See the pictures yet? Oh yes, the new bundt pan is in the house – so excited! You know that inexplicable joy in that moment – that one tiny moment – when the cake pops out of the pan flawlessly even though it might be your 200th cake? That. With the first cake in a new pan with a new shape. So yes, take a moment and look at that gorgeous cake.
Have you found a recipe so good, that you want to bake it over and over again until it becomes your de factocomfort food? Even if you’ve just about finished the first cake and you are, once again, ready to create and relish the magic all over again? Because I think I just found that recipe.
The cake I baked for Bundt-a-Month last month was a Orange Strawberry Swirled Cream Cheese Pound Cake, a no-fail recipe. It was so appreciated that I decided to go with the same one but with a chocolate-y twist.
I had to make a few changes along the way of course. I reduced the flour by 1/4 cup, divided the batter into two, and added 1/2 cup of melted chocolate and 1 tablespoon of cocoa powder to one and vanilla to the other.
There was a debate in my head whether or not to give this one a glaze. A thick chocolate glaze went perfectly but I decided to serve it on the side and showcase the shape the cake as is.
So here is it – Luscious swirls of sweet vanilla and sinful chocolate: One delicious marble cake.
- ¾ cups butter, softened
- 11/2 cups sugar
- 4 oz cream cheese, softened
- 3 large eggs
- 11/4 cups all-purpose flour
- ½ teaspoon vanilla extract
- ½ cup semi sweet chocolate, melted and cooled
- 1 tablespoon cocoa powder
- Preheat oven to 350° and generously grease a 14 cup bundt pan.
- In a large bowl beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add sugar, beating at medium speed until light and fluffy. Add cream cheese, beating until creamy.
- Add eggs, 1 at a time, beating just until blended after each addition.
- Gradually add flour to butter mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed.
- Divide the batter into two seperate bowls. Add the melted chocolate and cocoa powder to one and stir in the vanilla extract into the second bowl.
- Pour the batters alternatively into a greased and floured bundt pan and swirl with wooden skewer.
- Bake at 350° for 1 hour to 1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean.
- Cool in pan on a wire rack 10 to 15 minutes; remove from pan to wire rack, and cool completely (about 1 hour).
Looking for chocolate bundt cake recipes? Here’s the stunning round from our bakers:
Chocolate Berry Bundt Cake by Heather from Hezzi D’s Books and Cooks Chocolate Bundt Cake with Balsamic Strawberry Sauce by Alice from Hip Foodie Mom Chocolate Chobani Bundt Cake by Carrie from Poet In The Pantry Chocolate Espresso Bundt Cake by Holly from A Baker’s House Chocolate Mini Bundts with Matcha Flowers by Kim from Ninja Baking Chocolate Raspberry Swirl Bundt Cake by Anita from Hungry Couple Chocolate Rocky Road Bundt Cake by Tara from Noshing With The Nolands Chocolate Turtle Bundt Cake by Kim from Cravings Of A Lunatic Deep Chocolate Be Mine Bundt by Stacy from Food Lust People Love Double Chocolate Swirled Bundt Cake by Laura from The Spiced Life Chocolate Peanut Butter Layered Bundt Cake by Karen from In The Kitchen With KP Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream by Kate from Food Babbles Sour Cream Chocolate Bundt Cake by Renee from Magnolia Days Quadruple Chocolate Bundt Cake by Dorothy from Shockingly Delicious Vanilla and Chocolate Marble Bundt Cake by Anuradha from Baker Street White Chocolate Raspberry Bundt Cake by Paula from Vintage Kitchen
Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from over 400 Bundt cake recipes.
Happy Baking!
Oh, I love how the new bundt shape looks when it’s cut. And I love the marble. And I love the thick sauce on the side. Oh…just serve me this cake already!! :)
I have seen that pan before, but never seen a lice of cake from one. That looks awesome. Love how e glaze settles into the crags.
Thanks Brianne. :)
Pingback: Sour Cream Chocolate Bundt Cake for #BundtAMonth
Pingback: Chocolate Rocky Road Bundt for #BundtaMonth | Noshing With The Nolands
Pingback: Chocolate Turtle Bundt Cake #Bundtamonth | Cravings of a Lunatic
Pingback: Chocolate Bundt Cake with Balsamic Strawberry Sauce for #BundtamonthHip Foodie Mom | Hip Foodie Mom
Pingback: Chocolate Peanut Butter Layered Bundt Cake #BundAMonth
Wow! I love that pan and your lovely marble Bundt. But the slice with dripping dark chocolate? Best shot ever!
how gorgeous is that!! beautiful… and i ahve a childlike fascination for choco-vanilla marble cake!!!
