Easy Marble Bundt Cake ''Budin Marmolada''
Who doesn't love Marble Bundt Cake and coffee in the afternoon? Especially on colder days, having a hot drink and enjoying a slice of your favorite cake not only warms you up but also makes the moment sweeter and gives you the mood you need to end the day. Here's a recipe for an easy-to-make Marble Bundt Cake that everyone will love. Moist vanilla cake is marbled with chocolate swirls and dusted with powdered sugar. It's an excellent option for holiday parties or makes for a decadent brunch option.
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Ingredients
- 350 g (2-¾ cups) all-purpose flour, sifted
- 350 g (3 cups) powdered sugar
- 6 eggs , room temperature
- 300 g (2 sticks plus 6 tablespoons) unsalted butter, softened to room temperature
- 15 g (1 tablespoon) Non-aluminum baking powder
- ¼ teaspoon kosher salt
- 20 g unsweetened cacao powder, sifted
- 15 ml 1 tablespoon pure vanilla extract
- 15 ml 1 tablespoon Creme De Cacao
- 50 ml whole milk, room temperature
- 50 ml whole milk, hot
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Generously butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess or spray with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
For the Vanilla Batter:
- Stir all-purpose flour and baking powder together to combine in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter until smooth. Add the powdered sugar and salt and continue creaming, scraping down the sides of the bowl now and again, until the mixture is light and fluffy about 5 minutes.
- Add the eggs one at a time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add the pure vanilla extract and mix until combined.
- Reduce the mixer's speed to low. Alternately, sift half the flour mixture over the butter mixture, then stir it in. Stir in 50 ml room temperature milk thoroughly, scraping the side of the bowl, then sift over and stir in the remaining flour mixture. Beat the batter for a few seconds to ensure that everything is thoroughly incorporated and smooth for about 4 to 5 minutes ( take care not to overmix!)
For the Chocolate Batter:
- In a medium bowl, add 50 ml hot milk. Add the cocoa powder and stir slowly until thoroughly combined. Add crème de cacao and add 2 cups of the vanilla batter and mix until combined (take care not to overmix!)
- Pour about half of the vanilla batter into the prepared pan—dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together. Tap a full Bundt pan on the counter once or twice to release air bubbles. The batter should look even in the pan.
- Bake the Marble Bundt Cake until a toothpick inserted near the center comes out with a few moist crumbs, 45 minutes. The Marble Bundt Cake will rise to fill the pan and settle slightly once removed from the oven. Allow Marble Bundt Cake to rest on a cooling rack for 15 minutes before inverting cake from the pan. Once cooled, dust the Marble Bundt Cake with a bit of powdered sugar.
Notes
How to Store & Re-Heat
How to Freeze
Notes:
- To store: Marble Bundt Cake, allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. You can also place it in an airtight container. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you need to keep it longer, you can freeze it for 2-3 months.
- To reheat: Place the cake in the oven at 350°F (175°C) for 10-15 minutes until warm. You can also microwave individual slices for 10-15 seconds each or until heated to your desired temperature.
This Marble Bundt Cake can be prepared in advance and stored for your convenience. After baking and cooling, store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. When you're ready to serve, simply let it come to room temperature and dust it with powdered sugar for a delicious treat.
To freeze the Marble Bundt Cake, ensure it has cooled completely. Wrap the cake tightly in plastic wrap to prevent freezer burn, and then wrap it in aluminum foil for added protection. Place the wrapped cake in a resealable freezer bag for extra insulation. Label it with the date and contents for easy reference. The cake can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator or at room temperature, unwrap it after thawing, and then dust it with powdered sugar before serving.
- Marble Bundt Cake may be stored in an airtight container at room temperature for up to three days.
- This marble bundt cake's flavor and texture intensify and improve after sitting overnight.
- Be sure to grease and flour all the crevices in the pan so the cake will release easily.
- This recipe can be made into cupcakes: Layer a spoonful of each batter into the wrappers, filling each only halfway. Swirl with a toothpick. Bake the cupcakes for 25 to 30 minutes.
- This marble cake can be baked into one 9×13 pan for about 35 minutes.
- Use room Temperature Ingredients.
- Let the unsalted butter sit at room temperature for 20 minutes.
- Bring the eggs to room temperature (don't leave them unrefrigerated for more than 2 hours).
Nutrition Facts
Easy Marble Bundt Cake ''Budin Marmolada''
Amount per Serving
Calories
447
% Daily Value*
Fat
23
g
35
%
Saturated Fat
14
g
88
%
Trans Fat
1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
137
mg
46
%
Sodium
220
mg
10
%
Potassium
108
mg
3
%
Carbohydrates
54
g
18
%
Fiber
1
g
4
%
Sugar
30
g
33
%
Protein
7
g
14
%
Vitamin A
757
IU
15
%
Calcium
109
mg
11
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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