Butter Marble Cake with Cocoa Swirl in a Bundt Pan

What you need

• 250 g (2 sticks plus 2 tbsp) unsalted butter, soft, plus extra for the pan
• 220 g (1 cup) granulated sugar
• 2 tsp vanilla extract
• 1 tsp lemon zest
• 1 pinch salt
• 4 large eggs, at room temperature
• 300 g (2 1/2 cups) all-purpose flour
• 2 tsp baking powder
• 120 ml (1/2 cup) whole milk, plus 3 tbsp for the cocoa batter
• 30 g (1/4 cup + 2 tbsp) unsweetened cocoa powder
• 2 tbsp powdered sugar, for dusting
• 1 tbsp flour for dusting the pan

Method

Restated from the original video

1. 1

   Heat the oven to 180 °C (350 °F). Brush a 24 cm (10 in) bundt pan with soft butter and dust with flour, tapping out the excess.

2. 2

   Beat the butter, sugar, vanilla, lemon zest and salt for 4-5 min until pale and fluffy.

3. 3

   Beat in the eggs one at a time, mixing well after each.

4. 4

   Whisk the flour with the baking powder. Add it to the bowl in two batches, alternating with the 120 ml milk, and mix just until smooth.

5. 5

   Spoon half of the batter into a second bowl.

6. 6

   Sift the cocoa over the second bowl, add the 3 tbsp milk and fold until evenly dark.

7. 7

   Drop spoonfuls of the light and dark batter into the pan, alternating, until both are used.

8. 8

   Draw a skewer through the batter in a slow zigzag once or twice. More stirring turns it muddy.

9. 9

   Bake for 55-60 min, until a skewer in the center comes out with a few dry crumbs. Cover loosely with foil if the top browns too fast.

10. 10

    Cool in the pan for 10 min, then turn out onto a rack and cool completely, about 1 hour.

11. 11

    Dust with powdered sugar before slicing.

Imported from dirndlkitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.