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Marmorgugelhupf... eyecatcher for the coffee table

The central position of the Marble Gugelhupf Cake in the Austrian cake-and-coffee tradition is unrivalled. Even in these calorie-conscious times, the sweet sins of our grandmothers have lost none of their attraction.
Marmorgugelhupf © Österreich WerbungMarmorgugelhupf © Österreich Werbung


  • 120 g (4.2 oz. / 1/2 cup) sugar, divided
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 4 tablespoons heavy cream
  • 250 g (8.8 oz. / 2 cups) flour
  • 2 teaspoons baking powder
  • 2 tablespoons cocoa
  • Butter
  • Dry bread crumbs

How to make it:

  • Separate eggs.
  • Beat together the butter, 2/3 of the sugar, vanilla extract and egg yolks until creamy.
  • Fold in the cream.
  • Mix flour and baking powder together and sift over top of the liquid mixture.
  • Beat the remaining sugar with the egg whites until stiff and mound it on top of the liquid mixture. Carefully fold everything together.
  • Divide the batter into two halves.
  • Mix the cocoa together with a bit of water and carefully (to ensure that the egg whites are not "overbeaten") mix it into the one half of the batter.
  • Alternating with dark and light, transfer the batter into a Gugelhupf mould or bundt pan that has been buttered and coated with bread crumbs.
  • Finally, use the handle of a wooden spoon and zigzag through the batter several times to create the distinctive marble effect.
  • Bake at 180°C (350°F) for about one hour.


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