A marbled chocolate bundt cake recipe with chocolate chips and vanilla frosting is just the cake for parties, potlucks, and special gatherings of all kinds. Real vanilla accentuates the rich chocolate flavor. Marbled ring cakes always make a big impression!
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I love a good Bundt cake. I feel like they’re kinda less fussy and formal than layered cakes, but still, you know… cakes.
Why the Marbled Bundt Cake recipe is a must
He makes it with a chocolate coffee syrup swirled into the batter. Plus chocolate chips. Plus a thick vanilla glaze on top. Game set victory.
If you’ve been reading Simply Recipes over the past few months, you’ve no doubt noticed some of the recipes Irvin Lin has shared here, like his Easy Peanut Butter Fudge and these very tempting Chocolate Gingerbread Cookies. With butter and sugar he does good.
Where does this Gugelhupf recipe come from?
In “Marbled, Swirled, and Layered,” he takes desserts up a notch or three. Not only are all the recipes visually stunning – as you’ve no doubt guessed – but they all involve an element that is beautifully mottled, swirled or layered. The flavor combinations are just out of this world too.
With each recipe, I feel like I’m learning something new about how seemingly disparate ingredients can actually come together in interesting and unexpected ways. I especially love the way Irvin brings savory flavors into play, like this balsamic swirl in the brownies. It’s never been as tasty as the recipe will savory but just enough to cheer you up and get you alert.
If you’re the type of baker who loves to mix and match and have a little fun in the kitchen, then I encourage you to get a copy of this book right away.
Now let’s talk about this Bundt cake.
Bundt Cakes are the perfect easy, no-fuss recipe
I will confess that I prefer eating cakes to baking and this recipe was right up my alley. Low effort, high reward.
All you have to do is make one batter (I’ve seen other recipes where you make two: a chocolate batter and a vanilla batter), and then transfer about a third of that to a separate bowl to mix with the chocolate syrup. This chocolate batter is sandwiched between two layers of vanilla, which are then swirled together before going into the oven.
Don’t forget: marbling a Bundt cake is very easy!
I fretted about my marbling technique the whole time while the cake was baking and cooling, but I didn’t have to worry. It was perfect. I love that there were different pieces of chocolate and different pieces of vanilla – delicious and so very pretty. (Heed Irvin’s advice to “dig deep sometimes and lift up” as you twirl.)
The cake itself was also incredibly moist and tender, which makes me think this may become my new favorite cake forever and ever for all future cake-worthy events.
In summary, I’m a huge fan of Irvin and his new book. I highly recommend putting this on your wish list this year.
Get the book! “Marbled, swirled and layered: 150 recipes and variations for artistic bars, biscuits, tarts, cakes and more“ by Irvin Lin
What is a Bundt pan?
A Bundt pan is a tubular pan (meaning it has a hollow tube in the middle) that has ribbed sides so that a cake baked in it comes out with decorative edges. Because the cake comes out with some eye appeal, cakes baked in Bundt pans aren’t usually as heavily glazed as a layered cake. This cake has a frosting that allows much of the decorative edges to show through.
How to store this cake
Store this bundt cake on a cake stand with a domed lid at room temperature for up to three days. You can also keep it in the fridge for six to seven days, but if left in the fridge it will start to dry out.
To make this cake ahead of time and store it in the freezer, omit the frosting. Allow the cake to cool completely, then wrap tightly in plastic wrap and then foil before freezing for up to three months. Thaw in the refrigerator, then prepare and add the glaze.
More bundt cake recipes to make!
- Best fresh apple bundt cake
- Lemon poppy seed ring cake
- Rum cake
- Chocolate ring cake
- Mrs. Adam’s delicious sponge cake
From the editors of Simply Recipes
Marbled chocolate ring cake
“Growing up in the Midwest, no potluck was complete without a marbled Bundt cake. My mom made them all the time, one of only two desserts she was known for. So when I hosted a dessert potluck themed “How Mom Used To Make It” at a local non-profit community center, I knew I had to copy her Bundt cake. The secret to this recipe is the homemade chocolate syrup that you make on the stovetop before adding it to the batter. Made with coffee and cocoa powder (and a touch of honey), it imparts a rich, deep chocolate flavor because the cocoa blooms in the hot coffee. They don’t necessarily taste the coffee or the honey, but both enhance the chocolate goodness!” — Irwin
Text excerpt from “Marbled, Swirled, and Layered” © 2016 by Irvin Lin. Reproduced with permission from Houghton Mifflin Harcourt. All rights reserved.
