Moist Marble Bundt Cake

What is a bundt cake?

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive ringed shape. This type of cake is popular for its dense, moist texture and the ability to incorporate a variety of flavors and ingredients.

Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.

Beat Sugar, Oil, and Eggs: In a large mixing bowl, use an electric mixer to beat the sugar, oil, and eggs together for 1 minute.

Add Milk and Vanilla: Pour in the milk and vanilla extract. Continue beating for an additional 20 seconds.

Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Beat until just incorporated and smooth; be careful not to over-mix. The batter will be relatively thin.

Create Chocolate Batter: Transfer half of the cake batter into another bowl. Sift the cocoa powder over this batter and fold until well mixed with no cocoa lumps remaining.

Layer and Swirl Batter: Pour a layer of vanilla batter into the prepared bundt pan. Alternately add scoops of chocolate and vanilla batter on top, continuing until all batter is used. Gently swirl through the batter with a butter knife or skewer a few times to create a marbled effect.

Bake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs attached.

Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Chocolate Icing: In a mixing bowl, sift together the powdered sugar and cocoa powder.

Mix: Pour in milk and using a hand whisk, whisk until completely smooth and thick.

Apply Icing: Pour over cooled cake and gently spread out with a rubber spatula, offset spatula, or the back of a spoon. It will drizzle down the sides a little.

How do you create a marble cake effect?

Create a marble effect in a cake by adding dollops of contrasting vanilla and chocolate batters in the bundt cake pan. Use a butter knife or a skewer to swirl the two batters together gently. The key is to swirl minimally so the colors don’t completely blend together, maintaining a distinct marbled pattern.

Why is my marble cake so dry?

A marble cake can turn out dry if it’s overbaked, or if there’s an insufficient amount of fat or moisture sources (like oil, butter or milk) in the batter. Ensure you accurately measure your baking ingredients and prevent overbaking. The marble bundt cake is ready when a skewer comes out clean or even better, with a few moist crumbs, not wet batter.

Can I make this loaf with other berries?

Absolutely! Raspberries, blackberries, chopped strawberries, or mixed berries can also be used in place of blueberries.

How to store bundt cake?

Store: In an airtight container at room temperature for up to 3-4 days.

Freezing & Thawing: Freeze the loaf without the icing by wrapping it tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 2 months. Thaw overnight in the refrigerator or at room temperature for several hours before serving.