Every year should start with cake, or is that just my own mantra? This Marble Bundt Cake is incredibly moist with a rich swirl of chocolate throughout. I promise this recipe is worth rummaging through your cabinets to find your bundt pan.
You know those wine of the month clubs? Well I have the best “Recipe of the Month” club in the entire world, and it’s run by my mom.
At least once a month, I get an envelope in the mail packed full of recipes she found in magazines and thought I would like. It’s like snail mail Pinterest, and I love it.
I use the recipes to inspire ideas or as a jumping off point to developing my own unique recipe. My Cinnamon Pecan Scones started as a Honey Lavender Scone recipe that my mom pulled. I upped the butter and flour, swapped the honey and lavender for cinnamon and pecan, and my very own scone was born.
I have to admit that I wasn’t as creative for this Marble Bundt Cake. I don’t have a good marble cake recipe of my own, so I wanted to test this one from Paula Deen’s Magazine as is before I started playing with it. After trying a slice, there is no need to tinker, because it is crazy delicious on it’s own.
Essentially, this recipe is a straight forward pound cake with chocolate marbling. Pastry Nerd Alert! The term pound cake goes back to the 1700s and signifies a cake that was made with a pound each of butter, sugar, eggs, and flour. Pound cakes of today usually don’t adhere to this strict ratio, but they still create a sturdy cake that is almost impossibly tender. And this Marble Bundt Cake is no exception!
- 1 cup unsalted butter, softened
- 8 oz. cream cheese, softened
- 3 cups sugar
- 1 tablespoon vanilla extract
- 6 large eggs
- 3 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup + 3 tablespoons heavy whipping cream, divided
- 1/4 cup unsweetened cocoa powder
- 4 ounces semi-sweet chocolate, melted
- Set oven to 325°. Spray a 10 inch bundt pan with non-stick spray, coat with flour, and tap out the excess. Set aside.
- Sift together flour, baking powder, and salt in a medium bowl. Set aside.
- In the bowl of a stand mixer, beat butter, cream cheese, sugar, and vanilla until light and fluffy. Scrape bowl well.
- Add eggs one at a time, making sure the egg is completely incorporated before adding another.
- Add the sifted flour mixture to the egg mixture in thirds, alternating with 1 cup of the heavy cream. Make sure to begin and end with the flour. Scrape often and well.
- In a separate bowl, add three cups of the batter. Gently mix in cocoa powder, melted chocolate, and remaining cream.
- Rotating between vanilla and chocolate, spoon the batter into the prepared bundt pan. Gently swirl the batter with a butter knife.
- Bake for 1 hour and 10 minutes, or until a knife inserted in he center comes out clean.
- Allow the cake to cool in the pan for 10 minutes. Flip out onto a wire rack until it’s completely cool.