Classic Vanilla and Chocolate Marbled Bundt Cake Recipe

Classic Vanilla and Chocolate Marbled Bundt Cake

by Emma Christensen

Prep time: 20 minutesCook time: 1 hourCooling time: 30 minutesYield: 1 bundt cake, 10 to 12 servings

Ingredients

To grease the pan:

1 tablespoon unsalted butter, at room temperature
2 tablespoons all-purpose flour

For the chocolate syrup:

1/2 cup (100 g) granulated sugar
1/2 cup (55 g) natural cocoa powder (not Dutch-process)
1/2 cup freshly brewed strong hot coffee
1/4 cup (85 g) mild-tasting honey
1/2 teaspoon vanilla extract

For the cake batter:

2 cups (400 g) granulated sugar
1 cup (225 g or 2 sticks) unsalted butter, at room temperature
2 teaspoons vanilla extract
4 large eggs, at room temperature
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
2 3/4 cups (385 g) all-purpose flour
1 cup buttermilk
1 cup (210 g) semisweet chocolate chips

For the vanilla bean glaze:

1 vanilla bean or 1 tablespoon vanilla extract
1/4 cup whole milk
2 to 2 1/2 cups (230 g to 290 g) powdered sugar

For decoration:

Chocolate pearls, chocolate shavings, or chocolate sprinkles (optional)

Special equipment:

12-cup bundt pan (I have this one)

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