No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.
| Level: | Easy |
| Total: | 3 hr |
| Active: | 45 min |
| Yield: | 12 to 14 servings |
| Level: | Easy |
| Total: | 3 hr |
| Active: | 45 min |
| Yield: | 12 to 14 servings |
Ingredients
- Nonstick cooking spray, for greasing the pan
- 3 1/2 cups all-purpose flour (see Cook’s Note)
- 1/2 teaspoon fine salt
- 2 tablespoons whole milk
- 4 teaspoons pure vanilla extract
- 8 large eggs, plus 2 yolks, at room temperature
- 4 sticks (2 cups) unsalted butter, at room temperature
- 2 3/4 cups granulated sugar
- 1 cup dark cocoa powder
- 1 cup confectioners’ sugar
- 1 to 2 tablespoons whole milk
Instructions
- Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
- Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
- Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
- Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
- Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
- Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
- Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
- For the glaze: Meanwhile, whisk together the confectioners’ sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 609 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 48 g |
| Protein | 8 g |
| Cholesterol | 176 mg |
| Sodium | 133 mg |
| Serving Size | 1 of 14 servings |
| Calories | 609 |
| Total Fat | 32 g |
| Saturated Fat | 18 g |
| Carbohydrates | 76 g |
| Dietary Fiber | 3 g |
| Sugar | 48 g |
| Protein | 8 g |
| Cholesterol | 176 mg |
| Sodium | 133 mg |
Reviews
It says to bake it for 55-60 minutes but it took 80 minutes for the center to cook (and my oven temp is perfect), so when I got it out of the pan the outer layer was burnt and the color difference in the swirl had disappeared. A lot of work for a very disappointing result.
Agree it’s a beautiful cake but it is dry. I saw the other reviews and tried to use less flour and also spooned the flour into the measuring cup but it was still dry. I definitely will try it again, and maybe include sour cream or extra milk to add moisture.
I noticed 2 reviews mention that it was dry. By any chance, did you scoop the flour into the measuring cup or did you spoon the flour into the measuring cup? I’m asking because it says if you scoop the flour from the bag or wherever you have it into the measuring cup, it condenses the flour and makes for a dry cake. Instead, spoon the flour into the measuring cup. If you did this and it was still dry, maybe use a little less flour or a bit more of the moist ingredients? Not sure…
Beautiful cake but it was dry. I used the exact Bundt pan shown in the recipe and it is a 10 cup not a 12.
This recipe says use the 12 cup Nordic Ware Heritage Bundt pan but there is no 12 cup Heritage Bundt pan. It’s only 10 cups so how did this recipe fit the pan?
I found the cake to have good flavor but kind of dry. This cake is more like a pound cake. Do not be afraid to try making this, as it was pretty easy and turned out just like the picture.
What do you do if you do not have this bundt pan? I have others with ridges. I know the presentation won’t be the same,but will it matter?