Impress friends with this Bundt marble cake and it’s one of the easiest cakes to make. The beauty of these cakes is they really decorate themselves. Bundt tins are art in themselves because of the beautiful mould of the Bundt tin which comes out as a stunning creation.
A Bundt cake is a cake that’s baked in a Bundt pan which shapes it into a donut shape. The shape is inspired by a traditional European cake known as a Gugelhupf. Bundt cakes are not usually associated with one single recipe, any sponge recipe can be used.
Ingredients For Bundt Marble Cake
- 300g/10oz of unsalted Butter, at room temperature
- 300g/10oz of caster sugar
- 375g/13oz of plain flour, sieved
- 5 eggs
- 20g/three quarter oz of cocoa powder
- Few drops of vanilla extract
- Pinch of salt
- 4 tsp of baking powder
- 6 tbsp of milk
- Icing sugar, for dusting
Method
- Preheat the oven to 180C/350F/Gas 4.
- Grease a Bundt tin or a rectangular tin.
- Place the butter in a bowl and beat until smooth using a wooden spoon or an electric hand whisk, I use a K-mix for this.
- Gradually stir in the sugar, vanilla extract, and salt until thickened and smooth.
- Add the eggs, one at a time, with a heaped tablespoon of the flour whisking vigorously each time.
- Fold the flour and baking powder into the butter and egg mixture in 2 stages, adding 3 tbsp of milk in between.
- Spoon 2 thirds of the mixture into the prepared tin.
- Sift the cocoa powder into the rest of the mixture with the remaining milk and fold in until mixed.
- Spoon the cocoa batter on top of the plain, and swirl to create a marbled pattern.
- Bake for 1 hour, or until risen and golden brown.
- Leave to cool in the tin for 10 minutes, then transfer to a wire rack.
- Dust with icing sugar or drizzle icing over the top.
I hope you like this Bundt recipe, keep a look out for more recipes like my Chocolate Fudge Cupcakes. I try to add new recipes everyday
