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Marble Bundt Cake

by DK Publishing from Bake to Impress

Elevate the classic marble cake to new heights with this elegant bundt tin version. This recipe is just as quick and easy as traditional marble cake, but is made all the more beautiful by a decorative bundt tin. Perfect with a cup of tea or a scoop of ice cream.


Marble Cake – the classic version from Bake to Impress.

Tip: mini bundts
Instead of a large cake you can also bake lots of little ones; nowadays special mini bundt tins can be found almost anywhere. Dusted with icing sugar or decorated in your preferred style, these are the perfect finger food for a picnic or buffet. Remember they will need less time to bake; usethe skewer test as instructed to help tell when mini bundt cakes are ready.

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300g (10oz) unsalted butter, at room temperature, plus extra for the tin
350g (12oz) plain flour, plus extra for the tin
75g (2½oz) icing sugar, plus extra for dusting
7 eggs
1/2 vanilla pod, seeds from
1/2 unwaxed lemon, finely grated zest
2 drops of bitter almond extract
100ml (3½fl oz) milk
200g (7oz) caster sugar
2 tsp baking powder
25g (scant 1oz) cocoa powder

Essential kit

You will need: 22cm (8½in) bundt tin, piping bag with round nozzle (optional)


Preheat the oven to 180°C (350°F/Gas 4). Butter the bundt tin and dust it with flour, knocking out any excess from the tin.

Whisk together the butter and icing sugar in a bowl using an electric hand whisk. Separate the eggs. Add the egg yolks one at a time to the butter and sugar mix, beating well between each addition. Stir in the vanilla seeds, lemon zest, bitter almond extract, and milk.

Beat the egg whites using the scrupulously cleaned electric hand whisk on a medium setting, gradually adding the caster sugar as you go. Fold the whisked egg whites into the butter mixture. Finally, combine the flour with the baking powder and carefully fold into the mix.

Put about two-thirds of the mixture into the tin. Sift the cocoa over the remaining mixture and fold it in until all the ingredients are once more smoothly combined. For a particularly pretty marble effect, put the cocoa cake mix into a piping bag fitted with a round nozzle and pipe it into the lighter mix or, alternatively, you can create a less distinctive marbling by simply spooning the cocoa mix into the lighter mixture. Finally, run a fork through the mixture so that the light and dark mixtures intermingle slightly.

Bake the cake on the bottom shelf of the preheated oven for 50–60 minutes. To check whether it is done, stick a skewer into the cake. If there is no cake mix clinging to the skewer when you pull it out, the cake is ready. Remove from the oven and let it stand in the tin for about 5 minutes. Then turn the cake over onto a wire rack and let it cool under the tin. Dust with icing sugar to serve.

You will need: 22cm (8½in) bundt tin, piping bag with round nozzle (optional)

Prep: 20 mins + cooling Baking time: 50–60 mins

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