House Bundt Cake
 
Prep time
Bake / Cook time
Total time
 
Delicious marble cake recipe that will work with any bundt pan.
Author:
Serves: 10
Ingredients
For the Chocolate Swirl:
  • 6 ounces chocolate chopped
  • 1 teaspoon dark cocoa powder
For the Cake:
  • 3 ½ cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 ½ teaspoons baking soda
  • ¼ teaspoon salt
  • 1 cup (2 sticks) unsalted butter at room temperature
  • 2 ¼ cups sugar
  • 4 large eggs
  • 16 ounces sour cream
  • 1 ½ teaspoons vanilla extract
For the Royal Icing (for gluing candy to the cake):
  • 2 cups powdered sugar
  • 1 ½ tablespoons meringue powder or dried egg whites
  • 3 tablespoons warm water
  • 1 tablespoon lemon juice
Directions
For the Chocolate Swirl:
  1. On top of a double boiler over simmering water, melt the chocolate.
  2. When the chocolate is completely smooth, add the cocoa powder and whisk until thoroughly mixed.
  3. Remove the bowl from the heat and set aside.
For the Cake:
  1. Preheat the oven to 350 F.
  2. Spray bundt pan with non-stick spray.
  3. Sift the flour, baking powder, baking soda and salt together.
  4. Using a stand mixer with a flat beater, cream the butter until smooth
  5. Stop and scrape down the bowl.
  6. With the speed on medium low, gradually add the sugar, and then beat until the mixture is smooth and fluffy.
  7. Add the eggs one at a time beating well after each addition, then add the vanilla and mix well.
  8. Add ⅓ of the sifted dry ingredients, then ½ of the sour cream.
  9. Repeat ending with the last ⅓ of the dry ingredients.
  10. Pour 1 ½ cups of the cake batter into the melted chocolate mixture, then mix with a spatula until smooth.
  11. Pour a small amount of batter into the bundt cake pan just enough to cover the bottom of the pan. Then using a small ice cream scoop, drop the chocolate batter by the spoonful directly on top of the plain batter. Swirl the chocolate batter with the plain batter with a knife. Pour another layer of batter on top of the chocolate layer and spread evenly. Gently swirl again with a knife.
  12. Bake for about 1 hour or until a toothpick or long skewer inserted in the center comes out clean.
  13. Remove from the oven and let the cake cool on a wire rack.
  14. When it’s time to remove the cake from the pan, gently loosen the edges with a knife and invert the cake onto a cake platter.
For the Royal Icing (for gluing candy to cake):
  1. Using a stand mixer or hand mixer, mix the powdered sugar and meringue powder first
  2. Combine the water and lemon juice then add to the dry ingredients.
  3. Whip the icing with a wire whip until smooth and thick.
  4. For a thinner consistency, add a small amount of water.
Recipe by SugaryWinzy at http://sugarywinzy.com/house-bundt-cake/