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Chocolate Swirl Bundt Cake

Ingredients

  • 1 cup unsalted butter

  • 1 teaspoon baking soda

  • ½ teaspoon salt

  • 2 cups granulated sugar

  • 1 cup whole buttermilk

  • 2 teaspoons vanilla extract

  • 1 cup chocolate syrup plus 1/2 cup

  • 3 large eggs

  • ¼ teaspoon baking soda

  • 2¾ cups All-Purpose flour

  • 1 cup flaked coconut

  • ½ cup pecans, chopped

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Directions

  1. Preheat oven to 350°.  Grease and flour a 12-cup Bundt pan.

  2. Cream butter, sugar and vanilla in large mixer bowl until light and fluffy, add eggs; beat well.

  3. Combine flour, 1 teaspoon baking soda and the salt; add alternately with buttermilk or sour milk to creamed mixture.

  4. Combine syrup and ¼ teaspoon baking soda; blend into 2 cups batter. 

  5. Add coconut and pecans to remaining batter; pour into cake pan.

  6. Pour chocolate batter over vanilla batter in pan; do not mix.

  7. Bake about 70 minutes or until cake tester comes out clean.

  8. Cool 15 minutes; remove from pan and cool completely; drizzle remaining syrup over cake.

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