Marble Bundt Cake with Buttermilk and Vanilla

Step-by-step method

At a glance

You're making a stunning marble Bundt cake where vanilla and chocolate batters swirl together into a moist, buttery showstopper. The key to success is keeping all ingredients at room temperature and alternating flour and buttermilk carefully to avoid curdling the batter—then comes the fun part of marbling the two batters with a skewer before the cake bakes for about an hour.

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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.

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10 gram
Unsalted Butter

1 teaspoon
Coarse Wheat Flour
2/10

Mix the dry ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

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385 gram
All-purpose wheat flour

2 teaspoon
Baking Powder

3 gram
Baking soda

4 gram
Salt
3/10

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.

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225 gram
Unsalted Butter

250 gram
Granulated Sugar

1 piece
Vanilla Bean

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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.

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75 milliliter
Sunflower Oil

4 piece
Chicken Eggs
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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.

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240 milliliter
Cultured Buttermilk
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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.

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60 gram
Dutch-Processed Cocoa

120 milliliter
Cultured Buttermilk
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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.
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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.
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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.
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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.

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1 tablespoon
Powdered Sugar

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Marble Bundt Cake with Buttermilk and Vanilla

Name: Irresistible Marble Bundt Cake
Prep time: 22 min
Cook time: 55 min
Total time: 184 min
Yield: 8
Cuisine: American
Ingredients: 2 teaspoon Baking Powder; 4 gram Salt; 4 piece Chicken Eggs; 235 gram Unsalted Butter; 1 teaspoon Coarse Wheat Flour; 385 gram All-purpose wheat flour; 3 gram Baking soda; 75 milliliter Sunflower Oil; 1 piece Vanilla Bean; 360 milliliter Cultured Buttermilk; 250 gram Granulated Sugar; 60 gram Dutch-Processed Cocoa; 1 tablespoon Powdered Sugar

everydaybyyumsto

Prep 22 min Cook 55 min

Plus 1 h 42 min of resting (not counted in active time)

13 Ingredients

10 Steps

Hard Difficulty

Equipment

What you'll need besides the ingredients.

Stand mixer optional

Spatula optional

Skewer

Cooling rack optional

What's in it?

663 kcal

Calories

76 g

Carbohydrates

37 g

Fats

12 g

Proteins

The nutritional information is an estimate and may vary based on the specific ingredients used.

About this recipe

A soft, moist crumb where pale vanilla batter swirls together with dark chocolate ribbons 🍫 Every slice looks different, and every one smells of butter and real vanilla. Mmm. This is exactly the kind of Bundt cake that belongs on the table for Sunday coffee ☕ or as a gift when you're visiting someone. I added buttermilk to the batter so it stays moist even the next day, plus good-quality Dutch cocoa, which gives the dark swirls a deep colour and a subtle chocolate flavour. Success here comes down to two tricks: all the ingredients need to be at room temperature, and you must add the flour and buttermilk alternately, or the batter will curdle. You'll need a large Bundt tin. So let's get baking — you're going to fall in love with this marble cake 💜

Vegetarian For guests Desserts

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Step-by-step method

At a glance

Preheat the oven and prep the tin

For this step

Mix the dry ingredients

For this step

Cream the butter with sugar and vanilla

For this step

Beat in the oil and eggs

For this step

Fold in the flour and buttermilk alternately

For this step

Make the chocolate batter

For this step

Fill the tin and marble the batters

Bake the cake

Let it rest briefly in the tin

Let it cool completely

For this step

How it went

Nobody has tried this recipe yet

Marble Bundt Cake with Buttermilk and Vanilla

Ingredients — what you'll need

Equipment

What's in it?

About this recipe

Want a recipe like this every Thursday?

Similar recipes

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