Marble Bundt Cake
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5.0
141 reviews
Excellent
Marble Bundt Cake
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Easy homemade marble bundt cake recipe.
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Ingredients
Cake
- 1 cup butter at room temperature
- 2 ½ cups granulated sugar
- 4 large eggs at room temperature
- 1 tablespoon + 1 teaspoon vanilla extract divided
- 1 cup buttermilk at room temperature
- 3 cups sifted cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Chocolate Swirl
- 2/3 cup sifted unsweetened cocoa powder
- 1/2 cup milk at room temperature
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Instructions
- Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
- Add eggs one at time, mixing well after each addition.
- Stir in 1 tablespoon vanilla until combined.
- Mix in buttermilk until well-combined.
- Add cake flour, baking powder, and salt.
- Stir in on low just until incorporated.
- Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
- Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
- Add remaining 1 teaspoon of vanilla extract to original batter.
- Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
- Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
- Continue to alternate between plain and chocolate batters until both batters are gone.
- Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
- Bake for 50-65 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Notes
- Butter: I use salted butter in this recipe. Cake flour: Cake flour helps to make this cake tender. To make a cake flour substitute, you can use this cake flour substitute recipe. Be sure to properly measure the flour to avoid heavy, dry cake. Weighing is the most accurate way to measure the flour, or sift, lightly spoon into a measuring cup, and level. Buttermilk: You can use regular or low-fat buttermilk in this recipe. However, I recommend using full-fat buttermilk for moister cake. If you would like to make a substitute, you can use this buttermilk substitute recipe. Milk: I recommend using whole milk for moister cake. You can also use buttermilk instead of milk. Nutrition values are estimates.
- Butter: I use salted butter in this recipe.
- Cake flour: Cake flour helps to make this cake tender. To make a cake flour substitute, you can use this cake flour substitute recipe. Be sure to properly measure the flour to avoid heavy, dry cake. Weighing is the most accurate way to measure the flour, or sift, lightly spoon into a measuring cup, and level.
- Buttermilk: You can use regular or low-fat buttermilk in this recipe. However, I recommend using full-fat buttermilk for moister cake. If you would like to make a substitute, you can use this buttermilk substitute recipe.
- Milk: I recommend using whole milk for moister cake. You can also use buttermilk instead of milk.
- Nutrition values are estimates.
Nutrition Information
Show Details
Serving
1serving
Calories
343kcal
(17%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
14g
(22%)
Saturated Fat
8g
(40%)
Cholesterol
72mg
(24%)
Sodium
211mg
(9%)
Potassium
182mg
(5%)
Fiber
2g
(8%)
Sugar
33g
(66%)
Vitamin A
437IU
(9%)
Vitamin C
1mg
(1%)
Calcium
66mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings
Amount Per Serving
Calories 343 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 343kcal | 17% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 72mg | 24% |
| Sodium | 211mg | 9% |
| Potassium | 182mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 437IU | 9% |
| Vitamin C | 1mg | 1% |
| Calcium | 66mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
141 reviews
Excellent
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