Bundt Marble Cake

by Angie Liew
Every time when I can’t decide whether to make a chocolate or a vanilla cake, I will combine the two and make a MARBLE CAKE. It’s actually one batter that is divided into two portion with cocoa powder or melted chocolate added to one portion. The marble effect is created by running a skewer through the two batters.

 

Here I am using a Bundt pan so it’s Bundt Marble Cake.

 

Print Recipe
Print Recipe
Bundt Marble Cake
By Angie Liew of Huang Kitchen
Every time when I can’t decide whether to make a chocolate or a vanilla cake, I will combine the two and make a MARBLE CAKE. \The marble effect is created by running a skewer through the two batters.
Serving For
1Cake
Serving For
1Cake
Ingredients
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Cake
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Change Servings?
Cake
Change Unit?
Instructions
  1. Preheat oven to 160 degree C (black bundt pan), 170 C ( light bundt pan). Grease a 10 inch bundt pan.
    Preheat oven to 160 degree C (black bundt pan), 170 C ( light bundt pan). Grease a 10 inch bundt pan.
  2. In small bowl: Mix together flour, baking powder and salt. Stir well.
    In small bowl: Mix together flour, baking powder and salt. Stir well.
  3. In large bowl: Whisk together the oil, butter and sugar until creamy. Add the eggs one at a time and continue to mix until you have a nice thick batter.
    In large bowl: Whisk together the oil, butter and sugar until creamy. Add the eggs one at a time and continue to mix until you have a nice thick batter.
  4. Add the milk and mix it in quickly.
    Add the milk and mix it in quickly.
  5. Then add the flour mixture and mix it all together until it’s well incorporated. Do not over mix.
    Then add the flour mixture and mix it all together until it’s well incorporated. Do not over mix.
  6. Pour 2/3 batter into the prepared pan and set aside.
    Pour 2/3 batter into the prepared pan and set aside.
  7. Add the cocoa powder to the reserved 1/3 batter and mix it so you have a smooth chocolaty batter.
    Add the cocoa powder to the reserved 1/3 batter and mix it so you have a smooth chocolaty batter.
  8. Spoon the chocolate mixture all over the top of the cake batter. Using a butter knife, make swirls ( in a figure 8 ) through the two batters to create a marble effect.
    Spoon the chocolate mixture all over the top of the cake batter. Using a butter knife, make swirls ( in a figure 8 ) through the two batters to create a marble effect.
  9. Bake the cake for about 50 min or until a toothpick inserted in the centre comes out clean. Do not over bake or the cake will be dry tasting.
    Bake the cake for about 50 min or until a toothpick inserted in the centre comes out clean. Do not over bake or the cake will be dry tasting.
  10. Allow the cake to cool before inverting onto a platter. Can serve warm or at room temperature.
    Allow the cake to cool before inverting onto a platter. Can serve warm or at room temperature.
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This cake is wonderfully rich and buttery with a moist and tender crumb.

 

I usually serve this cake plain so that everyone can know that it’s a
marble cake.  But you can dust the top with powdered sugar or cocoa
powder or cover with a Chocolate Ganache.

 

This cake is best the day it’s made. Enjoy for afternoon tea too.
 

But it can keep for a couple of days at room temperature or it can be frozen.

So enjoy!

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