Step 1

Preheat the oven to 350F and line a 8x4 loaf pan pwith parchment paper and set aside. Make sure to leave some overhang to remove the fully baked cake from the pan.

Step 2

In a seperate combine the gluten-free flour, cornstarch, kosher salt and baking powder and set aside.

Step 3

Add the room temperature butter to the bowl of the stand mixer fitted with the paddle attachment or a large bowl. At a medium-high speed mix the butter for 2-3 minutes until it appears lighter in color and smooth.

Step 4

Add the granulated white sugar and vanilla extract and mix for an additional 2 minutes.

Step 5

With the mixer running on low, add the eggs one by one allowing each egg to incorporate for at least 30 seconds.

Step 6

Add the dry ingredients to the wet ingredients, one-third at a time alternating with the milk. Mix until it has a smooth consistency.

Step 7

Transfer TWO thirds of the gluten free vanilla cake batter to the prepared loaf pan and with a small off set knife or the back of a spoon, smooth out evenly.

Step 8

To the remaining cake batter add the cocoa powder (sift if it appears very lumpy), additional sugar and milk. Mix until smooth for about one minute.

Step 9

Top the yellow cake batter with the gluten-free chocolate cake batter and with a butter knife or a fork carefully swirl both flavors together.

Step 10

Bake the gluten-free marmorkuchen at 350F for 55-65 minutes in the fully preheated oven. The cake is ready when it is golden brown and a toothpick or cake tester inserted in the center of the loaf comes out clean. (If using a digital thermometer, the internal temperature should be 200F or higher).  Baking Times vary by oven and pan used.

Step 11

Remove from the oven, and allow for the Marmorkuchen to cool in the loaf pan for 10 minutes. Remove it from the loaf pan and transfer it to a wire rack and cool completely.