Marble Bundt Cake

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Marble bundt cake with a tender, buttery vanilla crumb swirled with bloomed cocoa. It bakes in one pan and feeds a crowd.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings: slices

Calories: 437kcal

Author: Wendy

Equipment

Bundt pan (10 to 12 cup)
stand mixer or hand mixer
Large Mixing Bowl
Medium Mixing Bowl
small bowl
whisk
Rubber Spatula
measuring cups and spoons
butter knife
wire cooling rack

Ingredients

1 cup unsalted butter softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup whole milk
¼ cup unsweetened cocoa powder
3 tablespoons hot water
½ cup sour cream

Instructions

Heat the oven to 350°F. Grease a 10 to 12 cup bundt pan well, working into every crevice.
Beat the butter and sugar together until light and fluffy, about 3 minutes.
Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
In a separate bowl, whisk the flour, baking powder, and salt together.
Add the flour mixture to the butter mixture in three additions, alternating with the milk. Begin and end with the flour mixture, and mix until just combined.
Stir in the sour cream until the batter is smooth.
In a small bowl, stir the cocoa powder and hot water into a smooth paste.
Move about one-third of the batter to another bowl. Mix the cocoa paste in until the color is even.
Spoon the vanilla and chocolate batters into the pan in alternating scoops. Swirl gently with a knife one time.
Bake for 50 to 60 minutes, until a toothpick in the center comes out clean.
Cool in the pan for 15 minutes. Turn the cake onto a wire rack and cool completely before slicing.

Notes

Bloom the cocoa in hot water, not cold. Hot water pulls out more chocolate flavor and smooths the paste. Swirl the batters only once, since extra passes blend the two colors into gray.

Nutrition