🍰 Instructions:
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan or kuglóf mold well.
- Cream the butter and sugar together in a large bowl until light and fluffy (about 3–5 minutes).
- Add the eggs one at a time, beating well after each. Stir in the vanilla extract.
- In a separate bowl, mix the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, until a smooth batter forms.
- Divide the batter in half. In one bowl, mix in the cocoa powder and brewed coffee to create the chocolate batter.
- Layer and swirl: Spoon the batters into the prepared pan, alternating vanilla and chocolate. Use a knife or skewer to gently swirl the two together for a marbled effect.
- Bake for 40–50 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10–15 minutes, then carefully invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving for a classic touch.
☕ Serve With:
- A hot cup of coffee or espresso
- Fresh whipped cream or a spoonful of sour cherry preserves
- A cozy afternoon and a good conversation
💡 Tips:
- Want more chocolate? Add a handful of mini chocolate chips to the chocolate batter.
- For extra richness, substitute some of the milk with sour cream or yogurt.
- Kuglóf also freezes well — wrap slices individually for a quick sweet treat.
This Hungarian Marble Cake is a beautiful blend of old-world tradition and modern ease. Whether you’re making it for family or sharing it with friends, each slice brings a swirl of homey comfort and heritage.
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