Marbled Bundt Cake

You might or might not know the fact that I adore vanilla!  But, I am sure you’ve noticed from my previous posts and recipes that my family loves chocolate, me included.  So, why not combine both flavors, into one gorgeous cake?  That’s exactly how this Marbled Bundt Cake was created. 



I originally made this cake plain, it’s the perfect flavor and texture for pound cake.  But to satisfy the chocoholics in this house, I added some Valrhona Unsweetened Cocoa Powder (Click here for more information) in part of the cake batter to create the marble effect.  Boy oh boy, not only the cake looks gorgeous with the marbling, the deep chocolate flavors really comes through as well.  That’s why I love Valrhona cocoa powder so much.



Let’s take a closer look at the side cut of this Marbled Bundt Cake (See picture below).  See the pretty chocolate-y swirls?  They are easy to create and I’ll show you how in just a minutes in the pictorial below.  But what I really want you to see is the overall texture of the cake.  It’s tender, soft and silky smooth.  What’s the secret?  I used cake flour for the cake, which yields a finer texture in the final product.  Also, there’s NO leavening agent (such as baking powder) used in my recipe, except for the eggs and air, if those count. 



So, to make a soft and moist cake that is not too dense, the secret is in the technique!  The initial creaming process of the butter and sugar is crucial.  When you beat the butter and sugar together, you’re also beating (combining) the air into the mixture.  You’ll see how light and fluffy the butter and sugar mixture will turn after beating for just 5 minutes.  And the color will also turn into pale yellow.   Besides the tender and smooth interiors, you also get the slightly crunchy crust on the edges, those are the best parts, in my opinion!  Since there are only a few ingredients in this recipe, as always, I highly recommend that you use the best quality ingredients as you can possibly find.  Why?  Because that makes a difference in your cake, a huge difference, really!  



Are you ready to follow me to the kitchen to see how I made this cake?  Come on over!

1) and 2) Butter and flour a 10-inch Bundt pan.
3) In the bowl of the stand mixer fitted with the paddle attachment, with medium speed, cream the butter, sugar and salt together for 5 minutes until light and fluffy.
4) Scrape the sides of the bowl to make sure the ingredients are well incorporated.





5) Add the vanilla extract,
6) then the eggs, one at a time.
7) and 8) Turn mixer to low, then add the cake flour and heavy cream, alternately; starting with flour and ending with flour. Scrape the sides of the bowl again if necessary. Mix until the batter is just fully incorporated.



9) Turn off the mixer and scoop out 2 cups of the batter into a large mixing bowl. With a rubber spatula, fold in the cocoa powder into the 2 cups batter. Until well incorporated.

10) Pour half of the original batter into the bottom of the pan.
11) Then, add the chocolate batter on top, you can dollop the chocolate batter in different corners of the pan.
12) Last, pour the remaining original batter on top.




13) With a butter knife, move around the batter to create the swirl/marbled patterns.
14)  This is how the cake batter looks like after you make the swirls.
15) Bake for 1 hour and 15 minutes, or until a skewer inserted in the middle of the cake and comes out clean. Cool on wiring rack for at least 30 minutes before removing from the pan.

16) Simply invert the cake onto the cake stand.  Dust with powder sugar if desired.  Enjoy!

***Note:  I’ve another Bundt cake pan but the indentation wasn’t as pretty as this one turned out.  So, here’s the information of the pan that I used, in case if you’re interested.  Nordic Ware Bundt Pan (Click here for more information)



There are quite a few steps to follow but all simple and easy ones.  I hope you’ll give this recipe a try.  If you like pound cakes, this recipe is definitely a keeper!  You’ll never go back to the store bought pound cakes after you’ve made this one.  So, tell me, are you a vanilla lover? Or chocolate lover?  Or like me, opt for a marbled pound cake and you’ve got the best of both world?  Can’t wait to hear from you in the comment below!






Props and Tools used in this post:
Mikasa Something Borrowed Desert Plates (Click here for more information)
10-Inch Ribbon Cake Stand (Click her for more information)
Nordic Ware Bundt Pan (Click here for more information)
Calphalon Nonstick 2-Piece Baking Sheet Set (Click her for more information)
KitchenAid Stand Mixer (Click here for more information)
Cake/Pie Server (Click here for more information)
Small Forks for Dessert (See similar product here)
Valrhona Unsweetened Cocoa Powder (Click here for more information)
Kerrygold Pure Unsalted Butter (Click here for more information)
Cooling Rack (Click here for more information)
 
 
 



Marbled Bundt Cake:
Makes: one 10-inch Bundt

3 sticks unsalted butter, room temperature; plus 1 tablespoon for coating the pan
2 1/2 cups sugar
1/2 teaspoon kosher salt
2 teaspoon vanilla extract
7 large eggs, room temperature
3 cups cake flour; plus 2 tablespoons for coating the pan
1 cup heavy cream, room temperature
1/4 cup unsweetened cocoa powder (I used Valrhona’s)

Preheat oven to 325F degree. Butter and flour a 10-inch Bundt pan.

In the bowl of the stand mixer fitted with the paddle attachment, with medium speed, cream the butter, sugar and salt together for 5 minutes until light and fluffy. Scrape the sides of the bowl to make sure the ingredients are well incorporated.

Add the vanilla extract, then the eggs, one at a time. Turn mixer to low, then add the cake flour and heavy cream, alternately; starting with flour and ending with flour. Scrape the sides of the bowl if necessary. Mix until the batter is just fully incorporated.

Turn off the mixer and scoop out 2 cups of the batter into a large mixing bowl. With a rubber spatula, fold in the cocoa powder into the 2 cups batter. Until well incorporated.

Pour half of the original batter into the bottom of the pan. Then, add the chocolate batter on top, you can dollop the chocolate batter in different corners of the pan. Last, pour the remaining original batter on top.

With a butter knife, move around the batter to create the swirl/marbled patterns. Bake for 1 hour and 15 minutes, or until a skewer inserted in the middle of the cake and comes out clean. Cool on wiring rack for at least 30 minutes before removing from the pan.