Ingredients for Marbled Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 1/4 cups granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup melted bittersweet chocolate
- Chocolate Chips
- 1 cup white chocolate chips
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How to Make Marbled Bundt Cake
- Preheat oven to 325°F (160°C). Grease and flour a 12-cup bundt cake pan. Set aside.
- In a large bowl, cream together 1 cup (2 sticks) softened butter and 2 1/4 cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 1 teaspoon vanilla extract. Mix until well combined.
- Add 1 cup sour cream and mix until just combined.
- In a separate bowl, whisk together 3 cups all-purpose flour, 4 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Divide the batter in half (about 2 cups each).
- In one half of the batter, stir in 1 cup melted bittersweet chocolate and 1 cup dark chocolate chips.
- In the other half of the batter, stir in 1 cup white chocolate chips.
- Spoon alternating spoonfuls of the white and dark batters into the prepared bundt pan. Create a marbled effect by swirling a knife through the batter once or twice.
- Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting it onto a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
311g
Fat
154g
Carbs
43g
