Description
A delightful Chocolate-Vanilla Swirl Bundt Cake featuring a moist, marbled batter combining rich cocoa and smooth vanilla flavors. This visually stunning cake is perfect for celebrations or any gathering and offers a balanced sweetness with a tender crumb.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- ¼ cup boiling water
- ¼ cup vegetable oil
- 1 teaspoon apple cider vinegar
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and generously grease and flour a bundt pan to prevent the cake from sticking during baking.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt by whisking them together thoroughly.
- Cream Butter and Eggs: Using an electric mixer, beat the softened unsalted butter in a large bowl until it becomes creamy and smooth. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Combine Wet and Dry: Alternately add the dry ingredient mixture and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently until just combined to avoid overmixing.
- Divide and Prepare Batters: Split the batter evenly into two separate bowls. To the first bowl, add the boiling water and mix until smooth to create the chocolate batter. To the second bowl, add the vegetable oil and apple cider vinegar, mixing well for the vanilla batter.
- Layer and Swirl: Spoon the chocolate batter into the prepared bundt pan first, then add the vanilla batter on top. Use a knife or skewer to swirl the two batters together, producing a beautiful marbled effect throughout the cake.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean, indicating it is fully baked.
- Cool: Allow the cake to cool in the pan for 10 minutes to set, then carefully remove it from the pan and transfer to a wire rack to cool completely before serving.
Notes
- Ensure the butter is softened at room temperature for easier creaming.
- Do not overmix the batter to keep the cake light and fluffy.
- Use a knife or skewer to swirl gently to avoid mixing the batters completely.
- Test doneness with a toothpick inserted in the center; it should come out clean or with a few moist crumbs.
- For extra moisture, consider brushing the cooled cake with a simple syrup or dusting with powdered sugar before serving.
