I hope everyone had a lovely weekend! This weekend I had the honor of celebrating my great aunt’s 94th birthday! NINETY-FOUR!! And she is just as lovely as ever. She is more like a grandmother; in fact, my sisters and I call her just that – Grandma Blan. That’s a story for another day, though. 🙂
Growing up, Grandma Blan would always bring over the most delicious and beautiful baked goods and confections – I think that’s part of the reason why I love baking so much! She’s also send us care packages in college filled to the brim with all of her delicious treats!
For her birthday, I made a marble Bundt cake topped with a chocolate glaze. It was good – moist and flavorful and not overly sweet (I tend to like things on the super-sugary side, but I know not everyone is into that so I figured I’d tone it down!). I recommend serving this with some fresh whipped cream on the side for those of us who must have some type of frosting on their cake. 🙂
Special thanks to Foxy Folksy for the cake recipe! Head on over to her blog for lots of other great recipes and DIY ideas!
Marble Bundt Cake
Active Prep: 10 min
Bake time: 40-60 min
TOTAL: 50-60 min
- 1 ¾ c all-purpose flour
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- ½ c unsalted butter, softened
- ¾ c sugar
- 3 eggs
- 1 tsp vanilla extract
- 2/3 c buttermilk
- 5 Tbsp unsweetened cocoa powder
- 2 Tbsp boiling water
- Preheat oven to 350 °F. Grease and flour a Bundt pan. Set aside.
- In a medium bowl, mix together flour, baking powder, baking soda, and salt. Set aside.
- In an electric mixer fitted with the paddle attachment, add butter and sugar. Beat on medium-high setting until light and fluffy. Add eggs and vanilla extract. Beat well, making sure to scrape down the sides of the bowl a couple of times.
- Turn mixer to low and slowly add half of the flour, followed by half of the buttermilk. Repeat until all of the flour and buttermilk has been added and mixed in.
- Take one-third of the batter and put it in a separate bowl. To this bowl, add the cocoa powder and 2 Tbsp boiling water and mix well.
- Alternating between the vanilla and chocolate batters, place dollops of batter into the prepared Bundt pan. Shake pan lightly and tap down to get batter to settle. Use a knife to gentle cut through the batter a few times in different spots to create a marble affect – do not overdue this!
- Bake for 40-50 minutes until done. Remove from oven and let cool on a wire rack for 10 min. Invert directly onto serving plate. Decorate as desired (chocolate fudge glaze recipe below).
Chocolate Fudge Glaze
- 2 c confectioner’s sugar
- ¼ c unsweetened cocoa powder
- 2 Tbsp butter, melted
- 5-6 Tbsp water
- In a small bowl, whisk together all ingredients. If needed, add additional water to achieve desired consistency.