Cakes
10-Tablespoon Marble Bundt Cake: No Scale Needed, and Oil Keeps It Moist – Ready in 45 Minutes
A quick 10-tablespoon marble bundt cake measured without a scale: moist from oil, with a cocoa swirl and chocolate chips.
Instructions
Beat the eggs with the sugar, a pinch of salt and the vanilla until light and foamy.
Add the oil and gently work it in so the mixture keeps its airy volume.
Pour in the milk and gently stir it into the base with a whisk.
Mix the flour with the baking powder and sift it into the liquid mixture in two batches. Sifting prevents lumps and the batter will be nicely aerated.
Take out about one third of the light batter into a smaller bowl.
Stir the cocoa and the two tablespoons of milk into the separated third until you have a dark batter.
Grease a bundt pan thoroughly with butter, dust it with semolina or flour, and pour in the light batter first.
Pour the cocoa batter over the top in a zigzag and draw a skewer through it to create a smooth marble effect.
Sprinkle the surface with chocolate chips and place the pan in an oven heated to 350°F (175°C).
Bake for about 30–35 minutes and check doneness with a wooden skewer. It must come out completely clean.
- Use the same tablespoon for every ingredient. The recipe works by proportions, which is why no scale is needed.
- For a more pronounced flavor, add grated zest of an unwaxed lemon to the light batter.
- The oil keeps the cake extremely moist, so do not replace it with melted butter.
- Let the finished cake cool in the pan for at least 10 minutes, otherwise it may fall apart when you turn it out hot.
- For a clean shape, dust the pan with semolina instead of flour; the cake will not stick to the sides.
- Storage: keep in an airtight container at room temperature for up to 3 days.