Description
This Marble Cake recipe offers a moist, tender, and beautifully swirled chocolate and vanilla cake perfect for any occasion. Featuring a rich cocoa and semi-sweet chocolate swirl, balanced with a tender vanilla batter and finished with a luscious butter glaze, this cake is baked in a Bundt pan for an elegant presentation and delicious flavor combination.
Ingredients
Chocolate Mixture
- ½ cup natural cocoa powder, such as Hershey’s
- ½ cup sugar
- ½ cup water
- 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-inch pieces
Vanilla Batter
- 1 cup buttermilk
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar (remaining after ½ cup used in chocolate mix)
Glaze
- 5 tablespoons unsalted butter
- ¾ cup sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
- Preheat and Prepare Pan: Preheat the oven to 325°F and place an oven rack in the middle position. Generously spray a 10-inch (12-cup) Bundt pan with nonstick cooking spray with flour, such as Baker’s Joy or Pam with Flour, to ensure easy release of the cake.
- Make the Chocolate Mixture: In a small saucepan, combine the cocoa powder, ½ cup sugar, and ½ cup water. Bring this to a simmer over high heat while whisking until smooth. Remove from heat and immediately add the broken semi-sweet chocolate pieces, whisking to melt the chocolate completely, resulting in a smooth chocolate mixture. Set aside.
- Mix Wet Ingredients for Vanilla Batter: In a medium bowl, whisk together the buttermilk, eggs, and 2 teaspoons vanilla extract. Set aside. The mixture may look slightly curdled after resting, which is normal.
- Combine Dry Ingredients and Start Vanilla Batter: In the bowl of an electric mixer fitted with a paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups sugar. Beat on low speed for 30 seconds to combine. Add the softened 1 cup butter and half of the buttermilk mixture; mix on low speed until moistened but still slightly crumbly, about 1 minute.
- Finish Mixing Vanilla Batter: With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated. Increase speed to medium and beat for 3 minutes, stopping once to scrape down the sides and bottom of the bowl. The batter should appear pale and creamy. Scrape down the bowl again to ensure even mixing.
- Prepare Chocolate Batter: Transfer about 2½ cups of the vanilla batter to a medium bowl. Add the prepared chocolate mixture and whisk until smooth.
- Layer and Swirl Batter in Pan: Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over it, then spoon the remaining vanilla batter on top (it’s okay if the chocolate is not completely covered). Using a butter knife, swirl the batters together with a zig-zag motion, circling three times around the pan. Avoid over-swizzling the batter.
- Bake the Cake: Bake in the preheated oven for 60 to 70 minutes, or until a cake tester inserted into the center comes out clean.
- Make the Glaze: While the cake bakes, combine 5 tablespoons butter, ¾ cup sugar, ¼ cup water, and 2 teaspoons vanilla extract in a small saucepan. Bring to a boil, then reduce heat and simmer for about 1 minute until the sugar dissolves.
- Glaze the Bottom of the Cake: Place the baked cake on a cooling rack. Using a skewer or toothpick, poke about 40 holes into the bottom of the hot cake, penetrating about ¾ of the way through. Spoon or brush half of the warm glaze evenly over the bottom, allowing it to soak in. If pooling occurs, poke additional holes to aid absorption. Leave the cake to cool on the rack for 30 minutes.
- Invert and Glaze the Top: Invert the cake carefully onto a serving platter. Brush the remaining glaze evenly over the top and sides, allowing it to soak in slowly. Let the cake sit for at least two hours before serving for optimal flavor and texture. Cut with a serrated knife.
- Make Your Own Buttermilk (Optional): If desired, make homemade buttermilk by combining 1 cup milk with 1 tablespoon lemon juice or vinegar; let sit for 5 minutes before using.
- Store Cake: Once cooled, store the cake in a cake dome or cover with plastic wrap at room temperature for several days to maintain freshness.
- Freeze Cake: The cake freezes well for up to 3 months. After cooling completely, double-wrap in aluminum foil or place in a freezer bag. Thaw overnight at room temperature before serving.
Notes
- The buttermilk can be homemade by adding 1 tablespoon lemon juice or vinegar to 1 cup milk and letting it sit for 5 minutes.
- Do not over-swirl the batter when layering the chocolate and vanilla mixtures to maintain the distinct marble design.
- Ensure to poke enough holes in the bottom of the warm cake for the glaze to soak in properly.
- Use a high-quality semi-sweet chocolate such as Ghirardelli for best flavor.
- Store at room temperature in a cake dome or well-covered for up to several days.
- This cake can be frozen for up to 3 months and should be thawed overnight before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
