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
- Use the #BundtaMonth hashtag in your title. (For ex: title could read #BundtaMonth: Cherry Bundt)
- Add your entry to the Linky tool below
- Link back to our announcement posts
Even more bundt fun! Follow Bundt-a-Month on Facebook where we feature all our gorgeous bundt cakes. Or head over to our Pinterest board for inspiration and choose from hundreds of Bundt cake recipes.
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Kate | Food Babbles says
Ooo!! Your cake is the swirliest of all! You did an amazing job. Love the zebra stripes and the simplicity of chocolate and vanilla together. But oh that glaze! Looooove the kahlua glaze!
Noshing with the Nolands says
Thanks so much Kate!!
Renee says
Well, it looks good and has great swirls. Too bad it’s not as you would like it.
Noshing with the Nolands says
Well I guess Zebra strips aren’t perfect either!! Thanks Renee!!
Kayle (The Cooking Actress) says
OMG it’s gorgeouuuus! You did an amazing job!
Noshing with the Nolands says
Thanks so much Kayle!
Alice @ Hip Foodie Mom says
Tara,
What are you talking about?! I think your swirls came out very nicely!!! I LOVE this! and yes, I say go for the yogurt next time! 🙂 I’ve never tried pudding mix and have heard this works wonderfully too. . I need to try this!
Noshing with the Nolands says
Thanks so much Alice!!
The Ninja Baker says
This Ninja Baker votes that Ms. Tara of Noshing with the Nolands had a huge success! The zebra stripes are there =) And I bet the Kahlua glaze is yummy. If you don’t give yourself an A+, please give yourself a solid A, my friend.
Noshing with the Nolands says
LOL Kim, you are always so wonderful!!
Anita at Hungry Couple says
Maybe it didn’t come out exactly as you envisioned but it’s pretty darn wonderful. I thought I had the swirliest cake this month but yours beats it! 🙂 Oh, and Kahlua glaze? Yes, please. 🙂
Noshing with the Nolands says
Thanks so much Anita, my hubby said I was way too hard on myself!!
Stacy says
I think your drawing board was just perfect this time. 🙂 No need to go back to it, at least in the looks department. What beautiful stripes!
Noshing with the Nolands says
Thanks so much Stacy!!
Jennifer @ Peanut Butter and Peppers says
Your cake looks gorgeous! You did a wonderful job! If’ it’s a little dry, just add a scoop of ice cream to it! I know I would love it!
Noshing with the Nolands says
Thanks Jennifer, we did have it with ice cream and then in dessert jars.
Hezzi-D says
Wow you are brave! i’m scared to make a regular zebra cake and you did it in Bundt form! You did a wonderful job as it looks amazing!
Noshing with the Nolands says
Thanks so much for coming over!!
Holly says
I think your cake turned out really well! You are too hard on yourself. Good point about the chocolate and vanilla batters being of different consistency– I will have to pay attention to that the next time I bake another swirl cake.
Noshing with the Nolands says
Thanks Holly, I am hard on myself. I guess I just had a different vision as to how it was to turn out. It is pretty though with the strips.
Domowe Wypieki says
I love this cake !!! 🙂
Noshing with the Nolands says
Thank you so much!!
Carrie @ poet in the pantry says
Don’t be so hard on yourself–it looks great! I do find homemade cake to be much harder to keep moist than, say, box mix. Eek! Trial and error, right?
Noshing with the Nolands says
Thanks so much Carrie!!
Sandra says
There is some serious swirl happening in this cake. Gold Star for you!
Noshing with the Nolands says
Thanks so much Sandra!!
Laura says
I think it is gorgeous! But I am a perfectionist myself so I hear ya. 🙂
[email protected] says
Great swirls, they look so lovely. Good job with this month’s theme.
Noshing with the Nolands says
Thank you so much for coming over!!