Experience the ultimate indulgence with this Marble Bundt Cake—moist, buttery, and beautifully swirled with chocolate and vanilla. Each bite is a perfect balance of light vanilla and rich chocolate, topped with a luscious ganache that makes it a show-stopping dessert. Using simple techniques and familiar ingredients like butter, eggs, sour cream, and chocolate, this recipe elevates classic pound cake into something extraordinary. Whether you’re baking for a special occasion or a weekend treat, the swirl of flavors and the elegant presentation make it unforgettable. With step-by-step guidance, piping, and careful swirling, this cake is as fun to make as it is to eat, bringing both visual delight and incredible flavor to your table.
Marble Bundt Cake
Ingredients:
| Ingredient | Quantity |
|---|---|
| Unsalted butter, slightly cooler than room temperature | ½ cup |
| Sugar | 1 cup |
| Eggs, room temperature | 2 large |
| Sour cream (full-fat) | ⅔ cup |
| Vanilla extract | 2 tsp |
| All-purpose flour | 1 ½ cup |
| Baking powder | 1 tsp |
| Salt | ½ tsp |
| Bittersweet chocolate, melted and cooled | 3 oz |
| Cocoa powder, sifted | 2 tsp |
Instructions:
- Preheat the oven to 350°F. Grease and flour a 12-cup mini bundt pan, tapping out any excess flour.
- In a stand mixer or using electric beaters, cream the butter and sugar together until light and fluffy.
- In a separate bowl, lightly whisk the eggs, then add them gradually to the butter-sugar mixture while mixing on medium speed.
- Combine sour cream and vanilla extract, then beat into the mixture until smooth.
- Sift the flour, baking powder, and salt together in a separate bowl. Gradually add to the batter on low speed until incorporated, scraping the bowl as needed.
- Remove about a third of the batter into another bowl. Mix in the melted chocolate and cocoa powder until fully blended.
- Transfer the vanilla and chocolate batters into two piping bags fitted with plain tips. Alternate piping the batters into the prepared bundt pan.
- Use a skewer to lightly swirl the batters for a marbled effect.
- Bake for approximately 20 minutes, or until a skewer inserted in the center comes out clean.
- Let the cakes cool in the pan for 30 minutes, then turn out onto a wire rack to cool completely before adding your ganache glaze.
This Marble Bundt Cake is rich, moist, and perfect for any gathering or indulgent treat, combining the best of chocolate and vanilla in every slice.
