German Marble Pound Cake Recipe – Oma's Marmorkuchen (2024)

FAQs

What causes a pound cake not to rise? ›

Mistake: Beating The Butter Too Fast

This can take from one to seven minutes, depending on the power of your mixer. Gradually add sugar, continuing to beat until light and fluffy. These steps are important because they whip air into the cake batter so it will rise during baking.

The Eggs: Pound cakes require a lot of eggs to create that dense texture. Some folks say that you shouldn't use fresh eggs in pound cakes because they don't mix into the batter as easily and can result in overmixing. I've always used my chicken's fresh eggs for pound cakes and it comes out fantastic, so who knows!

Marble Pound Cake is traditionally chocolate and vanilla cake batter swirled together in a 9″ x 5″ loaf pan. This version doesn't contain butter, but has oil instead, which creates a really moist dense and delicious pound cake.

Pound Cakes are so named because originally they were made with one pound of butter, one pound of sugar, one pound of eggs, and one pound of flour. In France, a Pound Cake goes by the name Quatre Quarts, which means four quarters, referring to the quantities of the ingredients.

Why do cakes not rise? A: No or insufficient raising agent, mixture too stiff, mixture overbeaten or air knocked out, or insufficient whisking (whisked sponge). Too cool an oven.

A steady 325-350 degrees is ideal when it comes to baking pound cake. Position the pan in the middle of the oven, and rotate it once, halfway through the baking time, as it bakes to account for any hot spots.

Overmixing and its consequences

You see, pound cake is already a naturally dense bake if you don't over-mix the batter, but if you do end up over-mixing it, you are going to make one heavy brick of a cake that doesn't have an appealing texture (via Southern Living).

How long do you leave pound cake in the pan? When it's done baking, let the cake sit in the pan for 10 minutes: no more, no less. It's enough time for the cake to firm up some after baking so that it doesn't fall apart, but not so much time that the cake gets stuck to the pan.

Sift: Sifting the flour into the batter makes the cake lighter. It also breaks up any large clumps of flour, making it easier to incorporate into the batter.

Nothing Bundt Cake, a renowned bakery chain, has discontinued their marble flavored bundt cakes. This unique flavor was a beloved choice among the customers for its distinct taste and texture. The discontinuation has left many fans of this flavor disappointed and longing for its return.

How to make pound cake crack? ›

A marble cake (German: Marmorkuchen, pronounced [ˈmaʁmoːɐ̯ˌkuːxn̩]), or Marmor ( German: [ˈmaʁmoːɐ̯] lit. 'marble')) is a cake with a streaked or mottled appearance (like marble) achieved by very lightly blending light and dark batter. Due to its zebra-striped pattern, it is also called zebra cake.

Bundt pans are a baking essential. Their unique construction allows an even browning on denser cakes, like pound cake, with the well-defined curves that are the hallmark of the form.

Can I substitute all-purpose flour for cake flour? Yes, you can. You'll wind up with a similar cake, just with a slight difference in texture and crumb. Both flours perform the same in recipes — they'll mix into identical batters — but the final results will differ to a small degree.

Eggs. Egg yolks are typically added for extra richness–additional egg yolks ranged from 1 (Sohla) to 2 (Shirley) to 4 (Baking Sense). I think the additional egg yolks also added extra moisture which helped these recipes stand out compared to other pound cakes with relatively drier textures.

Cakes sink in the middle due to several reasons. One reason is that the cake batter might be too moist, causing it to collapse during baking. Another reason could be that the oven temperature is too low, leading to uneven baking. Opening the oven door too frequently while baking can also cause cakes to sink.

Reason #1 – Chances are not enough air was incorporated into the butter and sugar. This could be because the creaming time wasn't long enough, or because the sugar, eggs or flour were incorporated too quickly. Solution – cream the butter until fluffy, and then incorporate the sugar in a thin stream.

Be careful not to overbeat the butter-sugar mixture, especially on a hot day — you could rupture the air cells and cause the batter to be heavy.

Mix just until the ingredients are combined. Overmixing can result in a tough texture due to excess gluten development. Egg Addition: Add eggs one at a time, mixing just until the yellow disappears. This prevents the batter from curdling, which can affect the cake's texture.