MARBLE BUNDT CAKE
Easy homemade marble bundt cake recipe.
Provided by Kate @ I Heart Eating
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
- Add eggs one at time, mixing well after each addition.
- Stir in 1 tablespoon vanilla until combined.
- Mix in buttermilk until well-combined.
- Add cake flour, baking powder, and salt.
- Stir in on low just until incorporated.
- Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
- Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
- Add remaining 1 teaspoon of vanilla extract to original batter.
- Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
- Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
- Continue to alternate between plain and chocolate batters until both batters are gone.
- Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
- Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
- Cool cake in the pan on a wire rack for 15 minutes.
- Invert the cake onto wire rack, and cool completely.
Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 52 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 211 mg, Fiber 2 g, Sugar 33 g
3-INGREDIENT BUNDT CAKE
Low on ingredients but big on cake? This recipe needs only three ingredients to produce a tender, flavor-packed treat. The best part is you can use any flavor of cake mix and ice cream you want, and in any combination. Our top pick? Devil's food cake and mint chocolate chip is epic. The only requirement is that you use a high-quality ice cream-standard ice creams have more air churned into them and won't melt sufficiently.
Provided by Food Network Kitchen
Categories dessert
Time 1h40m
Yield 8 to 10 servings
Number Of Ingredients 4
Steps:
- Preheat the oven to 350 degrees F. Thoroughly spray a 12-cup Bundt pan with the cooking spray, making sure to cover the entire inner surface.
- Whisk together the cake mix, ice cream and eggs in a large bowl until well combined, then pour into the prepared Bundt pan. Bake until a cake tester inserted in middle of cake ring comes out clean and the sides of the cake are beginning to pull away from the edge of the pan, 35 to 40 minutes. Cool the cake in the pan for 20 minutes, then place a wire rack over the pan and invert the cake onto the rack. Cool completely.
CHOCOLATE-VANILLA SWIRL BUNDT CAKE
No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 12 to 14 servings
Number Of Ingredients 11
Steps:
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
- Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
- Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
- Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
- Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
- Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
- For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
MINT SWIRL FUDGE CAKE
Mint pairs with a silky, mild chocolate flavor for this colorful, beautiful cake that will be the talk of the holiday buffet. -Heidi Kelly, Norwood, Missouri
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan., In a large bowl, combine cake mix, pudding mix, 1/2 cup water, cream cheese, oil and eggs; beat on low speed 30 seconds. Beat on medium 2 minutes. Remove 1-1/2 cups batter to a small bowl; stir in creme de menthe syrup, extract, and if using, food coloring until blended., In a small bowl, whisk 3 tablespoons water and cocoa powder until smooth; add to untinted batter. Add melted chocolate. Spoon half of the chocolate batter into prepared pan. Carefully top with green batter; do not swirl. Top with remaining chocolate batter., Bake until a toothpick inserted in center comes out clean, 40-50 minutes. Cool in pan 10 minutes before removing to a wire rack to cool completely., In a small bowl, mix confectioners' sugar, chocolate and enough water to reach a drizzling consistency. Spoon over cake; if desired, sprinkle with crushed candies.
Nutrition Facts : Calories 436 calories, Fat 18g fat (8g saturated fat), Cholesterol 54mg cholesterol, Sodium 366mg sodium, Carbohydrate 62g carbohydrate (41g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE MINT BUNDT CAKE
Fantastic chocolate bundt cake with chocolate mint chips inside and made easy with a mix. No frosting to make either; just sprinkle with powdered sugar. So good!
Provided by Marie
Categories Dessert
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients except chips for 4 minutes with mixer.
- Add chips and mix by hand.
- Place in greased bundt pan and bake at 350° for 60 minutes or until tests done.
- Cool completely before removing from pan.
- Sprinkle with confectioner's sugar before serving.
CHOCOLATE & ALMOND MARBLED BUNDT CAKE
Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish
Provided by Ruby Tandoh
Categories Dessert
Time 1h10m
Number Of Ingredients 12
Steps:
- Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.
- Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
- Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.
- Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.
- Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.
- Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.
Nutrition Facts : Calories 359 calories, Fat 21 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 37 grams carbohydrates, Sugar 24 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.5 milligram of sodium
CHOCOLATE SWIRL CAKE
Delicious Bundt cake. Coconut vanilla yellow cake surrounds a chocolate-like truffle middle. Be sure you use a 12-cup Bundt cake pan. Take twelve cups of water and fill your Bundt. If 12 cups fit then it will be large enough for this cake. Below is a choice of icing, glaze or frosting, for this cake. Source: The Hershey's Chocolate Cookbook
Provided by Olha7397
Categories Dessert
Time 1h25m
Yield 12-16 serving(s)
Number Of Ingredients 25
Steps:
- FOR THE VANILLA BATTER: Cream butter, sugar and vanilla in large mixer bowl until light and fluffy. Add eggs; beat well. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk to creamed mixture.
- FOR THE CHOCOLATE BATTER: Combine syrup and 1/4 teaspoon baking soda. Measure 2 cups of the vanilla batter into small bowl; blend in chocolate syrup mixture.
