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Buttercake Bakery's marble cake

Time 1 hour 30 minutes
Yields Serves 12 to 16
Buttercake Bakery’s marble cake
(Bob Chamberlin / Los Angeles Times)
1

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

2

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

3

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 until light and fluffy. Whisk in the eggs one at a time until thoroughly incorporated, then whisk in the remaining vanilla.

4

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.

5

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

6

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.

7

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.

Adapted from a Buttercake Bakery recipe.

Noelle Carter is the former Los Angeles Times Test Kitchen director. She left in January 2019.
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