SunButter Chocolate Marble Bundt Cake
I wanted to thank SunButter® for sponsoring this SunButter Chocolate Marble Bundt Cake post! As always, all opinions and ideas are 100% my own.
Moist and tender SunButter infused cake meets rich and fudgy chocolate cake to create this beautiful SunButter Chocolate Marble Bundt Cake! The two cakes are swirled together to create a elegant marbled effect that is even more evident when you slice into the cake! Doused in a creamy chocolate ganache, this marble bundt cake is rich, beautiful, and delicious!
WHAT IS SUNBUTTER?
SunButter, for those who have never heard of it or had the pleasure of trying it, is a seed-butter spread that is made from sunflower seeds! SunButter is an excellent alternative to nut-butters for any one with allergies, sensitivities, or looking to incorporate a delicious, but healthier alternative to most nut-butters! It has 7g of protein per serving, is jam-packed with vitamins & minerals, and has absolutely no trans-fat and actually has less saturated fat than your typical almond butter!
Check out my SunButter Milk Chocolate Cream Puffs, SunButter Salted Caramel Cheesecake, SunButter Banana Layer Cake and SunButter Pretzel Chocolate Cupcakes if you’re interested in more SunButter recipes!
HOW TO MAKE THE SunButter Marble Bundt Cake
1. Combine wet ingredients: Add the eggs, sugar, vanilla, 1/2 cup sour cream, SunButter, and oil, to a large mixing bowl, then beat together with a whisk until the mixture is smooth and well-combined.
2. Whisk together the dry ingredients: In a separate mixing bowl, add the flour, baking powder, baking soda, and salt.
3. Add the dry & wet together: Pour the wet mixture into the dry mixture, and mix together until smooth.
4. Divide the batter: Pour about half of the cake batter into a separate bowl.
5. Bloom the cocoa: Add the sifted cocoa powder to the warm coffee. Mix until smooth.
6. Add bloomed cocoa & sour cream: Add the bloomed cocoa mixture into one of the cake batter bowls – mix just until smooth. Add the remaining 1/4 cup sour cream to the other cake batter bowl – then mix until just smooth.
7. Add to pan & bake: Spoon both cake batters into a prepared bundt, alternating to create the marble effect, then bake 45- 50 minutes. When done, allow the SunButter marble bundt cake to fully cool before adding chocolate ganache.
How to create ‘marble’ effect on the bundt cake
Creating the beautiful marbled effect inside your bundt cake is actually very easy! Basically you’re going to alternate spooning each batter into the bundt cake until both batters have been completely added. Then, using a butter knife, swirl the batters together inside the bundt pan! This alternating and swirling will create that beautiful marbled effect inside the SunButter bundt cake!
Get the Recipe: SunButter Marble Chocolate Bundt Cake
Ingredients
SunButter Chocolate Marbled Bundt Cake
- 2 ½ cups (300g) All Purpose Flour,, † measured correctly
- 2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 2 Large Eggs
- 2 cups (400g) White Sugar
- 3/4 cup (180ml) Sour Cream,, divided
- 1/2 cup (120g) SunButter
- 1/2 cup (120ml) Vegetable Oil
- 2 tsp Vanilla
- 6 tbsp (38g) Dutch Processed Cocoa Powder
- 6 tbsp (90ml) Hot Freshly Brewed Coffee
Chocolate Ganache Glaze
- 4 oz (113g) Semi-sweet Chocolate,, finely chopped
- 1/2 cup (120ml) Heavy Cream
Equipment
- Bundt Pan
Instructions
SunButter Chocolate Marbled Bundt Cake
- Preheat oven to 350°F. Prepare a 9 – 10” bundt pan with baking spray. In a large mixing bowl, add the flour, baking powder, baking soda, and salt. Whisk together to combine. Set aside.
- In another large bowl, add eggs, sugar, ½ cup sour cream, SunButter, vegetable oil, and vanilla. Whisk together until smooth and well combined.
- Add the wet ingredients into the bowl with the dry ingredients, and mix by hand until just combined and smooth. Divide the batter by pouring half of the batter into a different bowl.
- In a small mixing bowl or 2-cup liquid measuring cup, add the hot coffee and cocoa powder. Whisk together until well-combined and smooth. Allow to sit for 2 minutes, then add it into one of the bowls, then mix by hand until just smooth.. Add the remaining ¼ cup sour cream to the other bowl, then mix by hand until just smooth.
- Alternate spooning each of the batters into the prepared bundt pan. After both batters have been completely added, use a butter knife to swirl the two batters together inside the pan, creating the marbled effect.
- Place into the oven and bake for 45-50 minutes, or until an inserted toothpick comes out clean. Allow to cool completely before glazing
Chocolate Ganache
- Place chopped chocolate into a heatproof bowl. Set aside.
- In a small saucepan over medium heat, bring heavy cream to a simmer. Remove from heat immediately and pour into the bowl with the chocolate. Allow to sit for 2 minutes, then using a whisk, stir together until the ganache looks smooth. Allow the ganache to cool for about 20 to 30 minutes before pouring over top of bundt cake.
Sounds delicious but my son is allergic to nut butters and sunflower seeds. I am reluctant to use sun butter. Can this step be skipped? Can I just use 2/3 – 3/4 cup Vegetable oil??
Thank You!
Hey there! I haven’t tested it, so I can’t be 100% sure. However, I would probably suggest replacing with 50% sour cream and 50% oil!