An all time favorite easy to make Marble Cake recipe. Moist Buttermilk Cake is marbled with Chocolate swirls then covered with a delicious chocolate glaze.
I made this Buttermilk Marble Bundt Cake With Chocolate Glaze yesterday after Colt accidentally erased the pictures for a Roasted Shrimp Greek Orzo Pasta I had planned for you today.
OMGosh I was devastated because I'm trying to be more consistent for you guys and I thought I might finally be getting ahead again.
But it was the perfect excuse to make a marble cake for the family because who doesn't love cake and the kitchens always been my stress relief.
Chocolate Marble Cake happens to be one of my favorites and I haven't made one in forever so I thought this was the perfect time to share my favorite Buttermilk Marble Bundt Cake I perfected over the years.
It has a moist crumb, lots of chocolate flavor and easy to make glossy chocolate glaze.
Colt ate 3 pieces trying to get a photo perfect slice or at least that was the excuse he gave me. I was barely able to get him to share a bite with me. I pay him in food in exchange for food photos and help in the kitchen.
It's a pretty good deal if you ask me!
Here's how I make Buttermilk Marble Bundt Cake:
Cream together:
- 3/4 cup Cold Butter
- 1 cup Granulated Sugar
- 2/3 cup Brown Sugar
I find the cold butter adds better volume to the batter.
Add 3 whole Eggs, 1 at a time beating well between each addition.
Add:
- 1 tablespoon Pure Vanilla Extract
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
Stir in:
- 2 1/4 cups All-Purpose or Whole Wheat Pastry Flour (make sure to fluff flour so it's not compacted)
- 1 1/2 cups Buttermilk
Mix until combined being careful not to over mix. Scrape sides of bowl as needed.
In a medium sized bowl combine:
- 2/3 cup Cocoa Powder
- 5 tablespoons Hot Coffee
- 2 tablespoons Sugar
Stir in 2 cups of the Yellow Buttermilk Cake batter into cocoa powder mixture and stir until well combined.
Grease a 10 cup bundt pan well using shortening or you could also try this Homemade Cake Release from Liv For Cake if your cakes have a tendency to stick to the pan.
Place about 1/4 of the yellow buttermilk batter into the bottom of the pan.
Then alternate dropping the yellow buttermilk and chocolate cake batter into the bottom of pan.
Repeat until all the cake batter has been used.
No need to be perfect it will all work out in the end!
Using a knife make a continuous S shape running from the inside to the outside of the pan and then run the knife in 3 circles around the pan to form swirls of yellow buttermilk and chocolate.
Gently tap cake to dislodge any bubbles.
Bake in a 350 degree oven for 35-45 minutes or until a toothpick or skewer inserted into the center of cake comes out clean.
Allow to cool 15 minutes before inverting onto a cooling rack and removing from pan.
Allow to cool completely.
In a small saucepan heat 1/2 cup Heavy Cream until hot.
Add 2 teaspoons Corn Syrup and 3/4 cup Semi-Sweet Chocolate or Dark Chocolate Chips.
Stir until chocolate is melted and allow to cool for 30 minutes to thicken.
Drizzle Chocolate Glaze evenly over cake.
Slice Marble Bundt Cake and enjoy!
And since it's cake I figured one more picture of this Marble Bundt Cake wouldn't hurt since to get this shot it required Colt eating 2 slices first and then this one!
It was well worth his patience and understanding as I tried to explain to him my vision and the numerous plating options we went through to get these shots!
Other Cake Recipes we love that you might also love are:
- Tiramisu Angel Food Cake
- Moist Chocolate Cake with Chocolate Ganache
- Best Yellow Birthday Cake
- Boston Cream Pie
- Strawberry Shortcake Poke Cake
- Lemon Lime Poundcake
- Pumpkin Spice Bundt Cake
Yield: 12
Buttermilk Marble Bundt Cake
An all time favorite Marble Bundt Cake recipe. Moist Buttermilk Cake is Marbled with Chocolate and covered with a glossed chocolate glaze from Serena Bakes Simply From Scratch.
