Marble Bundt Cake
Ingredients
- 180g all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp kosher salt
- 115g butter room temperature
- 115g cream cheese room temperature
- 1 tsp vanilla extract
- 200g granulated sugar
- 150g yogurt room temperature
- 120g milk room temperature
- 15g cocoa powder dissolved in 45g water
Preparation
Preheat oven to 175°C. Grease a loaf pan and set aside.
In a large bowl, whisk the dry ingredients together until combined. Set aside. In a smaller bowl, combine the cocoa powder, water and mix well.
In a stand mixer, cream together butter, sugar on low for 2 minutes. Add in yogurt and vanilla, mix to combine. Add in half of the flour mixture mix on low. Add in milk and the remaining flour mixture, mix on medium speed for about 1-2 minutes or until smooth.
Divide batter to 2. Fold in cocoa mixture to second batter.
Fill the piping bag with batters. Pipe the batter in the prepared pan. Tap gently against the counter to release air bubbles.
Using a chopstick gently swirl the two batters together.
Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Remove pan from the oven and let cool in pan for 10 minutes on a wire rack. Invert cake onto a rack with parchment paper and cool completely.
