Description
This Chocolate-Vanilla Swirl Bundt Cake is a delightful combination of rich chocolate and smooth vanilla batters swirled together to create a beautiful marbled effect. Moist and tender with a perfect balance of flavors, this cake is baked in a bundt pan and makes an impressive dessert perfect for any occasion.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup boiling water
- ¼ cup vegetable oil
- 1 teaspoon apple cider vinegar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Then, grease and flour a bundt pan to ensure the cake releases easily after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
- Cream Butter and Eggs: In a large bowl, beat the softened butter with an electric mixer until creamy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Combine Dry Ingredients and Buttermilk: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing.
- Divide and Flavor Batter: Divide the batter evenly into two bowls. To one bowl, add the boiling water and mix until smooth to create the chocolate batter. To the other bowl, add the vegetable oil and apple cider vinegar and mix well to create the vanilla batter.
- Layer and Swirl: Spoon the chocolate batter into the prepared bundt pan first, then layer the vanilla batter on top. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect.
- Bake: Bake the cake for 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
Notes
- Make sure the butter is softened to room temperature for easier creaming and a better texture.
- Do not overmix the batter once the wet and dry ingredients are combined to keep the cake tender.
- Using boiling water in the chocolate batter helps to intensify the cocoa flavor and create a moist crumb.
- Allow the cake to cool completely before slicing to maintain its shape and clean slices.
- Store any leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
