I can’t say that I’ve ever sought out a recipe for a spectacular bundt cake.
Three-layer chocolate cake? Sure. The best pumpkin cheesecake with a gingersnap crust? You know I’ve spent hours perusing Pinterest for that baby.
But a bundt cake? Never.
I have several reasons for the bundt cake deficit in my life.
A. I do not own a bundt pan. I suppose it goes without saying, but I see absolutely no reason to hunt down recipes for a cake that I cannot physically make in my own kitchen. And when you spend the majority of your adult life living in kitchens smaller than your bathroom, bundt pans are not a luxury you have the cabinet space to afford.
B. I am not a huge fan of bundt cakes. I grew up in the Midwest, where bundt cakes reign supreme at the church social, second only to the casserole, forever and amen. And while the neighborhood ladies dutifully baked their bundt cakes with the devotion of a 1950’s housewife, I never actually tasted one that was worth a second bite. Based on childhood experience, “bundt cake” is synonymous with “dry, bland cake with a hole in the center.”
So when I recently acquired a mini bundt cake pan, I’ll admit that I was at a bit of a loss as to what to do with it.
I looked through all of my saved recipes and found exactly zero for bundt cake.
So I turned to my best girly who owns not one, not two, but FIVE bundt pan. And because I trust her judgment implicitly (and I literally have no other use for this pan), I made her favorite bundt cake.
And it. was. awesome.
Incredibly moist and tender, sweet but not overly so, and the perfect combination of vanilla and chocolate.
I was skeptical about the milk chocolate ganache, so I went with a dusting of cocoa powder and confectioner’s sugar instead. And then immediately regretted it and decided to add the ganache (which is a perfect addition, by the way). So. When you make this, don’t put the ganache on top of the confectioner’s sugar because it will do this weird “I can’t stick to the cake because of the powder” thing and you’ll end up with more ganache on your plate than on your cake. You’re welcome.
Also. This recipe is for one normal-sized bundt cake, since I acknowledge the fact that if you own a bundt pan, it is most likely a normal one and not a mini one (yes, I did this bundt pan thing out of order. I realize that. Don’t make it a thing.) If you also have a mini bundt pan that you’re dying to use, fill your molds 2/3 of the way full with batter. I was able to make six mini bundt cakes and a 5″ round cake. The swirling of the batters is a little trickier with the smaller pans, so bonus points for that.
Marble Bundt Cake
Recipe courtesy of Cleobuttera
Start to finish: 1 hour
For the vanilla cake
2½ cups cake flour
2½ teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup sour cream, at room temperature
1/4 cup whole milk, at room temperature
1 cup unsalted butter, softened to room temperature
1½ cups granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
For the chocolate cake
1/4 cup plus 2 tablespoons unsweetened cocoa powder
2 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon sugar
1/8 teaspoon baking soda
For the ganache
1/2 cup white chocolate containing cocoa butter, chopped
1/4 cup semi-sweet or bittersweet chocolate, chopped
1/3 heavy whipping cream, very hot
For the vanilla cake
Adjust the oven rack to middle position and preheat the oven to 350F.
Butter and flour a 10-cup bundt pan.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a small bowl, whisk together the sour cream and milk. Set aside.
In the bowl of a electric mixer fitted with a paddle attachment, beat the butter on medium speed until creamy and light, 2 to 3 minutes.
With the mixer running on medium-low speed, gradually add in the sugar. Raise the speed to medium-high and continue beating together until lightened up in both color and texture; 4 to 5 minutes. The color should turn very pale (almost white) and texture should look fluffy.
Add the eggs and egg yolk, one at a time, beating well after each addition. Add in the vanilla and beat together for one minute.
On lowest speed, add in one-third of the flour mixture and mix until mostly combined. Add in half of the sour cream/milk mixture and lightly stir until almost mixed in. Continue with adding another one-third of the flour mixture, followed by the remaining sour cream and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not overmix. With a rubber spatula, give the batter one good, final stir to make sure that everything is well incorporated.
Remove 1½ cups of the batter from the bowl and set aside.
For the chocolate cake
In a medium bowl, combine the milk, butter and sugar, and heat in the microwave until the butter has melted. Whisk to dissolve the sugar. Add in the cocoa powder and stir really well until there are no lumps and a very thick chocolate paste forms. Add in the baking soda and stir again.
Take a few tablespoons from the reserved vanilla cake batter and stir it into the chocolate paste to lighten it up. Add the remaining reserved cake batter into the chocolate mixture and fold until evenly incorporated and no light streaks remain.
Transfer the vanilla cake batter into the prepared pan. Then, using the back of a spoon, make a tunnel in the middle, around the pan. Spoon the chocolate batter into the tunnel, avoiding the sides. Using a butter knife, swirl the 2 batters together in an ‘S’ shape motion.
Bake in the oven for 40 to 50 minutes (20-25 minutes for mini bundt pans), or until the center springs back to the touch and a skewer inserted down the center of the cake comes out clean or with a few moist but cooked crumbs attached.
Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
Serve plain or dust with powered sugar or drizzle with the milk chocolate ganache glaze (recipe below) if you prefer. The cake will keep for 3 days stored in air-tight container, at room temperature.
For the ganache
In a small microwave-safe bowl, combine both chocolates and heat in the microwave, stirring every 15 seconds, until almost completely melted; about 1½ minutes.
Remove from the microwave and stir until completely melted.
Pour the hot cream on top of the chocolates and stir until completely smooth. It will look broken at the beginning but will come together just fine as you continue to stir. If you’d like, press the glaze through a fine-mesh strainer for a smoother finish.
Allow the ganache to cool a bit, until it mounds slightly before smoothly disappearing; about ½ an hour.
Use the glaze right away or cover until ready to use, reheating it in 3 second bursts in the microwave until desired consistency is achieved.