Description
This Chocolate-Vanilla Swirl Bundt Cake is a delightful marble cake combining rich chocolate and creamy vanilla flavors. With a moist texture and attractive swirl pattern, it’s perfect for any celebration or casual dessert.
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). 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 until well combined.
- Cream Butter and Eggs: In a large bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, beating well after each addition. Then stir in the vanilla extract.
- Combine Dry and Wet Mixtures: Alternately add the dry mixture and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix the batter just until combined to avoid overmixing.
- Divide and Prepare Batters: Divide the batter evenly into two separate bowls. Add boiling water to one bowl and mix until smooth to create the chocolate batter. In the other bowl, combine vegetable oil and apple cider vinegar and mix well to make the vanilla batter.
- Layer and Swirl: Spoon the chocolate batter into the prepared bundt pan, followed by the vanilla batter. Use a knife or skewer to swirl the two batters together gently, creating a marbled effect.
- Bake: Bake the cake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes. Then carefully transfer it to a wire rack to cool completely before serving.
Notes
- Ensure your butter is softened to room temperature for easier creaming with the sugar and eggs.
- Swirling the batters gently helps create a beautiful marbled pattern without overmixing.
- Check doneness with a toothpick in the center to prevent overbaking and dryness.
- You can dust the cooled cake with powdered sugar or drizzle with a glaze for extra sweetness.
- Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
