Marble Bundt Cake with Chocolate Glaze – Fluffy and Easy
I had been missing a simple, extra-fluffy, fragrant marble cake! This recipe makes a cake you’ll love from the first bite: fluffy, full of vanilla and yet packed with chocolate – the perfect balance between the two. It’s ideal for a summer dessert or a lunchbox treat. I baked it in a bundt tin because I love the shape, but you can use any tin you like.
The creaming method – key points
This is an easy recipe and a must for beginners. It uses the creaming method: the butter is beaten with the sugar until pale, then the eggs are added one by one, followed by the remaining ingredients. A few points make all the difference:
- Everything at room temperature. Whenever a recipe starts with butter creamed with sugar, the other ingredients need to be at the same temperature as the butter. Butter only creams properly at room temperature, so the eggs and sour cream must be too, to avoid shocking the butter.
- Cream until pale and fluffy.
- Add the eggs gradually, one at a time, beating well after each, so the mixture doesn’t split. At this stage you’re making an emulsion; keeping it stable gives an even batter that rises as much as possible.
- Mix as briefly as possible after adding the flour, so you don’t develop gluten.
- The glaze is optional – pour it only once the cake has cooled completely.
Marble Bundt Cake with Chocolate Glaze
Ingredients
Batter
- 200 g butter (at room temperature)
- 150 g granulated white sugar
- 5 g vanilla extract
- 150 g eggs (at room temperature)
- 125 g sour cream (25% fat) (at room temperature)
- 160 g plain white flour (low protein)
- 5 g baking powder
- 2 g salt
- 25 g cocoa powder
- 15 g milk
- 1 g instant coffee (optional)
Glaze
- 75 g whipping cream
- 10 g invert sugar or honey
- 85 g dark chocolate (54%)
Instructions
Batter
- Cream the butter with the sugar and vanilla until pale and fluffy, at least 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- Gradually mix in the sour cream.
- Add the flour mixed with the baking powder and salt and mix only until no dry streaks remain.
- Divide the batter into two equal portions.
- Mix the milk with the instant coffee, if using, and add it to one portion along with the cocoa. Fold gently with a spatula.
- Transfer both batters into piping bags and pipe them alternately into a greased bundt tin.
- Bake at 160°C (320°F) for 35–40 minutes.
- Cool in the tin for 10 minutes, then turn out.
- Cool completely.
Glaze
- Heat the cream with the invert sugar.
- Pour over the chocolate and stir until smooth.
- Cool the glaze to 30–35°C (86–95°F), then pipe it over the cake.
- Refrigerate until set.
Notes
More loaf and bundt cakes: citrus loaf cake and mini olive oil loaf cakes.
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