Old Fashioned Marble Bundt Cake Recipes

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MARBLE CAKE



Marble Cake image

This marble cake may look fancy, but its flavor is pure old-fashioned goodness.

Provided by Jennifer Segal

Categories     Desserts

Time 1h30m

Yield One 10-in Bundt Cake

Number Of Ingredients 16

½ cup natural cocoa powder, such as Hershey's
2½ cups sugar, divided
½ cup water
4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
1 cup buttermilk (see note)
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
5 tablespoons unsalted butter
¾ cup sugar
¼ cup water
2 teaspoons vanilla extract

Steps:

  • Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
  • In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
  • In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
  • In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
  • Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
  • Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
  • Bake for 60 to 70 minutes, or until a cake tester comes out clean.
  • While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
  • Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
  • Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
  • Note: If you'd like to make your own buttermilk, check out the easy method here.
  • Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
  • Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

Nutrition Facts : Calories 443, Fat 19 g, Carbohydrate 66 g, Protein 5 g, SaturatedFat 12 g, Sugar 45 g, Fiber 2 g, Sodium 223 mg, Cholesterol 87 mg

OLD-FASHIONED MARBLE BUNDT CAKE



Old-Fashioned Marble Bundt Cake image

Provided by Dan Langan

Categories     dessert

Time 3h

Yield one 12-inch Bundt cake (16 servings)

Number Of Ingredients 15

Nonstick baking spray with flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, left at room temperature for 20 minutes
2 3/4 cups (550 grams) sugar
1 teaspoon fine salt
1/4 teaspoon baking powder
1 tablespoon pure vanilla extract
1/4 cup vegetable oil
6 large eggs, at room temperature
3 cups (360 grams) cake flour
3/4 cup heavy whipping cream
1/4 cup buttermilk
1/3 cup (35 grams) Dutch-process cocoa powder
1 tablespoon sugar
Pinch baking powder
3 tablespoons very hot water

Steps:

  • For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
  • Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
  • Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
  • Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
  • For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
  • Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
  • Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

OLD-FASHIONED MARBLE POUND CAKE & CHOCOLATE GLAZE



Old-Fashioned Marble Pound Cake & Chocolate Glaze image

This is an older recipe and it makes a very rich and moist pound cake. If you like a darker chocolate cake, you can adjust the amount of cocoa up to 4 tablespoons. If you like a lighter chocolate, just add the smaller amount. Either way, this cake is delicious, enjoy!

Provided by Elaine Bovender

Categories     Cakes

Time 1h10m

Number Of Ingredients 15

1 1/2 c softened butter, salted
2 c sugar
7 large eggs, room temperature
2 tsp vanilla extract
1/4 tsp salt
3 c all purpose flour, sifted
1/4 c buttermilk or whole milk
2 to 4 Tbsp cocoa, unsweetened
CHOCOLATE GLAZE
2 Tbsp butter, salted
2 to 4 Tbsp cocoa, unsweetened
3 to 4 drops vanilla extract
1 pinch salt
3 to 4 Tbsp whole milk or half and half
1 1/2 c confectioners' sugar

Steps:

  • 1. Preheat oven to 325 degrees. Grease and flour a tube or bundt cake pan, set aside.
  • 2. Cream softened butter and gradually add sugar. Cream until light and fluffy. Mix in vanilla and salt. Add eggs one at a time, beating after each addition.
  • 3. Sift flour, then measure for accuracy and then sift again. Add flour alternately with buttermilk, mixing after each addition (DO NOT OVER MIX)
  • 4. Remove about 1/3 of batter and put in a small mixing bowl. Add cocoa and mix with spoon or spatula. DO NOT USE MIXER. Note: If you like a darker chocolate, use 4 tablespoons, but if you prefer more of a milk chocolate, use only 2 tablespoons.
  • 5. Add half of the yellow cake batter into the tube pan, no need to smooth out yet. Spoon all of the chocolate mixture on top of the yellow. Spoon on the remaining yellow batter on top of the chocolate batter. Lightly swirl with a knife and then gently smooth out the top.
  • 6. Bake for 45 to 55 minutes (my oven took 55) or until cake tests done. Remove from oven and cool in pan for about 10 minutes. Remove from pan and wrap in plastic wrap and cool completely. Transfer to serving plate.
  • 7. CHOCOLATE GLAZE: Melt butter on medium heat in a heavy saucepan. When butter is melted, whisk in cocoa, vanilla and salt. Add confectioner's sugar and milk, mixing well. You may add more milk, if necessary. Pour glaze over cooled cake and allow to set for a few minutes. Enjoy!

OLD FASHIONED MARBLE BUNDT CAKE



Old Fashioned Marble Bundt Cake image

I found this recipe today in our local grocery store's advertisement/flyer. It is easy to make and very moist! Meant to be enjoyed with a cup of coffee!

Provided by COOKGIRl

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 13

3 ounces unsweetened chocolate
1/4 cup sugar plus 1 cup sugar (I always use unbleached white sugar)
1/4 cup water
1 teaspoon pure vanilla extract
1/4 cup sour cream or 1/4 cup plain yogurt
1/2 cup butter, softened
3 eggs
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
confectioners' sugar (for dusting)

Steps:

  • Preheat oven to 325 degrees.
  • Grease an 8" bundt pan with butter then lightly dust with flour.
  • In a double boiler melt the unsweetened chocolate with 1/4 cup sugar, water and vanilla extract. Stir. Set aside to cool. (I used a heatproof glass container and melted the mixture in a microwave.).
  • In a large mixing bowl, cream the remaining 1 cup sugar, sour cream and the softened butter until light and fluffy.
  • Mix in the eggs one at a time.
  • Sift the flour with the baking powder, salt and baking soda.
  • Mixing on slow speed, alternate dry ingredients and the buttermilk into the mixture.
  • Mixing on low speed, beat until just incorporated, stopping to scrape down the sides.
  • Once combined, beat on high speed for 2 1/2 minutes.
  • Set aside 2 1/2 cups of the batter.
  • Beat the melted chocolate mixture into the large mixing bowl of batter until combined and smooth.
  • Alternately spoon the plain batter and the chocolate batter in the prepared bundt pan.
  • Use a butter knife to cut through the batter to create a marble effect.
  • Bake for approximately 40-45 minutes or until toothpick comes out clean.
  • Cook cake 10 minutes, invert onto a cake platter.
  • Dust with confectioner's sugar while still warm.
  • Yield: One 8" bundt cake.

Nutrition Facts : Calories 2801.7, Fat 168.1, SaturatedFat 99.7, Cholesterol 913.6, Sodium 3696.6, Carbohydrate 284.3, Fiber 20.9, Sugar 65, Protein 66.6

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