Best 3 Old Fashioned Marble Bundt Cake Recipes

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Indulge your sweet cravings with the classic and delectable Old Fashioned Marble Bundt Cake, a timeless treat that has been passed down through generations. This iconic cake is characterized by its mesmerizing marbled pattern, achieved by swirling together two contrasting batters. With its moist and tender crumb, rich chocolate flavor, and a hint of vanilla, this cake is sure to be a hit at any gathering. Whether you're a seasoned baker or a novice in the kitchen, our meticulously curated collection of recipes will guide you through the process of creating this stunning dessert. From the classic recipe that stays true to tradition to creative variations that incorporate unique ingredients and flavors, we have something for everyone. So, gather your ingredients, preheat your oven, and embark on a delightful baking journey as we unveil the secrets behind this beloved cake.

Check out the recipes below so you can choose the best recipe for yourself!

OLD-FASHIONED MARBLE BUNDT CAKE



Old-Fashioned Marble Bundt Cake image

Provided by Dan Langan

Categories     dessert

Time 3h

Yield one 12-inch Bundt cake (16 servings)

Number Of Ingredients 15

Nonstick baking spray with flour (see Cook's Note)
2 sticks (1 cup) unsalted butter, left at room temperature for 20 minutes
2 3/4 cups (550 grams) sugar
1 teaspoon fine salt
1/4 teaspoon baking powder
1 tablespoon pure vanilla extract
1/4 cup vegetable oil
6 large eggs, at room temperature
3 cups (360 grams) cake flour
3/4 cup heavy whipping cream
1/4 cup buttermilk
1/3 cup (35 grams) Dutch-process cocoa powder
1 tablespoon sugar
Pinch baking powder
3 tablespoons very hot water

Steps:

  • For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
  • Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
  • Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
  • Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
  • For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
  • 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.
  • Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

OLD FASHIONED MARBLE BUNDT CAKE



Old Fashioned Marble Bundt Cake image

I found this recipe today in our local grocery store's advertisement/flyer. It is easy to make and very moist! Meant to be enjoyed with a cup of coffee!

Provided by COOKGIRl

Categories     Dessert

Time 55m

Yield 1 bundt cake

Number Of Ingredients 13

3 ounces unsweetened chocolate
1/4 cup sugar plus 1 cup sugar (I always use unbleached white sugar)
1/4 cup water
1 teaspoon pure vanilla extract
1/4 cup sour cream or 1/4 cup plain yogurt
1/2 cup butter, softened
3 eggs
2 cups unbleached flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup buttermilk
confectioners' sugar (for dusting)

Steps:

  • Preheat oven to 325 degrees.
  • Grease an 8" bundt pan with butter then lightly dust with flour.
  • In a double boiler melt the unsweetened chocolate with 1/4 cup sugar, water and vanilla extract. Stir. Set aside to cool. (I used a heatproof glass container and melted the mixture in a microwave.).
  • In a large mixing bowl, cream the remaining 1 cup sugar, sour cream and the softened butter until light and fluffy.
  • Mix in the eggs one at a time.
  • Sift the flour with the baking powder, salt and baking soda.
  • Mixing on slow speed, alternate dry ingredients and the buttermilk into the mixture.
  • Mixing on low speed, beat until just incorporated, stopping to scrape down the sides.
  • Once combined, beat on high speed for 2 1/2 minutes.
  • Set aside 2 1/2 cups of the batter.
  • Beat the melted chocolate mixture into the large mixing bowl of batter until combined and smooth.
  • Alternately spoon the plain batter and the chocolate batter in the prepared bundt pan.
  • Use a butter knife to cut through the batter to create a marble effect.
  • Bake for approximately 40-45 minutes or until toothpick comes out clean.
  • Cook cake 10 minutes, invert onto a cake platter.
  • Dust with confectioner's sugar while still warm.
  • Yield: One 8" bundt cake.

Nutrition Facts : Calories 2801.7, Fat 168.1, SaturatedFat 99.7, Cholesterol 913.6, Sodium 3696.6, Carbohydrate 284.3, Fiber 20.9, Sugar 65, Protein 66.6

OLD-FASHIONED MARBLE CAKE (NO CHOCOLATE)



Old-Fashioned Marble Cake (No Chocolate) image

This recipe is not your typical chocolate marble cake. Instead of chocolate, the dark part is spice cake.

Provided by GrandmaIsCooking

Categories     Dessert

Time 1h20m

Yield 16 serving(s)

Number Of Ingredients 18

1/2 cup butter
1 1/4 cups sugar
1/2 cup milk
2 cups flour
1 teaspoon baking powder
6 egg whites
1 teaspoon lemon extract
1/2 cup butter
1 1/4 cups brown sugar (packed)
6 egg yolks
1/2 cup milk
1 1/2 cups flour
1 teaspoon baking powder
1 1/2 teaspoons cinnamon
1/2 teaspoon allspice
1/2 teaspoon clove
1/4 teaspoon nutmeg
1 teaspoon vanilla

Steps:

  • Separate the eggs; beat egg whites until stiff and set aside.
  • Make the light part and then the dark part:.
  • Light Part: Cream butter and sugar until light and fluffy. Mix together flour and baking powder and stir into batter alternately with milk and mix until blended, but do not overbeat. Stir in the lemon rind and vanilla. Fold in beaten egg whites, then set light portion aside.
  • Dark Part: Cream butter and sugar until light and fluffy.Beat in egg yolks one at a time.Mix flour, baking powder and spices together and add dry ingredients alternately with the milk, then stir in vanilla.
  • In a greased and floured pan tube pan, arrange spoonfuls of light and dark batter alternately.
  • Bake at 350 degrees for about 50 minutes or until cake tests done (depends on your oven, original recipe did not give time).
  • If desired, frost with a white boiling icing that has been flavored with lemon juice, or flavor a buttercream icing with lemon juice and spread on cake while warm.

Nutrition Facts : Calories 364, Fat 13.9, SaturatedFat 8.2, Cholesterol 103.4, Sodium 165.4, Carbohydrate 54.7, Fiber 0.9, Sugar 32.4, Protein 5.7

Tips:

  • For a richer flavor, use dark chocolate or cocoa powder instead of semisweet chocolate.
  • To make sure the cake is cooked evenly, insert a toothpick into the center. If it comes out clean, the cake is done.
  • Let the cake cool completely before inverting it onto a serving plate. This will help prevent the cake from breaking.
  • For a more festive presentation, dust the cake with powdered sugar or drizzle it with chocolate ganache.
  • Serve the cake with fresh fruit, whipped cream, or ice cream.

Conclusion:

This old-fashioned marble bundt cake is a classic dessert that is perfect for any occasion. It is easy to make and always a crowd-pleaser. The combination of chocolate and vanilla batter creates a beautiful marbled effect, and the cake is moist and flavorful. Whether you are serving it for a special occasion or just as a sweet treat, this cake is sure to be a hit.

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