Prep time: 30 MinCook time: 45 MinInactive time: 50 MinTotal time: 2 H & 5 M
Ingredients
Yellow Cake Batter
- 3/4 cup Cold Butter Plus More For Greasing Pan
- 1 cup Granulated Sugar
- 2/3 cup Brown Sugar
- 3 whole Eggs
- 1 tablespoon Pure Vanilla Extract
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 1/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour (Make sure to fluff flour so it's not compacted)
- 1 1/2 cups Buttermilk
Chocolate Cake Swirl
- 2/3 cup Cocoa Powder
- 5 tablespoons Hot Coffee
- 2 tablespoons Sugar Or To Taste
Chocolate Glaze
- 1/2 cup Heavy Cream
- 2 teaspoons Corn Syrup
- 3/4 cup Semi-Sweet or Dark Chocolate Chips
Instructions
- Preheat oven to 350 degrees, and butter a 10 cup bundt pan.
Yellow Buttermilk Cake
- Cream together cold butter, 1 cup granulated sugar, and brown sugar, until light and fluffy.
- Beat eggs in 1 at a time mixing well between each addition.
- Stir in vanilla, baking powder, baking soda, and sea salt. Mix until well combined.
- Add all of the flour and buttermilk. Stir until combined being careful not to over mix.
Chocolate Cake Swirl
- In a medium sized bowl stir together cocoa powder, hot coffee, and remaining 2 tablespoons of sugar, until cocoa powder is dissolved.
- Take 2 cups of the yellow buttermilk cake batter, and mix into the cocoa powder mixture, until well combined.
- Place about 1/4 of the yellow buttermilk batter into the bottom of the cake pan. Then alternate between the chocolate batter, and the yellow buttermilk batter, until all batter has been used.
- Using a knife make a continuous S shape running from the inside to the outside of the pan, and then run the knife in 3 circles around the pan to form swirls of yellow buttermilk, and chocolate.
- Gently tap cake to dislodge any bubbles.
- Bake for 35-45 minutes or until a skewer inserted into the deepest part of the cake comes out clean.
- Allow cake to cool for 15 minutes before inverting over a cooling rack, and removing pan.
- Cool completely.
Chocolate Glaze
- In a small saucepan heat heavy cream until hot. Remove from heat.
- Stir in corn syrup, and chocolate chips, until chocolate is melted.
- Allow chocolate glaze to cool 30 minutes to thicken, and then glaze cake.
Nutrition Facts
Calories
412.26Fat
21.54 gSat. Fat
12.59 gCarbs
58.99 gFiber
3.21 gNet carbs
57.38 gSugar
36.32 gProtein
6.04 gSodium
340.94 mgCholesterol
89.33 mgThe nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.
©2015 Serena Bakes Simply From Scratch
37 comments
What a wonderful cake! It looks really moist and soft and I also love your baking tin. It makes the cake look very pretty. Nice recipe!
Beautiful pictures, Serena, love this cake!
Wow, what a show-stopper! This cake rocks Serena - love it!
Great looking cake. Love the swirl in the cake.
Gorgeous Cake Serena!! I want a slice! Nettie
Anything with chocolate and count me in. This cake looks so tempting.
Is it necessary to use that much sugar? I am trying to reduce sugar intake and this seems excessive.
Well the Corn Syrup in the glaze isn't a necessity if you don't mind darker chocolate it sweetens it but also adds shine or you could substitute with agave just a little like it's much sweeter then sugar but doesn't cause a spike in blood sugar. You could probably also leave out the 2 additional tablespoons sugar mixed into the chocolate if you don't mind the chocolate to be a bit more on the bitter side or you could try reducing the sugar in the cake itself by 2 tablespoons- 1/4 cup. I haven't done it so I can't guarantee how it will taste but those are the things I would consider if I was trying to reduce the sugar. I hope that helps. -Serena
Love the cool bundt pan too!
This looks amazing, love the chocolate glaze!
This is the best cake I've seen!! Love this so much! You have great recipes.
