Marble Bundt Cake
A beautifully swirled cake of chocolate and vanilla that delights the eyes and tantalizes the taste buds, perfect for any occasion.
Ingrédients
Cake Ingredients
- 1 cup unsalted butter, softened Essential for a velvety texture.
- 2 cups granulated sugar
- 4 large eggs Bring to room temperature.
- 3 cups all-purpose flour
- 1 cup milk Can substitute with almond or coconut milk.
- 1 tablespoon vanilla extract
- 1/2 cup unsweetened cocoa powder Adds depth and richness.
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
Preparation
- Gather all your ingredients and bring them to room temperature.
- Preheat your oven to 350°F (175°C).
- Generously grease and flour your bundt pan.
Mixing
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with the milk. Start and end with the flour mixture. Mix until just combined.
- Fold in the vanilla extract.
Batter Preparation
- Divide the batter into two equal portions. Add cocoa powder to one half to create chocolate batter.
- Pour half of the vanilla batter into the prepared bundt pan, followed by half of the chocolate batter. Repeat layers and swirl with a knife.
Baking
- Bake for 50-60 minutes. The cake is done when a toothpick inserted comes out clean.
- Let cool in the pan for 15–20 minutes before inverting onto a wire rack.
Notes
Store in an airtight container for 3–5 days at room temperature. Can freeze for up to 3 months.