A very simple and delicious cake! And a classic that is as common in Germany as a chocolate chip cookie is in America. I have made this cake about a hundred times in Germany, following a very old Dr. Oetker recipe that never failed - it was always moist and buttery with a slight crispness around the edges and not too sweet. I could have made it in my sleep! (And I bet I did occasionally fall asleep while baking three of these the night before our twin girls’ birthdays, one for each to take to school and one for home). But when we moved to America this recipe simply did not work anymore. I tried many variations and even used German butter, but the cake always turned out dry. It needed more fat but I didn’t want to add vegetable oil. I found a perfect way to make this cake as moist as it should be. The secret is in the cream!
- 2 sticks of soft unsalted butter (225g), plus more for the pan
- 2 cups sugar (400g)
- 4 eggs
- 1 tsp vanilla extract
- 1 tsp rum (optional)
- pinch of salt
- 1 cup of heavy whipping cream
- 2 1/2 cups of all purpose flour (300g), plus more for the pan
- 2 tsp baking powder
- 5 tbsp unsweetened cocoa powder
- 3 tbsp sugar
- 2 tbsp heavy whipping cream
Preheat the oven to 350°F. Butter and flour a 9" bundt cake pan.
Using a standard mixer with the paddle attachment, beat the butter on medium high speed until very creamy. Add the sugar and continue to beat until light and fluffy. Add the eggs, one by one, and finally add the vanilla, rum (optional), and salt.
Sift together the flour with the baking powder. Set the mixer speed to low and alternately add the flour mixture and heavy cream until everything is well incorporated. Keep mixing the dough on low speed for an additional 5 minutes.
Spoon two thirds of the yellow dough into the prepared bundt cake pan and set aside. Sift 5 tablespoons of cocoa powder over the remaining one third of dough and incorporate on low speed while adding the 3 tablespoons of sugar and 2 tablespoons of heavy whipping cream.
Spoon the chocolate dough on top of the yellow dough into the prepared bundt cake. Use a fork to swirl through the dough to create the marbling effect.
Bake the cake for 75 minutes until golden brown and a cake tester or toothpick comes out clean. Let the cake cool in the bundt cake pan for 20 minutes, then invert the cake onto a cooling rack. Let the cake cool completely before dusting with powdered sugar which probably is the most common way to finish this cake.
You may however glaze it with chocolate. I use a chocolate glaze on the cakes the girls bring to school. I create a colorful design with m&ms which are called Smarties in Germany and have no logo printed on them - perfect for colorful, daisy like flowers! But the cake for home was always just dusted with powdered sugar.
SOURCE: ADAPTED FROM A DR. OETKER RECIPE