Old Fashioned Marble Bundt Cake Food

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.

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.

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.

OLD-FASHIONED MARBLE POUND CAKE & CHOCOLATE GLAZE

Steps:

• 1. Preheat oven to 325 degrees. Grease and flour a tube or bundt cake pan, set aside.
• 2. Cream softened butter and gradually add sugar. Cream until light and fluffy. Mix in vanilla and salt. Add eggs one at a time, beating after each addition.
• 3. Sift flour, then measure for accuracy and then sift again. Add flour alternately with buttermilk, mixing after each addition (DO NOT OVER MIX)
• 4. Remove about 1/3 of batter and put in a small mixing bowl. Add cocoa and mix with spoon or spatula. DO NOT USE MIXER. Note: If you like a darker chocolate, use 4 tablespoons, but if you prefer more of a milk chocolate, use only 2 tablespoons.
• 5. Add half of the yellow cake batter into the tube pan, no need to smooth out yet. Spoon all of the chocolate mixture on top of the yellow. Spoon on the remaining yellow batter on top of the chocolate batter. Lightly swirl with a knife and then gently smooth out the top.
• 6. Bake for 45 to 55 minutes (my oven took 55) or until cake tests done. Remove from oven and cool in pan for about 10 minutes. Remove from pan and wrap in plastic wrap and cool completely. Transfer to serving plate.
• 7. CHOCOLATE GLAZE: Melt butter on medium heat in a heavy saucepan. When butter is melted, whisk in cocoa, vanilla and salt. Add confectioner's sugar and milk, mixing well. You may add more milk, if necessary. Pour glaze over cooled cake and allow to set for a few minutes. Enjoy!

OLD FASHIONED MARBLE BUNDT CAKE

Steps:

• Preheat oven to 325 degrees.
• Grease an 8" bundt pan with butter then lightly dust with flour.
• In a double boiler melt the unsweetened chocolate with 1/4 cup sugar, water and vanilla extract. Stir. Set aside to cool. (I used a heatproof glass container and melted the mixture in a microwave.).
• In a large mixing bowl, cream the remaining 1 cup sugar, sour cream and the softened butter until light and fluffy.
• Mix in the eggs one at a time.
• Sift the flour with the baking powder, salt and baking soda.
• Mixing on slow speed, alternate dry ingredients and the buttermilk into the mixture.
• Mixing on low speed, beat until just incorporated, stopping to scrape down the sides.
• Once combined, beat on high speed for 2 1/2 minutes.
• Set aside 2 1/2 cups of the batter.
• Beat the melted chocolate mixture into the large mixing bowl of batter until combined and smooth.
• Alternately spoon the plain batter and the chocolate batter in the prepared bundt pan.
• Use a butter knife to cut through the batter to create a marble effect.
• Bake for approximately 40-45 minutes or until toothpick comes out clean.
• Cook cake 10 minutes, invert onto a cake platter.
• Dust with confectioner's sugar while still warm.
• Yield: One 8" bundt cake.

VANILLA BUTTERCREAM POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F with a rack in the center. Spray an 8-by-4-inch loaf pan with nonstick spray and line with parchment paper to cover the bottom and longest sides. Lightly spray the parchment. Set aside.
• Whisk the eggs in a medium bowl until smooth. Whisk in the oil, vanilla, sour cream and warm water then set aside.
• In a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, baking powder, salt and lemon zest. Blend on low speed for 30 seconds to combine.
• With the mixer on low speed, add the butter, a few pieces at a time. Mix until the butter has disappeared into the dry ingredients and the mixture looks like cornmeal, about 2 minutes. Add half of the liquid ingredients and blend on low speed to combine. Raise the mixer to high speed and beat for 30 seconds. Stop and scrape the bowl and paddle with a rubber spatula and blend again on high speed for a few seconds. With the mixer on low speed, add half of the remaining liquid ingredients and mix until smooth. Scrape the bowl and then add the remaining liquids and blend on low speed just until combined. Give the batter a few folds with the rubber spatula then scrape the batter into the prepared pan.
• Tap the pan on the counter a few times, place it on a sheet tray and bake in the center of the oven until a toothpick inserted in the center of the loaf comes out with a few moist crumbs, 68 to 70 minutes.
• Let cool in the pan for 15 minutes then use an offset spatula to loosen the edges of the cake from the pan. Using the parchment handles, pull the cake out of the pan onto a wire rack and let cool 20 minutes more. Remove the parchment paper and discard. Wrap the cake in plastic wrap while still warm and let cool completely, preferably overnight for the best texture and flavor (see Cook's Note). Meanwhile, thoroughly wash and dry the stand mixer bowl and paddle attachment.
• For the buttercream: Beat the butter on medium speed in a stand mixer fitted with the paddle attachment until smooth and shiny, about 1 minute. Add the confectioners' sugar, blend on low speed to combine then beat on medium speed until smooth, about 30 seconds. Scrape the bowl and paddle. Add the remaining ingredients and mix on low speed. Scrape the bowl then mix on high speed for 1 minute. Scrape the bowl and mix again on high speed for another few seconds.
• Trim a bit of the cracked crown off the top of the cooled cake, if desired, and then frost the top of the cake with buttercream. Store in a covered cake dome for up to 5 days.

