Marble Bundt Cake Recipe
Marble bundt cake is one of the best tasting cakes I’ve made that can also be made into a loaf cake. A tasty & easy recipe for kids.
Servings Prep Time
12 15minutes
Cook Time
60minutes
Servings Prep Time
12 15minutes
Cook Time
60minutes
Ingredients
Instructions
  1. Preheat oven to 175 C and position a rack in the center of the oven. Grease the bundt pan thoroughly including the creases and flour it well and tap out the excess flour.
  2. In a small bowl, add the hot water, instand coffee powder, cocoa powder and 3 tbsps sugar and mix till smooth with no lumps. Add almond extract and mix. Set aside to cool.
  3. In a medium bowl, sift the flour, baking powder and salt.
  4. In large bowl, add the butter and beat it till smooth for 2 mts. Gradually add sugar and continue to beat for 3 mts. Add the vanilla extract and beat till light in color, approx 4 mts.
  5. Gradually add the egg mixture and beat on low speed for a mt.
  6. Gradually add the flour in four additons and beat on low until just combined and smooth.
  7. Transfer a little less than half of the cake batter to the cocoa mixture and mix with a spoon until smooth.
  8. With the help of an 2 1/2″ diameter ice cream scoop or large spoon, alternate scoops of the vanilla and chocolate batters into the pan. Take a chopstick and create a swirl all through the batters taking care not to touch the sides of the pan. Smooth the top lightly.
  9. Bake in the preheated oven for 55 to 60 mts till a skewer inserted in the center of the cake comes out clean. Check from 50 mts onwards. Cool on a wire cake rack for 10 mts and invert the cake onto the rack to cool completely.
Recipe Notes

How to grease and flour a bundt pan – Grease the bundt pan with shortening or melted butter. Shortening is preferred. Use a pastry brush to grease and see that all the crevices are well greased. Add 1/3 cup of flour to the pan and cover the pan with a plastic wrap. Now shake the pan all around such that the pan is coated with flour especially the center cone. Remove the plastic wrap and tap the pan upside down and remove the excess flour. If you find that a few spots are not covered with flour, lightly grease those spots and again dust it with flour and remove all the excess flour.
Do not fill more than 3/4 th of the cake pan with cake batter.
I have used a 10 cup bundt pan. You can also use an 8 cup bundt pan. It means your bundt pan should be able to hold 8 or 10 cups of water (filled to the brim).