Gluten-Free Marble Cake (Marmorkuchen)

Ingredients

• 225 g Unsalted butter (Room temperature)
• 150 g Granulated white sugar (For the vanilla batter)
• 1 tsp Vanilla extract
• 0.5 tsp Kosher salt
• 4 Large eggs (At room temperature)
• 265 g Gluten-free multipurpose flour
• 25 g Cornstarch
• 9 g Baking powder
• 25 g Milk (Room temperature; any percentage or nondairy milk. Used when alternating with the dry ingredients.)
• 25 g Dutch-process cocoa powder (Sift if very lumpy)
• 25 g Granulated white sugar (For the chocolate batter)
• 25 g Milk (Room temperature; any percentage or nondairy milk. Used in the chocolate batter.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Line an 8-by-4-inch loaf pan with parchment paper, leaving enough overhang to lift out the fully baked cake, and set the pan aside.

2. 2

   In a separate bowl, combine the gluten-free flour, cornstarch, kosher salt, and baking powder. Set the dry mixture aside.

3. 3

   Place the room-temperature butter in the bowl of a stand mixer fitted with the paddle attachment, or use a large mixing bowl. Beat at medium-high speed for 2–3 minutes, until the butter is smooth and visibly lighter in color.

4. 4

   Add the 150 grams of granulated sugar and the vanilla extract. Mix for an additional 2 minutes.

5. 5

   With the mixer running on low speed, add the eggs one at a time. Allow each egg to incorporate for at least 30 seconds before adding the next.

6. 6

   Add the dry ingredients to the wet mixture in three additions, alternating with the 25 grams of milk. Mix until the batter has a smooth consistency.

7. 7

   Transfer two-thirds of the vanilla cake batter to the prepared loaf pan. Use a small offset knife or the back of a spoon to smooth the batter evenly.

8. 8

   Add the cocoa powder, the additional 25 grams of sugar, and the remaining 25 grams of milk to the batter left in the mixing bowl. Sift the cocoa first if it is very lumpy. Mix for about 1 minute, until smooth.

9. 9

   Spread the chocolate batter over the vanilla batter. Using a butter knife or fork, carefully swirl the two batters together to create the marble effect.

10. 10

    Bake at 350°F (175°C) for 55–65 minutes in the fully preheated oven. The cake is ready when golden brown and a toothpick or cake tester inserted into the center comes out clean. If using a digital thermometer, the internal temperature should be at least 200°F (93°C). Baking time may vary by oven and pan.

11. 11

    Remove the cake from the oven and let it cool in the loaf pan for 10 minutes.

12. 12

    Lift the cake from the pan using the parchment overhang, transfer it to a wire rack, and cool completely.

Notes

The cake can be stored at room temperature in an airtight container or ziplock bag for 3–4 days; refrigeration is not necessary. To freeze, freeze slices on a parchment-lined baking sheet for at least 2 hours, then wrap and store airtight for up to 3 months. If the top browns too quickly, cover it with foil. For a non-gluten-free version, replace the gluten-free flour with 250 grams all-purpose flour and retain the 25 grams of cornstarch. The source notes that saltiness varies by kosher salt brand, particularly between Diamond Crystal and Morton’s.

Nutrition per serving

• dessert
• cake
• Austrian
• German-inspired
• gluten-free
• vegetarian
• baked
• make-ahead