MARBLE CAKE
This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
Provided by Jennifer Segal
Categories Desserts
Time 1h30m
Yield One 10-in Bundt Cake
Number Of Ingredients 16
Steps:
- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
- Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
- Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
- Bake for 60 to 70 minutes, or until a cake tester comes out clean.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
- Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
- Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
- Note: If you'd like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Facts : Calories 443, Fat 19 g, Carbohydrate 66 g, Protein 5 g, SaturatedFat 12 g, Sugar 45 g, Fiber 2 g, Sodium 223 mg, Cholesterol 87 mg
MARBLE BUNDT CAKE
Easy homemade marble bundt cake recipe.
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
- Add eggs one at time, mixing well after each addition.
- Stir in 1 tablespoon vanilla until combined.
- Mix in buttermilk until well-combined.
- Add cake flour, baking powder, and salt.
- Stir in on low just until incorporated.
- Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
- Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
- Add remaining 1 teaspoon of vanilla extract to original batter.
- Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
- Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
- Continue to alternate between plain and chocolate batters until both batters are gone.
- Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
- Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 52 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 211 mg, Fiber 2 g, Sugar 33 g
MARBLE CHOCOLATE-SWIRL BUNDT CAKE
Make and share this Marble Chocolate-Swirl Bundt Cake recipe from Food.com.
Provided by Redsie
Categories Dessert
Time 1h15m
Yield 1 cake, 16 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 325F 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 60 to 70 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.
Nutrition Facts : Calories 452.3, Fat 21, SaturatedFat 12.6, Cholesterol 88.7, Sodium 396.7, Carbohydrate 60.9, Fiber 1.3, Sugar 34.2, Protein 6.7
MARBLE SWIRL POUND CAKE
A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.
Provided by shirleyo
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
- Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
- Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g
OLD-FASHIONED MARBLE BUNDT CAKE
Provided by Dan Langan
Categories dessert
Time 3h
Yield one 12-inch Bundt cake (16 servings)
Number Of Ingredients 15
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.
CHOCOLATE ORANGE MARBLE CAKE
These two flavors blend well together. This forms an attractive and moist cake.
Provided by Carol
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Orange Liqueur
Yield 14
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan.
- In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt.
- In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect.
- Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 33.4 g, Cholesterol 77 mg, Fat 17 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 10.3 g, Sodium 253 mg, Sugar 19.9 g
BUTTERSCOTCH CHOCOLATE MARBLE CAKE
This is made with a cake mix which makes it a very fast cake to make. It is good anytime. It's from a Bundt cake cookbook from 1973.
Provided by Dorel
Categories Dessert
Time 1h10m
Yield 1 Bundt Cake
Number Of Ingredients 7
Steps:
- Preheat oven to 350D F.
- Grease Bundt pan well and lightly flour it.
- In large mixing bowl combine cake mix, pudding mix, milk, water, oil and eggs.
- Beat at medium to high speed for about 3 minutes until mixture is smooth.
- Pour two-thirds of batter into prepared pan.
- Mix remaining batter with chocolate syrup and pour evenly over butterscotch mixture.
- Swirl through batter very gently with thin knife to marble.
- Bake for 50-60 minutes or until cake tests done Cool in pan 25 minutes, then turn out and finish cooling on wire rack.
- Chocolate glaze gives a crowning touch, or sprinkle with icing sugar.
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