The marbled bundt cake holds a special place in my heart. I used to make it often with my children, Irene and Lorenzo, when they were little and the most eagerly awaited moment was creating the swirls. They would take a fork and make a marbled pattern, always different and always a surprise when slicing.
Today I make it with the same pleasure as back then, because it’s one of those simple and quick desserts to prepare, it always turns out perfect and stays moist for days. A cake that never lets you down: few ingredients, the aroma of melting butter, and that irresistible contrast between vanilla and cocoa that makes it look beautiful even before tasting it.
Perfect for any occasion: with friends over coffee, for kids’ birthdays, for a healthy snack or even for a picnic.
So what are you waiting for? Follow the aroma… the recipe continues!
Also try the pistachio yogurt loaf cake or choose from these other soft and delicious desserts:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Cooking time: 45 Minutes
- Portions: 16 pieces
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: All seasons
- Energy 307.39 (Kcal)
- Carbohydrates 39.97 (g) of which sugars 19.25 (g)
- Proteins 6.11 (g)
- Fat 15.73 (g) of which saturated 9.84 (g)of which unsaturated 5.72 (g)
- Fibers 2.42 (g)
- Sodium 69.39 (mg)
Indicative values for a portion of 98 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the marbled bundt cake
- 3 1/3 cups all-purpose flour
- 1 1/2 cups whole milk
- 9 oz unsalted butter (soft)
- 1 1/4 cups granulated sugar
- 4 eggs (medium)
- 4 tsp baking powder (for cakes)
- 4 tbsp unsweetened cocoa powder
- to taste vanilla extract
- 1 pinch fine salt
- to taste powdered sugar (optional)
Tools
- 1 Bundt pan 9.5 in diameter
Procedure
For a pan with a 9.5 in (24 cm) diameter.
Preheat the oven to 356°F (180°C) on the conventional setting and grease the bundt pan well. Lightly flour it.
Beat the softened butter at room temperature with the sugar and the vanilla extract (you can also use 2 sachets of vanilla sugar) for about 5 minutes, until you get a creamy mixture of a nice pale yellow color.
Incorporate one egg at a time at room temperature, so they blend well into the creamy mixture, beating each egg for about 30 seconds until you obtain a light and fluffy batter.
In a separate bowl mix the flour, the baking powder and the pinch of salt. Prepare the milk separately as well.
Add the flour mixture and fold it into the butter-and-egg mixture with a spatula or wooden spoon, then add the milk and stir.
Pour about 2/3 of the batter into the pan. To the remaining batter add the cocoa powder and mix until you have a smooth, dark batter.
Pour the cocoa batter over the light batter and spread evenly. Use a fork to create the marbled effect by swirling in a spiral motion.
Bake the bundt cake on the second rack from the bottom for about 45-50 minutes.
Let it cool and dust with powdered sugar before serving.
My tips
For a perfectly non-stick pan, always grease and flour it well before pouring in the batter; this prevents the cake from sticking and avoids unpleasant surprises when unmolding.
Do not overmix the batter after adding the flour: 20-30 seconds is enough. Overworking the batter activates gluten and makes the cake dense instead of fluffy.
The butter and eggs must be at room temperature so they blend better with the other ingredients: take them out of the fridge at least an hour before.
Variations
You can add 2 tablespoons of rum to the batter; it will make the cake more aromatic.
Instead of dusting the surface with powdered sugar, you can cover the marbled bundt cake with a chocolate glaze made from couverture chocolate. For a party you can make it even prettier by decorating with sprinkles or Smarties.
What do you think?
Have you already tried the recipe? What do you think?
I always appreciate compliments, constructive criticism, tips and experiences. Don’t hesitate to leave a comment below. I would love to read your opinions.
FAQ (Questions and Answers)
Why isn’t the marbled bundt cake fluffy?
Probably the batter was overmixed after adding the flour, which activated the gluten. Mix for a maximum of 20-30 seconds.
Can I use oil instead of butter?
Yes, you can replace the butter with the same amount of vegetable oil. The result will still be soft, but the aroma and flavor will be slightly different.
How long does it keep?
The marbled bundt cake stays moist and soft for several days if stored at room temperature under a glass dome or wrapped in plastic wrap.
Can I freeze it?
Yes, it freezes very well already sliced. Just thaw at room temperature for a few hours before serving.