MARBLE SPICE CAKE

Steps:

• One 12-cup Bundt pan, buttered and floured
• Set a rack at the middle level of the oven and preheat to 350 degrees. Butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess.
• Stir cake flour and baking powder together well to combine in a small bowl.
• In a large mixing bowl, beat the butter until soft and light. Use a hand mixer set at medium speed or a heavy-duty mixer fitter with the paddle, if you have one. Gradually beat in the sugar and salt and continue beating about 5 minutes until very light. Beat in the eggs, one at a time, continuing to beat until the mixture is smooth and fluffy.
• Sift half the cake flour mixture over the butter mixture, then stir it in. Stir in the milk thoroughly, scraping the side of the bowl, then sift over and stir in remaining cake flour mixture. Beat the batter for a few seconds to ensure that everything is thoroughly incorporated.
• Divide the batter in half and stir the molasses and spices thoroughly into one half.
• Spoon alternating tablespoons of the two batters into the prepared pan. Use the point of a table knife to run a zig-zag through the batters to marble them. Bake the cake for about 45 to 50 minutes, or until it is well risen and a skewer inserted in the center of the cake emerges clean. Cool in pan on rack for 5 minutes, then invert to a rack to cool.
• Hints:
• Butter Bundt pans with very, soft, not melted butter. Dust the buttered surface with flour or fine dry bread crumbs.
• Always use an insulated or doubled cookie sheet in the bottom level of the oven to prevent cookies from burning.

JUST PLAIN OLD POUND CAKE

Steps:

• Preheat oven to 325°F.
• Prepare bundt pan by spraying with Cookers Joy or grease pans and lightly flour them, bumping off extra flour.
• Cream eggs and sugar.
• Add vanilla.
• Alternate adding the flour and oil until well mixed.
• Pour into a bundt or tube pan.
• Bake for 50 to 60 minutes.
• Test with tooth pick inserted into cake. If it comes out clean, cake is done. If there is batter on the tooth pick, bake for 5 more minutes and test again.

CITRUS SUNSHINE POUND CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Generously spray a 10-cup Bundt pan with nonstick baking spray with flour.
• Add the butter, sugar, salt, baking powder, vanilla, oil and citrus zests to the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 4 minutes. Stop the mixer and scrape the bowl and beater. Add the eggs, 2 at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
• Add 1 1/2 cups cake flour and blend on low to combine. Add the cream and buttermilk and blend on low to combine. Scrape the bowl. Add the remaining 1 1/2 cups cake flour, blending on low to combine and then raise the mixer to medium speed and beat for 4 minutes. Transfer the batter to the prepared pan.
• Bake the cake 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.
• Meanwhile, for the syrup: While the cake bakes, juice the lemon and oranges to make 1/2 cup of citrus juice. Transfer the juice to a small saucepan and add the sugar. Bring the mixture to a simmer and swirl the pan to dissolve the sugar. Turn off the heat. Reserve the syrup at room temperature while the cake bakes.
• When you've removed the cake from the oven, use a toothpick to pierce the top crumb of the cake about 30 times and then slowly pour the syrup evenly over the hot cake. Cool the cake in the pan for about 30 minutes before turning out of the pan on a wire rack to cool completely before serving.