Marbled Cake
There’s nostalgia associated with an old fashioned vanilla cake. It’s vanilla scented comfort food that evokes wonderful childhood memories of birthday cakes and buttercream topped cupcakes. The cake in Bundt form is also a beautiful thing. You can enjoy a slice with a morning cup of coffee, or dress it up for an easy to construct dessert. Try adding cocoa powder to half of the batter for a tender swirl of fudgy chocolate cake. The marble cake is also a beloved treat that is so luscious it can be served on its own or with a simple dusting of powdered sugar. As winter continues to keep us in a baking mood, dust off your Bundt pan and try one of these recipes. This recipe was featured in Inside Northside magazine Jan/Feb 2021 issue. We’d like to see how you liven up a slice so share your creation by tagging us on Instagram at @InsideNorthside and @y_delicacies.
Marbled Cake
Servings: 12-16
1 recipe Old-Fashioned Vanilla Cake
¾ cup unsweetened cocoa powder, sifted
Special equipment: 12-cup Bundt pan, non-stick spray with flour
1. Preheat oven to 350°F. Spray Bundt pan with nonstick spray and dust with flour.
2. Prepare the recipe for the Old-Fashioned Vanilla Cake.
3. Reserved half of the batter, about 4 cups. Add the cocoa powder to half of the batter and blend until well combined.
4. Scoop the batters into the prepared pan, ½ cup at a time, alternating vanilla and chocolate.
5. Gently swirl a butter knife through the batter, working around the pan. Bake until tester inserted into center comes out clean, 55-60 minutes.
6. Cool in pan for 30 minutes. Invert cake onto a cooling rack and cool completely.
