Chocolate and fresh strawberry puree marbled in this easy bundt cake is a luscious combination that gives you the best of both worlds.
You can choose to either pour ganache over the cake or just finish it off with a dusting of powdered sugar.
What’s fun about this chocolate strawberry marble bundt cake, or any marble cake for that matter, is you get all kinds of unpredictable swirls within the cake.
It’s an easy recipe that yields a moist cake with a fairly tight crumb. The flavor of vanilla and chocolate interspersed with strawberry is a delight to the palette, making this cake great for Valentine’s Day. For Valentine giveaways, try pink heart pinwheel cookies or shortbread hearts with lace edges.
Basically, you make the vanilla batter then separate about a cup and mix it with unsweetened cocoa powder that has been diluted in hot water. Separate about a cup and a half of vanilla batter and mix in pureed fresh strawberries. With a different spoon for each flavor, alternate dropping scoops of chocolate, strawberry and the remaining vanilla batter into the bundt pan. Dip a skewer or knife straight down into the filled pan, lifting it out at a slight angle. Repeat all around the batter then bake the cake at 325°F until a toothpick inserted in the center comes out clean and the cake shrinks away from the pan.
The color of the fresh strawberry puree gets diluted once mixed with the vanilla batter so I mixed a few drops of pink gel food coloring to distinguish it.
Fun and delicious chocolate strawberry marble bundt cake!
- ⅓ cup strawberry puree (about 7 – 8 strawberries pureed with 1 ½ tablespoons sugar)
- 3 tablespoons unsweetened cocoa ¼ cup hot water and 1 ½ tablespoons sugar
- 3 cups all-purpose flour (399 g)
- 3 teaspoons baking powder
- ¼ teaspoon salt
- 1 cup / 2 sticks unsalted butter at room temperature (226 g)
- 1 ¾ cups granulated sugar (378 g)
- 4 whole eggs at room temperature
- 1 cup buttermilk (185 g)
- 2 teaspoons vanilla extract
- 1 – 2 drops of pink gel food coloring
- 1 cup semi-sweet chocolate chips (168 g)
- ¾ cup heavy cream (165 g)
- 1 tablespoon unsalted butter (14 g)
- 1 teaspoon light corn syrup
- Spray a bundt pan (at least 6 cups capacity) with non-stick cooking spray. Preheat oven to 325 degrees Fahrenheit.
- In a food processor, puree strawberries and sugar until completely smooth. Set aside.
- Add the cocoa and sugar to hot water. Stir until completely smooth. Set aside.
- Sift together the flour, baking powder and salt.
- Break the eggs into a measuring cup for easy pouring.
- In the bowl of a stand mixer, cream the butter until smooth, then add the sugar. Beat until light and fluffy.
- On low speed, add the eggs one at a time, beating until fully incorporated before adding the next egg.
- Mix in the dry ingredients in three parts alternating with the buttermilk in two parts. Start and end with the dry ingredients. Blend in the vanilla extract.
- On medium speed, beat the batter for about a minute until completely smooth and well blended. With a silicon spatula, mix the batter by hand with a few swift strokes scraping the sides and bottom of the bowl.
- Separate about 1 cup of vanilla batter into a small bowl and stir in the cocoa mixture.
- Separate about 1 ½ cups of vanilla batter into another bowl and stir in the strawberry puree. Tint the strawberry cake mixture with 1 – 2 drops of pink gel food coloring.
- Use separate ice cream scoops or large spoons to randomly drop scoops of chocolate, strawberry and the remaining vanilla batter into the bundt pan.
- Dip a skewer or knife straight into the batter lifting it out at a slight angle. Repeat all around the pan.
- Depending on the depth of your bundt pan, bake for 60 – 65 minutes for a deep bundt pan or 50 – 55 minutes for a shallow one; or until the cake has risen, shrinks away from the sides of the bundt pan and a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan completely before turning out onto a cake plate.
- Place the chocolate chips in a mixing bowl.
- In a saucepan, combine the cream, butter and corn syrup. Heat the mixture just until simmering with small bubbles forming around the pot.
- Pour the cream mixture onto the chocolate chips. Let sit for about two minutes. With a wire whisk, start stirring the chocolate mixture in the center. Whisk until all the chocolate is melted and the ganache is smooth. Switch to a silicon spatula to mix. Let the ganache stand to thicken slightly, mixing every few minutes. The ganache will thicken faster if chilled in the fridge for a few minutes, but check every so often to make sure it doesn’t become too thick to pour.
- Pour the ganache over the cake and serve garnished with fresh strawberries. If you have any extra ganache, you can dip fresh strawberries in it.
Chocolate Strawberry Marble Bundt Cake