Description
A classic Marble Bundt Cake featuring a moist vanilla and chocolate swirled batter baked to perfection in a 12-cup bundt pan. This cake offers a delightful balance of flavors and a beautiful marbled design, ideal for any celebration or afternoon treat.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- ⅔ 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 ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the sifted flour, baking powder, and salt until well combined. Set this mixture aside for later use.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on medium speed for about 5 minutes until the mixture is light, fluffy, and creamy.
- Add Vanilla Extract: Incorporate the vanilla extract into the creamed butter and sugar mixture, mixing until fully combined.
- Incorporate Eggs: Add the eggs one at a time to the batter, beating well after each addition. Scrape down the sides of the bowl as necessary to ensure even mixing.
- Alternate Adding Dry Mix and Buttermilk: Gradually add the flour mixture and buttermilk alternately to the batter, starting and ending with the flour mixture. Mix gently just until combined to keep the batter light.
- Create Chocolate Batter: Transfer half of the vanilla batter into a separate bowl. Add the cocoa powder and whole milk to this portion and mix thoroughly until smooth to form the chocolate batter.
- Layer and Swirl Batter: Using a ¼ cup measure or ice cream scoop, alternate spooning dollops of vanilla and chocolate batter into the prepared bundt pan. When all the batter is used, take a knife and swirl through the batter in an “S” pattern to create a marble effect.
- Bake: Place the pan in the preheated oven and bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean with no wet batter.
- Cool in Pan: Remove the cake from the oven and let it cool in the pan for about 20 minutes to set and make it easier to unmold.
- Cool and Serve: Carefully invert the cake onto a wire rack to cool completely. Once cooled, slice and enjoy your beautiful marble bundt cake.
Notes
- Ensure eggs, butter, buttermilk, and milk are at room temperature for best batter consistency and cake texture.
- Be careful not to overmix after adding the flour to prevent a dense cake.
- The swirling technique is key to achieving a beautiful marbled look—use a gentle hand with the knife.
- You can test doneness by inserting a toothpick in the thickest part of the cake; it should come out clean.
- Letting the cake cool partially in the pan helps prevent it from breaking when removed.
