Leanns Easy Marbled Bundt Cake Food

MARBLE BUNDT CAKE

Steps:

• Preheat the oven to 350 degrees F, and grease and flour a 10-cup bundt pan.
• In a large mixing bowl, cream the butter, cream cheese, and sugar together on medium-high speed, until very pale and fluffy (about 5 minutes).
• Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
• Add one cup of flour at a time, stirring on low speed until incorporated.
• Stir in the salt and vanilla.
• In a smaller bowl, whisk the cocoa and water together.
• Fold about half the cake batter into the cocoa mixture.
• Drop dollops of chocolate batter into the prepared pan, alternating with vanilla batter.
• Swirl together with a toothpick or bamboo skewer.
• Repeat, layering on dollops of batter and swirling, until all the batter has been added.
• Bake for 70 to 80 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
• Cool for 30 minutes, then invert onto a serving plate and dust with powdered sugar.

OLD-FASHIONED MARBLE BUNDT CAKE

Steps:

• For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
• Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
• Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
• For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
• Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
• Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.

CHOCOLATE & ALMOND MARBLED BUNDT CAKE

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.

LEANN'S EASY MARBLED BUNDT CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a bundt cake pan.
• Prepare cake mix as instructed on box with the addition of the vanilla pudding in the mixture.
• Pour half of cake batter into a separate bowl.
• Mix half of chocolate frosting into separate cake batter with a spatula until completely incorporated. You don't want this to look marbled. Both batters will seem on the thick side. You should now have one bowl of vanilla batter and one bowl of chocolate batter.
• Put 1/3 of vanilla batter into bundt pan. Top with 1/2 of chocolate. Alternate layers. This may not look pretty when layering, but it will bake fine.
• Bake for 45-60 minutes until toothpick comes out clean.
• Let cool in bundt pan for 30 minutes on a cooling rack. Flip on to platter.
• Heat remaining chocolate frosting in the microwave for 30 seconds or until it is melted. Drizzle the glaze on top of the warm cake. Allow to cool for at least 1 hour.

MARBLE CAKE

Steps:

• Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
• In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
• In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
• In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
• Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
• Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
• Bake for 60 to 70 minutes, or until a cake tester comes out clean.
• While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
• Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
• Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
• Note: If you'd like to make your own buttermilk, check out the easy method here.
• Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
• Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.

MARBLE BUNDT CAKE

Steps:

• Heat the oven to 350°F. Coat the inside of a Bundt pan with nonstick spray, or butter and flour every nook and cranny well. Cream the butter and sugar together with an electric mixer until light and fluffy. Beat in the eggs, one at a time, scraping down the bowl between additions. Beat in the vanilla and sour cream until smooth, then add the milk. Sprinkle the baking soda and salt over batter, and mix until thoroughly combined. Add 2 cups of the flour to the batter, and mix until just combined.
• Scoop half of the batter-you can eyeball it-into a separate bowl, and stir the melted white chocolate into it until fully combined; then stir in 1/3 cup flour.
• Stir the cocoa powder and melted dark chocolate into the other half of batter.
• Drop or dot large spoonfuls of the white chocolate batter into the bottom of your prepared cake pan. Drop or dot large spoonfuls of the dark chocolate batter over that, checkerboarding it a little. Continue until all the batter is used. Use a skewer to marble the batters together in figure-8 motions.
• Bake the cake until a toothpick or skewer inserted into the center comes out batter-free, 40 to 50 minutes.
• Let cool completely in the pan on a cooling rack, then invert onto a cake plate.
• To finish:
• Heat the cream and chocolate together, and stir until just melted. Spoon over the fully cooled cake, and use the back of a spoon to nudge the drippings down in places. Refrigerate cake to set the chocolate coating; leftovers keep best in the fridge as well.

MARBLE BUNDT CAKE

Steps:

• In a large bowl beat together the butter, sugar, eggs and vanilla with an electric mixer until very smooth and creamy, about 3 to 4 minutes.
• while you continue the beating add the milk a little at a time.
• beat for another minute or so.
• in another bowl, stir together the flour and baking powder.
• add this to the milk mixture-- in 3 or 4 portions-- and beat just until everything is combined.
• now, grease a large (12-cup) bundt pan and pour about 2/3 of the batter into the pan.
• add the chocolate syrup and the baking soda into the remaining batter, and beat with the mixer just until blended.
• spoon the chocolate batter into the pan over the white batter.
• using a spatula or knife, gently swirl the two batters together- don't blend them, you just want a marbled effect.
• bake at 325°f for 60 to 75 minutes, until a toothpick poked into the thickest part of the cake comes out clean.
• allow the cake to cool for about half an hour before attempting to remove it from the pan.
• finish cooling on a rack, then sprinkle heavily with icing sugar before serving.