Leanns Easy Marbled Bundt Cake Recipes

MARBLE BUNDT CAKE

Steps:

• Preheat the oven to 180°C/350°F (without fan).
• Grease and flour a large bundt pan with approximately 2 litres (8 cups) capacity. (See Kitchen Notes below)
• Sift the flour, baking powder, and salt into a large bowl.
• Using a stand mixer or electric beaters, cream the butter and sugar until the mixture is pale and fluffy. This should take about 3-5 minutes on medium-high speed.
• On low-medium speed, add one egg, followed by a tablespoon of the flour mixture. This helps to prevent the mixture from curdling. Beat until the egg has been incorporated. Repeat until all of the eggs have been added.
• Add the vanilla extract and milk.
• Add the remaining flour mixture and beat lightly until all of the ingredients have been incorporated.
• Remove slightly more than half of the batter to another bowl. This portion will form the vanilla batter for the marble cake.
• Add the cocoa powder to the bowl with slightly less than half the batter, and mix it through. This portion will form the chocolate batter for the marble cake.
• Dollop half of the vanilla batter into the prepared bundt pan.
• Next, pour in all of the chocolate batter. At this stage, don't worry about spreading the cake batter evenly.
• Dollop the remaining vanilla batter onto the chocolate layer, and use a small palette knife to smooth out the layer.
• Tap the bundt pan gently on the kitchen surface once or twice to make sure that the batter settles into all of the grooves of the bundt pan. This tapping motion also helps to gently mix the batter to form a marbled pattern inside the cake.
• Place the cake pan into the oven and bake (without oven fan) for 35-50 minutes, or until a cake skewer inserted in the thickest part of the cake comes out clean. The baking time will vary depending on the size of your cake pan and your oven.
• Once the cake is cooked, let it rest in the cake pan on a wire rack for 10-15 minutes.
• Carefully turn the cake out onto a wire rack and let it cool completely.
• To make the chocolate glaze, whisk together the icing sugar (powdered sugar), cocoa powder, milk and vanilla extract. Depending on how thick you want the glaze to be, you may not need all of the milk. If the glaze is too runny, simply thicken it with some more icing sugar (powdered sugar).
• Once the cake has cooled completely, drizzle the glaze over the cake.
• Leave it for at least 30 minutes to set before serving.

MARBLE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F, and grease and flour a 10-cup bundt pan.
• In a large mixing bowl, cream the butter, cream cheese, and sugar together on medium-high speed, until very pale and fluffy (about 5 minutes).
• Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
• Add one cup of flour at a time, stirring on low speed until incorporated.
• Stir in the salt and vanilla.
• In a smaller bowl, whisk the cocoa and water together.
• Fold about half the cake batter into the cocoa mixture.
• Drop dollops of chocolate batter into the prepared pan, alternating with vanilla batter.
• Swirl together with a toothpick or bamboo skewer.
• Repeat, layering on dollops of batter and swirling, until all the batter has been added.
• Bake for 70 to 80 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
• Cool for 30 minutes, then invert onto a serving plate and dust with powdered sugar.

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.

EASY LEMON LOVER'S BUNDT® CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube cake pan.
• Beat cake mix, sour cream, vegetable oil, lemon juice, eggs, pudding mix, zest, poppy seeds, and lemon extract in a bowl with an electric mixer on low speed for 1 minute. Increase speed to medium and beat for 3 minutes. Pour batter into prepared pan.
• Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

MARBLE BUNDT CAKE

Steps:

• Preheat oven to 300 degrees F and grease and flour a 12-cup bundt pan.
• Beat butter and sugar together with electric beaters until light and fluffy. Add eggs, one at a time, mixing well after each addition. Beat in sour cream and vanilla. Sift flour, baking powder, baking soda and salt and add to cake in three additions, mixing gently after each addition.
• Remove 2 cups of batter and stir in melted bittersweet chocolate. Stir dark chocolate chips into white cake batter and stir white chocolate chips into dark batter. Dollop the different batters into prepared pan alternately, and run a knife through the cake once, swirling the batter just a little. Bake cake for 50 to 60 minutes, until a tester inserted in the center of the cake comes out clean. Allow cake to cool for 20 minutes before turning out to cool completely.

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.

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.

LEANN'S EASY MARBLED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
• Prepare cake mix as instructed on box with the addition of the vanilla pudding in the mixture.
• Pour half of cake batter into a separate bowl.
• Mix half of chocolate frosting into separate cake batter with a spatula until completely incorporated. You don't want this to look marbled. Both batters will seem on the thick side. You should now have one bowl of vanilla batter and one bowl of chocolate batter.
• Put 1/3 of vanilla batter into bundt pan. Top with 1/2 of chocolate. Alternate layers. This may not look pretty when layering, but it will bake fine.
• Bake for 45-60 minutes until toothpick comes out clean.
• Let cool in bundt pan for 30 minutes on a cooling rack. Flip on to platter.
• Heat remaining chocolate frosting in the microwave for 30 seconds or until it is melted. Drizzle the glaze on top of the warm cake. Allow to cool for at least 1 hour.