Buttermilk Marble Bundt Cake with Chocolate Glaze

Friday, May 22, 2015
An all time favorite easy to make Marble Cake recipe. Moist Buttermilk Cake is marbled with Chocolate swirls then covered with a delicious chocolate glaze.



I made this Buttermilk Marble Bundt Cake With Chocolate Glaze yesterday after Colt accidentally erased the pictures for a Roasted Shrimp Greek Orzo Pasta I had planned for you today.

OMGosh I was devastated because I'm trying to be more consistent for you guys and I thought I might finally be getting ahead again. 

But it was the perfect excuse to make a marble cake for the family because who doesn't love cake and the kitchens always been my stress relief.

Chocolate Marble Cake happens to be one of my favorites and I haven't made one in forever so I thought this was the perfect time to share my favorite Buttermilk Marble Bundt Cake I perfected over the years. 

It has a moist crumb, lots of chocolate flavor and easy to make glossy chocolate glaze.

Colt ate 3 pieces trying to get a photo perfect slice or at least that was the excuse he gave me. I was barely able to get him to share a bite with me. I pay him in food in exchange for food photos and help in the kitchen.

It's a pretty good deal if you ask me! 

Here's how I make Buttermilk Marble Bundt Cake:

Cold Butter, Granulated Sugar and Brown Sugar in a mixing bowl.

Cream together: 
  • 3/4 cup Cold Butter
  • 1 cup Granulated Sugar
  • 2/3 cup Brown Sugar 
Until light and fluffy.

I find the cold butter adds better volume to the batter.

Eggs added to creamed butter in mixing bowl.

Add 3 whole Eggs, 1 at a time beating well between each addition.

Marble Cake Batter with Vanilla, Baking Powder, Baking Soda, Salt.

Add:
  • 1 tablespoon Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
Mix until well combined and scrape sides of bowl.


Stir in:
  • 2 1/4 cups All-Purpose or Whole Wheat Pastry Flour (make sure to fluff flour so it's not compacted)
  • 1 1/2 cups Buttermilk


Buttermilk Marble Cake Batter in a mixing bowl.

Mix until combined being careful not to over mix. Scrape sides of bowl as needed.

Cocoa Powder, Hot Coffee and Sugar in a bowl.

In a medium sized bowl combine: 
  • 2/3 cup Cocoa Powder
  • 5 tablespoons Hot Coffee
  • 2 tablespoons Sugar 
Until cocoa powder is dissolved and well combined.

Chocolate Buttermilk Marble Cake Batter in a mixing bowl.

Stir in 2 cups of the Yellow Buttermilk Cake batter into cocoa powder mixture and stir until well combined.

A greased Swirl Bundt Pan with layers of Buttermilk and Chocolate Cake Batter.

Grease a 10 cup bundt pan well using butter or you could also try this Homemade Cake Release from Liv For Cake if your cakes have a tendency to stick to the pan.

Place about 1/4 of the yellow buttermilk batter into the bottom of the pan. 

Then alternate dropping the yellow buttermilk and chocolate cake batter into the bottom of pan.



Layers of chocolate and buttermilk cake batter in a swirl bundt pan.

Repeat until all the cake batter has been used.

No need to be perfect it will all work out in the end! 

Vanilla Buttermilk and Chocolate Cake batter being swirled together with a knife in bundt pan.

Using a knife make a continuous S shape running from the inside to the outside of the pan and then run the knife in 3 circles around the pan to form swirls of yellow buttermilk and chocolate.

Gently tap cake to dislodge any bubbles.

Buttermilk Marble Chocolate Bundt Cake recipe.

Bake in a 350 degree oven for 35-45 minutes or until a toothpick or skewer inserted into the center of cake comes out clean.

Allow to cool 15 minutes before inverting onto a cooling rack and removing from pan.

Allow to cool completely. 

Buttermilk Marble Bundt Cake recipe drizzled with chocolate glaze from Serena Bakes Simply From Scratch.

In a small saucepan heat 1/2 cup Heavy Cream until hot.

