Marbled Chocolate Sour Cream Cake
Indulge in the decadent charm of this Marbled Chocolate Sour Cream Cake, a stunning dessert that combines rich cocoa swirls with moist, tender vanilla cake in every slice. Perfectly balanced with the creamy tang of sour cream and the deep flavor of unsweetened cocoa, this visually striking treat is as impressive to look at as it is delicious. The marbling effect is created by swirling two luscious batters together, ensuring a unique pattern every time you bake it. With a buttery crumb, a hint of vanilla, and a melt-in-your-mouth texture, this cake is ideal for celebrations, afternoon coffee breaks, or whenever you're craving something truly special. Easy to prepare in just 20 minutes, this crowd-pleasing recipe bakes to perfection in under an hour and serves 10. Whether enjoyed plain or dusted with powdered sugar, this homemade masterpiece is sure to be a showstopper!
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
- 1 cup unsalted butter, softened
- 1.75 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 1 cup sour cream
- 0.25 cups whole milk
- 0.25 cups unsweetened cocoa powder
- 0.25 cups boiling water
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or two 8-inch round cake pans. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar together using an electric mixer on high speed until light and fluffy (about 3-4 minutes).
Add the vanilla extract and eggs, one at a time, beating well after each addition.
In a small bowl, whisk the sour cream and milk together until smooth.
Reduce the mixer speed to low and alternately add the dry ingredients and sour cream mixture to the butter mixture, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
In a small separate bowl, whisk together the cocoa powder and boiling water until smooth. Scoop out 1 cup of the prepared cake batter and stir it into the cocoa mixture until evenly combined.
Spoon half of the plain batter into the prepared pan(s), then drop spoonfuls of the chocolate batter over it. Repeat with the remaining plain and chocolate batters.
Use a knife or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to overmix, as you want distinct swirls.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cake cool in the pan for 10 minutes. Then, carefully invert the cake onto a wire rack to cool completely before serving.
Slice and enjoy your beautiful Marbled Chocolate Sour Cream Cake!
Nutrition Facts
Calories |
5087 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.2 g | 346% | |
| Saturated Fat | 164.7 g | 824% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1383 mg | 461% | |
| Sodium | 3208 mg | 139% | |
| Total Carbohydrate | 640.9 g | 233% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 372.1 g | ||
| Protein | 79.7 g | 159% | |
| Vitamin D | 4.8 mcg | 24% | |
| Calcium | 656 mg | 50% | |
| Iron | 27.1 mg | 151% | |
| Potassium | 1662 mg | 35% | |
*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.
