Marble Bundt Cake

We had some leftover sour cream from the red velvet cupcakes I baked for my mother-in-law on Mother’s Day. Since I really, really, really hate when food goes to waste, I bookmarked a couple of recipes I wanted to try this past weekend that required it.

Chuck has been asking me to try a marbled bundt cake for awhile now. So on Sunday morning, I pulled out those bookmarked recipes and decided on this one from cleobuttera. (By the way when I was adding the link to her blog, I noticed she recently posted a recipe for a lemon bundt cake that looked so good. I can’t wait to try it!!)

This cake did require a little more prep than my vanilla bundt cake, but it was still easy. More importantly, it was delicious. It definitely wasn’t as sweet as my vanilla bundt cake, but not sweet in the very best way. It simply didn’t need to be sweet, especially with the addition of the chocolate marble. The chocolate marble was ah-maaaaaaaazing! I’m seriously considering baking a chocolate version of this cake with a vanilla marble. The chocolate portion was just that good.

In fact, it was so good that I needed it out of my house ASAP. So, I made Chuck bring it into work on Monday to share with his co-workers.

Ingredients

For the cake:

  • 2 cups plus 3 tablespoon (7⅜oz, 210g) all purpose flour
  • ¼ cup plus 1 tablespoon (1⅜ oz, 40g) cornstarch
  • 2½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (6.4oz, 181g) sour cream, at room temperature
  • ¼ cup whole milk, at room temperature
  • 1 cup (8oz, 227g) unsalted butter, softened to room temperature
  • 1½ cups (10½oz, 300g) granulated sugar
  • 2 large eggs, at room temperature
  • 1 large egg yolk, at room temperature
  • 1 tablespoon pure vanilla extract

For the chocolate marbling:

  • ¼ cup plus 2 tablespoons (30g/ 1⅛oz) unsweetened cocoa powder
  • 2 tablespoons milk
  • 1 tablespoon (1/2 oz, 15g) unsalted butter
  • 1 tablespoon sugar
  • ⅛ teaspoon baking soda

Directions

  1. Adjust the oven rack to middle position and preheat the oven to 350F/180C
  2. With a baking spray (I like this one), generously spray a 10-cup bundt pan
  3. In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda and salt and set aside
  4. In another bowl, whisk together the sour cream and milk and set aside
  5. In the bowl of a electric mixer fitted with a paddle attachment (or in a large bowl and an electric hand mixer), beat the butter on medium speed until creamy, ribbon-like and slightly lightened up (approx. 2 to 3 minutes)
  6. With the mixer running on medium-low speed, gradually add in the sugar
  7. Raise the speed to medium-high and continue beating together until light and fluffy (approx. 4 to 5 minutes)
  8. Add the eggs and egg yolk, one at a time, beating well after each addition
  9. Add in the vanilla and beat together for one minute
  10. On lowest speed, add in one-third of the flour mixture and mix until mostly combined
  11. Add in half of the sour cream/milk mixture and lightly stir until almost mixed in
  12. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture
  13. Mix until just combined and a smooth batter forms – do not over mix
  14. Remove 1½ cups of the batter from the bowl and set aside for the chocolate marble mixture (directions for the chocolate marble further down*)
  15. Transfer the vanilla cake batter into the prepared pan
  16. Using the back of a spoon, make a tunnel in the middle, around the pan
  17. Spoon the chocolate batter into the tunnel, avoiding the sides
  18. Using a butter knife, swirl the 2 batters together in an ‘S’ shape motion
  19. Bake in the oven for 40 to 50 minutes, or until the center springs back to the touch and a skewer inserted down the center of the cake comes out clean or almost clean
  20. Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely
  21. Serve plain:

IMG_3599

Or, with a simple dusting of powdered sugar:

IMG_3604

 

The cake will keep for 3 days stored in air-tight container, at room temperature.

*To make the chocolate marbling:

  1. In a medium bowl, combine the milk, butter and sugar and heat in the microwave until the butter has melted
  2. Whisk to dissolve the sugar
  3. Add in the cocoa powder and stir until there are no lumps and a very thick chocolate paste is formed
  4. Add in the baking soda and stir again
  5. Take a few tablespoons from the reserved vanilla cake batter and stir really well into the chocolate paste to lighten it up
  6. Add the remaining reserved cake batter into the chocolate mixture and fold until incorporated

Notes

This recipe is for a 10 cup bundt pan. I’ve had the best experience with Nordic Ware bundt pans and highly recommend them. I have both this and this one. I’ve also been eyeing this blossom bundt pan and more recently, this cathedral bundt pan. They’re all beautiful choices.

Bundt cakes have a longer bake time. They’re big, dense cakes and need it. Don’t be discouraged if you see a bit of crusting before the bake time is finished and pull it out too early. (Sadly, I speak from experience here.) Bundt cake should have a bit of crusting before it’s finished. You’ll be looking like this:

IMG_3576

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