Buttermilk Marble Bundt Cake Recipes

OLD-FASHIONED MARBLE BUNDT CAKE

Steps:

• For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
• Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
• Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
• For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
• Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
• Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

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.

EASY SCRATCH MARBLE SHEET CAKE

Steps:

• Preheat the oven to 325° F. Spray bottom only of a 9x13 inch glass baking pan with baking spray.
• Have ready two large mixing bowls. In the first bowl, mix together all dry ingredients for the yellow cake batter (flour through salt). In the second bowl, mix together all dry ingredients for the chocolate batter (flour through salt).
• Make the yellow batter first. Whisk the 2 eggs, yolk, vanilla and 2 tablespoons of the milk together in a small bowl. Add the butter to the dry ingredients and mash it around, then stir in the egg mixture until it's as blended as you can get it. Add the remaining ½ cup buttermilk and beat with a handheld mixer until smooth.
• Repeat the same procedure with the chocolate batter. Whisk the egg, vanilla and all the buttermilk together in a small bowl. Add the butter to the dry mixture and mash it around. Add the egg mixture and blend it as much as you can, then add the coffee and beat with a handheld mixer until smooth. Now you should have a bowl of vanilla batter and a bowl of chocolate batter. The chocolate batter will be very thin.
• Pour about half of the vanilla batter into the pan. Pour chocolate batter over the vanilla, then drop spoonfuls of vanilla batter of the chocolate, allowing parts of the chocolate batter to show through.
• Bake the cake for about 45 minutes or until a toothpick inserted in the center comes out clean. Let cool completely, then frost with a generous layer of Chocolate Frosting.
• In a large mixing bowl, mix the butter, sour cream sugar, cocoa, salt and 2 tablespoons of the cream as well as you can, then beat with a hand-held mixer until pasty and thick. Continue adding milk until you get a nice, smooth, spreading consistency. Spread over the cake. I like to store it in the refrigerator and bring it to room temperature before serving.

MARBLE BUNDT CAKE

Steps:

• In a large bowl beat together the butter, sugar, eggs and vanilla with an electric mixer until very smooth and creamy, about 3 to 4 minutes.
• while you continue the beating add the milk a little at a time.
• beat for another minute or so.
• in another bowl, stir together the flour and baking powder.
• add this to the milk mixture-- in 3 or 4 portions-- and beat just until everything is combined.
• now, grease a large (12-cup) bundt pan and pour about 2/3 of the batter into the pan.
• add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer just until blended.
• spoon the chocolate batter into the pan over the white batter.
• using a spatula or knife, gently swirl the two batters together- don't blend them, you just want a marbled effect.
• bake at 325°f for 60 to 75 minutes, until a toothpick poked into the thickest part of the cake comes out clean.
• allow the cake to cool for about half an hour before attempting to remove it from the pan.
• finish cooling on a rack, then sprinkle heavily with icing sugar before serving.

OLD FASHIONED MARBLE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease an 8" bundt pan with butter then lightly dust with flour.
• In a double boiler melt the unsweetened chocolate with 1/4 cup sugar, water and vanilla extract. Stir. Set aside to cool. (I used a heatproof glass container and melted the mixture in a microwave.).
• In a large mixing bowl, cream the remaining 1 cup sugar, sour cream and the softened butter until light and fluffy.
• Mix in the eggs one at a time.
• Sift the flour with the baking powder, salt and baking soda.
• Mixing on slow speed, alternate dry ingredients and the buttermilk into the mixture.
• Mixing on low speed, beat until just incorporated, stopping to scrape down the sides.
• Once combined, beat on high speed for 2 1/2 minutes.
• Set aside 2 1/2 cups of the batter.
• Beat the melted chocolate mixture into the large mixing bowl of batter until combined and smooth.
• Alternately spoon the plain batter and the chocolate batter in the prepared bundt pan.
• Use a butter knife to cut through the batter to create a marble effect.
• Bake for approximately 40-45 minutes or until toothpick comes out clean.
• Cook cake 10 minutes, invert onto a cake platter.
• Dust with confectioner's sugar while still warm.
• Yield: One 8" bundt cake.

MARMORKUCHEN (GERMAN MARBLE CAKE)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a large Kugelhopf or Bundt® cake pan with butter.
• Beat butter with an electric mixer in a large bowl until light and creamy. Slowly add sugar and vanilla sugar while beating constantly. Add eggs, 1 at a time, beating well after each addition. Beat for 5 minutes until batter is light and fluffy.
• Sift flour and baking powder together in a separate bowl. Gradually mix flour mixture into the cake batter, alternating with the milk. Add rum and lemon zest. Pour 2/3 of the batter into the prepared pan.
• Stir cocoa powder into the remaining batter until fully incorporated. Pour chocolate batter over the vanilla batter in the pan. Gently move a knife up and down through the batter in circular movements to create a marbled effect.
• Bake cake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Let cool slightly in the pan. Remove and place on a cooling rack to cool completely.

MARBLED POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips., Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.

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.