Love the bundt pan… what a fantastic design. :) The swirl is amazing. :)
This is beautiful! I love the swirled look.
That is the coolest bundt cake I have ever seen! I love marble cake, when I wa a kid that is what I always requested on my birthday!
I seriously need to get that pan. I love they way the cake looks. Beautiful.
ooooh very pretty!!!!
I adore that photo with chocolate glaze, makes me get all drooool-y :P
Anuradha,
your bundt is just beautiful. Sometimes I think I go a little overboard with all the sauce and ganache and stuff like that but I can’t help myself! :P Simply beautiful!
Love the marble inside and new bundt pan!
I’m admiring that last picture, the slice of cake with the dripping sauce…..marvellous shot!
That gorgeous pattern is decoration enough for your cake. Really wonderful bundt An! I posted about no-fail recipes too, because in bundt cakes it is so important to find ones that are delicious and unmold well.
What a beautiful bundt! The swirl plays nicely against the pan’s ridges.
Pingback: Vanilla and Chocolate Marble Cake | Pasión por la Cocina..... | Scoop.it
Simply gorgeous! And, yes, I love that feeling when the cake pops out of the pan without hesitation…because I have had the opposite result before and know that disappointment too! Thanks for another great month of Bundt baking!
What a beautifully marbled delicious cake :)
Cheers
Choc Chip Uru
Im loving this bundt pan.
I have been drooling over that pan forever. Now I get to drool over this gorgeous cake baked in it!
Gorgeous,Anuradha! Your cake is right out of the pages of Gourmet and Saveur!
What a gorgeous pan! I want to run out and buy 10 bundt pans right now, each with a different style and shape. And your cake looks delicious – I love that you went simple with vanilla and chocolate and then fancied it up with that dark, glossy, chocolate glaze. I can’t stop staring at your photo!
Oh I love your new pan, such a pretty shape and it shows of the marbling of your bundt so well! :)
Pingback: #BundtAMonth: Double Chocolate Swirled Bundt Cake | The Spiced Life
Isn’t that pan amazing? I can’t stop using it! Gorgeous cake! I love how you took a reliable recipe and revamped it for this month’s theme!
Pingback: Red Wine Chocolate Bundt Cake with Mascarpone Whipped Cream
I love this pan! And the pic of the slice standing up is gorgeous! And chocolate sauce???? Holy YUM, A!
Nothing beats good ol’ vanilla and chocolate together. Love the shape of you new pan! I got the same one and this month was my first month baking with it as well. I am so in love! Gorgeous cake and love the chocolate drizzle. yum!
Mmmm cream cheese pound cake. Love it! And that pan has historically been my favorite, although my new blossom bundt pan is giving it a run for its money. :)
Wow, so pretty, I love the marbling!!!
That is my favorite pan, and I look forward to buying one someday very soon:-) Your bundt cake is so beautiful, AND sounds delicious:-) Hugs, Terra
Oh my goodness – I desperately need a slice right now!
I love this bundt cake pan. Very dramatic! And the combo of vanilla and chocolate looks really yummy.
I’ve been toying with the idea of getting a new bundt pan. I haven’t had a perfect moment of joy like you had in a long time. I didn’t think they got old, but I’m due and you’ve sold me.
Beautiful cake but I wonder, no baking powder?
Nope. Not required for this recipe. :)
gorgeous – you are such an excellent baker
That cake is beautiful! I don’t own a fancy shaped bundt pan because I’m too nervous about going through all the effort just to have a tiny bit stick to the pan…but I might have to try it now.
Hi Anu! I love your new bundt pan — so pretty like the cake. Thanks for being a part of the YBR. :)
Pingback: Chocolate Bundt With Coconut Cream Cheese Filling #BundtAMonth - In The Kitchen With KP
Pingback: Quadruple Chocolate Bundt Cake
A 14 cup bundt pan? Is this a typo? Love my
bundt pan, have made a Whipped Cream Cake from Rose Levy’s website. Cake was delicious. Anxious to try your marble cake in the swirl pan. Thanks
Made the cake yesterday in the wonderful pan. It was done at 45 minutes. Made a chocolate ganache glaze, cake was beautiful. My granddaughter took it as a hostess gift to the family she is visiting this weekend. Think I’ll be making one for myself very soon.
Nope. 14 cup bundt is right. :)
Pingback: Zebra Pound Cake with Pudding Frosting » Or Whatever You Do
Pingback: Butter Chocolate Marble Cake | Homemade Delights
It looks very good, I will 100% make this delicious recipe