Vanilla Chocolate Murble Bundt Cake – a delicious recipe with baking powder, salt, sugar, cocoa powder, butter, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Place melted butter and sugar in a stand mixer bowl . Beat on medium high until mixture is blended, about 2 min.
2
Add the eggs, milk, vanilla, flour and salt. Beat mixture until it becomes light and fluffy.
3
In a separate bowl add the 1/2 of mixture and add the cocoa powder. Whisk until mixture is smooth.
4
Using an ice cream scoop, pour two scoops of vanilla mixture into pan. Now alternate and pour one scoop of chocolate mixture on top of vanilla mixture. Continue to alternate between vanilla and chocolate layers until bundt pan is filled.
5
Bake marble pound cake for 1 hour at 160C or until a cake tester inserted into the center comes out clean. Cool cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and cool completely.
1683
kcal
Calories
84
g
Fat
209
g
Carbs
31
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 500 grams flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 2 cups granulated sugar divided, and more.
Yes, Vanilla Chocolate Murble Bundt Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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