Marble Bundt Cake

I had been wanting to make something from my copy of Baked: New Frontiers in Baking by Matt Lewis and Renato Poliafito for some time now, so when I was asked to make a cake for a recent family gathering, I knew this was my opportunity. I decided to make the Marble Bundt Cake from the book because it was simple yet complex. You make one batter and then add one third of the batter to melted chocolate, this is used to make the chocolate swirl.

I found this cake to be sweet and moist with prominent vanilla and chocolate flavors. I think it would be too sweet if there was a frosting on the cake, but a dusting of powdered sugars looks and tastes nice. I think this cakes goes well with a cup of coffee and makes a nice after dinner dessert. It also tastes great the next day.


Marble Bundt Cake
adapted from Baked: New Frontiers in Baking

For the chocolate swirl:

• 6 oz. dark chocolate, chopped
• 1 tsp. unsweetened cocoa powder

For the sour cream cake:

• 3 ½ cups all purpose flour
• 1 ½ tsp. baking powder
• 1 ½ tsp. baking soda
• ½ tsp. salt
• 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces and softened
• 2 ¼ cups sugar
• 4 large eggs
• 16 oz sour cream
• 1 ½ tsp. vanilla extract
• Powdered sugar (if desired)

Make the chocolate swirl:
In a double boiler set over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.

Preheat the oven to 350 degrees. Spray the inside of a 10” bundt pan with nonstick cooking spray.

Sift together the flour, baking powder, baking soda and salt into a medium bowl.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbon like. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not over mix.

Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and cake batter to make a smooth chocolate batter.

Spread half of the remaining plain cake batter in the prepared pan. Use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Pour the remaining plain batter over the chocolate batter, and use a butter knife to pull through the layers to create a swirl.

Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a tester inserted in the center of the cake comes clean. Remove the cake from the oven and let cool on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let it cool. Sprinkle with powdered sugar if desired. Serve warm or at room temperature. The cake will keep for 3 days, tightly covered, at room temperature.