Butter marble Bundt cake: marbled slices that stay soft the next day

Tip: tap a step to mark it as done.

1. Prepare the pan

   5 min

   Preheat the oven to 175 °C (350 °F). Thoroughly grease a 22–24 cm Bundt pan with butter and dust with flour.

2. Mix the batter

   15 min

   Beat the softened butter with the granulated sugar, vanilla sugar, and salt until pale and fluffy, about 5 minutes. Beat in the eggs one at a time. Sift together the flour and baking powder, then stir into the batter with a wooden spoon, alternating with the milk.

3. Make the cocoa batter

   5 min

   Transfer one-third of the batter to another bowl and stir in the sifted cocoa powder, sugar, and 2 tbsp milk so it has the same consistency as the light batter.

4. Layer and swirl

   5 min

   Place half the light batter in the pan, followed by the dark batter and then the remaining light batter. Insert a fork all the way to the bottom and swirl through the batter twice around the pan in a spiral. Do not mix any further.

5. Bake

   55 min

   Bake at 175 °C (350 °F) for 50–55 minutes, until a skewer inserted into the highest part of the cake comes out dry. If the top browns too quickly, cover it with parchment paper.

6. Unmold and cool

   1 hr 10 min

   Let the cake rest in the pan for 10 minutes, then turn it out onto a wire rack and let cool, about an hour. Dust with powdered sugar before serving.

Tip: All ingredients should be at room temperature, since cold eggs can cause the creamed butter to curdle. Store the cake covered at room temperature; it will stay soft for 2–3 days. Read more: How to adjust a recipe for your baking pan

This recipe was translated from the Slovak original: Vláčna mramorová bábovka na masle: na reze kresba ako mramor, mäkká ostane aj na druhý deň