Make a coffeehouse classic Marble Bundt Cake, combining moist butter cake with a rich chocolate swirl. A perfect afternoon snack or dessert!Adapted from Buttercake Bakery’s marble cake, Los Angeles Times, June 11, 2008
Preheat the oven to 350°F. Spray a 6-cup bundt pan with baking spray, paying extra attention to the grooves.
In a small bowl, whisk together the flour, baking powder and salt. Set aside.
In a medium bowl, cream the sugar and butter together with a hand mixer until the mixture is light and fluffy. Add the eggs, one at a time, and beat until fully incorporated. Beat in the vanilla.
Beat in ⅓ of the flour mixture, then ½ of the milk. Continue alternating, ending with the last of the flour mixture. The batter should be light and smooth.
In a small bowl, combine ⅓ of the cake batter with the chocolate syrup.
Pour half of the remaining batter into the bottom of the bundt pan. Pour the chocolate batter into the bundt pan, then top with the remaining batter. Fill the pan no more than ⅔ full as this cake will rise a lot.
Using a table knife or wooden skewer, lightly swirl the batters to get a marbled effect.
Bake the cake for 40 to 50 minutes or until a cake tester interest in the deepest part of the pan comes out clean. The cake will also spring back lightly when touched.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack and allow to cool completely.
Transfer the cake to a cake stand or serving plate. Dust with powdered sugar, serve, and enjoy!
Homemade chocolate syrup is quick and easy to make, and half a recipe will be enough to use here. Use the rest for an ice cream topping or for a killer chocolate milkshake!Want even more chocolate? Add ½ cup chocolate chips to the batter before Step 5.This recipe can be doubled to fit in a 10- to 12-cup bundt pan.