Hamdi Saidani This Pioneer Woman Marble Cake is a moist and buttery recipe, which features beautiful swirls of vanilla and rich chocolate batter. It’s a classic, foolproof recipe for a stunning Bundt cake, perfect for any occasion.
Pioneer Woman Marble Cake Ingredients
A classic combination for a beautiful and delicious cake.
For the Cake:
- Baking spray with flour, for the pan
- 1/3 cup unsweetened cocoa powder
- 2 oz. bittersweet (60%) chocolate, finely chopped
- 3 cups all-purpose flour
- 2 tsp. baking powder
- 1 cup (2 sticks) salted butter, at room temperature
- 2 1/2 cups granulated sugar
- 1/4 cup vegetable oil
- 1 Tbsp. vanilla extract
- 5 large eggs, at room temperature
- 1 cup buttermilk, at room temperature
For the Glaze:
- 2 1/2 cups powdered sugar, plus more as needed
- 3 Tbsp. salted butter, melted
- 3 Tbsp. buttermilk, plus more as needed
- 1/2 tsp. vanilla extract
How To Make Pioneer Woman Marble Cake
A step-by-step guide to achieving the perfect marble swirl.
- Prep Oven and Chocolate Mixture: Preheat the oven to 350°F. Thoroughly spray a 10- to 12-cup Bundt pan with baking spray. In a small saucepan, simmer ½ cup of water. Whisk in the cocoa powder, then remove from the heat and stir in the chopped chocolate until smooth. Set aside to cool.
- Mix the Vanilla Batter: In a medium bowl, whisk together the flour and baking powder. In a stand mixer, beat the room-temperature butter and sugar on medium-high speed until light and fluffy (4-6 minutes). Beat in the oil and vanilla, then the room-temperature eggs, one at a time.
- Combine and Divide: On low speed, add the flour mixture in three parts, alternating with the buttermilk, until just combined. Remove half of this vanilla batter (about 4 cups) to a separate large bowl.
- Make the Chocolate Batter: Pour the cooled chocolate mixture into the batter remaining in the mixer bowl and stir until well combined. You now have two separate batters: one vanilla and one chocolate.
- Create the Marble Effect: Using two large spoons or scoops, drop alternating dollops of the vanilla and chocolate batters into the prepared Bundt pan. Continue layering the batters randomly on top of each other until all the batter is used. Insert a butter knife into the batter and gently make a single figure-8 motion to swirl the batters together.
- Bake the Cake: Bake for 55 minutes to 1 hour and 5 minutes, or until a long wooden skewer inserted into the center comes out with a few moist crumbs. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Glaze and Serve: Once the cake is completely cool, whisk together all the glaze ingredients until you have a thick but pourable consistency. Drizzle the glaze over the cake and let it set for about 20 minutes before slicing and serving.
Recipe Tips
For a perfect, moist Bundt cake with a beautiful swirl.
- How to get a perfect marble swirl? The secret is to not over-mix! After you’ve dolloped the batters into the pan, one single, gentle swirl with a knife is all you need. If you mix it too much, the colors will become muddy and you’ll lose the distinct marbled pattern.
- How to prevent the Bundt cake from sticking? Proper pan preparation is everything. Use a baking spray that contains flour and be sure to coat every single nook and cranny of the pan. Let the cake cool in the pan for exactly 10 minutes before inverting—this allows it to set up but not cool so much that the sugars stick.
- Why use room temperature ingredients? This is crucial for a smooth, well-emulsified batter. Room temperature butter, eggs, and buttermilk will combine much more easily, resulting in a cake with a finer, more tender crumb.
- Can I make this cake ahead of time? Yes, this cake is an excellent make-ahead option. It’s very moist and will keep, well-wrapped, at room temperature for up to 5 days. It’s often even more flavorful on the second day.
What To Serve With Marble Cake
This beautiful Bundt cake is a complete treat on its own.
This classic cake is perfect for any occasion, from an afternoon snack to a celebration dessert. It’s lovely served with:
- A scoop of vanilla or chocolate ice cream
- A tall glass of cold milk
- A hot cup of coffee or an espresso
How To Store Marble Cake
Keeping your cake moist and delicious.
- Room Temperature: Store the glazed cake in a cake dome or wrapped in plastic wrap at room temperature. It will stay wonderfully moist for up to 5 days.
Pioneer Woman Marble Cake Nutrition Facts
An estimated guide per serving.
- Calories: 580 kcal
- Carbohydrates: 85 g
- Protein: 6 g
- Fat: 25 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I bake this in a different type of pan?
Yes. You can make this cake in a 9×13-inch sheet pan. The baking time will be shorter, around 35-45 minutes. You can also divide the batter between two 9-inch round pans to make a layer cake.
My cake is dry. What went wrong?
A dry cake is usually the result of over-baking or measuring the flour incorrectly. Make sure to spoon your flour into the measuring cup and level it off, rather than scooping directly from the bag (which compacts it). Start checking the cake for doneness at the lower end of the recommended baking time.
My glaze is too thin/thick. How can I fix it?
The glaze is very easy to adjust. If it’s too thin, whisk in more powdered sugar, a tablespoon at a time. If it’s too thick to pour, whisk in more buttermilk, just a teaspoon at a time, until it reaches the perfect consistency.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chocolate Skillet Cake Recipe
- Pioneer Woman Strawberry Sparkle Cake Recipe
- Pioneer Woman Mexican Chocolate Cake Recipe
Pioneer Woman Marble Cake Recipe
Description
A classic, moist, and buttery marble Bundt cake with beautiful swirls of vanilla and rich chocolate, all topped with a simple and sweet buttermilk glaze.
Ingredients
Instructions
- Preheat oven to 350°F. Grease and flour a 10- to 12-cup Bundt pan.
- Make a chocolate paste by whisking cocoa and chopped chocolate into 1/2 cup of simmering water; set aside to cool.
- Prepare the vanilla cake batter by creaming butter and sugar, then adding oil, eggs, and alternating the dry ingredients (flour, baking powder) with the buttermilk.
- Divide the batter in half. Stir the cooled chocolate paste into one half of the batter.
- Drop alternating spoonfuls of the vanilla and chocolate batters into the prepared Bundt pan.
- Gently swirl once with a knife in a figure-8 motion.
- Bake for 55-65 minutes, until a skewer comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.
- Whisk together all glaze ingredients and drizzle over the cooled cake.
Notes
- u003cliu003eUsing room temperature ingredients is crucial for a light and tender cake crumb.u003c/liu003eu003cliu003eBe careful not to over-swirl the batters, or you will lose the distinct marble pattern.u003c/liu003eu003cliu003eThoroughly greasing and flouring the Bundt pan is the most important step to ensure the cake releases cleanly.u003c/liu003eu003cliu003eThe cake is very moist and keeps well for several days at room temperature.u003c/liu003e
