OLD FASHIONED MARBLE BUNDT CAKE
I found this recipe today in our local grocery store's advertisement/flyer. It is easy to make and very moist! Meant to be enjoyed with a cup of coffee!
Provided by COOKGIRl
Categories Dessert
Time 55m
Yield 1 bundt cake
Number Of Ingredients 13
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.
Nutrition Facts : Calories 2801.7, Fat 168.1, SaturatedFat 99.7, Cholesterol 913.6, Sodium 3696.6, Carbohydrate 284.3, Fiber 20.9, Sugar 65, Protein 66.6
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.
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 CAKE (NO CHOCOLATE)
This recipe is not your typical chocolate marble cake. Instead of chocolate, the dark part is spice cake.
Provided by GrandmaIsCooking
Categories Dessert
Time 1h20m
Yield 16 serving(s)
Number Of Ingredients 18
Steps:
- Separate the eggs; beat egg whites until stiff and set aside.
- Make the light part and then the dark part:.
- Light Part: Cream butter and sugar until light and fluffy. Mix together flour and baking powder and stir into batter alternately with milk and mix until blended, but do not overbeat. Stir in the lemon rind and vanilla. Fold in beaten egg whites, then set light portion aside.
- Dark Part: Cream butter and sugar until light and fluffy.Beat in egg yolks one at a time.Mix flour, baking powder and spices together and add dry ingredients alternately with the milk, then stir in vanilla.
- In a greased and floured pan tube pan, arrange spoonfuls of light and dark batter alternately.
- Bake at 350 degrees for about 50 minutes or until cake tests done (depends on your oven, original recipe did not give time).
- If desired, frost with a white boiling icing that has been flavored with lemon juice, or flavor a buttercream icing with lemon juice and spread on cake while warm.
Nutrition Facts : Calories 364, Fat 13.9, SaturatedFat 8.2, Cholesterol 103.4, Sodium 165.4, Carbohydrate 54.7, Fiber 0.9, Sugar 32.4, Protein 5.7
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