Easy Marble Bundt Cake ''Budin Marmolada''
User Reviews
5
Easy Marble Bundt Cake ''Budin Marmolada''
Description
The Easy Marble Bundt Cake uses a rich batter made from creamed unsalted butter and powdered sugar, combined with eggs, vanilla extract, and sifted flour mixed with baking powder and salt. The batter is divided and half of it enhanced with unsweetened cocoa powder. Alternating spoonfuls of each batter are layered and gently swirled in a buttered and floured Bundt pan to create the marble pattern. The cake is baked at 350°F until a toothpick inserted comes out clean, forming a golden crust with a soft crumb inside.
The resulting cake balances sweet vanilla notes with the deep flavor of cocoa, offering a moist texture supported by the butter and eggs. Its Bundt shape provides a decorative ring suitable for slicing and serving at room temperature. It pairs well with coffee or tea for dessert or snack occasions.
Proper greasing and flouring of the pan ensures easy release, while the cake keeps well stored in airtight containers, remaining moist. It can be frozen for longer storage, and is best served after cooling completely. Variations include making cupcakes with the same marble batter or baking in different pan sizes.
When reheating, warm slices gently in the oven or microwave. Using room temperature ingredients during preparation aids in achieving the right batter consistency.
Ingredients
- 350 g all-purpose flour sifted, 2¾ cups
- 350 g powdered sugar 3 cups
- 6 egg room temperature
- 300 g unsalted butter 2 sticks plus 6 tablespoons, softened to room temperature
- 15 g baking powder 1 tablespoon, non-aluminum
- ¼ teaspoon kosher salt
- 20 g unsweetened cocoa powder sifted
- 15 ml vanilla extract 1 tablespoon, pure
- 15 ml creme de cacao
- 50 ml whole milk room temperature
- 50 ml whole milk hot
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Generously butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess or spray with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
For the Vanilla Batter:
- Stir all-purpose flour and baking powder together to combine in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter until smooth. Add the powdered sugar and salt and continue creaming, scraping down the sides of the bowl now and again, until the mixture is light and fluffy about 5 minutes.
- Add the eggs one at a time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add the pure vanilla extract and mix until combined.
- Reduce the mixer's speed to low. Alternately, sift half the flour mixture over the butter mixture, then stir it in. Stir in 50 ml room temperature milk thoroughly, scraping the side of the bowl, then sift over and stir in the remaining flour mixture. Beat the batter for a few seconds to ensure that everything is thoroughly incorporated and smooth for about 4 to 5 minutes ( take care not to overmix!)
For the Chocolate Batter:
- In a medium bowl, add 50 ml hot milk. Add the cocoa powder and stir slowly until thoroughly combined. Add crème de cacao and add 2 cups of the vanilla batter and mix until combined (take care not to overmix!)
- Pour about half of the vanilla batter into the prepared pan—dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together. Tap a full Bundt pan on the counter once or twice to release air bubbles. The batter should look even in the pan.
- Bake the Marble Bundt Cake until a toothpick inserted near the center comes out with a few moist crumbs, 45 minutes. The Marble Bundt Cake will rise to fill the pan and settle slightly once removed from the oven. Allow Marble Bundt Cake to rest on a cooling rack for 15 minutes before inverting cake from the pan. Once cooled, dust the Marble Bundt Cake with a bit of powdered sugar.
Notes
- Grease and flour the Bundt pan thoroughly to ensure the cake releases easily after baking.
- The cake can be stored at room temperature for up to three days or refrigerated for up to a week, wrapped tightly.
- It can be frozen for up to three months; thaw before serving and dust with powdered sugar.
- Make cupcakes using the same batter by layering batters halfway in liners, swirling, and baking for 25-30 minutes.
- Use room temperature butter and eggs for best batter texture and cake rise.
User Reviews
Overall Rating
5
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