Bundt Marble Cake
Every time when I can’t decide whether to make a chocolate or a vanilla cake, I will combine the two and make a MARBLE CAKE. The marble effect is created by running a skewer through the two batters.
- Prep time
- --
- Cook time
- Not listed
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 170 g butter (softened at room temperature)
- 1/4 cup vegetable oil
- 250 g Granulated white sugar
- 4 eggs
- 1 cup Whole milk (room temperature)
- 1 tablespoon vanilla extract
- 2 teaspoon baking powder
- 310 g all-purpose flour
- 1/2 cup Cocoa powder (good quality)
- 1/2 teaspoon salt
Instructions
- 1
Preheat oven to 160 degree C (black bundt pan), 170 C ( light bundt pan). Grease a 10 inch bundt pan.
- 2
In small bowl: Mix together flour, baking powder and salt. Stir well.
- 3
In large bowl: Whisk together the oil, butter and sugar until creamy. Add the eggs one at a time and continue to mix until you have a nice thick batter.
- 4
Add the milk and mix it in quickly.
- 5
Then add the flour mixture and mix it all together until it’s well incorporated. Do not over mix.
- 6
Pour 2/3 batter into the prepared pan and set aside.
- 7
Add the cocoa powder to the reserved 1/3 batter and mix it so you have a smooth chocolaty batter.
- 8
Spoon the chocolate mixture all over the top of the cake batter. Using a butter knife, make swirls ( in a figure 8 ) through the two batters to create a marble effect.
- 9
Bake the cake for about 50 min or until a toothpick inserted in the centre comes out clean. Do not over bake or the cake will be dry tasting.
- 10
Allow the cake to cool before inverting onto a platter. Can serve warm or at room temperature.