Swirled Chocolate Bundt Cake
Indulge in the timeless elegance of a Swirled Chocolate Bundt Cake—perfectly baked to deliver a balance of rich chocolate and velvety vanilla in every slice. This stunning dessert features a tender, moist crumb enhanced by creamy sour cream and a hint of vanilla, with a visually striking marbled design created by swirling cocoa-infused batter with luscious vanilla batter. Ideal for special occasions or a cozy treat, this easy-to-make bundt cake comes together in under 20 minutes of prep time before baking to golden perfection. Topped with a light dusting of powdered sugar or a drizzle of melted chocolate, this crowd-pleasing cake serves 12 and is sure to impress with its flavor, texture, and eye-catching presentation.
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Recipe Information
Ingredients
- 2.75 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.25 teaspoons Salt
- 1 cup Unsalted butter, softened
- 1.75 cups Granulated sugar
- 4 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Sour cream
- 0.5 cup Whole milk
- 0.5 cup Unsweetened cocoa powder
- 0.25 cup Boiling water
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a 10-cup bundt pan. Ensure all crevices are coated to prevent sticking.
In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand or stand mixer to cream the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
With the mixer on low speed, alternate adding the dry flour mixture and the sour cream to the wet ingredients. Start and end with the flour mixture, mixing just until combined. Add the milk and mix briefly until smooth.
In a separate small bowl, whisk together the cocoa powder and boiling water until smooth and no lumps remain. Take 1 cup of the vanilla batter and fold it into the cocoa mixture to create the chocolate batter.
Pour half of the vanilla batter into the prepared bundt pan. Spoon dollops of the chocolate batter over it. Cover with the remaining vanilla batter, then use a knife or skewer to gently swirl the two batters together to create a marbled effect. Do not overmix.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes. Carefully invert the cake onto a wire rack and cool completely before serving.
Optional: Dust with powdered sugar or drizzle with melted chocolate for added decoration and flavor.
Nutrition Facts
Calories |
5366 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.8 g | 361% | |
| Saturated Fat | 170.4 g | 852% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1390 mg | 463% | |
| Sodium | 2413 mg | 105% | |
| Total Carbohydrate | 705.0 g | 256% | |
| Dietary Fiber | 51.8 g | 185% | |
| Total Sugars | 375.5 g | ||
| Protein | 95.6 g | 191% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 807 mg | 62% | |
| Iron | 38.5 mg | 214% | |
| Potassium | 2690 mg | 57% | |
*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.
