Spiced Marble Loaf Cake | Lebkuchen Marmorkuchen

Adding spices to the vanilla half of a marble loaf cake and topping it with a nutmeg whipped cream, gives this spiced marble loaf cake a delicious fall twist.

How to make Marble Cake moist?

To make a moist loaf cake, it comes down to two things. The first is to use sour cream in the batter, this helps to add richness and moisture to the batter. The second is to not over bake it. After 50 minutes check the cake, it should be golden brown and a toothpick should come out clean when inserted in the center.

How to make Nutmeg Whipped Cream?

I love adding a nutmeg whipped cream to this spiced marmorkuchen. It’s very simple to make, simply start with a basic whipped cream with 200 milliliters of cold heavy cream, 50 grams of powdered sugar, and 1 teaspoon of vanilla bean paste or vanilla extract. Whip on medium high or by hand until soft peaks form. Then, grate in fresh nutmeg (ground from a jar works too). I used about 1/2 of a nutmeg pod (seed?) in the cream but you can add more to taste.

What is the difference between Loaf Cake and a regular Cake?

A loaf cake is simply baked in a loaf tin which is long and rectangular. They come in a few different sizes but the one I use is 9″x5″. That being said, I think an 8.5″ x 4.5″ pan would work as well.

How to get the center of the loaf cake to rise?

The rise on a cake can come from many things. First the oven must be hot enough to get the initial rise on the cake – most are best baked at 350 F. Second, this cake uses baking soda and baking powder to give it a good rise and texture so it is important to make sure that they have not yet expired.

Tips for Spiced Marble Loaf Cake

• Make sure all the ingredients are at room temperature – this will help get a smooth and fluffy cake batter.
• To make sure the loaf cake comes out of the pan easily and cleanly, you need to line the loaf plan. To properly line the loaf pan, lightly grease the pan and then place a parchment paper sling (a rectangle of parchment paper that is long enough to go down one side of the pan, across the bottom, and back up the other side, it should also be narrow enough as to not go up the two short sides) into the pan. The parchment paper will stick to the grease and the cake will not stick to the parchment paper. Alternatively use butter wrapper papers in place of the parchment paper.
• For the best flavor, ensure your spices are fresh. If you live in Germany simply substitute with 4 teaspoons of lebkuchen gewürz – I haven’t tried it but you could also use pumpkin spice mix if you don’t feel like mixing your own.
• Let the cake cool for 10-15 minutes before using the parchment paper to lift it out. Then allow it to cool fully on a wire rack.

Additional Cake Recipes to try!

• Persimmon Cake
• Chocolate Pear Cake
• Sachertorte Loaf Cake

Ingredients

• All Purpose Flour: Any all purpose flour will work for this loaf cake! I have not yet tried any other flours with this recipe.
• Baking Soda & Baking Powder: These both help make the cake rise – make sure to check the expiration date! If they are expired, they won’t be very effective.
• Cocoa Powder: Both dutch processed and natural cocoa powder will work here.
• Vanilla Extract: Vanilla adds flavor and enhances the chocolate.
• Eggs: I use standard large eggs from the store.
• Sugar: This spiced marble loaf only uses granulated sugar in the cake batter.
• Full fat yogurt: Full fat yogurt or sour cream will work best in this cake but I’ve made it with low fat yogurt as well and it still works.
• Butter: Butter adds moisture and richness to this cake.
• Spices: Cinnamon, Ginger, Cloves, Nutmeg, and Allspice are all mixed together to make the spice blend.
• Espresso: Any espresso or strongly brewed coffee will work (if you must, instant will work as well.
• Heavy Cream: This can be either heavy cream or heavy whipping cream – it is whipped to medium peaks before serving it with the cake.
• Nutmeg: Fresh nutmeg is grated into the whipped cream but ground nutmeg from a jar will work too the flavor just won’t be as strong.

How to make a Spiced Marble Loaf Cake?

• Preheat the oven to 350 F and place a rack in the center of the oven.

Chocolate and Spiced cake batter

• In a medium mixing bowl, whisk the cinnamon, ginger, allspice, cloves, and nutmeg together.
• In the bowl of a stand mixer, whisk together the flour, baking soda and baking powder.
• Add in the sugar, eggs, butter, vanilla extract, and full fat yogurt. Using the paddle attachment, on high speed, beat together all the ingredients for 2 minutes – until light and fluffy.
• Scrape down the sides of the bowl as needed.
• Pour half of the batter into the bowl with the spices. Then, add the cocoa powder to the remaining batter in the stand mixer bowl.
• Pour one shot of espresso into each batter and then stir to combine.

Bake the Marble Cake

• Lightly grease a loaf pan with the butter remaining on the butter wrapper or a baking spray. Then line the pan with a rectangle of parchment paper that goes down one long side, across the bottom and then back up the other side or two pieces of butter wrappers.
• Layer and swirl the batters into the lined pan in any pattern or design that you want.
• Once all the batter has been used up, smooth out the top with a rubber spatula.
• Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center of the cake comes out clean. After 30 minutes, rotate the cake 180 degrees to ensure even browning and bake for another 20 minutes. If needed bake for another 5-10 minutes until the toothpick comes out clean.
• Once the cake is finished baking, let it cool for 10 minutes before using the parchment paper to carefully lift it out of the pan and place on a wire rack to cool fully before whipping the cream.

Nutmeg Whipped Cream

• In a medium mixing bowl, pour in the cold heavy cream, powdered sugar, and vanilla bean paste.
• Stir to combine then whisk until soft peaks form (this can be done with an electric mixer or by hand).
• Grate in the fresh nutmeg and add more to taste. Set in the fridge if not using immediately or serve alongside the loaf cake. I love to sprinkle a little Maldon flaky sea salt on top as well but that can be a little more controversial.

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