Add 2 teaspoons Corn Syrup and 3/4 cup Semi-Sweet Chocolate or Dark Chocolate Chips.

Stir until chocolate is melted and allow to cool for 30 minutes to thicken.

Drizzle Chocolate Glaze evenly over cake.

Slice of Buttermilk Marble Bundt Cake with a Chocolate Glaze.

Slice Marble Bundt Cake and enjoy! 



And since it's cake I figured one more picture of this Marble Bundt Cake wouldn't hurt since to get this shot it required Colt eating 2 slices first and then this one! 

Buttermilk Marble Bundt Cake Recipe with a glossy chocolate glaze. A favorite delicious dessert recipe from Serena Bakes Simply From Scratch.

It was well worth his patience and understanding as I tried to explain to him my vision and the numerous plating options we went through to get these shots! 

Other Cake Recipes we love that you might also love are:




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American
Yield: 12
Author:

Buttermilk Marble Bundt Cake

Buttermilk Marble Bundt Cake

An all time favorite Marble Bundt Cake recipe. Moist Buttermilk Cake is Marbled with Chocolate and covered with a glossed chocolate glaze from Serena Bakes Simply From Scratch.
4.5 out of 5 based on 8 user ratings
prep time: 1 H & 20 Mcook time: 45 Mtotal time: 1 H & 65 M

ingredients:

Yellow Cake Batter
  • 3/4 cup Cold Butter Plus More For Greasing Pan
  • 1 cup Granulated Sugar
  • 2/3 cup Brown Sugar
  • 3 whole Eggs
  • 1 tablespoon Pure Vanilla Extract
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 2 1/4 cup All-Purpose Flour Or Whole Wheat Pastry Flour (Make sure to fluff flour so it's not compacted)
  • 1 1/2 cups Buttermilk
Chocolate Cake Swirl
  • 2/3 cup Cocoa Powder
  • 5 tablespoons Hot Coffee
  • 2 tablespoons Sugar Or To Taste
Chocolate Glaze
  • 1/2 cup Heavy Cream
  • 2 teaspoons Corn Syrup
  • 3/4 cup Semi-Sweet or Dark Chocolate Chips

instructions:

How to cook Buttermilk Marble Bundt Cake

  1. Preheat oven to 350 degrees, and butter a 10 cup bundt pan.
Yellow Buttermilk Cake
  1. Cream together cold butter, 1 cup granulated sugar, and brown sugar, until light and fluffy.
  2. Beat eggs in 1 at a time mixing well between each addition.
  3. Stir in vanilla, baking powder, baking soda, and sea salt. Mix until well combined.
  4. Add all of the flour and buttermilk. Stir until combined being careful not to over mix.
Chocolate Cake Swirl
  1. In a medium sized bowl stir together cocoa powder, hot coffee, and remaining 2 tablespoons of sugar, until cocoa powder is dissolved.
  2. Take 2 cups of the yellow buttermilk cake batter, and mix into the cocoa powder mixture, until well combined.
  3. Place about 1/4 of the yellow buttermilk batter into the bottom of the cake pan. Then alternate between the chocolate batter, and the yellow buttermilk batter, until all batter has been used.
  4. sing a knife make a continuous S shape running from the inside to the outside of the pan, and then run the knife in 3 circles around the pan to form swirls of yellow buttermilk, and chocolate.
  5. Gently tap cake to dislodge any bubbles.
  6. Bake for 35-45 minutes or until a skewer inserted into the deepest part of the cake comes out clean.
  7. Allow cake to cool for 15 minutes before inverting over a cooling rack, and removing pan. 
  8. Cool completely.
Chocolate Glaze
  1. In a small saucepan heat heavy cream until hot. Remove from heat.
  2. Stir in corn syrup, and chocolate chips, until chocolate is melted.
  3. Allow chocolate glaze to cool 30 minutes to thicken, and then glaze cake.
Calories
443.18
Fat (grams)
21.63
Sat. Fat (grams)
12.98
Carbs (grams)
58.99
Fiber (grams)
3.21
Net carbs
57.38
Sugar (grams)
36.12
Protein (grams)
5.96
Sodium (milligrams)
342.02
Cholesterol (grams)
91.71
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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Moist Buttermilk Chocolate Marble Bundt Cake recipe with a glossy chocolate glaze is a favorite cake for dessert from Serena Bakes Simply From Scratch.

