This month is Swirly June, so I decided to attempt a difficult cake, some thing that I have seen a few times but have never attempted. Well, it didn’t turn out to be a fabulous success, I have to admit. Yes, I have some swirls but they are not even. I also did find the cake to be kind of dry. I really do like adding a yogurt, sour cream or pudding mix to my bundts but this recipe didn’t call for it. There is room to improve. I will have to try it again!!
I think this cake does take a few times to master. You have to have consistent layering and consistent batter for both the different batters. I found the chocolate to be thinner than the vanilla batter and therefore they ran differently. It tasted great but was a bit dry. I did use it again in another recipe to make desserts in jars and there I liked it better as it had a kirsch drizzle on it. See that one big thick layer of chocolate near the bottom. I would like the strips or swirls to be that thick right through. Less swirls and more pronounced. The Kaluha glaze is amazing by the way!! Oh well, back to the drawing board.
- 4 eggs
- 1 cup sugar
- 1 cup butter, at room temperature
- 1 cup milk
- 1 tsp. vanilla extract
- 3 cups flour
- 2 tsp. baking powder
- ¼ tsp. salt
- 3 Tbsp. cocoa powder
- ¼ cup milk
- 1 Tbsp. sugar
- 2 Tbsp. butter
- 1 Tbsp. water
- ¼ cup sugar
- 2 tbsp. Kahlua
- Spray a bundt pan with cooking spray and flour. Shake off excess. Preheat oven to 350F.
- In a large bowl whisk together the dry ingredients, flour, salt and baking powder. Set aside.
- In a medium bowl mix together the chocolate batter ingredients.
- In the bowl of a stand up mixer with a paddle attachment, cream butter. Add sugar and mix well until fluffy. Add the eggs one at a time and mix well after each. Add the vanilla extract.
- Turn the mixer down to low and mix in alternatively the milk and flour mixture. Mix well.
- Remove 2 cups of the batter and mix into the chocolate mixture. Mix well.
- Use one tablespoon at a time (I think I would use more and have thicker lines). Create the layers of the batter. Pick one spot in your bundt pan and start with the vanilla layer then the chocolate. Continue alternately spooning it in the same spot letting the batter flow on it's own around the pan, repeat until all the batter is used.
- Gently tilt the pan so that the batter is even. Bake for 50-60 min. until toothpick comes out clean. Remove from the oven and let cool for 25 min. on a cooling rack before removing from pan.
- For the glaze, mix the ingredients together in a small pot until the butter is melted and the sugar is dissolved. Glaze the cooled cake by brushing on the glaze and continue until all is used up.
- Recipe adapted from Home Cooking Adventures
Here are more beautiful Swirly Bundts for you to enjoy!!
- Apple Swirl Bundt Cake by Renee at Magnolia Days
- Cinnamon Praline Pecan Swirl Bundt Cake by Karen at In the Kitchen With KP
- Cinnamon Pecan Swirl with Cinnamon Glaze by Stacy at Food Lust People Love
- Chocolate and Peanut Butter Swirl Bundt by Anita at Hungry Couple
- Chocolate Matcha Swirl by Kim from Ninja Baking
- Double Chocolate Swirl Bundt Cake by Lora at Cake Duchess
- Lemon Raspberry Swirl Bundt Cake by Carrie at Poet In The Pantry
- Lemon Basil Blueberry Swirl Bundt Cake by Kate at Food Babbles
- Nutella Swirl Bundt by Veronica at My Catholic Kitchen
- Nutella Swirl Bundt Cake by Anuradha at Baker Street
- Orange Creamsicle Bundt by Holly at A Baker’s House
- Strawberry Nutella Swirl Mini Bundts by Alice at Hip Foodie Mom
- Strawberry Swirl Cream Cheese Bundt by Sandra at The Sweet Sensations
- The Spiced Life Espresso Swirled Bundt Cake by Laura at The Spiced Life
- Vanilla Cherry Swirl Mini Bundt Cakes by Heather at Hezzi D’s Books and Cooks
- Zebra Bundt by Tara at Noshing With The Nolands
Here ís how you can be a part of Bundt-a-Month:
- Simple rule: Bake us a swirly bundt
- Post it before June 30, 2013
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