This Marble Bundt Cake is a true family favorite cake recipe, combining rich vanilla and chocolate swirls in a stunning presentation. You’ll love how easy it is to create this elegant dessert that everyone will adore. This recipe is perfect for gatherings or a sweet weeknight treat.
Key Ingredients & Substitutions:
- All-purpose flour: Use a gluten-free all-purpose blend for a gluten-free option.
- Granulated sugar: Brown sugar can be used for a deeper flavor, but may alter texture slightly.
- Unsalted butter: Margarine or a plant-based butter substitute works well.
- Eggs: For an egg-free version, use a commercial egg replacer or flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg).
- Buttermilk: Whole milk with a teaspoon of lemon juice or white vinegar can be used as a substitute if left to sit for 5 minutes.
- Unsweetened cocoa powder: Dark cocoa powder can be used for a more intense chocolate flavor.
Ingredients:
For the Cake:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ⅓ cup unsweetened cocoa powder
For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk or cream
- ½ teaspoon vanilla extract
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Servings: 12-16
- Calories per serving: Approximately 350-400 (without glaze)
- Tools Needed: Bundt pan, electric mixer, two mixing bowls.
Step-by-Step Instructions:
1. Prepare Your Pan and Dry Ingredients
First, preheat your oven to 350°F (175°C). Generously grease and flour your Bundt pan, ensuring every crevice is coated to prevent sticking. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
2. Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy. This usually takes about 3-5 minutes with an electric mixer. You are building the foundation for your family favorite cake recipe.
3. Add Eggs and Vanilla
Next, beat in the eggs one at a time, incorporating each fully before adding the next. Stir in the vanilla extract. Scrape down the sides of the bowl to ensure everything is well combined.
4. Alternate Dry and Wet Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined; do not overmix.
5. Create Chocolate Batter
Divide the batter evenly into two separate bowls. Into one bowl, sift in the unsweetened cocoa powder and mix gently until just combined. Now you have both vanilla and chocolate batter for your marble effect.
6. Layer and Swirl Batter
Spoon alternating dollops of vanilla and chocolate batter into your prepared Bundt pan. Use a knife or skewer to gently swirl the batters together, creating a beautiful marble pattern. Be careful not to overmix the swirls.
7. Bake the Cake
Bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean. The rich aroma filling your kitchen means this family favorite cake recipe is almost ready. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
8. Prepare and Drizzle Glaze (Optional)
If making the glaze, whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle the glaze over the cooled cake. Allow the glaze to set before serving.
Variation Ideas:
- Orange Marble: Add orange zest to the vanilla batter and a touch of orange extract to the chocolate batter.
- Coffee Swirl: Dissolve 1 tablespoon instant coffee in 1 tablespoon hot water, then mix into the chocolate portion of the batter.
- Nutty Crunch: Sprinkle chopped pecans or walnuts into the Bundt pan after greasing for a crunchy topping.
Storage Instructions:
Store your Marble Bundt Cake at room temperature, covered tightly, for up to 3-4 days. For longer storage, you can freeze individual slices in an airtight container for up to 2 months. Thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
- Why is my Bundt cake sticking to the pan? You might not have greased and floured the pan thoroughly enough. Ensure you cover all surfaces well.
- Can I make this recipe in a different pan? Yes, you can bake this in two 9-inch round cake pans for about 30-35 minutes, or a 9×13 inch pan for 35-40 minutes.
- How do I get a clear marble pattern? Don’t over-swirl the batter. Just a few gentle passes with a knife or skewer are enough.
- Can I use milk instead of buttermilk? Yes, you can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to regular milk and letting it sit for 5 minutes.
- What if I don’t have cocoa powder for the chocolate swirl? You could try melting 2-3 ounces of unsweetened or semi-sweet chocolate and folding it into half of the batter, though this will alter the texture slightly.
- Is this cake good for freezing? Absolutely! Un-glazed slices freeze very well. Wrap them tightly and enjoy them later.