ingredients
To grease the pan:
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1 tablespoon unsalted butterat room temperature
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2 tablespoon all purpose flour
For the chocolate syrup:
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1/2 cup (100G) granulated sugar
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1/2 cup (55G) Naturally cocoa powder (not Dutch process)
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1/2 Cup freshly brewed very hot Coffee
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1/4 cup (85G) mild tasting honey
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1/2 teaspoon vanilla extract
For the cake batter:
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2 cups (400G) granulated sugar
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1 cup (225g or 2 sticks) unsalted butterat room temperature
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2 teaspoon vanilla extract
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4 big eggsat room temperature
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1 teaspoon baking powder
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1 teaspoon baking soda
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1/2 teaspoon kosher salt
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2 3/4 cups (385G) all purpose flour
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1 Cup buttermilk
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1 cup (210G) semi-sweet chocolate chips
For the vanilla bean glaze:
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1 vanilla bean or 1 tablespoon vanilla extract
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1/4 Cup whole milk
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2 to 2 1/2 cups (230g to 290G) powdered sugar
For decoration:
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chocolate pearls, chocolate shavings, chocolate sprinkles, Optional
special equipment
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blender
method
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Preheat the oven:
Preheat oven to 350°F.
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Grease the pan:
Place the butter in a 12-cup Bundt pan and grease the pan with your fingers, making sure to grease all nooks and crannies. Sprinkle the flour all over the pan and tap out the excess.
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Make the chocolate syrup:
Combine the sugar, cocoa powder, coffee, and honey in a small saucepan and cook over medium-high heat until the sugar has dissolved and the syrup begins to boil. Bring to a simmer, stirring to ensure there are no lumps. Remove from the heat and stir in the vanilla.
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Make cake batter:
Place the sugar and butter in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed until butter looks light and fluffy, about 2 minutes. Add the vanilla and mix until incorporated.
Add the eggs one at a time, beating until fully incorporated, scraping the sides and bottom of the bowl between each addition. Add baking powder, baking soda, and salt and beat until dry ingredients are absorbed.
Add the flour in 3 portions and the buttermilk in 2, alternating between the flour and buttermilk, ending with the flour. Beat until incorporated, scraping down the sides and bottom of the bowl between each addition. Gently fold in the chocolate chips.
How To Convert A Stand Mixer Instructions To A Hand Mixer (And Vice Versa)CONTINUE READING:
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Combine a third of the batter with the chocolate syrup:
Mix one-third of the batter into a medium-sized bowl and add the chocolate syrup. Incorporate fully and set aside.
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Layer dough:
Pour half of the remaining vanilla batter into the prepared Gugelhupf tin. Scoop the chocolate batter over it. Spread the remaining vanilla batter over the chocolate batter.
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Swirl the layers:
Insert a butter knife or chopsticks into the batter and make “figure-eight” motions throughout the cake to marble the batter. You might want to dig down deep sometimes and lift up sometimes to make sure the dough is really moving. Just don’t mix the batters too much or they will mix up instead of marbled.
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Bake:
Set the pan on a rimmed baking sheet. Bake for 50 to 60 minutes, or until a toothpick or skewer inserted in the center comes out clean and the cake springs back when gently pressed.
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Cool for 20 to 30 minutes and then demould:
Allow the cake to cool in the pan on a wire rack for 20 to 30 minutes, then invert onto a serving platter while still warm. If the cake doesn’t come off, gently slide a very thin knife between the cake and the pan to loosen it and try again.
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Prepare vanilla bean glaze:
If using, split the vanilla bean lengthwise and scrape the seeds into the milk in a large bowl. Halve the bean and add the pod to the milk as well. Set aside in the fridge while the cake cools.
Once the cake has completely cooled (about 2 hours), remove the vanilla bean from the milk and sift 2 cups of the powdered sugar into the milk. (If using the vanilla extract, add it to the milk just before sieving the icing sugar; you don’t need to let it steep.) The icing should be thin enough to pour but thick enough to hold its shape on the cake to keep consistency similar to honey in it. If the glaze is too thin, add more powdered sugar, 1 tablespoon at a time, until it reaches your desired thickness.
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Drizzle glaze:
Drizzle the icing over the cake, making sure it drips down the sides.[Emma’s Tip: Tuck parchment paper under the cake while you drizzle to catch the drips, then remove once the icing is set.]
If you’re decorating with chocolate pearls, shavings, or sprinkles, sprinkle them randomly onto the cake before the frosting dries.
| nutritional information (per serving) | |
|---|---|
| 686 | calories |
| 24g | Fat |
| 113g | carbohydrates |
| 8g | protein |
