decided to participate in a baking competition held in the neighboring town. She was determined to win first prize and bring her beloved marble cake fame and honor.
With great care and dedication, Rosa prepared her cake. She selected the best ingredients from the region, whisked the eggs with a passion that only an experienced baker possessed, and created a perfect marbling in the batter.
On the day of the competition, Rosa stood before the judges with a pounding heart as they tasted her marble cake. The jury was thrilled with the taste and texture of the cake. When the winners were finally announced, there was no doubt – Rosa's marble cake was awarded first prize.
From that day on, Rosa was known throughout South Tyrol as the Queen of Marble Cake. Her recipe was published in cookbooks, and people from all over the world came to experience a touch of her baking artistry.
And so the legend of Rosa's marble cake lived on, a sweet and delicious legacy passed down from generation to generation.