thepioneerwoman5.0
Marble Cake
With swirls of delicious vanilla and rich chocolate, this moist marble Bundt cake recipe is a dessert dream come true for fans of both flavors.
👥 10 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 45 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●saucepan
- ●whisk
- ●bowl
- ●spatula
- ●knife
📝 Preparation Steps
1
For the cake: Preheat the oven to 350°F. Spray a 10- to 12-cup Bundt pan with baking spray.
2
In a small saucepan, simmer ½ cup water over medium heat. Whisk in the cocoa powder and remove from the heat. Add the chopped chocolate and allow to sit for ⏱️ 30 seconds before stirring until melted and well combined. Set aside.
3
In a medium bowl, whisk together the flour and baking powder.
4
To the bowl of a stand mixer fitted with the paddle attachment, add the butter and granulated sugar. Beat on low speed until just combined. Increase the speed to medium-high and beat, stopping to scrape the sides and bottom of the bowl occasionally, until light and fluffy, 4 to ⏱️ 6 minutes. Decrease the speed to medium-low and beat in the oil and vanilla. Beat in the eggs, one at a time, until well combined, stopping to scrape the sides and bottom of the bowl as needed.
large eggs, at room temperature5
5
Decrease the speed to low and gradually add the flour mixture in 3 parts, alternating with the buttermilk, mixing until just combined after each addition. Remove the bowl from the mixer and stir the batter once more with a rubber spatula.
6
Transfer half of the batter (about 4 cups) to a large bowl. Pour the chocolate mixture over the remaining batter in the mixer bowl and stir well to combine.
7
Using 2 cookie scoops or large spoons, dollop alternating scoops of plain and chocolate batter in a random pattern in the bottom of the prepared Bundt pan. Continue alternating the batters until the batters are used up. Use a butter knife to gently swirl the batters in a figure 8 motion, making sure not to scrape the bottom or sides of the pan. On a kitchen towel-lined countertop, firmly tap the pan a few times to settle the batter and release any air bubbles.
8
Bake until set, golden, and a toothpick inserted in the center comes out with a few moist crumbs, ⏱️ 55 minutes to ⏱️ 1 hour ⏱️ 5 minutes.
9
Let the cake cool for ⏱️ 10 minutes in the pan before carefully flipping it out onto a wire cooling rack; let cool completely.
10
For the glaze: In a medium bowl, whisk together the powdered sugar, butter, buttermilk, and vanilla. Add additional powdered sugar, 1 tablespoon at a time, or more buttermilk, 1 teaspoon at a time, until a thick, pourable consistency is reached.
11
Place the cake on a serving platter and spoon or pour the glaze on top of the cake, allowing it to drip down the sides. Allow the glaze to set for about ⏱️ 20 minutes before slicing and serving.
Nutrition Facts
calories
783 Calories
fat Content
33 g
fiber Content
2 g
sugar Content
84 g
sodium Content
328 mg
protein Content
9 g
trans Fat Content
1 g
cholesterol Content
152 mg
carbohydrate Content
115 g
saturated Fat Content
16 g
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