Description
This Chocolate-Vanilla Swirl Bundt Cake is a delightful marble dessert featuring moist vanilla and rich chocolate layers combined in a beautiful swirl pattern. Perfect for any occasion, this cake balances creamy butter and tangy sour cream with the classic flavors of chocolate and vanilla, baked to perfection in a Bundt pan.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- 1 cup sour cream
- 1/2 cup milk
Chocolate Mixture
- 1/2 cup unsweetened cocoa powder
- 1/4 cup hot water
Optional Topping
- Powdered sugar or glaze for topping
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan to prevent sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter with the granulated sugar until the mixture is light and fluffy, which typically takes a few minutes.
- Add Eggs and Vanilla: Add the eggs one at a time into the butter mixture, beating well after each addition. Stir in the vanilla extract to add flavor.
- Combine Sour Cream and Milk: In a small bowl, mix together the sour cream and milk until smooth.
- Alternate Mixing Dry and Wet Ingredients: Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream and milk mixture. Begin and end with the dry ingredients, mixing just until combined after each addition.
- Prepare Chocolate Batter: In another bowl, whisk together the cocoa powder and hot water to form a smooth chocolate mixture. Transfer about 2 cups of the vanilla batter into this bowl and stir until fully blended.
- Layer Batters in Pan: Spoon half of the vanilla batter into the prepared Bundt pan. Then, carefully spoon the chocolate batter on top, followed by the remaining vanilla batter.
- Create Swirl Effect: Use a knife to gently swirl the batters together to create a marbled appearance without overmixing.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Cool and Finish: Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle with glaze before serving.
Notes
- For extra richness, add 1/2 cup chocolate chips to the chocolate batter before layering.
- This cake stays moist for several days when stored properly and can be wrapped tightly and frozen for up to 2 months.
