Let's bake a delicious Marble Bundt Cake with Chocolate Glaze! This cake is a showstopper, perfect for any occasion, and surprisingly easy to make. With its beautiful swirls of vanilla and chocolate batter and a rich, glossy glaze, it’s sure to impress your family and friends.
Why You Will Love This Recipe
This isn't just any cake; it's a Marble Bundt Cake with Chocolate Glaze that delivers on both flavor and appearance. What makes this recipe special is the moist and tender crumb, achieved through simple techniques and readily available ingredients. The contrasting flavors of vanilla and chocolate create a delightful taste experience, while the chocolate glaze adds a touch of decadence. Plus, the bundt shape makes it effortlessly elegant, so you don't have to worry about intricate decorating. If you're looking for a beautiful and tasty homemade bundt cake, you should definitely give this a try!
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup milk
- 1/4 cup unsweetened cocoa powder
For the Chocolate Glaze:
- 4 ounces semi-sweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar, sifted
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very thoroughly. This is crucial to prevent the cake from sticking. Make sure to get into all the nooks and crannies of the pan.
Step 2: Combine Dry Ingredients
In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures that the leavening agents are evenly distributed.
Step 3: Cream Butter and Sugar
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. This step is important for creating a tender cake.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.
Step 5: Alternate Dry and Wet Ingredients
Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined. Be careful not to overmix, which can result in a tough cake.
Step 6: Divide the Batter
Divide the batter in half. In one half, stir in the cocoa powder until well combined. You should now have one bowl of vanilla batter and one bowl of chocolate batter.
Step 7: Create the Marble Effect
Spoon alternating dollops of vanilla and chocolate batter into the prepared bundt pan. You can do this randomly or in a specific pattern, depending on the look you want to achieve.
Step 8: Swirl the Batters
Using a knife or skewer, gently swirl the batters together to create a marbled effect. Be careful not to over-swirl, as this can muddy the colors.
Step 9: Bake the Cake
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Step 10: Cool the Cake
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
Step 11: Make the Chocolate Glaze
While the cake is cooling, prepare the chocolate glaze. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth.
Step 12: Finish the Glaze
Remove from the heat and stir in the milk and vanilla extract. Gradually add the sifted powdered sugar, mixing until smooth and glossy.
Step 13: Glaze the Cake
Once the cake is completely cool, pour the chocolate glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.
Serving Suggestions
This Marble Bundt Cake with Chocolate Glaze is delicious on its own, but it also pairs well with a scoop of vanilla ice cream or a dollop of whipped cream. For a richer experience, serve it with a cup of hot coffee or a glass of cold milk.
To enhance the presentation, consider adding a sprinkle of powdered sugar or chocolate shavings on top of the glaze. You can also garnish it with fresh berries or a sprig of mint.
This cake is perfect for birthdays, holidays, or any special occasion. Its elegant appearance and delicious flavor make it a crowd-pleaser that everyone will enjoy. Or simply enjoy with your afternoon tea.
Storage and Reheating
To store the leftover Marble Bundt Cake with Chocolate Glaze, wrap it tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days or in the refrigerator for up to a week.
If you refrigerate the cake, the glaze may harden. To soften it, you can warm individual slices in the microwave for a few seconds before serving.
Reheating the entire cake is not recommended, as it can dry out. It’s best to enjoy it at room temperature or slightly warmed.
Key Details
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Servings: 12-16
- Equipment: 10-inch bundt pan, mixing bowls, electric mixer, whisk, spatula, cooling rack
Marble Bundt Cake with Chocolate Glaze
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup 2 sticks unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup milk
- 1/4 cup unsweetened cocoa powder
- 4 ounces semi-sweet chocolate chopped
- 1/2 cup 1 stick unsalted butter
- 3 tablespoons milk
- 1 teaspoon vanilla extract
- 2 cups powdered sugar sifted
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan very thoroughly.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate large bowl, cream together the softened butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and milk. Begin and end with the dry ingredients. Mix until just combined.
- Divide the batter in half. In one half, stir in the cocoa powder until well combined.
- Spoon alternating dollops of vanilla and chocolate batter into the prepared bundt pan.
- Using a knife or skewer, gently swirl the batters together to create a marbled effect.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, prepare the chocolate glaze. In a heatproof bowl set over a saucepan of simmering water (or in the microwave in 30-second intervals), melt the chocolate and butter together, stirring until smooth.
- Remove from the heat and stir in the milk and vanilla extract. Gradually add the sifted powdered sugar, mixing until smooth and glossy.
- Once the cake is completely cool, pour the chocolate glaze over the top, allowing it to drip down the sides. Let the glaze set before serving.
