Butterscotch Chocolate Marble Cake
Indulge in the irresistible combination of rich chocolate and luscious butterscotch with this stunning Butterscotch Chocolate Marble Cake. Perfectly moist and buttery, this cake features a swirl of two distinct batters—one infused with velvety melted butterscotch chips and the other enriched with a smooth cocoa mixture—creating a mesmerizing marbled design that's as visually captivating as it is delicious. With just 20 minutes of prep time, this recipe is surprisingly simple to make, yet delivers bakery-quality results that will wow your family and guests. Whether served as a show-stopping dessert or a decadent teatime treat, each slice of this tender bundt cake offers a delightful balance of flavors that will have everyone reaching for seconds. It's an easy-to-follow recipe that combines the perfect blend of nostalgia and sophistication—ideal for any occasion!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 1.75 cups Granulated sugar
- 4 large Eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 1 cup Butterscotch chips (melted)
- 0.25 cup Cocoa powder
- 0.25 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C) and grease a 9-inch bundt pan or a loaf pan with butter, then dust it with flour to prevent sticking.
In a medium mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar using an electric mixer until light and fluffy, about 2-3 minutes.
Add the eggs, one at a time, beating well after each addition. Then mix in the vanilla extract.
Gradually alternate adding the dry ingredients and milk to the creamed butter mixture in three parts, starting and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly into two separate bowls.
In one bowl, fold in the melted butterscotch chips until fully incorporated.
In a small bowl, whisk together the cocoa powder and boiling water until smooth. Stir this mixture into the second bowl of batter until fully combined.
Spoon the butterscotch batter and chocolate batter into the prepared pan in alternating dollops, creating a marble effect. Swirl a knife through the batter gently to create a marbled pattern, being careful not to overmix.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
5921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 296.5 g | 380% | |
| Saturated Fat | 190.4 g | 952% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2978 mg | 129% | |
| Total Carbohydrate | 768.7 g | 280% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 508.7 g | ||
| Protein | 78.0 g | 156% | |
| Vitamin D | 9.7 mcg | 49% | |
| Calcium | 690 mg | 53% | |
| Iron | 22.0 mg | 122% | |
| Potassium | 1496 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
