How to Make Marble Bundt Cake
There are many things I like about making mini cakes but the top two are you can snack on one or two before serving and no one is the wiser and the baking is easier, less time and no worries about burnt outside/undercooked inside, which has totally happened with some of the larger bundt pans I’ve used :( I also really enjoyed getting to try out different decorations, very low pressure, unlike when you’re trying to shape buttercream into a perfect cylinder!
Ingredients:
2 cups flour
¼ cup cornstarch
2½ teaspoons baking powder
½ teaspoon baking soda
¾ cup sour cream, at room temperature
¼ cup whole milk, at room temperature
1 cup salted butter, at room temperature
1½ cup granulated sugar
2 large eggs, at room temperature
1 large egg yolk, at room temperature
1 tablespoon pure vanilla extract
For the chocolate marbling:
¼ cup unsweetened cocoa powder
2 tablespoons milk
1 tablespoon unsalted butter
1 tablespoon sugar
⅛ teaspoon baking soda
Sift dry ingredients together
Whisk milk and sour cream together in a separate bowl
In a large bow, or stand mixer with paddle attachment, beat butter until light and fluffy.
Add eggs and yolk one at a time while beating on medium speed.
Add vanilla and beat an additional minute.
On low speed add the flour mixture in three batches, alternating with the milk sour cream mixture. Mix until just combined.
Set aside 1-2 cups or batter depending on how much chocolate you want in your marbling.
In a separate bowl, heat butter and sugar until butter is melted.
Mix and add sugar until dissolved.
Sift in cocoa powder while mixing and mix until combined with no lumps.
Add chocolate mixture to reserved batter.
Press cake mix into well-buttered and floured pans. If you overfill them you can always trim the excess and make cake pops with the scraps :)
Bake at 350F for 25-30 minutes depending on the size of your mini bundt pans. Center should spring back when you press gently.
For the Glaze:
If you want to make a traditional vanilla glaze use about two tablespoons of milk per cup of sifted confectioner’s sugar with vanilla added to taste, I generally go with a teaspoon. Mix until sugar is dissolved and pour on cooled cakes.
For the Chocolate ganache use equal parts dark chocolate (chips or small pieces) and cream, heat for 30 second intervals on 50% power until chocolate is softened enough to whisk.
Category :
Cuisine & pâtisserie
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