Easy Marble Bundt Cake
This Easy Marble Bundt Cake is a delicate dance of rich chocolate and buttery vanilla batters. A classic, moist, tender dessert with a beautiful marbled pattern that is as lovely to look at as it is to eat.
Ingredients
- 2½ cups (300 g) all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
- ¾ cup (169.5 g) unsalted butter (softened)
- 2 tbsp vegetable oil
- 1½ cups (337.5 g) white granulated sugar
- 4 large eggs
- 2 tsp vanilla extract
- 1 cup (236 ml) whole milk
- 6 tbsp (75 g) unsweetened cocoa powder (*see notes)
Instructions
- Preheat the oven to 350 degrees F (180 degrees C).
- Sift the flour with the baking powder and salt in a medium-sized bowl and set aside.
- Using an electric hand mixer or stand mixer cream the butter with the sugar and the oil.
- Add the eggs one at a time, adding the vanilla extract with the last egg.
- Add the flour mixture in three batches, alternating with the milk until they are incorporated. You should start and end with the flour mixture. Use a spatula to scrape the bottom and sides of the bowl. Do not overmix!
- Pour half of the batter into a separate bowl (It doesn't have to be precise). Fold the cocoa powder into this batter until it is well combined.
- Pour a layer of the vanilla batter into a prepared 10-inch Bundt pan. Spoon the chocolate batter on top. Finish with the remainder of the vanilla batter. Gently swirl the two batters together with a chopstick or a butter knife.
- Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before serving.
Video
Notes
- *You can melt 5-6 ounces (142-170 g) of semisweet chocolate chips in the microwave or use a double boiler to make the chocolate batter instead of using cocoa powder.
- To make a two-layer cake, divide the batter into two 9-inch (23 cm) round pans and bake for about 30 minutes.
- This batter can also be made in a 9x13-inch (23x33 cm) sheet pan. Bake for about 30-35 minutes.
- To make it into cupcakes, line a cupcake pan with liners and spoon each batter in layers. Fill only until halfway and swirl with a toothpick. Bake for about 20 minutes
- Store this cake in an airtight container for up to 2-3 days at room temperature. It will last for up to 4-5 days in the refrigerator but keep in mind that cold temperatures will dry out the cake.
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