Description
This Marble Bundt Cake is a classic, moist, and fluffy dessert featuring beautiful swirls of vanilla and chocolate batter. Perfect for any occasion, its tender crumb and rich flavors make it a crowd-pleaser that’s easy to prepare using simple ingredients and a bundt pan.
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 thoroughly with baking spray to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted all-purpose flour, baking powder, and salt until evenly combined. 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 until the mixture becomes light and fluffy, which should take about 5 minutes. This step incorporates air and is key for a tender cake.
- Add Vanilla: Stir in the vanilla extract until fully incorporated, adding aroma and flavor to your batter.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure they are fully mixed and the batter remains smooth. Scrape down the sides of the bowl as needed to blend all ingredients evenly.
- Alternate Adding Flour Mixture and Buttermilk: Gradually add the dry flour mixture and buttermilk to the batter alternately, starting and ending with the flour mixture. Mix just until combined to avoid overworking the batter and maintain tenderness.
- Prepare Chocolate Batter: In a separate bowl, take half of the batter and stir in the unsweetened cocoa powder and whole milk until the chocolate batter is smooth and well blended.
- Layer Batters in Bundt Pan: Using a ¼ cup measuring cup or ice cream scoop, alternately spoon dollops of the vanilla and chocolate batters into the prepared bundt pan. Then, gently swirl the two batters together in an ‘S’ pattern with a knife to create an appealing marbled effect.
- Bake: Place the bundt pan in the oven and bake for 60 to 70 minutes. Check for doneness by inserting a toothpick into the center of the cake; it should come out clean when the cake is fully baked.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for about 20 minutes. This allows the cake to set and makes it easier to remove.
- Invert and Cool Completely: Carefully invert the bundt pan onto a wire rack to release the cake. Let it cool completely before slicing to preserve its structure and flavors.
- Serve: Once the cake is fully cooled, slice it into servings and enjoy the rich, marbled goodness of this classic bundt cake.
Notes
- Room temperature ingredients help create a smoother batter and better texture.
- Sifting the flour removes lumps and aerates it, leading to a lighter cake.
- Use a toothpick test to ensure the cake is fully baked without overbaking.
- Allow the cake to cool fully to ensure clean slices and ideal texture.
- For a richer chocolate flavor, consider using Dutch-processed cocoa powder instead of natural cocoa.
