Marble Bundt Cake with Cocoa Hazelnut Spread
I have a bit of a bundt cake obsession. When I need to make a cake for a pot luck or a party or just because I want cake a bundt tends to be my go/to bake. They are easy to make and present so beautifully. Recently I really wanted cake and I had a jar of (affiliate link) Organic Cocoa Hazelnut Spread on hand. It was dairy free – not because we eschew dairy but it was a gift and I figured I would use it in baking. It was time for a marble bundt cake. Believe or not I had never tried cocoa hazelnut spread. Obviously I am very, very behind the times and I am glad I have brought myself into the 2000s. That stuff is awesome!
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Marble Bundt Cake with Cocoa Hazelnut Spread
1 cup unsalted butter at room temperature plus more to butter the bundt pan
3 1/2 cups flour
1 1/2 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 1/4 cups sugar
4 eggs
2 tsp vanilla
2 cups milk mixed with 2 TBS buttermilk at room temperature
1/2 cup cocoa hazelnut spread
confectioner’s sugar for dusting
- Preheat oven to 350°
- Butter and flour the bundt pan.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
- In a stand mixer with the paddle attached cream the butter and sugar until light and fluffy. About three minutes
- Add the eggs, one at a time, mixing well after each addition.
- Add the vanilla and mix well.
- On low alternate the flour and milk mixture with 3 additions of flour and two of the liquid – beginning and ending with the flour.
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- Separate half the batter to a bowl and add the cocoa hazelnut spread.
- Mix well.
- Add the chocolate batter to the vanilla and swirl gently. You don’t want to overmix.
- Add the batter to the prepared pan
- Bake in the preheated oven for 50 – 60 minutes until a tester comes out clean.
- Let cool in the pan for 15 minutes then unmold
- When completely cool dust with confectioner’s sugar
How Was the Marble Bundt Cake?
I forgot to take a photo of the whole cake before it was cut which is why you are seeing half photos. Obviously I really wanted some cake! Sometimes that is just the way it goes in the kitchen. Doesn’t really matter because you can still see how pretty this bundt pan is for making cakes and the lovely swirls of the two flavors in this marbled treat.
I don’t know why it took me so long to taste and use this wonderfully delicious spread but I am sure it won’t be the last. The problem is going to be me not eating it before it can be used in baking. For other yummy bundt cakes try citrus bundt cake, Earl Grey tea bundt cake or chocolate banana bundt cake.
