Chocolate Swirl Bundt Cake
Moist and flavorful, this Chocolate Swirl Bundt Cake features a beautiful marbled vanilla and chocolate design topped with glossy chocolate ganache and crunchy sprinkles.
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup granulated sugar
- ½ cup unsalted butter softened
- 3 large eggs room temperature
- 1 cup milk room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup cocoa powder
Decoration
- 1 cup chocolate ganache
- 2 tablespoons chocolate sprinkles
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Generously grease a Bundt pan to ensure easy release.
- In a large bowl, cream the butter and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine the flour, baking powder, and salt.
- Gradually add the dry ingredients to the batter, alternating with the milk, mixing just until combined.
Creating the Swirl
- Divide the batter evenly into two bowls.
- Stir the cocoa powder into one portion to create the chocolate batter, leaving the other as vanilla.
Baking
- Spoon alternating layers of vanilla and chocolate batter into the prepared Bundt pan.
- Use a knife to gently swirl the batters together, creating a marbled effect. Avoid over-swirling.
- Bake for 45–50 minutes, or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool completely before removing it from the pan.
Finishing Touch
- Pour the chocolate ganache evenly over the cooled cake.
- Sprinkle with chocolate sprinkles for a final decorative touch.
Notes
Serve at room temperature for best flavor. Store covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.