Chocolate Marble Bundt Cake recipe with a glossy chocolate cake. Moist Buttermilk Bundt Cake is Marbled with chocolate and covered with a delicious glaze. Perfect cake recipe for dessert from Serena Bakes Simply From Scratch.

24 comments

  1. What a wonderful cake! It looks really moist and soft and I also love your baking tin. It makes the cake look very pretty. Nice recipe!

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  2. Beautiful pictures, Serena, love this cake!

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  3. Wow, what a show-stopper! This cake rocks Serena - love it!

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  4. Great looking cake. Love the swirl in the cake.

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  5. Gorgeous Cake Serena!! I want a slice! Nettie

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  6. Anything with chocolate and count me in. This cake looks so tempting.

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  7. Is it necessary to use that much sugar? I am trying to reduce sugar intake and this seems excessive.

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    Replies
    1. Well the Corn Syrup in the glaze isn't a necessity if you don't mind darker chocolate it sweetens it but also adds shine or you could substitute with agave just a little like it's much sweeter then sugar but doesn't cause a spike in blood sugar. You could probably also leave out the 2 additional tablespoons sugar mixed into the chocolate if you don't mind the chocolate to be a bit more on the bitter side or you could try reducing the sugar in the cake itself by 2 tablespoons- 1/4 cup. I haven't done it so I can't guarantee how it will taste but those are the things I would consider if I was trying to reduce the sugar. I hope that helps. -Serena

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  8. This looks amazing, love the chocolate glaze!

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  9. This is the best cake I've seen!! Love this so much! You have great recipes.

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  10. What a stunning cake! And that chocolate glaze ... YUM!

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  11. Look's beautiful, I will make it today for sure.Tanks for sharing.

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  12. Chocolate cake batter proportions are way off. So bitter and so stiff,could not mix with spoon until vanilla batter was added. I added at least double the sugar and hot water to gain desired consistency and taste. Cake in oven now and I am optimistic!

    To Severine Poul...I whisked my flour to lighten it up as it does say to fluff.

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  13. Final product after tweaking chocolate batter was great. Nice moist crumb!

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  14. This is the prettiest bundt cake ever! Love your mold and that chocolate drizzle has my heart!

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  15. hi how much hot water should be added to the 5tbs coffee

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    Replies
    1. Hi, Its 5 tablespoons Brewed Coffee so just make according to your coffeemaker instructiond. The coffee intensifys the chocolate flavor. Thanks Serena

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    2. Hi, Its 5 tablespoons Brewed Coffee so just make according to your coffeemaker instructiond. The coffee intensifys the chocolate flavor. Thanks Serena

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  16. Will this work for cupcakes?

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    Replies
    1. It should but you'll have to adjust bake time. THANKS, Serena

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  17. Thanks for this recipe! The only thing I would change for next time would be to reduce the amount of cocoa to maybe 1/2 cup or so, and only mix in maybe 1 or 1.5 cups of the white batter with the chocolate mix. I followed the recipe and felt it was a bit too chocolate-heavy, and the chocolate sections were not quite sweet enough, i.e. a little bitter. But probably just a matter of personal taste...

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  18. This is one of the best cakes I've ever baked. I made a few changes though.I added baileys instead of coffee and I didn't use any sugar in the glaze, I substituted it with honey. I also added a bit more flour and I baked it 10' less. Greetings from sunny Athens.

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  19. Like others above, I had the same experience with the cocoa mixture being too stiff, yet the remaining white mixture was a little too runny. Less cocoa might help. I added a quarter of a cup more sugar to the chocolate batter because it tasted too bitter. I too have the cake in the oven as I write this so we'll see how it turns out. Overall, I think it needs a bit more sugar, and it definitely needs that extra quarter cup of flour added to the remaining white batter.

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