Gluten Free Marble Bundt Cake – a moist vanilla cake with a swirl of chocolatey goodness.
I have a special place in my heart for “classic cakes”. I remember my Mom clipping recipes from newspapers and magazines, storing them in her little red recipe binder, or her overflowing recipe box. In amongst those recipes for salads made using Jello were recipes for cakes like poke cakes, dump cakes, and Bundt cakes.
When I was growing up, there were three things that every Saturday consisted of. Cleaning house, having a bath in the evening so you were clean for Church the next day, and Mom baking some sort of cake, just in case company stopped in unannounced on Sunday afternoon. Flipping through her stack of clipped recipes, she would find a cake to bake. It always seemed extra special when it was a Bundt cake.
I’ve had this Marble Bundt Cake on my mind for a while already. I finally decided to tackle it, and after a few tries, got the exact result I was hoping for. A dense, moist vanilla cake with a beautiful, sweet, chocolate swirl throughout. You could drizzle it with chocolate glaze, but I decided to keep things simple and just dusted it with a little confectioners’ sugar. A slice of cake served with a little dollop of sweetened whipped cream is so simple, yet special at the same time.
I wonder what other classic cakes I can re-create to be gluten free. Any suggestions?
Gluten Free Marble Bundt Cake
Gluten Free Marble Bundt Cake – a moist vanilla cake with a swirl of chocolatey goodness.
Ingredients
- 1 tablespoon soft butter and 2 tablespoons white rice flour (for preparing your pan)
- 1 cup (160 g) white rice flour
- 1/2 cup (80 g) brown rice flour
- 1/2 cup (85 g) potato starch
- 1/2 cup (63 g) tapioca starch
- 1 tablespoon (12 g) baking powder
- 1 teaspoon (4 g) xanthan gum
- 1/2 teaspoon (3 g) salt
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (250 ml) milk
- 3/4 cup (175 ml) oil
- 1/2 cup (125 ml) sour cream
- 1 tablespoon (15 ml) vanilla extract
- 1/3 cup (65 g) semi-sweet chocolate chips, melted and allowed to cool
Instructions
- Preheat the oven to 325 degrees F (163 degrees C). Grease the inside of a 10-12 cup Bundt pan with the soft butter, including the tube in the center. Add the 2 tablespoons flour, and turn the pan to coat the entire inside with flour. Tap out any excess flour.
- In a large bowl, whisk together the rice flours, potato starch, tapioca starch, baking powder, xanthan gum, and salt. Set aside.
- In a separate bowl, whisk together the granulated sugar and eggs. Once it is well combined, whisk in the milk, oil, sour cream, and vanilla extract.
- Pour the wet ingredients into the dry ingredients, and stir to combine. Remove about 1 1/2 cups of the batter to the bowl you stirred the wet ingredients in, and stir in the melted chocolate.
- Spoon about 1/3 of the vanilla batter into the bottom of your prepared Bunt pan. Using two spoons, dot the top of the batter with about 1/3 of the chocolate mixture. Continue with another layer of vanilla, chocolate, vanilla, and finally the remaining chocolate batter. Gently spread the batter to level the top. Take a knife or skewer, gently swirl the batter, making circles or zigzags around the whole pan, being careful to not touch the side of the pan. Tap the prepared pan on the counter to remove any air bubbles that you might have stirred in.
- Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the cake comes out clean. Remove the cake from the oven, and allow to cool in the pan for 10 minutes.
- With a dull knife, gently go around the outside of your Bundt pan, just to make sure that the cake is loose. Do this with the center of the cake as well. Place a wire cooling rack over the pan, and carefully flip the pan and cooling rack over. Remove the pan, and let the cake cool completely before storing it in an airtight container.
- You can serve as is, sprinkle with some confectioners' sugar, a dollop of whipped cream, or ice cream - the choice is yours.
Bridy says
Oh my, this looks Devine! I just used my bunt cake pan for the first time last week for a different recipe. I am certainly going to have to give this a try. Thank you!
Jeanine says
Thanks, Bridy! I don’t use my Bundt pan often enough, but I do love the results, so I should! 🙂
Lex says
Do you ever bake with the ‘cup for cup’ GF flour?
