Marble Bundt Cake
December 22, 2019
Definitely baking season over here, cookies, brownies, cakes and breads. The fragrance wafts through the house and the aromas confirm it’s holiday season.
This cake is simple and I use oil instead of butter. I like the moist texture it creates and it simplifies the process.
Marble Bundt Cake
Servings
10
servingsPrep time
30
minutesCooking time
1
hourCalories
n/a
kcalIngredients
3 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
A pinch of salt
1 cup canola oil
1 1/2 cups sugar
1 tablespoon vanilla
3 eggs
1 1/4 cup buttermilk
2 oz dark chocolate, melted
1/3 cup cream
1/4 cup cocoa powder
Directions
- Preheat oven to 350F
- Brush a bundt cake pan with butter or spray oil.
- Combine flour, baking powder, baking soda and salt in a bowl.
- Place chocolate and cream in the microwave and melt.
- Remove from microwave and add the cocoa powder, stirring until incorporated
- Combine oil, sugar and vanilla in a large bowl and mix with a hand mixer until blended.
- Add the eggs, beating well after each addition.
- Now add the flour alternating with the buttermilk. Do not over mix.
- Remove about half of the cake mixture to another bowl and add the chocolate mixture, stirring with a spatula until blended but careful not to deflate the batter too much.
- Pour the vanilla batter into the prepared pan.
- Pour the chocolate batter over and using a knife swirl the batters so they partially blend but so not overdo the mixing.
- Place cake pan on a baking sheet and put in the preheated oven.
Bake for 55-60 minutes or until done. The cake is done when the top springs back and a skewer inserted in the middle comes out clean. - Let cool in the pan for a while, then invert to release the cake. Finish cooling on a wire rack.
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