Bundt Marble Cake
Calories: 19
Adjust Servings Here: 12 servings
Description
Imagine slicing into a bundt marble cake and being greeted with a mesmerizing burst of swirling colors. It’s an edible work of art that captures the imagination and leaves your guests in awe. But how exactly do professionals achieve those perfect swirls?
Ingredients
Vanilla cake batter
- 2 ½ cups (310 g) All-purpose flour
- 1 ½ tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Kosher salt
- 1 cup (227 g) Unsalted butter at room temperature
- 1 ¾ cups (350 g) Granulated white sugar
- 4 large (200 g) Eggs
- 1 cup (240 ml) Buttermilk
- 2 tsp Vanilla extract
Chocolate cake batter
- ⅓ cup (28 g) Unsweetened cocoa powder
- ¼ cup (60 ml) Hot water
Instructions
- Prep - Preheat your oven to 350°F /175°C/ Gas mark 4. Grease and flour an 8-inch Bundt cake pan thoroughly to prevent sticking.
- Cocoa paste - Mix the cocoa paste with cocoa powder and hot water in a small bowl. Stir until you have a smooth chocolate paste. Set it aside to cool while you prepare the batter.⅓ cup Unsweetened cocoa powder, ¼ cup Hot water
- Dry ingredients - Whisk together the all-purpose flour, baking powder, and salt in a medium-sized mixing bowl. Set this dry mixture aside.2 ½ cups All-purpose flour, 1 ½ tsp Baking powder, 1 tsp Baking soda , ½ tsp Kosher salt
- Wet ingredients - In a large mixing bowl, using an electric mixer or a stand mixer, cream the softened butter and granulated white sugar until light and fluffy, which should take about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Be sure to scrape down the sides of the bowl to ensure even mixing. Mix in the vanilla extract.1 cup Unsalted butter, 1 ¾ cups Granulated white sugar, 4 large Eggs, 1 cup Buttermilk, 2 tsp Vanilla extract
- Dry to wet - Gradually add the dry mixture to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients, mixing until just combined after each addition. Be careful not to overmix; mix until the ingredients are incorporated.
- Divide - Transfer half of the vanilla batter to another bowl. Gently fold the cocoa paste into this portion of the batter until it's well combined. Now you should have two bowls, one with vanilla batter and the other with chocolate batter.
- Layer - Begin layering the batters in your prepared Bundt pan. Start by spooning a layer of vanilla batter into the bottom of the pan. Then, spoon the chocolate batter on top of the vanilla. Continue alternating between the two batters until all the batter is used up.
- Marble - Use a butter knife or a skewer to gently swirl the two batters together in the pan to create a marbled effect.
- Bake in the preheated oven for approximately 45-55 minutes, or until a toothpick inserted into the center of the cake comes out clean, with a few moist crumbs attached.
- Cool - Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Dust - Once the cake has cooled, dust it with powdered sugar or drizzle with a simple glaze if desired. Slice and enjoy your homemade 8-inch Bundt Marble Cake!
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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