Make a coffeehouse classic Marble Bundt Cake, combining moist butter cake with a rich chocolate swirl featuring homemade chocolate syrup. With it's old fashioned flavor and pretty presentation, this marble cake will be a hit for celebrations and quite afternoons alike!
½cup(150grams)chocolate syrup, homemade or store bought, see Recipe Notes
powdered sugar, for dusting
Instructions
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 they're fully incorporated. Then add 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. Don't overdo it or the batters will combine and become muddled. You want to see the distinct patterns in the cake.
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!
Storage instructions: Marble bundt cake will stay fresh in an airtight container at room temperature for about 5 days (that's why you'll find it on coffeehouse counters!). The cake can be frozen for up to 3 months, double wrapped in plastic wrap and put in a airtight bag. Defrost overnight on the counter before serving.
Make-ahead instructions: You can store a jar of homemade chocolate syrup in the refrigerator for up to 4 weeks. Bring to room temperature before using in the cake.
Recipe Notes
Homemade chocolate syrup is quick and easy to make, needing only 5 ingredients and 5 minutes. By using dark chocolate cocoa powder in the chocolate syrup (and even a teaspoon of espresso powder), you can deepen the intensity of the chocolate flavor in the cake. Half a recipe will be enough to use here, so you can use the rest as an ice cream topping or for a killer chocolate milkshake!For a full-sized bundt cake, this recipe can be doubled to fit in a 10- to 12-cup bundt pan, filling the pan no more than ⅔ full (this cake will rise a lot). Bake for about 60 to 70 minutes.You can also use a standard loaf pan instead for the recipe as written (use 2 loaf pans for a full-sized bundt cake recipe). The loaf will bake for the same amount of time.