Description
This easy & spongy Marble Bundt Cake, covered in chocolate icing, is the best classic dessert you’ll ever bake.
Ingredients
For the Vanilla Cake:
- 1 cup (225 grams) unsalted butter, softened, plus more for greasing
- 3 3/4 cups (480 grams) all purpose flour, spooned and leveled, plus more
- 2 teaspoons baking powder
- 1 teaspoons baking soda
- ½ teaspoon kosher salt
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 3/4 cups sour cream, room temperature
- 2 teaspoons vanilla extract
For the Chocolate Swirl:
- 1/2 cup cocoa powder, dutch processed
- 5 oz semisweet chocolate chunks or chips
- 1/4 cup water, room temperature
- 1/4 cup granulated sugar
For the Chocolate Glaze:
- 3 1/2 cups confectioners sugar
- 1/2 cup cocoa powder, dutch processed
- 2 tbsp canola oil
- 4–6 tbsp boiling water
Instructions
For the Cake:
- Preheat the oven to 350F. Butter and flour a 12-inch bundt cake, tapping out excess flour (I prefer using Bakers Joy spray)
- Make the chocolate swirl: In a small pan over high heat, simmer water, sugar and cocoa, mixing until smooth and fully combined. Remove from heat, add the chocolate chunks/chips and whisk until incorporated. Set aside to cool.
- In a medium bowl, whisk flour, baking powder, baking soda and salt.
- In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-speed, until light and fluffy.Add eggs, one at a time, and vanilla extract, scraping down sides of bowl after each addition.
- Reduce speed to low. Add the dry ingredients in 2 additions, alternating with the sour cream. Beat just to combine.
- Transfer about 2 1/2 cups of the batter to a separate bowl. Add the cooled chocolate mixture and whisk until fully incorporated.
- Pour half of the remaining vanilla batter onto the prepared bundt pan, followed by the chocolate batter, and top with the remaining vanilla batter. Using a knife, make swirls in an 8-figure motion, going around the cake about 2-3 times.
- Bake for 70 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 30 minutes in the pan. Run a small angled spatula or knife around the cake to loosen it before flipping onto cake plate or stand.
For the Icing:
- In a large bowl, sift the powdered sugar and cocoa powder. Add the canola oil and one tablespoon of hot water at a time (I used about 5). Use a spoon to mix the ingredients, and work the spoon against the bowl to get out any of the clumps. I prefer thick icing over runny, so feel free to add more boiling water until you get your desired consistency. To get even coverage throughout the cake, transfer the icing to a piping bag, no tip necessary, and go around the cake as needed.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: dessert
- Cuisine: american