Monday, January 15, 2018

Saturday Cake

It finally happened. Not even a cookie crumb is left from the holidays! It seems almost sinful to be baking again already, but it has to happen sometime. My mom asked me what this cake is called. I said, "Vanilla and chocolate sour cream Bundt cake." She made a face and suggested we call it Saturday cake because we would be enjoying it on the weekend. So it's officially Saturday cake.

Bundt cakes always scare me a little bit because the volume of ingredients seems so extravagant. 3 cups of flour! But I always remind myself that it makes a very big cake, which is super if you need to feed a lot of people or you need it to last more than a few days.

This cake is really fairly basic. No fancy icings or fillings. But it's fun because it's two flavors and the chocolate part is hidden. Don't spread it around, but it's super simple. You just add melted semisweet chocolate to some of the batter. Couldn't be easier and it tastes great. I think it tastes better the second day, so this is a great cake to bake one day ahead of time. Cover with plastic wrap and store in the refrigerator.

Saturday Cake

unsalted butter for greasing
1/4 cup sugar for greasing
3 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups sugar
3 large eggs, room temperature
1 tablespoon vanilla
1 1/4 cup sour cream
2 ounces semisweet chocolate (for those using a Baker's bar, that's 1/2 the bar, not two squares)
powdered sugar

Bring butter and eggs to room temperature.

Preheat oven to 350. Grease a large Bundt pan with butter. Sprinkle with the 1/4 cup sugar as you would with flour. Shake the pan and rotate to cover the butter with the sugar.

In a large bowl, combine the flour, baking powder, baking soda, and salt. Stir well with a fork to combine. Set aside.

Cream the butter by itself for about a minute. Add the sugar and continue to cream, scraping down the sides as necessary. Add the eggs and beat until thoroughly combined, about another 2 minutes. The dough should look smooth, not grainy. Add the vanilla and beat briefly to combine. Slowly add part of the flour mixture. Add part of the sour cream. Alternate adding flour and sour cream until both are combined. Scrape the bowl as necessary.

Drop spoonfuls of about 1/3 of the dough in the bottom of the prepared Bundt pan. Smooth the dough together with a spoon or your fingers. Remove about 1/3 of the remaining dough from the mixing bowl and place in the bowl you used for the flour.

Melt the chocolate in the microwave in 30 second bursts. When it's mostly melted, stir with a fork to melt the rest. Pour into the batter that is still in the mixing bowl and beat to combine. Scrape and repeat as necessary. Spoon the chocolate batter on top of the bottom batter and spread with a spoon or your finger. Avoid getting it too close to the outer edge.

Add the remaining batter that is in the flour bowl on top of the chocolate layer. Smooth together. Bake 55 minutes or until a cake tester comes out clean.

Leave in Bundt pan for at least ten to fifteen minutes before turning out onto a plate. When cool, dust with powdered sugar.

All the batter.
1/3 of the batter with chocolate!
Fill with a layer of the vanilla batter.

Add a chocolate layer and cover with the remaining vanilla batter.

The bottom immediately after baking.

Coming in February!!!


  1. Looks yummy! You make it sound so easy! Thank you for sharing!

  2. Unless my eyes are deceiving me I think you left out the sugar.

  3. I think we used to call this 'marble bundt cake' or something like that. Though we used cocoa powder and not semi-sweet chocolate. And I can remember dolloping the chocolate batter on top and then poking it down into the vanilla batter. My Mom used to have me bake this often and then she took it to other people as a gift when they were sick or had a loss or something. Our family rarely got to eat it. LOL

    And I wondered about the sugar too. :-)

    1. Everyone is noticing the sugar. I can't get anything by you! I think you're right about marble cake now that I think about it. Maybe it's time for you to bake one and actually get to eat it!

  4. What fun! Love the two colors. I might add that most of the bundt cake recipes I know of, while large, usually last well, so you have time to eat them--and share!

    1. That's one of my favorite things about Bundt cakes!

  5. That looks delicious! Of course, anything with chocolate in it looks delicious to me :-)

    1. We're enjoying it. And I love that bit of chocolate in the middle.

  6. Agreed-it sounds lovely.
    But where is the second sugar amount?

    1. Again with the sugar! LOL! I can't make a teensy mistake without everyone noticing. ROFL! : )

  7. Do I really have to wait until the weekend to enjoy it? I think I'll rename it the Every Day Cake.

    1. LOL! : ) We *are* still eating it on Monday!

  8. Cant wait for my copy of your new book to get here. Just wanted to mention the sugar since everyone else did, lol. Thanks