Description
A soft, buttery cinnamon marble bundt cake featuring swirls of cinnamon and chocolate, finished with a glossy milk chocolate glaze. Perfect for tea time, dessert, or any cozy occasion, this easy-to-make cake combines classic flavors with a beautiful marbled effect that impresses every time.
Ingredients
For the Batter:
- 200 g unsalted butter (room temperature)
- 200 g sugar
- 4 eggs
- 250 g all-purpose flour
- 2 tsp baking powder
- 100 ml milk
- 1 tsp vanilla extract
For the Cinnamon Layer:
- 2 tbsp cocoa powder
- 2 tbsp sugar
- 2 tbsp ground cinnamon
For the Glaze (optional):
- 100 grams of milk chocolate melted in the microwave
Instructions
- Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease and line a 20-22 cm (8-9 inch) bundt pan with parchment paper to ensure the cake releases easily after baking.
- Mix Butter and Sugar: In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy, forming the base of the batter.
- Add Eggs and Vanilla: Incorporate eggs one at a time into the butter-sugar mixture, beating well after each addition, then mix in the vanilla extract for aroma and flavor.
- Combine Dry Ingredients and Alternate with Milk: In a separate bowl, whisk flour and baking powder. Gradually add the dry ingredients to the butter mixture, alternating with the milk, to create a smooth batter.
- Prepare Cinnamon Batter: Divide the batter into two equal parts. To one portion, stir in cocoa powder, ground cinnamon, and extra sugar until fully blended, creating the cinnamon-chocolate layer.
- Layer and Swirl Batter: Pour a layer of plain batter into the prepared bundt pan, then add a layer of cinnamon batter. Continue layering alternately until all batter is used. Gently swirl the layers with a knife or skewer to achieve a beautiful marbled effect.
- Bake the Cake: Bake for 45-50 minutes in the preheated oven, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
- Melt the Chocolate Glaze (Optional): In a microwave-safe bowl, heat 100 grams of milk chocolate in 20-second intervals, stirring between each, until melted and smooth. Avoid overheating.
- Apply the Glaze: Once the cake is fully cooled, drizzle the melted milk chocolate over the top. You may let it drip naturally to the sides or spread it evenly with a spoon for a glossy finish.
- Set the Glaze and Serve: Allow the chocolate glaze to set for a few minutes before slicing. Dust with powdered sugar or add additional icing if desired. Serve with tea or coffee and enjoy!
Notes
- Use room temperature butter and eggs to ensure smooth batter and a lighter cake texture.
- Swirl the batters gently to maintain distinct marbled patterns; avoid overmixing.
- Grease and line the bundt pan well for an easy release.
- Check cake doneness with a toothpick; it should come out clean or with few crumbs.
- Allow cake to cool in the pan before removing to prevent breakage.
- Let the melted chocolate glaze cool slightly before drizzling for a perfect shine.
- Store cake in an airtight container at room temperature for up to 3 days or refrigerate up to 5 days.
- Freeze sliced portions wrapped in plastic wrap and airtight containers for up to 3 months.
- Store leftover glaze in the refrigerator and gently reheat before reuse.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
