Description
This Marble Bundt Cake combines moist vanilla and rich chocolate batters swirled together to create an elegant marbled effect. Perfect for dessert or special occasions, it features a tender crumb enhanced by sour cream and a hint of coffee to enrich the chocolate flavor.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup whole milk
Chocolate Batter
- 1/3 cup unsweetened cocoa powder
- 2 tablespoons brewed coffee or hot water
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
- Combine Wet Ingredients: Mix in the sour cream and milk until the batter is smooth and well combined.
- Add Dry Ingredients: Gradually fold in the flour mixture, mixing just until combined to avoid overworking the batter.
- Make Chocolate Batter: In a small bowl, blend the cocoa powder with the hot coffee or water until smooth. Transfer about one-third of the vanilla batter to another bowl and mix in the cocoa mixture thoroughly.
- Layer the Batters: Pour half of the vanilla batter into the prepared pan, spoon the chocolate batter over it, then finish with the remaining vanilla batter on top.
- Create Marble Effect: Use a knife or skewer to gently swirl the batters together, creating a beautiful marbled pattern without fully blending.
- Bake: Place in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Notes
- For an extra touch, dust the cooled cake with powdered sugar or drizzle with a chocolate glaze.
- Sour cream keeps the cake moist and rich; Greek yogurt can be used as a substitute if preferred.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 28g
- Sodium: 190mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 47g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
