by: Max M Rasmussen

Marble Cake In Small Spring Form

Marble Cake is one of the classic variations of pound cake. It is in fact, the same recipe just with a little cocoa in it. This is a recipe for "half a marble cake" so to speak. Instead of 7 oz of each ingredient that you typically use for a cake in spring form, I use 3½ oz. It yields a small cake, so I also use a small spring form for it.

2 pcs. of marble cake - Max M Rasmussen


yield:1.00 pcs. of1.08 lbs, total:1.08 lbs
  • the wet stuff
  • 3.50 oz sugar (100.00 %)
  • 3.50 oz egg ; 2 pcs. (100.00 %)
  • 3.50 oz butter (100.00 %)
  • 3.00 tbsp thick yogurt or heavy cream ; optional (45.35 %)
  • the dry stuff
  • 3.50 oz flour (100.00 %)
  • 0.50 tsp baking powder (2.52 %)
  • 2.00 tbsp cocoa (30.23 %)


The wet stuff

Melt the butter at low temperature.

Mix eggs, sugar and melted butter. And optonally, yoghurt / cream.

It's dry

The dry stuff

Mix flour and baking soda.


Mix the wet and dry stuff into a batter.

Put 1/3 of the batter into the cocoa.

Put the light batter into the form.

Gently add the dark batter on top.

Marble it with a finger or the shaft of a spoon. It does not have to look perfect. It changes when it is baked.

Bake 25-30 minutes at 170 degrees. It is small so it dries out faster than normal.


Adding the Yogurt / cream makes the cake more moist.

In a normal sized marble cake, you add three layers as "light > dark > light" but you cannot do that with the little dough there is here.

You can also use a loaf pan for the cake.

Gluten-free version

It works well with gluten-free flour. Or even better with a 1: 1 mixture of almond flour and corn starch.

2 marbled half moons - Max M Rasmussen