Classic Marble Bundt Cake

READY IN: 1hr 45minsYIELD: 12


  • 1cupbutter, room temperature
  • 2cupsgranulated sugar
  • 2 12 teaspoonsvanilla extract
  • 4largeeggs
  • 12 cupsour cream
  • 1 12 teaspoonsbaking powder
  • 1teaspoonkosher salt
  • 12 teaspoonbaking soda
  • 2 34 cupsall-purpose flour
  • 34 cupmilk
  • 23 cupmini chocolate chip
  • 14 cupunsweetened cocoa powder
  • 12 cup melted butter (frosting)
  • 23 cupcocoa (frosting)
  • 3cupspowdered sugar (frosting)
  • 13 cupmilk (frosting)
  • 1teaspoonvanilla (frosting)

    Serving Size: 1 (186) g

    Servings Per Recipe:12

    Calories: 681.7

    Calories from Fat 280 g 41 %

    Total Fat 31.1 g 47 %

    Saturated Fat 18.6 g 93 %

    Cholesterol 131.1 mg 43 %

    Sodium 539.4 mg 22 %

    Total Carbohydrate96.7 g 32 %

    Dietary Fiber 2.8 g 11 %

    Sugars 68.5 g 274 %

    Protein 7.9 g 15 %


  • Preheat oven to 325°F. Coat a 10 cup bundt pan with baking spray. Set aside.
  • In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.
  • Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary.
  • Turn the mixer to low. Add the flour and the milk in alternating additions, beginning and ending with the flour. Mix until just combined. Stir in the chocolate chips.
  • Divide the batter in half in 2 bowls. Add the cocoa powder into one half of the batter and stir to combine.
  • Scoop portions of the batter into the prepared pan, alternating between chocolate and vanilla. When all the batter is in the pan use a butter knife to swirl the batter, creating the marble effect.
  • Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  • Cool the cake in the pan for at least 20 minutes, and then invert the pan onto a cake plate or wire rack to cool completely.
  • For the frosting combine the butter and cocoa powder. Alternately add powdered sugar and milk, using a mixer mix until reaching spreading consistency. Add small amounts of extra milk if needed. Stir in in the vanilla. It makes about 2 cups.
  • Spread the frosting on the cake.
  • Notes:
  • Store in an airtight container at room temperature.
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