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Decadent Egg Liqueur Marble Cake

Decadent Egg Liqueur Marble Cake

Indulge in this Decadent Egg Liqueur Marble Cake—moist, rich, and swirled with vanilla and cocoa perfection.
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Prep Time 25 minutes
Cook Time 55 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 16 slices
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 220 g soft butter
  • 170 g sugar
  • 1 packet Bourbon vanilla sugar
  • 1 pinch salt
  • 4 eggs
  • 200 ml egg liqueur
  • 300 g wheat flour
  • 2 teaspoons baking powder
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons milk
  • q.s. Butter or oil, for greasing

Equipment

  • Electric hand mixer or stand mixer
  • Gugelhupf or bundt pan
  • Two mixing bowls
  • Whisk and spatula
  • Wooden skewer or toothpick
  • Double boiler or microwave-safe bowl

Method
 

  1. Preheat oven to 180°C (350°F) or 160°C (320°F) if using convection and grease the pan with butter or oil, dust with flour.
  1. In a large bowl, beat butter, sugar, vanilla sugar, and salt until pale and fluffy (3-4 minutes). Add eggs one at a time, mixing well.
  1. In another bowl, whisk flour and baking powder, then fold into the wet mix, alternating with egg liqueur.
  1. Scoop out one-third of the batter, stir in cocoa powder and milk. Layer half of the plain batter in the pan, then add the chocolate batter and top with remaining plain batter.
  1. Swirl the batters with a knife or skewer, then bake for 55 minutes, testing for doneness with a skewer.
  1. Let the cake cool in the pan for 1 hour, then invert onto a wire rack, cool completely, and glaze with melted dark chocolate.

Nutrition

Calories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gCholesterol: 70mgSodium: 140mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 8IUCalcium: 2mgIron: 6mg

Notes

This cake stays fresh for up to 3 days when stored properly. Wrap it tightly in plastic wrap or an airtight container. For a healthier twist, reduce sugar or use whole wheat flour. If you wish to freeze the cake, do so unglazed, and glaze after thawing for best texture and appearance. Add a pinch of espresso powder to deepen the chocolate flavor if desired. Present slices on a vintage cake stand or serve with fresh berries and whipped cream for a special touch.
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