Jeanine says
Hi Lex, I don’t. Here’s why: http://www.thebakingbeauties.com/2013/11/substitutions-all-purpose-gluten-free-flour.html
Cheryl says
This looks divine…..I’m going to make it with a cinnamon-sugar-walnut filling
(called a Sock It to Me Cake) for my celiac friends
Jeanine says
That sounds fabulous, Cheryl! I have a few other versions dancing around my head too, see what I can come up with. 🙂
Barbie says
Please…Boston Cream Pie and thank you, thank you for your generosity in sharing your recipes
Jeanine says
I’ll see what I can do, Barbie! 😀
Lisa says
So looking forward to making this with my 4 year old today! Thank you! Love your blog.
Connie says
Hi Jeanine, will definitely try this. I love Bundt cake. I left a question on your cinnamon bun recipe post a while back but never got a response. I was thrilled to try it but they didnt rise. My yeast was fresh and I carefully measured. I left them over an hour and no joy. I baked them anyway but they were dense and heavy. Any suggestions? Should I weigh the ingredients instead? Sorry for the unrelated post but I am desperate for gluten free cinnamon buns. Thanks for your help.
Jeanne says
Oooohh!! This looks SO yumptious! I too, love bundt cakes! I was happy to see that you used sour cream – more moisture! And as for what you can try next – how about a pound cake? I used to make lovely pound cakes in my pre-gluten-free days. I just haven’t had the nerve to try converting the recipe.
Please tell me about your bundt pan!! Is it a heavy one? What is it made of? I only have a “cheapie” that my sweet mother gave me, and it’s coated with Teflon! (Yuck!)
Michelle says
Just made this cake this afternoon and I think someone is going to have to take it away from me before I eat the whole thing, lol. It’s OH-SO delicious!! I know bundt cakes are typically heavier than a regular cake, but I don’t find this heavy at all. It’s also not dry. It’s absolutely perfect!! I did have to give in and let the family have some (hehe) and they raved about it. YUM! Thanks, Jeanine! 🙂
Linda says
Jeanine, your bundt cake looks beautiful! I’m highlighting it in this week’s Gluten-Free Wednesdays post.
linda says
Jeanine, always love your recipes and most turn out fabulous. Made your bundt cake for super bowl Sun. It rose nicely, looked great, I even topped with a chocolate glaze.It was very dry when I went to cut it.Had to run out for ice cream for a side. I’ m an experienced baker, just don’t know what went
wrong,any thoughts? Linda
Jeanine says
That’s really odd. Any substitutions? It could be that it was slightly over baked? All ovens bake differently. That is really odd, sorry that it needed a side of ice cream.
Mrs. T says
This looks so wonderful. I too have a soft spot in my heart for those classic cakes. My grandmother often baked bundt cakes and I did, too. I’m on my second pan after all these years. One bundt cake she made was chocolate with a ribbon of coconut macaroon filling in it, and a chocolate glaze. That might be a fun one to try and replicate!
Jeanine says
Oh wow – I bet that would taste fantastic, Mrs T! 2nd pan already? They do last a long time, so I’m thinking you’ve baked quite a few Bundts already then. 🙂
Erika says
Wow! Made this today. Absolutely a keeper. Looked wonderful then tasting it was even better. Best marble bundt cake recipe I’ve tried.
Alice Theofan says
I made this for our Sunday family supper dessert! Served it with icecream and home made hot fudge sauce! It was a HIT. So moist and delicious! My hubby has claimed it for his birthday cake just so I would make it again. LOL. So easy to make also! Thanks once again Jannine!
Carmen says
Hi Jeanine,
I have made a few of your recipes and they have all been amazing! I’m not celiac but I like baking for my friends who are. Thank you for sharing your wonderful recipes.
I was just wondering how long this cake will keep? Could I make it 2 days in advance?
RW says
This looks great! I’ve been wanting to try a gf cake in my bundt pan, as one of my daughters has celiac and I generally like to make desserts that everyone can eat. The only thing is that I want a non-dairy recipe. Milk is easily substituted, but I’ve never tried to substitute for sour cream. Do you think it will work with a substitute, or maybe you can direct me to another recipe to use?
Jeanine says
I’d use a dairy free yogurt in place of the sour cream.
Monica says
What is your suggested substitute for the sour cream to make this dairy free?
Jeanine says
Any vegan sour cream that you can purchase should work.
Vicky says
This is a delicious cake! I did substitute goat yogurt for sour cream because I am dairy free and it was a great cake! Thank you so much for this recipe!