Marble Bundt Cake Recipe

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Marble Bundt Cake
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Ingredients
11
Count
Nutrition
699
Calories
Total time
120
Minutes
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Ingredients:

Directions:

  1. Make the Chocolate Swirl: In the top of a double broiler over simmering water, melt the chocolate. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly incorporated. Remove the bowl from the heat and set aside.
  2. Make the Sour Cream Cake: Preheat the oven to 350℉. Spray the inside of a 10-inch bundt pant with nonstick cooking spray.
  3. Sift the flour, baking powder, baking soda, and salt together into a medium bowl.
  4. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter until smooth and ribbonlike. Scrape down the bowl and add the sugar. Beat until the mixture is smooth and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the bowl and mix for 30 seconds.
  5. Add the sour cream and vanilla and beat just until incorporated. Add the dry ingredients in three additions, scraping down the bowl before each addition and beating only until each addition is just incorporated. Do not overmix.
  6. Pour one third of the cake batter into the chocolate swirl mixture. Use a spatula to combine the chocolate mixture and the batter to make a smooth chocolate batter.
  7. Spread half of the remaining plain cake batter in the prepared pan. use an ice cream scoop to dollop the chocolate cake batter directly on top of the plain cake batter. The dollops will touch and mostly cover the plain batter, but some plain batter will peek through. Use a butter knife to swirl the chocolate and plain batter together. Pour the remaining plain batter on top of the chocolate layer and smooth it out. Once again, use the knife to pull through the layers to create a swirl.
  8. Bake in the center of the oven for about 1 hour, rotating the pan halfway through the baking time, or until a sharp knife inserted in the center of the cake comes out clean.
  9. Remove from the oven and let the cake cool in the pan on a wire rack for 30 minutes. Use a knife to loosen the edges of the cake and invert it onto the wire rack and let cool. Serve warm or at room temperature.
  10. The cake will keep for three days, tightly covered, at room temperature.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 699.29 Kcal (2928 kJ)
Calories from fat 207.04 Kcal
% Daily Value*
Total Fat 23g 35%
Cholesterol 114.55mg 38%
Sodium 564.29mg 24%
Potassium 463.71mg 10%
Total Carbs 110.33g 37%
Sugars 43.39g 174%
Dietary Fiber 3.81g 15%
Protein 13.57g 27%
Vitamin C 0.6mg 1%
Iron 3.2mg 18%
Calcium 159mg 16%
Amount Per 100 g
Calories 311.96 Kcal (1306 kJ)
Calories from fat 92.36 Kcal
% Daily Value*
Total Fat 10.26g 35%
Cholesterol 51.1mg 38%
Sodium 251.73mg 24%
Potassium 206.86mg 10%
Total Carbs 49.22g 37%
Sugars 19.36g 174%
Dietary Fiber 1.7g 15%
Protein 6.06g 27%
Vitamin C 0.3mg 1%
Iron 1.4mg 18%
Calcium 70.9mg 16%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.1
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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