Marble Bundt Cake
User Reviews
5
Marble Bundt Cake
Description
The cake batter is prepared by creaming butter with sugar, then gradually adding eggs and vanilla extract. Buttermilk is incorporated to improve moisture content and tenderness, followed by the sifted dry ingredients including cake flour, baking powder, and salt. To create the chocolate swirl, a portion of the batter is mixed with sifted cocoa powder and milk.
The vanilla and chocolate batters are alternately spooned into a prepared Bundt pan, then tapped to level the batter. Baking at 350°F yields a cake with a soft crumb and a tender texture. The contrast between the rich chocolate swirls and the buttery vanilla base makes for a pleasing presentation and flavor complexity.
This Bundt cake suits casual gatherings or afternoon tea. Its tender texture and layered flavors offer a comforting dessert option. It responds well to precise measuring of flour and use of full-fat dairy ingredients to maintain moistness.
Ingredients
Cake
- 1 cup butter at room temperature
- 2 ½ cups granulated sugar
- 4 egg at room temperature, large
- 1 tablespoon vanilla extract divided
- 1 cup buttermilk at room temperature
- 3 cups cake flour sifted
- 2 teaspoons baking powder
- 1/2 teaspoon salt
Chocolate Swirl
- 2/3 cup unsweetened cocoa powder sifted
- 1/2 cup milk at room temperature
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
- Salted butter can be used instead of unsalted; ensure accurate measurement for balance.
- Cake flour contributes to a tender crumb; if unavailable, use a proper cake flour substitute measured carefully and sifted.
- Full-fat buttermilk is recommended for moistness; substitutes may be used but will affect texture.
- Whole milk provides better moisture than low-fat; incorporating buttermilk or milk enhances softness.
- Weigh flour when possible to avoid a dense or dry cake.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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