After a failed attempt at making Chocolate Chip cookies, I promised Riri, I would make her a chocolate cake. Well, long story short- I did not space out my cookie dough enough on the baking tray and it turned into a big messy chocolate chip bar on cooling. Not the most pleasant to look at, but taste-wise we were on point and we all devoured every chunk of the flat chocolate-chip bar.
Anyways, since she wanted me to bake something chocolate-y and husband demanded something vanilla-esque, I thought I’d make something to simultaneously please them both- hence this Marble Bundt Cake. Not exactly a bundt cake cuz this momma couldn’t find her bundt mould which probably might have gotten misplaced during our move, but I found this almost bundt-like aluminum mould, which honestly speaking- wasn’t a good idea! The shape didn’t come out as expected, I didn’t flour the base well so the top got stuck, and as it was my first time using an aluminum baking mould, I did have a hard time overall!
But you know look doesn’t matter when you’ve made a yummy cake, that family loves, that makes a great tea-time snack and one that flies by in a couple days. We all loved the cake and enjoyed till the very last crumb. I put the cake in an air-tight container, there was no moisture and the cake stayed soft. The best, it was super easy to make and was a treat to our taste-buds.
| Prep Time | 30 mins |
| Cook Time | 50 mins |
| Servings |
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- 1 2/3 cup plain baking flour
- 3 tsp baking powder
- 1 pinch fine salt
- 2 1/4 sticks unsalted butter, softened
- 1 cup superfine sugar
- 5 eggs
- 2 tsp vanilla extract
- 2 tbsp milk
- 1/4 cup cocoa powder
Ingredients
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- Preheat the oven to 350°F.
- Grease and flour a large bundt pan.
- Sift the flour, baking powder, and salt into a large bowl.
- sing a stand mixer or electric beaters, cream the butter and sugar until the mixture has turned pale and is 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 for 40-50 minutes, or until a cake skewer/ toothpick inserted in the thickest part of the cake comes out clean.
- Once the cake is cooked completely, let it rest in the cake pan on a wire rack for 10-15 minutes.
- Now, carefully turn the cake out onto a wire rack and let it cool completely.
- Cut into slices and enjoy at tea time or just about anytime.
You can even make a chocolate glaze for your cake if you want to take this marble cake to the next level, for which you would need:
- 125 g (1 cup) icing sugar
- 3 tablespoon cocoa powder
- 2–3 tablespoons milk
- 1 teaspoon vanilla extract
Steps:
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.
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