Marble Bundt Cake

When browsing through a new cookbook, there is always a handful of recipes that catches your attention immediately. Case in point; Martha Stewart's Marble Cake with White Chocolate Glaze. I always love the look of a marble cake and the delightful combination of vanilla and chocolate. I converted the cake into a Bundt cake and used a slightly different technique when marbleizing. The cake itself tasted lovely. The white chocolate glaze needed some work; the taste of the cake was overpowering for the white chocolate glaze, I couldn't taste the white chocolate anymore. So I melted some more white chocolate and poured it right onto the Bundt cake (without adding confectioners' sugar or milk) and it suddenly tasted fantastic! Rating 4 out of 5.

Marble Cake recipe: Martha Stewart - Baking Handbook

Ingredients for Cake:
- 1 ¾ cups cake flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, room temperature, plus more for pan
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk, room temperature
- ¼ + 1 tablespoon Dutch-process cocoa powder
- ¼ cup + 2 tablespoons boiling water

Like I said, I really suggest you omit this white chocolate glaze and just pour the melted white chocolate onto the cake, without mixing it with confectioners' sugar and milk. But here is the recipe anyway:

Ingredients for White Chocolate Glaze:
- ¾ cup confectioners' sugar, sifted
- 2 tablespoons milk (room temperature, never use cold milk when mixing it with melted chocolate!)
- 2 ¼ ounces white chocolate, melted

Instructions:
- Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. (I used a Bundt pan)
- In a large bowl, sift together cake flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar until light and fluffy, about 5 minutes. Add eggs one at a time, mixing to incorporate after each one. Stir in vanilla extract.
- Add flour mixture, alternating with buttermilk, starting and ending with flour. Set aside one-third of the batter in another bowl.
- In a small bowl, using a rubber spatula, combine cocoa powder and 1/4 cup plus 2 tablespoons boiling water. Mix until smooth. Add cocoa mixture to reserved one-third of batter. Stir until well combined.
- Fill the prepared pan by alternating large spoonfuls of vanilla and chocolate batters, simulating a checkerboard pattern. Run a wooden skewer or paring knife through batter in a circular motion.
- Bake until a cake tester comes out clean, 40 to 50 minutes. Remove to a wire rack to cool; invert after 5 minutes. Cool for about 30 minutes.
- In a small bowl, whisk together the confectioners' sugar and milk. The mixture should have the consistency of thin sour cream. Add the melted chocolate and whisk until glaze is smooth. If it is too thin, add more sugar, 1 tablespoon at a time; if too thick add more milk, 1 teaspoon at a time. Use immediately.


The vanilla and chocolate ratio isn't 50/50. The chocolate actually takes up about a third of the cake.

I poured a thick layer of vanilla batter into the pan and a small layer of chocolate. I wanted the exterior of the Bundt cake to look like a vanilla cake, with a chocolate surprise on the inside.

I ran a knife through the cake batter in a swirly motion to create the marble.

The chocolate did show a little, but that's ok. I'm happy with my marble Bundt cake!

Everyone loved it!