Indulge in a symphony of flavors with our delectable Chocolate Mint Swirl Bundt Cake, a harmonious blend of rich chocolate and refreshing mint. This moist and fluffy cake features a stunning marbled effect, achieved by swirling dark chocolate batter into a light and airy mint-infused batter. Each bite offers a delightful contrast between the deep, decadent chocolate and the invigorating coolness of mint, creating an irresistible taste sensation. Perfect for any occasion, this cake is sure to impress with its elegant appearance and captivating flavor combination.
In addition to the classic Chocolate Mint Swirl Bundt Cake, this article presents a delightful collection of variations that cater to diverse tastes and dietary preferences. Discover the zesty Lemon Blueberry Bundt Cake, bursting with the vibrant flavors of lemon and blueberries. For a tropical twist, the Pineapple Coconut Bundt Cake offers a taste of paradise, with its moist pineapple chunks and sweet coconut flakes.
Those seeking a gluten-free option will find solace in the Gluten-Free Almond Joy Bundt Cake, a delectable treat that combines the classic flavors of chocolate, coconut, and almonds. And for a healthier indulgence, the Skinny Vanilla Bean Bundt Cake provides a guilt-free pleasure with its reduced sugar and fat content.
With step-by-step instructions, helpful tips, and stunning images, this article equips you with everything needed to create these irresistible Bundt cakes. Whether you're a seasoned baker or just starting your culinary journey, these recipes guarantee a delightful experience and unforgettable taste sensations.
MARBLE BUNDT CAKE
Easy homemade marble bundt cake recipe.
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
- Add eggs one at time, mixing well after each addition.
- Stir in 1 tablespoon vanilla until combined.
- Mix in buttermilk until well-combined.
- Add cake flour, baking powder, and salt.
- Stir in on low just until incorporated.
- Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
- Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
- Add remaining 1 teaspoon of vanilla extract to original batter.
- Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
- Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
- Continue to alternate between plain and chocolate batters until both batters are gone.
- Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
- Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 52 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 211 mg, Fiber 2 g, Sugar 33 g
CHOCOLATE-VANILLA SWIRL BUNDT CAKE
No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
- Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
- Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
- Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
- Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
- Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
- For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
MINT SWIRL FUDGE CAKE
Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet. -Heidi Kelly, Norwood, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.
Nutrition Facts : Calories 436 calories, Fat 18g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 366mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE MINT SWIRL CAKE
32
Categories Cake Eggs Dessert Cheese Baked Goods Chocolate Corn Bundt Cakes
Time 1h30m
Yield 1
Number Of Ingredients 30
Steps:
- Heat oven to 350℉ (180℃). Generously grease and flour 12-cup bundt cake pan. Beat cream cheese in small bowl on high speed until smooth and fluffy. Beat in granulated sugar, 2 egg yolks, ⅛ teaspoon peppermint extract and 3 drops food color until smooth; reserve. Beat cake mix, 1⅓ cups water, the oil, 2 whole eggs and 2 egg whites in large bowl on low speed 30 seconds. Beat on medium speed 2 minutes. Pour half of the batter (about 2½ cups) into pan. Spoon reserved cream cheese mixture into ring, about 1 inch wide, onto center of batter in pan. Spoon remaining batter over cream cheese mixture. Bake 45 to 50 minutes or until toothpick inserted in cake comes out clean. Cool in pan 5 minutes. Invert onto wire rack; remove pan. Cool cake completely. Heat chocolate chips and shortening until melted and set aside. Mix powdered sugar, ¼ teaspoon peppermint extract, 3 drops food color, the corn syrup and enough of the 2 to 2½ teaspoons water to make a thick glaze that can be easily drizzled. Drizzle powdered sugar glaze over cake; immediately spoon melted chocolate over glaze in ½-inch wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving time. Refrigerate any remaining cake.
