Swirls of chocolate and vanilla meet in this delicious marble bundt cake. Your everyday coffee cake, or bake it for birthdays or gatherings.
- 8 tablespoons (114 g) unsalted butter, softened
- 1 cup (200 g) sugar
- 2 eggs
- ¾ cup (180 ml) sour cream
- 1 teaspoon vanilla extract
- 2¼ cup (365 g) unbleached all-purpose flour
- 1/3 cup (80 ml) whole milk
- 1 tablespoon plus 1 teaspoon (16 g) baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup (20 g) raw cacao
- 1 teaspoon espresso powder, or 1 tablespoon brewed espresso or strong coffee
- Preheat the oven to 350°F (175°C), position a rack in the middle, and lightly grease a 10-inch bundt cake pan with butter, or spray with vegetable oil. [I tested this recipe in a 9.5 x 3.4-inch (24 x 8.6 cm) bundt cake pan].
- Beat the softened butter in medium bowl with an electric hand mixer, or in a standing mixer using a paddle attachment, on high, until creamy and soft, about 2 minutes. Scrape the sides of the bowl with a spatula.
- Add the sugar slowly, in thirds while beating on high, until fully incorporated each time. After you add all the sugar, keep beating on high, until very pale, about 5 minutes. Scrape the sides of the bowl with a spatula again.
- Add an egg and beating on high, fully incorporate before adding the second one. Scrape the sides.
- Add the sour cream and the vanilla extract, and beat until mixed in. Scrape the sides.
- Sift the flour, baking powder, baking soda, and salt into a medium bowl, or on a sheet of parchment paper.
- Lower the speed to low, and start adding the flour and the milk in thirds, alternating between the flour and milk, until each is fully incorporated into the batter. Add the baking powder, baking soda, and salt, and beat to mix in fully.
- Transfer one half of the batter into a medium bowl. Sift in the cacao and espresso powder (or stir in coffee), and beat to incorporate.
- Using a ¼-cup as a measure, fill the baking pan with the batter, alternating between each type, and creating a bottom layer. Repeat the process with the second layer, but top with opposite batter type—white on top of chocolate, and vice versa—to help with the marble effect during baking. (Don’t obsess over exact batter quantity and placement though, because the batter will settle in the oven).
- Bake in the oven until a cake tester, or thin knife inserted in the middle, come out clean, about 45–50 minutes. Remove from the oven and let cool in the pan for 10 minutes. Invert on to a cooling rack, and let cool completely. Slice and serve at room temperature.
- The marble cake will last, covered, for up to 3 days. You can tightly wrap the cake and freeze it for up to one month.
Keywords: marble cake