Marbled Bundt Cake
Indulge in the timeless elegance of a Marbled Bundt Cake—an irresistible combination of moist vanilla and rich chocolate batters beautifully swirled together to create a stunning marbled pattern. Perfectly baked in a classic Bundt pan, this show-stopping cake is as visually impressive as it is delicious. With its buttery crumb, subtle vanilla essence, and pops of cocoa decadence, it’s an ideal treat for family gatherings, celebrations, or even your morning coffee break. Simple techniques like layering and swirling the batters add an artistic touch, while optional powdered sugar or glaze makes for a delightful finishing flourish. Ready in just over an hour, this crowd-pleaser serves 12, making it a go-to dessert 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
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup whole milk
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons hot water
Instructions
Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan thoroughly. Lightly dust the pan with flour and set it aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
On low speed, alternate adding the dry mixture and the milk to the butter mixture—start and end with the dry ingredients. Mix just until combined, being careful not to overmix.
In a small separate bowl, combine the cocoa powder and hot water until smooth.
Transfer one-third of the prepared batter to the cocoa mixture and stir until evenly blended to create the chocolate batter.
Spoon the vanilla batter and chocolate batter alternately into the prepared Bundt pan, layering them creatively to create a marbled effect.
Using a butter knife or skewer, gently swirl the two batters together in the pan to achieve a marbled design. Do not overmix; a few swirls will suffice.
Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely.
Optional: Dust with powdered sugar or drizzle with a simple glaze before serving. Slice and enjoy!
Nutrition Facts
Calories |
4825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 224.0 g | 287% | |
| Saturated Fat | 134.0 g | 670% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1290 mg | 430% | |
| Sodium | 2496 mg | 109% | |
| Total Carbohydrate | 657.2 g | 239% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 414.7 g | ||
| Protein | 69.3 g | 139% | |
| Vitamin D | 6.8 mcg | 34% | |
| Calcium | 529 mg | 41% | |
| Iron | 20.2 mg | 112% | |
| Potassium | 1278 mg | 27% | |
*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.
