Description
This Chocolate Marble Butter Cake is a rich and buttery bundt-style cake swirled with smooth chocolate batter and topped with a glossy chocolate glaze. Soft, moist, and elegant, it is perfect for family gatherings, tea time, or special celebrations.
Ingredients
- 250 g unsalted butter, softened
- 200 g granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 300 g all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 120 ml whole milk
- 2 tbsp cocoa powder
- 2 tbsp milk
- 2 tbsp granulated sugar
- 150 g dark chocolate, chopped
- 100 ml heavy cream
- 1 tbsp butter
- Chocolate sprinkles, as desired
Instructions
- Preheat the oven to 170°C (340°F) and grease a bundt pan thoroughly.
- In a large bowl, beat the softened butter and granulated sugar until pale and fluffy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with the milk, mixing gently until smooth.
- Transfer one-third of the batter to another bowl. Stir in the cocoa powder, milk, and sugar to create the chocolate batter.
- Spoon half of the vanilla batter into the prepared bundt pan.
- Add the chocolate batter over the vanilla layer, then top with the remaining vanilla batter.
- Use a skewer or knife to gently swirl the batters together for a marble effect.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before transferring to a wire rack to cool completely.
- To make the glaze, heat the heavy cream until hot but not boiling.
- Pour the cream over the chopped dark chocolate and let sit briefly, then stir until smooth.
- Mix in the butter until fully melted and glossy.
- Drizzle the glaze over the cooled cake and top with chocolate sprinkles.
Notes
- Grease bundt pans thoroughly to prevent sticking.
- Swirl the batter gently for a clear marble effect.
- Whole milk creates the softest texture, but low-fat milk may also be used.
- For a lighter finish, dust with powdered sugar instead of glaze.
- Orange zest adds a refreshing citrus flavor.
- Store at room temperature for up to 3 days or refrigerate for up to 5 days.
- Freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: European
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30 g
- Sodium: 190 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 115 mg