What a stunning cake! And that chocolate glaze ... YUM!
Look's beautiful, I will make it today for sure.Tanks for sharing.
Chocolate cake batter proportions are way off. So bitter and so stiff,could not mix with spoon until vanilla batter was added. I added at least double the sugar and hot water to gain desired consistency and taste. Cake in oven now and I am optimistic!
To Severine Poul...I whisked my flour to lighten it up as it does say to fluff.
Final product after tweaking chocolate batter was great. Nice moist crumb!
This is the prettiest bundt cake ever! Love your mold and that chocolate drizzle has my heart!
hi how much hot water should be added to the 5tbs coffee
Hi, Its 5 tablespoons Brewed Coffee so just make according to your coffeemaker instructiond. The coffee intensifys the chocolate flavor. Thanks Serena
Hi, Its 5 tablespoons Brewed Coffee so just make according to your coffeemaker instructiond. The coffee intensifys the chocolate flavor. Thanks Serena
Will this work for cupcakes?
It should but you'll have to adjust bake time. THANKS, Serena
Thanks for this recipe! The only thing I would change for next time would be to reduce the amount of cocoa to maybe 1/2 cup or so, and only mix in maybe 1 or 1.5 cups of the white batter with the chocolate mix. I followed the recipe and felt it was a bit too chocolate-heavy, and the chocolate sections were not quite sweet enough, i.e. a little bitter. But probably just a matter of personal taste...
This is one of the best cakes I've ever baked. I made a few changes though.I added baileys instead of coffee and I didn't use any sugar in the glaze, I substituted it with honey. I also added a bit more flour and I baked it 10' less. Greetings from sunny Athens.
Like others above, I had the same experience with the cocoa mixture being too stiff, yet the remaining white mixture was a little too runny. Less cocoa might help. I added a quarter of a cup more sugar to the chocolate batter because it tasted too bitter. I too have the cake in the oven as I write this so we'll see how it turns out. Overall, I think it needs a bit more sugar, and it definitely needs that extra quarter cup of flour added to the remaining white batter.
Hi Serena, your buttermilk marble bundt cake is a hit with my family. Now my daughter whose birthday is coming up, she’s requesting this cake but with a twist. She wants orange flavor in the yellow buttermilk. So how much should I add fresh orange juice and orange zest to it?
Hi! I would probably do 3/4 cup- 1 cups Orange subbed for equal amounts buttermilk and at least 2-3 tablespoons Fresh Orange Zest. I would mix the orange zest with the sugar for about 5 minutes to really infuse the orange zest into the sugar before creaming with the butter. Let me know how it turns out! She has good taste and orange chocolate would be delicious! I hope that gives you an idea how to start! -Serena
Love this cake. I made it for our Christmas cake and everyone loved it. I wouldn't change a thing. Thanks for sharing!
Made and really greased my Bundt pan but it still stuck on the whole bottom. Never had a cake stuck in it before. Needless to say it was ruined.
Hi! I'm sorry to hear that!
Just made this cake. I have to agree with the comments regarding the chocolate. I needed to add more coffee and sugar to get to the right consistency. I would also cut down the amount of chocolate batter. But the cake was very moist. I would try it again with the adjustments.
Same problem.
I had the same problem with the batters but it’s in the oven. I wish you had mentioned how it turned out. Fingers crossed but I don’t have high hopes.
Made this today and it was delicious!!!!
The chocolate batter was so stiff that I had to modify it with more coffee to bring it to a consistency that would work. It's in the oven... the outcome is to be determined!
cake looks good but I would have to add water instead of coffee cuz I don't drink it that stuff. could ya use something else beside water in the cake
You could use additional buttermilk or milk if you don't want to use water.. The coffee is just there to enhance the chocolate flavor. Thanks, Serena
I had the same issue with the batter. Yellow batter too thin and chocolate batter too thick - even after doubling the amount of coffee. I have made this twice with exactly the same result. Your photo of the spooned batter shows a much better consistency than the batter from the recipe. Recipe needs tweaking. However, the cake is delicious!
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