Marble Gugelhopf

Total time: 1hr 30m
Preparation Time: 30m

For 16 piece

Nutritional Information

Contains 346 Kcal, 6g Protein, 39g Carbohydrates, 18g Fat


  • Sponge mixture
  • 250 g butter, soft
  • 200 g sugar
  • 0.25 tsp salt
  • 4 eggs
  • 500 g white flour
  • 2 dl milk
  • 1 parcel baking powder
  • 1 tbsp vanilla sugar
  • Marble effect
  • 3 tbsp rum or milk
  • 100 g dark chocolate (64% cocoa), roughly chopped
  • Utensils
  • One ring-shaped cake mould (holding approx. 2 l), greased and floured

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  • Sponge mixture

    Place the butter in a bowl, whisk in the sugar and salt. Add the eggs one at a time and continue to whisk until the mixture becomes lighter in colour.
  • Mix the flour and baking powder, stir into the mixture alternately with the milk. Split the mixture into 2 portions. Mix the vanilla paste into one half of the mixture, transfer to the prepared cake tin.
  • Marble effect

    Place the chocolate in a thin-sided bowl and suspend over a gently simmering bain-marie, ensuring that the bowl does not touch the water. Melt the chocolate and stir until smooth. Stir the chocolate into the other half of the sponge mixture along with the rum or milk, spread on top of the pale sponge mixture. Create a marble effect by running a fork through the mixture in a spiral motion.
  • To bake

    Approx. 60 mins. in the lower half of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, tip out onto a cooling rack and leave to cool completely.
  • Shelf life:

    Wrap in cling film and keep for approx. 2 days

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Products used in this recipe

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