Cake/ Dessert

Marble Bundt Cake

Sometimes things just don’t work out in your favor. I’m specifically speaking about this dang cake. I actually made myself get onto the Daring Bakers site to find out what this month’s challenge was all about. Oh yeah, did you wonder what happened to the Daring Bakers? Nothing. Except my life has been crazy and I have barely known what day it was and whether or not I put deodorant on both armpits or not, much less figure out how to complete crazy kitchen assignments. But I’ve missed it so much, and I forced myself to do it this month. I found out (on the 25th – it was due the 27th) that this month was all about “secret design” cakes – you know, you cut it open and SURPRISE! Look at that awesome design inside. Sweet! I’ve totally been wanting to do a zebra cake forever, so I was excited to do it!

Of course, in true Jenni fashion I didn’t bake my cake until the day it was actually due. And of course, it turned out looking nothing like a zebra cake, but in fact a splotchy-globby marble cake. It still looks cool, though, and tastes great. This is a lovely cake recipe – buttery, delicious, and very easy to make!!

Marble Bundt Cake

by The Gingered Whisk
Prep Time: 20 minutes
Cook Time: 60 minutes
Keywords: dessert chocolate cake
Ingredients (8-12 servings)


    • 2 1/2 + 2 TBSP flour
    • 2 tsp baking powder
    • 1/2 tsp salt
    • 2 1/2 cups sugar, divided
    • 1/2 cup cocoa powder
    • 6 TBSP water
    • 1 1/2 cups (3 sticks) unsalted butter, melted and cooled
    • 1 1/2 tsp vanilla extract
    • 5 eggs
    • 1/2 cup milk

    Chocolate Glaze

    • 1 1/2 cups powdered sugar
    • 1/2 cup cocoa
    • 2 TBSP oil
    • 1-3 TBSP water


    Preheat oven to 350.
    Grease and flour a bundt pan well and set aside (Seriously. Cooking spray doesn’t cut it here)
    In a small bowl whisk together the flour, baking powder and salt. Set aside.
    In a medium bowl, whisk together 1/2 cup sugar, cocoa powder, and water and set aside.
    In a large bowl cream together the cooled melted butter and remaining 2 cups of sugar.
    Add the vanilla and beat until combined.
    Add the eggs, one at a time, beating well after each addition.
    With the mixer on low, add 1/3 of the flour, then 1/2 the milk, and then repeat until all the ingredients have been incorporated.
    Measure out 2 heaping cups of batter and stir it into the chocolate mixture.
    Spoon alternating spoonfuls of vanilla and chocolate batter into the pan, blobbing and mixing as you go to create a marbled look and all the batter has been used.
    Bake at 350 for 50-60 minutes.
    Remove from oven and let cool on a wire rack, in the pan for 15-20 minutes.
    Invert the pan and release the cake onto the wire rack to cool completely.


    Mix together to form a glaze.
    Drizzle over the cooled cake.
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     (C Mom Cook)

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