marble bundt cake
Marble bundt cake is a delicious dessert that looks impressive and travels well for your next potluck or BBQ.
Bundt cake was a fixture in my childhood thanks to my aunt who always found a reason to bake cake for her family. We could stop by her house any given weekday [without notice] and she would have a delicious homemade cake ready for us to enjoy. Even as a kid I admired my aunt’s knack for hospitality.
Now that I’m officially “an adult” I strive to nurture my loved ones and display the same hospitality to anyone who comes to my house. However, working a full time job sometimes limits my culinary adventures so I must create recipes that are simplified and week day friendly.
In my search to develop a cake recipe that was simple, didn’t involve separating eggs (I never know what to do with the extra egg whites), and didn’t require fussy layers, I came up with this marble bundt cake! It keeps well for days and looks fancy without the need for time consuming frosting. The ganache drizzle is absolutely delicious and dresses up this simple cake in a snap!
All you need are a few ingredients and this bundt pan to create a welcoming dessert for your loved ones.
A delicious cake that’s simple enough to be made during the work week.
- cooking spray or melted butter for greasing the bundt pan
- ¼ cup unsweetened cocoa
- 2 Tablespoon granulated sugar
- 1 teaspoon instant coffee granules
- 3 Tablespoons water
- 2 ½ cups All purpose flour
- 2 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon kosher salt
- 1 ½ cups Buttermilk, at room temperature
- ½ Cup Canola oil
- 2 teaspoons Vanilla extract
- 1 ½ Cups Granulated sugar
- ½ Cup Unsalted butter, at room temperature
- 3 Eggs, at room temperature
- 5 ounces semi sweet chocolate chips (or chopped dark chocolate)
- 1/4 Cup heavy cream
- 1 teaspoon instant coffee granules
- Set the eggs, butter, and buttermilk out 30 minutes before you begin baking to ensure they’re at room temperature.
- Generously grease and flour the bundt pan, set aside. Preheat oven to 350 degrees.
Make the chocolate batter:
- In a medium bowl, whisk together the cocoa, 2 Tablespoons sugar, instant coffee and water to fully combine, set aside.
Make the vanilla batter
- In a large bowl, combine the flour, baking powder, baking soda, and salt. Whisk to combine and set aside.
- Mix the buttermilk, canola oil, and vanilla extract in a medium bowl or large measuring cup, set aside.
- Place the sugar and softened butter in the bowl of a standing mixer, with the whisk attachment in place, cream together for a minute or two on medium speed until combined and light in color. The mixture will look like frosting.
- Add the eggs to the mixer one at a time, mixing for 10 seconds between additions. Stop a couple times to scrape the bowl down with a rubber spatula.
- Stop the mixer, add ⅓ of the dry ingredients and and mix to combine. Stop the mixer again and add ½ of the buttermilk to the batter, mix to combine. Scraping down the bowl between each addition continue to add ½ of the dry ingredients and the remaining buttermilk. Add the rest of the dry ingredients and mix until just combined.
Combine the vanilla and chocolate batter:
- Scoop out 1 cup of the vanilla batter and mix it with the chocolate batter. Mix until fully combined.
- Pour half of the vanilla batter into the prepared cake pan. Pour half of the chocolate batter on topof the vanilla. Pour the remaining vanilla batter over the chocolate. Pour the remaining chocolate batter on top and drag a butter knife through the batter to create swirls.
- Bake on the cake on the middle rack, until a toothpick inserted in the center comes out clean (40-50 minutes). Check the cake after 30 minutes and rotate the cake pan halfway through baking.
- Remove the cake from the oven and allow it to cool completely at room temperature for at least 30 minutes. Turn the slightly cooled bundt out of the pan onto a wire rack placed inside a baking sheet (line the baking sheet with foil or a silicone mat for easy ganache clean up). Allow the cake to cool completely, 1-2 hours before drizzling with ganache.
Make the ganache:
- Place the chocolate chips in a large bowl with the coffee granules.
- Pour the heavy cream into a medium saucepan and heat slowly over medium until steam rises from the surface but the cream is not bubbling.
- Pour the warm cream over the chocolate and coffee, let the mixture sit for 1-2 minutes to melt the chocolate. Stir until the cream and chocolate are fully combined and smooth.
- Cool the chocolate mixture slightly and drizzle over the cooled bundt cake. Slice and serve when the ganache has set, about 30 minutes.