Classic German Marble Sheet Cake
Ingredients
Dough
- 375 g soft butter
- 350 g sugar
- 1 packet vanilla sugar
- 7 eggs (size M)
- 325 g wheat flour (Type 405)
- 50 g cornstarch
- 3 1/2 tsp baking powder
- 1 pinch salt
- 5 tbsp cocoa powder
- 8 tbsp milk
Glaze
- 300 g dark chocolate
- 1 roll colorful chocolate sprinkles (approx. 150 g)
Preparation
Preheat the oven to 180 degrees Celsius top and bottom heat (convection: 160 degrees)
Line a baking sheet with parchment paper
Set a baking frame to 35 x 30 cm on the baking sheet
Beat soft butter, sugar, and vanilla sugar until very creamy
Add eggs one by one to the butter mixture
Mix flour, cornstarch, baking powder, and salt
Fold the dry ingredients into the batter in three portions
Spread half of the light batter on the baking sheet and smooth it out
Mix cocoa powder with milk until smooth
Use the cocoa mixture to color the other half of the batter dark
Place the chocolate batter on the light batter
Marble the two batters briefly with a fork
Bake the cake in the preheated oven for about 30 minutes
Check for doneness using a skewer test
Let the cake cool completely on a wire rack
Release the baking frame with a knife and remove it
Melt the dark chocolate according to package instructions
Brush a thin layer of the melted chocolate over the cake
Decorate the cake with colorful chocolate sprinkles
Let the glaze set
Tips
The cake yields about 24 pieces
Store the cake airtight at room temperature for at least 3 days
