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Cooking
Marble Bundt Cake with Buttermilk and Vanilla
· 8 servings
Preheat the oven and prep the tin
Preheat the oven to 165 °C (150 °C fan). Grease the Bundt tin thoroughly with butter and dust it with coarse flour, fine semolina, or breadcrumbs. Make sure all your ingredients have come up to room temperature beforehand.
Mix the dry ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream the butter with sugar and vanilla
Put the softened butter, sugar, and vanilla seeds into a large bowl. Beat with an electric mixer or a stand mixer fitted with the paddle attachment on a fairly high speed for 2–3 minutes, until light and fluffy. Don't use a stick blender, as it won't whip enough air into the batter.
Beat in the oil and eggs
Pour the oil into the creamed butter mixture, then beat in the eggs one at a time. Continue beating for another 2 minutes, until you have a smooth, creamy emulsion.
Fold in the flour and buttermilk alternately
Turn the mixer down to low, or switch to a spatula. Add the flour and buttermilk alternately: ⅓ of the flour, ½ of the buttermilk, ⅓ of the flour, ½ of the buttermilk, and finish with the last ⅓ of the flour. Mix only until no dry streaks remain. Adding the buttermilk all at once will curdle the batter, and overmixing will make it dense.
Make the chocolate batter
Transfer about ⅓ of the vanilla batter to a clean bowl. Sift in the cocoa powder, pour in the buttermilk, and mix until smooth. The buttermilk balances out the drying effect of the cocoa.
Fill the tin and marble the batters
Spoon a layer of the vanilla batter into the tin, add the chocolate batter on top, then cover it with the remaining vanilla batter. Dip a skewer or the handle of a spoon into the batter and swirl it around the whole tin in a figure-eight motion.
Bake the cake
Bake for 50–60 minutes. Because the batter is quite moist, it may take a little longer. The cake is ready when a skewer inserted into the centre comes out clean, with no wet crumbs clinging to it.
Let it rest briefly in the tin
Take the tin out of the oven and let the cake rest in it for 10–15 minutes so the crumb can firm up. Then carefully turn it out onto a wire rack or a plate.
Let it cool completely
Wait 1–2 hours until the cake has cooled completely at room temperature before slicing. If you cut into it while it's still warm, the crumb will squash into a rubbery texture under the knife, steam will escape, and the slices will crumble.