I finally had a day last week to bake, and it was wonderful. I’ve missed baking. I find it so relaxing!
(Note: This recipe & blog post was originally published in November of 2013 and I’ve now updated it with new photos! So, no, I’m not currently pregnant but I AM craving cake.)
It’s slightly dangerous, though. I’m a huge fan of eating baked goods too. This marble bundt cake I made last week only lasted a couple of days. I’ll say that’s due to my hungry hubby and not my pregnant, cake-loving self. Yes. That’s it.
Continuing with my German Baking series, this cake is a classic at all of my german family’s get-togethers. My grandma always makes this marble bundt cake and it’s usually enjoyed after dinner with our coffees.
I’ve always wanted to try making this cake, but it scared me a little with all of the swirling action and the scary looking bundt pan. Last week, I stuffed my fears in a box, grabbed my shiny new bundt pan and got to work.
The resulting cake was delicious! I wasn’t 100% happy with my swirl technique, but the taste and the texture were very close to Grandma’s.
The dough is a typical, dense cake dough with lots of vanilla and almond flavouring. You add cocoa to a portion that you’ve reserved and layer them in a bundt pan.
Then, you “swirl” the layers with a fork to create a marbled effect.
The cake is baked for an hour until it’s springy and brown.
Oh, yum.
Want to try your own Marble Bundt Cake, a la my German Grandma? Here’s the recipe.
- 1 cup butter, softened
- 1¾ cup sugar
- 4 eggs
- 2-3 tsp vanilla extract
- 2-3 tsp almond extract
- 3½ cups flour
- 1 tsp salt
- 2⅔ Tbsp baking powder
- 1 cup milk
- 3 Tbsp sugar
- 3 heaping Tbsp cocoa
- 3 Tbsp milk
- Cream softened butter and sugar together. Beat in eggs, vanilla and almond extract.
- In a separate bowl, sift together flour, salt and baking powder. Add this mixture to the butter mixture alternating with the 1 cup milk.
- In a separate bowl, mix together 3 Tbsp sugar, 3 Tbsp cocoa and 3 Tbsp milk. Add 3-4 heaping Tbsp of white dough to this cocoa mixture.
- Put ½ of white dough in a greased & floured bundt pan. Smooth chocolate dough evenly on top. Add the remaining ½ of white dough on top.
- Use a fork to swirl (fold) chocolate through the white dough (don't overdo it)!
- Bake at 350 degrees F for approximately 1 hour.
- Optional: pour some frosting over the cake to give it a pretty finish. I use 1 cup of icing sugar mixed with a few Tbsp of milk.
Enjoy with a cup of coffee and a friend!
Oh my YUM! I can’t wait to try this! I am so glad you clarified your pregnancy status… haha, that would have made me squeal out loud! 😉 Thanks for sharing! xo
Laurie @ Vin’yet Etc. recently posted..DIY chalkboard paper – Christmas art
Christina, Does it matter what size the Bundt pan is? How would it affect the time? Thanks.