Marble Gugelhupf Cake

The Marble Gugelhupf is a classic cake in Germany and in English you would call it Bundt Cake. You would use the special Gugelhupf form to make this German cake. The ingredients are well mixed together and to get it out of the form you would grease the form first, then sprinkle with flour or breadcrumbs and wait until the cake is cooled off completely. Try it out, you will like it – it is also not that sweet! Happy Baking! Find more original German recipes at www.Mybestgermanrecipes.com

marble gugelhupf

Ingredients Marble Gugelhupf
250 g Butter
250 g sugar
1 Package Vanilla sugar Dr. Oetker
5 eggs
1 pinch salt
1/8 l milk
375 g flour
1 package baking powder Dr. Oetker
3-4 tsp cocoa powder unsweetened
1 tsp vanilla, liquid
butter, flour or breadcrumbs for the form

marble gugelhupf in form
Baking Instructions Marble Gugelhupf

– Mix butter and sugar, add eggs.
– Mix baking powder with flour and salt, then add to dough.
– add vanilla.
– Grease a Gugelhupf form thoroughly (sprinkle all around with breadcrumbs or flour, that helps to release the cake out of the form)
– Add half of the dough into form.
– Mix remaining dough with cocoa powder.
– Place cocoa dough on top of the other dough.
– With a knife or fork go through the cake several times.
– Bake in pre-heated oven on 375 F for 60 minutes.
– Let cool off, take out of form and dust with powdered sugar.

Do the test with a needle or knife: Poke into the cake to check if it is done. If the needle is still sticky, the cake is not done.

13 Comments

  1. Hallo,
    koennted Ihr vieleicht die mengen in den Rezepten in englisch geben? Ich finde es schwierig hier in den USA in gram und so zu messen.Das weare sehr nett von Euch. :)Danke.

  2. Hallo,
    koennted Ihr vieleicht die mengen in den Rezepten in englisch geben? Ich finde es schwierig hier in den USA in gram und so zu messen.Das weare sehr nett von Euch. :)Danke.

  3. I understand that is is a bit difficult to cook in grams and Kg here in the USA but the recipe measures cannot be transformed into US metrics, I am afraid, it would ruin the recipe. I handled it by getting a scale that has also grams – Please go to http://mybestgermanrecipes.com/conversions/ and check out what I noted about the metric system. There are also some charts. If you want to convert the recipe yourself please do but the German recipes on mybestgermanrecipes.com will always be in the original measures as they are original recipes. I am cooking only by using German measures as it is more precise. The recipes always turn out good. If you start to convert the result might be different.

  4. I understand that is is a bit difficult to cook in grams and Kg here in the USA but the recipe measures cannot be transformed into US metrics, I am afraid, it would ruin the recipe. I handled it by getting a scale that has also grams – Please go to http://mybestgermanrecipes.com/conversions/ and check out what I noted about the metric system. There are also some charts. If you want to convert the recipe yourself please do but the German recipes on mybestgermanrecipes.com will always be in the original measures as they are original recipes. I am cooking only by using German measures as it is more precise. The recipes always turn out good. If you start to convert the result might be different.

  5. I am curious how by converting the recipe from grams to oz would the recipe change? As long as the person doing the measuring was precise in measurement there should be no change. for instance 250g is 8.82 oz. I would agree if you are trying to covert the grams to cups or teaspoons, because there is no way to be precise. But as long as you keep the same measure type(volume to volume or weight to weight), it will be the same. I mean the type of butter(or time of the year the milk is from) probably has a bigger impact than a miniscule amount of weight difference.

  6. I am curious how by converting the recipe from grams to oz would the recipe change? As long as the person doing the measuring was precise in measurement there should be no change. for instance 250g is 8.82 oz. I would agree if you are trying to covert the grams to cups or teaspoons, because there is no way to be precise. But as long as you keep the same measure type(volume to volume or weight to weight), it will be the same. I mean the type of butter(or time of the year the milk is from) probably has a bigger impact than a miniscule amount of weight difference.

  7. If you are reading this on the internet, then you have the capacity to convert grams to ounces. Asking someone to do it for you is ……, just do a search, it will take you no more than 5 minutes.

  8. If you are reading this on the internet, then you have the capacity to convert grams to ounces. Asking someone to do it for you is ……, just do a search, it will take you no more than 5 minutes.

  9. P.S. Did you know egg sizes are different in the USA to Europe. e.g. American extra large eggs are at the top of the ranged of what the British class as medium. That can be as big a problem, if not bigger than being a few grams (or fractions of an ounce) out.

  10. P.S. Did you know egg sizes are different in the USA to Europe. e.g. American extra large eggs are at the top of the ranged of what the British class as medium. That can be as big a problem, if not bigger than being a few grams (or fractions of an ounce) out.

  11. Hi. There is no mention of the milk in the directions. I just added it in with the eggs. Cake is a hit. I’ve made it several times for my Austrian husband. 🙂

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