Description
This Chocolate-Vanilla Swirl Bundt Cake features a delightful marbled effect with rich cocoa and creamy vanilla flavors, baked to perfection in a bundt pan. It offers a moist and tender crumb with a balance of chocolate depth and classic vanilla sweetness, perfect for gatherings or special occasions.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup boiling water
- ¼ cup vegetable oil
- 1 teaspoon apple cider vinegar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease and flour a bundt pan to prevent the cake from sticking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to ensure even distribution of leavening agents and flavor.
- Cream Butter and Eggs: In a large bowl, use an electric mixer to beat the softened butter until creamy. Add eggs one at a time, beating well after each addition to create a smooth, fluffy base. Stir in the vanilla extract for flavor.
- Combine Dry and Wet: Alternately add the dry ingredient mixture and buttermilk to the creamed butter mixture, starting and ending with the dry ingredients. Mix gently until just combined to avoid overmixing and toughening the batter.
- Divide and Prepare Batters: Split the batter evenly into two separate bowls. To one bowl, add boiling water and mix until smooth to create the chocolate batter. To the second bowl, add vegetable oil and apple cider vinegar and stir well to make the vanilla batter.
- Create Swirl Effect: Spoon chocolate batter into the prepared bundt pan, followed by the vanilla batter. Use a knife or skewer to gently swirl the two batters together, creating a beautiful marbled pattern.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 40-45 minutes. The cake is done when a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before removing it to a wire rack to cool completely. This prevents the cake from breaking apart.
Notes
- Ensure butter is softened to room temperature for easy creaming.
- Do not overmix the batter to keep the cake tender and moist.
- The swirling technique is key for the marbled look; swirl gently for best results.
- Use a toothpick to test doneness; a clean toothpick means the cake is baked through.
- Let the cake cool slightly before removing from the pan to prevent breaking.
- Can be dusted with powdered sugar or drizzled with glaze for decoration.
