Old Fashioned Marble Bundt Cake Recipes

Steps:

• Heat the oven to 350 degrees. Generously grease a 10- or 12-cup Bundt pan, taking care to get into all the grooves of the pan.
• In the bowl of an electric mixer fitted with the paddle attachment, cream 1 cup/225 grams room-temperature butter and 1 1/2 cups/300 grams sugar on medium speed until light and fluffy, 4 to 5 minutes. Add the eggs one at a time and mix until well incorporated, scraping the mixing bowl after each addition. Add the vanilla and mix to combine.
• In a medium bowl, whisk the flour, nutmeg, baking powder, baking soda and salt to combine. Add half of the flour mixture to the mixer and mix on low speed until incorporated. With the mixer running, add the buttermilk in a slow, steady stream and mix until combined. Add the remaining flour and mix until fully incorporated. Scrape the bowl well to be sure the batter is well combined.
• Pour the batter into the prepared Bundt pan and spread evenly. Tap the pan heavily on the counter a few times to help even out the batter and remove air pockets. Bake until a toothpick inserted into the cake comes out clean, 45 to 55 minutes.
• Let the cake cool in the pan for 15 to 20 minutes, then flip the pan onto a cooling rack set inside a baking sheet. Tap the pan heavily onto the rack. The cake should easily release. If it doesn't, use a small offset spatula to gently run around the edges of the pan to help release, then tap it again onto the rack.
• In a small bowl, mix the remaining 2/3 cup/135 grams sugar with the cinnamon to combine. Brush the warm cake all over with melted butter, then spoon cinnamon sugar over the cake. Brush any bare areas with the melted butter and reuse any cinnamon sugar that falls onto the baking sheet below the rack, using your hands to gently press it into the surface of the cake to help it stick. The idea is to get the cake fully coated all over with cinnamon sugar. Let the cake cool completely before serving.

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Steps:

• Preheat oven to 325 degrees.
• Grease an 8" bundt pan with butter then lightly dust with flour.
• In a double boiler melt the unsweetened chocolate with 1/4 cup sugar, water and vanilla extract. Stir. Set aside to cool. (I used a heatproof glass container and melted the mixture in a microwave.).
• In a large mixing bowl, cream the remaining 1 cup sugar, sour cream and the softened butter until light and fluffy.
• Mix in the eggs one at a time.
• Sift the flour with the baking powder, salt and baking soda.
• Mixing on slow speed, alternate dry ingredients and the buttermilk into the mixture.
• Mixing on low speed, beat until just incorporated, stopping to scrape down the sides.
• Once combined, beat on high speed for 2 1/2 minutes.
• Set aside 2 1/2 cups of the batter.
• Beat the melted chocolate mixture into the large mixing bowl of batter until combined and smooth.
• Alternately spoon the plain batter and the chocolate batter in the prepared bundt pan.
• Use a butter knife to cut through the batter to create a marble effect.
• Bake for approximately 40-45 minutes or until toothpick comes out clean.
• Cook cake 10 minutes, invert onto a cake platter.
• Dust with confectioner's sugar while still warm.
• Yield: One 8" bundt cake.

Steps:

• In a large bowl beat together the butter, sugar, eggs and vanilla with an electric mixer until very smooth and creamy, about 3 to 4 minutes.
• while you continue the beating add the milk a little at a time.
• beat for another minute or so.
• in another bowl, stir together the flour and baking powder.
• add this to the milk mixture-- in 3 or 4 portions-- and beat just until everything is combined.
• now, grease a large (12-cup) bundt pan and pour about 2/3 of the batter into the pan.
• add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer just until blended.
• spoon the chocolate batter into the pan over the white batter.
• using a spatula or knife, gently swirl the two batters together- don't blend them, you just want a marbled effect.
• bake at 325°f for 60 to 75 minutes, until a toothpick poked into the thickest part of the cake comes out clean.
• allow the cake to cool for about half an hour before attempting to remove it from the pan.
• finish cooling on a rack, then sprinkle heavily with icing sugar before serving.