Decadent Marbled Chocolate Sour Cream Bundt Cake
Indulge in this luscious Decadent Marbled Chocolate Sour Cream Bundt Cake, a delightful confection that strikes the perfect balance between rich chocolate and tender vanilla. This easy-to-follow recipe requires just a few ingredients, making it a great choice for both novice and experienced bakers alike. The combination of sour cream adds moisture and a slight tang, enhancing the cake’s texture. Perfect for celebrations, bake sales, or potlucks, this cake is both portable and mess-free, requiring no sticky icing. The stunning marbled effect not only pleases the eyes but also offers a delicious swirl of flavors in every slice.
24
Servings
200
Calories
8
Ingredients
Ingredients
Semisweet chocolate morsels
1 cup (melted)
Yellow cake mix
1 (18 1/2 ounce) box (dry mix)
Eggs
4 (large, beaten)
Sour cream
1/4 cup (room temperature)
Vegetable oil
1/2 cup (liquid)
Water
1/4 cup (liquid)
Sugar
1/4 cup (granulated)
Powdered sugar
to taste (for dusting, optional)
Instructions
1
Preheat your oven to 375°F (190°C). Grease a bundt or round tube pan generously with baking spray or butter and flour.
2
In a medium bowl, melt the semisweet chocolate morsels in the microwave. Heat for 1 minute, stir, and then continue heating in 10-20 second intervals until smooth and completely melted. Set aside to cool slightly.
3
In a large mixing bowl, combine the yellow cake mix, eggs, sour cream, vegetable oil, water, and sugar. Mix on low speed until just combined, then switch to high speed and beat for an additional 2 minutes until the batter is fluffy.
4
Take 2 cups of the prepared cake batter and stir it into the melted chocolate until well combined.
5
Pour alternating spoonfuls of the vanilla batter and chocolate batter into the prepared bundt pan, creating a marbled effect as you layer the batters.
6
Bake in the preheated oven for 35-45 minutes, or until a toothpick inserted into the center comes out clean.
7
Once baked, allow the cake to cool in the pan for 20 minutes. Carefully remove the cake from the pan and transfer it to a wire rack to cool completely.
8
Before serving, dust the cooled cake with powdered sugar for an elegant finish.
Nutrition Information
8.75
Fat
25
Carbs
2.33
Protein
0.83
Fiber
Frequently Asked Questions
Frequently Asked Questions
What is a Decadent Marbled Chocolate Sour Cream Bundt Cake?
It is a luscious dessert that features a swirl of rich chocolate and tender vanilla flavors, made moist with the addition of sour cream.
Is this recipe suitable for beginner bakers?
Yes, this is an easy-to-follow recipe that uses a cake mix base, making it perfect for both novice and experienced bakers.
How many servings does this bundt cake provide?
This recipe yields approximately 24 servings.
What is the calorie count per serving?
Each serving contains approximately 200 calories.
What temperature should I set my oven to?
Preheat your oven to 375°F (190°C) before baking.
How do I prepare the baking pan?
Grease a bundt or round tube pan generously with baking spray or a combination of butter and flour.
How do I melt the semisweet chocolate morsels?
Microwave them for 1 minute, stir, and continue in 10-20 second intervals until smooth.
What ingredients are in the main cake batter?
The batter consists of yellow cake mix, eggs, sour cream, vegetable oil, water, and granulated sugar.
How long should I beat the cake batter?
After combining ingredients on low, switch to high speed and beat for 2 minutes until the batter is fluffy.
How do I create the chocolate portion of the marble?
Stir 2 cups of the prepared vanilla cake batter into the melted chocolate until well combined.
How do I achieve the marbled effect in the pan?
Pour alternating spoonfuls of the vanilla and chocolate batters into the prepared pan.
How long does the cake need to bake?
Bake the cake for 35 to 45 minutes.
How can I tell if the cake is finished baking?
Insert a toothpick into the center; if it comes out clean, the cake is done.
How long should the cake cool in the pan?
Allow the cake to cool in the pan for 20 minutes before removing it.
Where should the cake cool after being removed from the pan?
Transfer the cake to a wire rack to cool completely.
What is the recommended topping for this cake?
Dust the cooled cake with powdered sugar for an elegant, mess-free finish.
Why is sour cream used in this recipe?
Sour cream adds significant moisture and a slight tang that enhances the cake's overall texture.
Is this cake good for events like bake sales?
Yes, it is highly portable and mess-free because it does not require sticky icing.
What size cake mix is needed?
The recipe calls for one 18.5 ounce box of yellow cake mix.
How many eggs are required?
You will need 4 large, beaten eggs.
What kind of oil should I use?
The recipe specifies using 1/2 cup of vegetable oil.
How much fat is in one serving?
There are 8.75 grams of fat per serving.
How many carbohydrates are in a slice?
Each serving contains 25 grams of carbohydrates.
Does the cake contain fiber?
Yes, there is approximately 0.83 grams of fiber per serving.
How much protein is in each serving?
There are 2.33 grams of protein per serving.
Can I use a tube pan instead of a bundt pan?
Yes, a round tube pan is a suitable alternative for this recipe.
Does the chocolate need to be hot when added to the batter?
No, you should let the melted chocolate cool slightly before stirring in the batter.
What type of sugar is added to the batter?
1/4 cup of granulated sugar is added to the mix.
Is the sour cream used at room temperature?
Yes, the recipe suggests using room temperature sour cream for better incorporation.
What type of chocolate is best for this recipe?
Semisweet chocolate morsels are recommended for the best flavor balance.