A chocolate marble bundt cake is a moist dessert made from flour, sugar, eggs and milk, with a delicious mixture of chocolate and vanilla cake batter. This Bundt-shaped cake has a marbled appearance, with successive layers of chocolate and vanilla dough, making it an aesthetic and delicious dessert for family gatherings and parties.

Ingredients

• For the cake
• 1 cup butter (at room temperature)
• 2 ½ cups granulated sugar
• 1 tbsp + 1 tsp vanilla extract (divided)
• 4 large eggs (at room temperature)
• 1 cup buttermilk (at room temperature)
• 3 cups cake flour
• 2 teaspoons of baking powder
• ½ teaspoon of salt
• Chocolate Swirl
• ⅔ cup unsweetened cocoa powder
• ½ cup milk3 (at room temperature)

Instructions

1. Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Put aside.
2. In the bowl of a stand mixer fitted with the whisk attachment (or an electric mixer), beat together the butter and sugar until well combined.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in 1 tablespoon vanilla until blended.
5. Stir in buttermilk until well combined.
6. Add the cake flour, baking powder and salt.
7. Stir over low heat until incorporated. Scoop out 2 ½ cups of dough and place it in a separate bowl.
8. Stir the cocoa powder and milk into the 2 ½ cups of batter until well combined.
9. Add remaining 1 teaspoon of vanilla extract to the original batter.
10. Using a ¼ cup measuring cup, drop a spoonful of plain batter into the prepared bundt pan.
11. Using another spoon, drop ¼ cup of the chocolate batter onto the regular batter.
12. Continue alternating between plain and chocolate doughs until both doughs are used up.
13. Give the pan a few taps to level the batter, if necessary. Do not stir.
14. Bake for 50 to 70 minutes or until a wooden toothpick inserted in the center comes out clean.
15. Cool the cake in the pan on a rack for 15 minutes.
16. Invert the cake onto a rack and let cool completely.