Description
This Marble Bundt Cake features a delightful swirl of vanilla and chocolate batters, creating a beautiful marbled effect and a rich, moist texture. Perfect for gatherings or as a sweet treat, this cake combines classic flavors with a tender crumb, baked to perfection in a bundt pan.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- â…” cup unsweetened cocoa powder
Wet Ingredients
- 2½ cups granulated sugar
- 1 cup buttermilk, at room temperature
- ½ cup whole milk, at room temperature
- 1 cup (2 sticks) unsalted butter, at room temperature
- 5 large eggs, at room temperature
- 2 teaspoons vanilla extract
Instructions
- Preheat Oven and Prepare Pan. Preheat your oven to 325°F (163°C) and grease a 12-cup bundt pan with baking spray to prevent sticking.
- Mix Dry Ingredients. In a medium bowl, whisk together the sifted flour, baking powder, and salt; set aside.
- Cream Butter and Sugar. In a large mixing bowl, beat the butter and sugar on medium speed until light and fluffy, about 5 minutes, creating a smooth base for the batter.
- Add Vanilla Extract. Stir in the vanilla extract until well combined within the creamed mixture.
- Incorporate Eggs. Add eggs one at a time, beating well after each addition and scraping down the bowl sides to maintain an even mixture.
- Add Flour Mixture and Buttermilk. Gradually add the dry flour mixture and buttermilk alternately, beginning and ending with flour, mixing just until combined to avoid overmixing.
- Prepare Chocolate Batter. In a separate bowl, combine half of the vanilla batter with the cocoa powder and whole milk; mix until smooth, forming the chocolate portion of the batter.
- Layer Batters in Pan. Using a ¼ cup measuring cup or ice cream scoop, alternate dollops of vanilla and chocolate batter into the prepared bundt pan, then swirl with a knife in an “S” pattern for a beautiful marble effect.
- Bake the Cake. Place the bundt pan in the oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in Pan. Remove the cake from the oven and let cool in the pan for about 20 minutes to set.
- Cool Completely and Serve. Invert the cake onto a wire rack and allow it to cool completely before slicing and serving.
Notes
- Ensure all wet ingredients are at room temperature for best mixing results.
- Do not overmix the batter to keep the cake light and tender.
- Use a toothpick inserted near the center to test doneness.
- Allow cake to cool properly before removing from the pan to prevent breaking.
- Swirling the batters creates the distinctive marble pattern; avoid over-swelling to keep the effect clear.
