Moist and Buttery Marble Bundt Cakes with Chocolate Ganache
If you’re a fan of classic pound cake, you’re going to love this elevated version: Moist Marble Bundt Cakes. These mini cakes are rich, buttery, and swirled with chocolate for the perfect balance of flavor. Sour cream adds moisture and tenderness, while a luscious ganache glaze takes them over the top. Whether served as a sweet treat at brunch or an elegant dessert, these bundt cakes are always a hit.
Ingredients
- ½ cup unsalted butter (slightly cooler than room temperature)
- 1 cup granulated sugar
- 2 large eggs, room temperature
- ⅔ cup full-fat sour cream
- 2 teaspoons vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 oz bittersweet chocolate, melted and cooled
- 2 teaspoons cocoa powder, sifted
Optional: Chocolate ganache for dipping (see tip below)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 12-cavity mini bundt pan, tapping out any excess flour.
- Cream the butter and sugar together in a stand mixer fitted with a paddle attachment (or using electric beaters) until light and fluffy.
- Lightly beat the eggs in a separate bowl, then add them gradually to the butter mixture, mixing on medium speed. Scrape down the bowl as needed.
- Stir together the sour cream and vanilla extract, then add to the batter and beat just until combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just incorporated.
- Transfer ⅓ of the batter into a separate bowl. Mix in the melted bittersweet chocolate and cocoa powder until well combined. This will be your chocolate batter.
- Fill two piping bags—one with the vanilla batter, one with the chocolate. Pipe alternating dollops of each into the prepared mini bundt molds.
- Swirl gently using a skewer or toothpick to create the marbled effect—don’t overdo it!
- Bake for 18–20 minutes, or until a skewer inserted into the center comes out clean.
- Cool in the pan for 30 minutes, then carefully remove and transfer the cakes to a wire rack to cool completely.
Optional Chocolate Ganache Glaze
For an indulgent finish, dip the cooled cakes into a simple ganache made from equal parts warm heavy cream and chopped bittersweet chocolate. Let the ganache set slightly before serving.
Tips for Success
- Ensure your butter and eggs are at the proper temperature for smooth blending.
- Don’t overmix once the flour is added—this helps keep the cakes tender.
- For larger bundt cakes or loaf versions, increase the baking time to 45–50 minutes and test with a skewer.