Description
A seriously moist and tender marble Bundt cake, swirled with vanilla and rich chocolate. This classic sour cream marble bundt cake is super simple to make from scratch. You’ll love the soft crumb and the pretty swirls in every slice!
Ingredients
Units
Scale
Cake:
- 2 1/2 cups (300 grams) all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated white sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240 grams) sour cream, room temperature
- 1/2 cup (120 grams) whole milk, room temperature
Chocolate Swirl
- 1/4 cup (25 grams) unsweetened cocoa powder
- 3 tablespoons boiling water
Instructions
- Preheat your oven to 350°F (175°C). Thoroughly grease and flour your 10-inch Bundt pan, making sure to get into all those nooks and crannies. This is super important for a clean release!
- In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
- In a large mixing bowl beat the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in colour. This usually takes about 3 to 4 minutes.
- Beat in the eggs one at a time. Once the eggs are incorporated, mix in the vanilla extract.
- With your mixer on low speed, add the dry ingredients in three batches, alternating with the sour cream and milk. Start and end with the flour mixture. Be careful not to overmix!
- Transfer about one-third of your vanilla batter into a small mixing bowl. Add the cocoa powder and boiling water to this portion. Stir until it’s smooth and fully combined.
- Spoon half of the plain vanilla batter into your prepared Bundt pan. If you want, gently smooth it out and make some little waves with your spatula; this helps create more interesting swirls later!
- Dollop spoonfuls of the chocolate batter over the vanilla layer. Carefully spoon the remaining vanilla batter over the chocolate layer, covering it completely.
- Take a skewer or a thin knife and gently swirl through the batters. Don’t overdo it, or your marble pattern will get muddy. Just a few gentle passes will create beautiful swirls!
- Place Bundt pan into your preheated oven and bake for 50 to 60 minutes. You’ll know it’s done when a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool in the Bundt pan for 10 to 15 minutes. This helps it firm up before you flip it. After its initial rest, carefully invert the cake onto a wire rack to cool completely. Don’t rush this step, a fully cooled cake is easier to slice and tastes better!
Notes
- I use a pastry brush to grease every crevice of my Bundt pan, then flour it well. This helps ensure the cake releases cleanly.
- Using room temperature ingredients like butter, eggs, sour cream, and milk helps them emulsify properly, creating a smooth batter and a tender crumb.
- Swirl the batters minimally with a skewer. Over-swirling can blend the colours too much, making the marble pattern less distinct.
- Prep Time: 25 mins
- Cook Time: 50 mins
- Category: Cake
