| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 20 min |
| Yield: | one 12-inch Bundt cake (16 servings) |
| Level: | Intermediate |
| Total: | 3 hr |
| Active: | 20 min |
| Yield: | one 12-inch Bundt cake (16 servings) |
Ingredients
- Nonstick baking spray with flour (see Cook’s Note)
- 2 sticks (1 cup) unsalted butter, left at room temperature for 20 minutes
- 2 3/4 cups (550 grams) sugar
- 1 teaspoon fine salt
- 1/4 teaspoon baking powder
- 1 tablespoon pure vanilla extract
- 1/4 cup vegetable oil
- 6 large eggs, at room temperature
- 3 cups (360 grams) cake flour
- 3/4 cup heavy whipping cream
- 1/4 cup buttermilk
- 1/3 cup (35 grams) Dutch-process cocoa powder
- 1 tablespoon sugar
- Pinch baking powder
- 3 tablespoons very hot water
Instructions
- For the vanilla batter: Preheat the oven to 350 degrees F. Generously spray a 12-cup Bundt pan with the baking spray.
- Combine the butter, sugar, salt, baking powder, vanilla and oil in the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 4 minutes. Stop and scrape the bowl and paddle with a rubber spatula. Add 2 of the eggs at a time, beating on medium speed for 30 seconds after each addition. Scrape the bowl.
- Add half of the cake flour and mix on low speed just until combined. Add the cream and buttermilk and mix again on low speed just until combined. Scrape the bowl.
- Add the remaining cake flour and start mixing on low speed to combine, then increase the speed to medium and beat for 4 minutes.
- For the chocolate batter: Transfer 2 cups of the vanilla batter to a medium bowl. Add the cocoa, sugar and baking powder and stir with a fork or small whisk until completely combined. Add the hot water and stir slowly until completely combined.
- Pour about half of the vanilla batter into the prepared pan. Dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Bake until a toothpick inserted near the center comes out with a few moist crumbs, 65 to 70 minutes. The cake will rise to fill the pan and will settle slightly once removed from the oven. Let the cake cool in the pan for about 30 minutes then turn it out onto a wire rack to cool completely.
Nutrition Facts
| Serving Size | 1 of 22 servings |
| Calories | 311 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 4 g |
| Cholesterol | 84 mg |
| Sodium | 141 mg |
| Serving Size | 1 of 22 servings |
| Calories | 311 |
| Total Fat | 16 g |
| Saturated Fat | 8 g |
| Carbohydrates | 40 g |
| Dietary Fiber | 1 g |
| Sugar | 26 g |
| Protein | 4 g |
| Cholesterol | 84 mg |
| Sodium | 141 mg |
Reviews
DELICIOUS !!!!
It was easy to follow and the result was delicious. My guests loved it.
A M A Z I N G ! ! Everything about it was perfect, the taste, texture and look! Dan is right definitely tastes better then next day for sure!
This cake is delicious! I made it for New Year’s Eve and we finished it for breakfast. I made a second one for my nephew to take to his firehouse, and it was a hit there as well. I’ll definitely be making this again I finished it with a simple glaze of powdered sugar, vanilla and heavy cream.
Follow the recipe exactly and this will become your favorite recipe!
I used a springform pan rather than a bundt pan and it came out just as marbled and beautiful!