Ingredients with Measurements:
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- 1/4 cup unsweetened cocoa powder
- 1/4 cup hot water
Special equipment needed:
- 10-12 cup bundt pan
- Electric mixer
- Mixing bowls
- Measuring cups and spoons
- Whisk
- Spatula
Step-by-step instructions:
1. Preheat the oven to 350°F. Grease and flour a 10-12 cup bundt pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream the butter and sugar together until light and fluffy, about 3-4 minutes.
4. Add the eggs one at a time, beating well after each addition. Add the vanilla extract and mix until combined.
5. Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
6. In a small bowl, whisk together the cocoa powder and hot water until smooth.
7. Take 1/3 of the cake batter and mix it with the cocoa mixture.
8. Pour half of the plain batter into the prepared bundt pan. Then pour the cocoa batter on top of the plain batter. Pour the remaining plain batter on top of the cocoa batter.
9. Use a knife or skewer to swirl the batters together.
10. Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
11. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 50-60 minutes
Temperature:
350°F
Serving size:
12-14 servings
Nutritional information:
Calories: 380
Fat: 18g
Saturated Fat: 11g
Cholesterol: 95mg
Sodium: 220mg
Carbohydrates: 51g
Fiber: 1g
Sugar: 34g
Protein: 5g
Substitutions for ingredients:
- You can use cake flour instead of all-purpose flour for a lighter texture.
- You can use salted butter instead of unsalted butter, but adjust the salt accordingly.
- You can use almond milk or soy milk instead of whole milk for a dairy-free version.
Variations:
- Add 1 cup of chopped nuts, such as pecans or walnuts, to the batter for added texture.
- Replace the cocoa powder with matcha powder for a green tea marble cake.
- Add 1 tablespoon of instant coffee granules to the cocoa mixture for a mocha flavor.
Tips and tricks:
- Make sure all ingredients are at room temperature before starting.
- Do not overmix the batter, as this can result in a tough cake.
- Use a skewer or toothpick to test the cake for doneness. If it comes out clean, the cake is ready.
- Let the cake cool completely before slicing to prevent it from falling apart.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a preheated 350°F oven for 5-10 minutes or until warmed through.
Presentation ideas:
Dust the cake with powdered sugar or drizzle with a glaze made of powdered sugar and milk.
Garnishes:
Top the cake with fresh berries, whipped cream, or chocolate shavings.
Pairings:
Serve the cake with a cup of coffee or tea.
Suggested side dishes:
Fresh fruit salad or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is browning too quickly, cover it with foil halfway through baking.
- If the cake is sticking to the pan, let it cool for a few minutes before trying to remove it from the pan.
Food safety advice:
Make sure to wash your hands and all equipment before starting. Check the expiration date of all ingredients before using.
Food history:
Bundt cakes became popular in the 1950s and 1960s, thanks to the invention of the bundt pan by Nordic Ware. The pan's unique shape and non-stick surface made it easy to create beautiful cakes at home.
Flavor profiles:
This marble swirl bundt cake is sweet and buttery with a hint of chocolate.
Serving suggestions:
Slice the cake into wedges and serve on a platter.
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