Classic Marble Bundt Cake
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
- 1 cup butter, room temperature
- 2 cups granulated sugar
- 2 1⁄2 teaspoons vanilla extract
- 4 large eggs
- 1⁄2 cup sour cream
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1⁄2 teaspoon baking soda
- 2 3⁄4 cups all-purpose flour
- 3⁄4 cup milk
- 2⁄3 cup mini chocolate chip
- 1⁄4 cup unsweetened cocoa powder
- 1⁄2 cup melted butter (frosting)
- 2⁄3 cup cocoa (frosting)
- 3 cups powdered sugar (frosting)
- 1⁄3 cup milk (frosting)
- 1 teaspoon vanilla (frosting)
directions
- Preheat oven to 325°F. Coat a 10 cup bundt pan with baking spray. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.
- Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary.
- Turn the mixer to low. Add the flour and the milk in alternating additions, beginning and ending with the flour. Mix until just combined. Stir in the chocolate chips.
- Divide the batter in half in 2 bowls. Add the cocoa powder into one half of the batter and stir to combine.
- Scoop portions of the batter into the prepared pan, alternating between chocolate and vanilla. When all the batter is in the pan use a butter knife to swirl the batter, creating the marble effect.
- Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for at least 20 minutes, and then invert the pan onto a cake plate or wire rack to cool completely.
- For the frosting combine the butter and cocoa powder. Alternately add powdered sugar and milk, using a mixer mix until reaching spreading consistency. Add small amounts of extra milk if needed. Stir in in the vanilla. It makes about 2 cups.
- Spread the frosting on the cake.
-
Notes:
- Store in an airtight container at room temperature.
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