Description
This Marble Bundt Cake is a wonderfully classic dessert featuring moist vanilla and chocolate swirls that create a beautiful marbled effect. The cake is rich, tender, and perfect for celebrations or an indulgent treat with coffee or tea.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, sifted
- 2 teaspoons baking powder
- ½ teaspoon salt
- â…” cup unsweetened cocoa powder
Wet Ingredients
- 2½ cups granulated sugar
- 1 cup buttermilk, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup whole milk, at room temperature
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Grease a 12-cup bundt pan with baking spray to prevent the cake from sticking.
- Mix dry ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt. Set this mixture aside for later use.
- Cream butter and sugar: In a large mixing bowl, beat the unsalted butter and granulated sugar together on medium speed using a mixer until the mixture is light and fluffy, approximately 5 minutes. This helps incorporate air for a tender cake.
- Add vanilla: Stir in the vanilla extract and mix until fully combined to infuse flavor throughout the batter.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to ensure even distribution. Scrape down the sides of the bowl as needed for thorough mixing.
- Combine flour and buttermilk: Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture. Mix only until just combined to maintain a tender crumb and avoid overmixing.
- Prepare chocolate batter: In a separate bowl, take half of the vanilla batter and mix it with the cocoa powder and whole milk until smooth to create the chocolate portion of the marble batter.
- Layer batters in pan: Using a ¼ cup measuring cup or ice cream scoop, alternate spooning dollops of vanilla and chocolate batter into the prepared bundt pan. Once all batter is added, use a knife to gently swirl the batters together in an ‘S’ pattern to create a marbled effect.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 60 to 70 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the cake: Remove the bundt pan from the oven and allow the cake to cool in the pan for about 20 minutes. This helps the cake set and makes it easier to remove.
- Invert and cool completely: Invert the cake onto a wire rack and allow it to cool completely before slicing and serving. Enjoy your beautifully marbled bundt cake!
Notes
- Make sure all dairy ingredients (buttermilk, butter, eggs, and milk) are at room temperature to ensure smooth batter and even baking.
- Sifting the flour helps create a lighter cake texture by removing lumps and aerating the flour.
- When swirling the batters, do not overmix to maintain distinct marbling.
- A toothpick test is the best way to check doneness in bundt cakes due to their thickness.
- Letting the cake cool in the pan helps prevent it from breaking apart when removing.
- This cake can be dusted with powdered sugar or served with a glaze or frosting if desired.
