Buttermilk Marble Bundt Cake Recipes

BUTTERMILK MARBLE CAKE

Steps:

• Preheat the oven to 350 degrees. Grease a 9-inch tube pan with butter and dust with flour.
• Make the cake: In a medium bowl, sift together flour, baking powder, 1/2 teaspoon baking soda, the salt and 1 2/3 cups sugar.
• Put the dry ingredients in the bowl of a stand mixer fitted with the paddle attachment. Add the butter and mix on low speed until well blended; do not beat. Combine the buttermilk and vanilla and stir into the flour mixture, until just blended. Add the eggs and mix until just incorporated. Set aside.
• Melt 1 ounce chocolate in a medium heatproof bowl set over a pot filled with a few inches of simmering water. Remove from the heat and add the remaining 1/4 teaspoon baking soda, 1 tablespoon sugar and 2 tablespoons very hot water. Whisk together until just blended. Fold 1/4 of the batter (about 1 cup) into the chocolate mixture, to create chocolate batter.
• Pour the batter into the prepared tube pan, alternating the yellow and chocolate batters (two layers of each, beginning with the vanilla batter and ending with the chocolate batter), then run a knife through the batter to marble it. Bake for about 45 to 50 minutes. Start checking the cake after about 35 minutes; the cake should be a little soft in the middle, just barely bouncing back when touched. Remove from oven and let cool 30 minutes. Unmold onto a platter.
• To make the icing: Melt the 2 ounces chocolate as described above. In a stand mixer fitted with the paddle attachment, combine the cream cheese and sugar and beat until fluffy, about 2 to 3 minutes. Continue beating and add melted chocolate. If the mixture is too stiff, thin with milk, a tablespoon at a time, to bring it to a spreadable consistency. Spread the icing on the top and sides of the cooled cake.

BUTTERMILK MARBLE BUNDT CAKE

Steps:

• Preheat your oven to 350 degrees Fahrenheit. Heavily spray a 10-inch bundt pan with cooking spray. This is essential for the bundt to come out cleanly.
• In a medium bowl, whisk all purpose flour, baking powder, baking soda, and salt together until combined.
• In a large bowl, whisk vegetable oil, granulated sugar, eggs, and sour cream together until smooth and fully combined.
• Alternate adding the dry ingredients and the buttermilk to the wet ingredients, starting and ending by adding the dry ingredients.
• Transfer just under half of the the mixture to the medium bowl that contained the dry ingredients. Stir unsweetened cocoa powder and hot water into the batter to create the chocolate batter.
• Add 1/3 of the vanilla batter to your prepared pan. Add about 1/4 cup (this does not need to be precise) of chocolate batter on top of the vanilla batter. Then, add 1/4 cup (again, this does not need to be precise) of vanilla batter directly next to the chocolate batter. Repeat this process and work your way around the bundt.
• Use a spoon to create a continuous "S" shape around the bundt. Circle around the bundt twice without removing the spoon. DO NOT make any more swirls. You will end up with a blended/mixed batter rather than a marbled batter.
• Bake bundt for 35-45 minutes until a toothpick inserted into the center comes out with moist crumbs and the top springs back when poked with your finger.
• Let bundt cool for at least 45 minutes before carefully removing to finish cooling on a wire cooling rack!
• Top if/as desired with powdered sugar, frosting, ganache, etc. and store covered at room temperature for up to 5 days.

BUTTERMILK POUND CAKE

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Combine flour and baking soda; add alternately with buttermilk and beat well. , Pour into a greased and floured 10-in. fluted tube pan. Bake at 325° until a toothpick inserted in the center comes out clean, about 70 minutes. Cool in pan for 15 minutes before removing to a wire rack to cool completely. Dust with confectioners' sugar if desired.