- Add coconut to remaining vanilla batter; pour vanilla batter into GREASED and FLOURED 12 cup Bundt pan or 10 inch tube pan. Pour chocolate batter over vanilla batter in pan; DO NOT MIX.
- Bake at 350°F about 70 minutes or until cake tester comes out clean. Cool 15 minutes; remove from pan. Cool completely; glaze or frost as desired. I served it plain with whipped cream. 12 to 16 servings.
- TO MAKE THE ICING: Cream butter and confectioners' sugar in small mixer bowl; blend in syrup. Melt chocolate bar pieces in top of double boiler over hot, not boiling, water; add to syrup mixture. Add milk; beat to spreading consistency. Makes about 2 1/2 cups.
- TO MAKE THE GLAZE: Combine chocolate and cream in small saucepan. Cook over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; do not boil. Remove from heat; cool, stirring occasionally, until mixture begins to thicken, about 10 to 15 minutes. About 1 cup.
- TO MAKE CHOCOLATE-COCONUT FROSTING: Combine sugar and cornstarch in small saucepan; blend in evaporated milk. Cook over medium heat, stirring constantly, until mixture boils; remove from heat. Add chocolate bar pieces and butter; stir until chocolate is melted and mixture is smooth. Stir in coconut and nuts. Immediately spread on cake. About 2 cups frosting.
- *To sour milk: Use 1 Tablespoon vinegar plus milk to equal 1 cup.
- **You may substitute 1 1/3 cups semi sweet chocolate chips for the baking chocolate.
Nutrition Facts : Calories 1026.3, Fat 45.6, SaturatedFat 26.4, Cholesterol 138.8, Sodium 553.4, Carbohydrate 149.6, Fiber 4.1, Sugar 114.6, Protein 10.6
CHOCOLATE MINT SWIRL CAKE
Make and share this Chocolate Mint Swirl Cake recipe from Food.com.
Provided by Annacia
Categories Dessert
Time 1h5m
Yield 16-24 serving(s)
Number Of Ingredients 16
Steps:
- Heat oven to 325f.
- Lightly grease or spray a 12 cup fluted pan.
- FILLING:.
- In a small bowl beat cream cheese with mixer on high until smooth and fluffy. Beat in the sugar, egg, 1/8 tsp extract and 3 drops of food color and set aside.
- CAKE:.
- In lg bowl beat cake mix, 1 cup water, the butter and 2 eggs on low for 30 seconds, then on medium for 2 minutes Pour into pan and spoon the cream cheese filling over the batter.
- Bake 42-48 mins until a toothpick comes out clean. Cool in pan for 15 minutes.
- Turn cake upside down onto plate or cooling rack and allow to cool completely.
- GLAZE:.
- In 1 qt saucepan heat chocolate chips and shortening over low heat, stirring often, until melted. Set aside.
- Mix icing sugar, 1/4 tsp peppermint extract, 2 drops food color, and corn syrup and enough of the 3-4 tsp's water to make a thick drizzle that can be easily spooned over cake. Drizzle over cake.
- Immediately spoon the chocolate glaze over cake in a 1/2 inch wide ring. Working quickly pull a toothpick through chocolate to make swirls. Chill until serving time and refrigerate leftovers.
- TIP:.
- sprinkling with coarsely chopped chocolate mint candies makes this already incredible cake even more decadent.
Nutrition Facts : Calories 270.7, Fat 15.3, SaturatedFat 7.1, Cholesterol 60.5, Sodium 318.3, Carbohydrate 32.6, Fiber 0.7, Sugar 22.2, Protein 3.5
CHOCOLATE MINT SWIRL BUNDT CAKE
This cake takes a little time and care, but it is well worth the effort. I hope you try it and enjoy it!
Provided by LoriAnn Poland
Categories Cakes
Time 1h20m
Number Of Ingredients 16
Steps:
- 1. Preheat oven at 350 degrees. Prepare 12 cup bundt pan with non stick baking spray or grease and flour pan.
- 2. Beat cream cheese in small bowl with electric mixer on high speed until fluffy and smooth. Beat in granulated sugar and 2 egg yolks, 1/8 tsp of peppermint extract, and 3 drops of green food coloring until smooth, set aside.
- 3. Beat cake mix, 1 1/3 cups water, oil, 2 whole eggs and 2 egg whites, in large bowl on low speed about 30 seconds, then on medium speed for 2 minutes.
- 4. Pour half the batter into prepared bundt pan (about 2 1/2 cups). Spoon cream cheese mixture into center of cake batter in pan. Spoon remaining cake batter in bowl over cream cheese mixture.
- 5. Bake 45 to 50 minutes, or until toothpick inserted in cake comes out clean. Cool in pan about 20 minutes. Turn upside down onto wire rack, remove from pan. Cool completely, about 35 minutes.
- 6. Heat chocolate chips and shortening until melted, set aside.Mix powdered sugar and 1/4 tsp peppermint extract , 3 drops green food coloring, the corn syrup and enough water, 2 to2 1/2 tsp to make a thick glaze that can be easily drizzled. Drizzle powdered sugar glaze over cake. Immediately spoon melted chocolate over glaze in 1/2 inch wide ring. Working quickly pull toothpick through chocolate to make swirls. Refrigerate until serving, Store coveredin refrigerator.
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