Nutrition Facts :
CHOCOLATE-MINT SWIRL CAKE
Number Of Ingredients 17
Steps:
- 1- Heat oven to 350°. Generously grease 12-cup bundt cake pan with shortening lightly flour.2- Beat cream cheese in small bowl with electric mixer on high speed until smooth and fluffy. Beat in sugar, 1 egg, the peppermint extract and food color until smooth set aside.3- Beat cake mix, water, butter and 2 eggs in large bowl with electric mixer on low speed 30 seconds beat on medium speed 2 minutes. Pour into pan. Spoon cream cheese mixture over batter.4- Bake 48 to 52 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Turn pan upside down onto wire rack or heatproof plate remove pan. Cool completely, about 1 hour.5- Heat chocolate chips and shortening in 1-quart saucepan over low heat, stirring frequently, until chocolate is melted set aside. Drizzle mint glaze over cake. Immediately spoon melted chocolate over glaze in 1/2-inch-wide ring. Working quickly, pull toothpick through chocolate to make swirls. Refrigerate until serving. Store covered in refrigerator.Mint Glaze:Mix powdered sugar, peppermint extract, food color, corn syrup and enough of the 3 to 4 teaspoons water to make a thick glaze that can be easily drizzled.High Altitude (3500 to 6500 feet): Heat oven to 375°. Add 2 tablespoons all-purpose flour to the dry cake mix. Increase water to 1 1/4 cups. Increase 2 eggs to 3. Decrease butter to 1 tablespoon. Beat on low speed 30 seconds, then beat on medium speed 2 minutes. After spooning cream cheese mixture over batter, gently pull knife through mixture and batter for swirl design.1 Serving: Calories 285 (Calories from Fat 115) Fat 13g (Saturated 7g) Cholesterol 65mg Sodium 320mg Carbohydrate 39g (Dietary Fiber 1g) Protein 4g. % Daily Value: Vitamin A 8% Vitamin C 0% Calcium 4% Iron 8%.Betty's Tip: For a special touch, sprinkle with coarsely chopped chocolate mint candies to make this already-incredible cake even more decadent!From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
CHOCOLATE MINT BUNDT CAKE
Fantastic chocolate bundt cake with chocolate mint chips inside and made easy with a mix. No frosting to make either; just sprinkle with powdered sugar. So good!
Provided by Marie
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except chips for 4 minutes with mixer.
- Add chips and mix by hand.
- Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
- Cool completely before removing from pan.
- Sprinkle with confectioner's sugar before serving.
CHOCOLATE MINT SWIRL BUNDT CAKE
This cake takes a little time and care, but it is well worth the effort. I hope you try it and enjoy it!
Provided by LoriAnn Poland
Categories Cakes
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. Preheat oven at 350 degrees. Prepare 12 cup bundt pan with non stick baking spray or grease and flour pan.
- 2. Beat cream cheese in small bowl with electric mixer on high speed until fluffy and smooth. Beat in granulated sugar and 2 egg yolks, 1/8 tsp of peppermint extract, and 3 drops of green food coloring until smooth, set aside.
- 3. Beat cake mix, 1 1/3 cups water, oil, 2 whole eggs and 2 egg whites, in large bowl on low speed about 30 seconds, then on medium speed for 2 minutes.
- 4. Pour half the batter into prepared bundt pan (about 2 1/2 cups). Spoon cream cheese mixture into center of cake batter in pan. Spoon remaining cake batter in bowl over cream cheese mixture.
- 5. Bake 45 to 50 minutes, or until toothpick inserted in cake comes out clean. Cool in pan about 20 minutes. Turn upside down onto wire rack, remove from pan. Cool completely, about 35 minutes.
- 6. Heat chocolate chips and shortening until melted, set aside.Mix powdered sugar and 1/4 tsp peppermint extract , 3 drops green food coloring, the corn syrup and enough water, 2 to2 1/2 tsp to make a thick glaze that can be easily drizzled. Drizzle powdered sugar glaze over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly pull toothpick through chocolate to make swirls. Refrigerate until serving, Store coveredin refrigerator.
Tips:
- Use a good quality chocolate and mint extract for the best flavor.
- Don't overmix the batter, as this will make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before glazing it.
- For a more intense chocolate flavor, you can add 1/2 cup of cocoa powder to the batter.
- For a more minty flavor, you can add 1 teaspoon of peppermint extract to the batter.
- You can also decorate the cake with chocolate chips, mint leaves, or a sprinkle of powdered sugar.
Conclusion:
This chocolate mint swirl bundt cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist chocolate cake, creamy mint filling, and rich chocolate glaze, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give this chocolate mint swirl bundt cake a try.
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