Buttercake Bakery Marbled Bundt Cake

Every once in a while, I'll come across restaurant recipes from LA Times. The readers usually request the recipes of their favorite food from various restaurants in California. The newspaper isn't always successful at getting recipes because some chefs don't want to share. But when there is a restaurant/chef that does share, the recipe is published in the Culinary SOS column and they always turn out amazing when I make it at home. I made the Marbled Bundt Cake from Buttercake Bakery this week and it was PHENOMENAL. Delicious swirls of vanilla cake mixed with chocolate cake. This is probably one of my favorite bundt cakes that I have made so far. Definitely make this at home if you want a quick cake to make but is sure to impress!

Buttercake Bakery Marbled Bundt Cake

(Source: LA Times)

2 1/2 cups sugar, divided

1/2 cup unsweetened cocoa powder

1/4 cup light corn syrup

2 1/2 teaspoons vanilla extract, divided

2 2/3 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1 cup (2 sticks) butter

4 eggs

1 cup milk

1 cup chocolate chips (I didn’t include chocolate chips, and it still turned out great!!!)

Powdered sugar for dusting

In a small saucepan, whisk together 1/2 cup of the sugar, the cocoa powder and corn syrup with 1/2 cup hot water. Bring just to a simmer, stirring occasionally. Add a 1/2 teaspoon of vanilla off the heat and set aside.

Heat the oven to 350 degrees. Butter and lightly flour a 12-cup bundt pan.

In a medium bowl, combine the flour, baking powder and salt and set aside. In the bowl of a stand mixer (or in a large bowl if using a hand mixer), cream the butter with the remaining sugar (I used 1 1/2 cups sugar) until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.

Whisk about a third of the flour mixture into the batter, then a third of the milk. Continue whisking in the flour mixture and milk, alternately and a little at a time, until everything is added and the batter is light and smooth.

Gently fold in the chocolate chips, then divide the batter into thirds. Pour a third of the batter into the prepared bundt pan.

Whisk the chocolate syrup with another third of batter, then pour this into the prepared bundt pan. Pour the remaining third of batter over this, lightly swirl the batters with a wooden skewer or knife to give a "marble" effect and place the pan in the oven.

Bake the cake until a toothpick inserted comes out clean and the cake springs back lightly when touched, about 1 hour. Cool the cake in the pan on a wire rack. Invert the cooled cake onto a serving platter and dust lightly with powdered sugar.