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–+ servings
Slices of French Martini Marble cake on a glass plate, next to a martini glass with a murkey, purplish cocktail. The cake is marbled light purple and pale yellow.
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5 from 1 vote

French Martini Marble Cake

This French Martini Marble Cake has a subtle but sophisticated taste. The berry taste of the Chambord liqueur is the perfect complement to the pineapple juice!
Prep Time15 minutes
Cook Time1 hour 10 minutes
Cooling time15 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 15 people
Calories: 472kcal
Author: Marie Porter

Equipment

  • 1 Bundt Pan

Ingredients

  • 3 cups Cake flour
  • 2 ¼ cups Sugar
  • 2 tablespoon Baking powder
  • 1 ½ teaspoon Salt
  • 3.5 oz package Instant vanilla pudding mix
  • 6 Eggs
  • 1 ½ cups Butter melted
  • 2 tablespoon Pure vanilla extract
  • ¾ cup Pineapple Juice
  • ½ cup Water
  • ¼ cup Chambord liqueur
  • ¼ cup Chambord*
  • 2+ cups Confectioners / Icing / Powdered Sugar

Instructions

  • Preheat oven to 350°F (180°C). Liberally grease a bundt cake pan with vegetable shortening, and/or spray with baking spray.
  • Combine flour, sugar, baking powder, salt, and pudding mix in a large mixing bowl. Add in eggs, melted butter and vanilla to the batter, mixing on medium speed until smooth.
  • Divide batter evenly into two bowls. Add pineapple juice to the first bowl, stirring until fully incorporated. Add water and Chambord to the second bowl, stirring until fully incorporated and smooth.
  • Divide batter among prepared cake pans, using whichever marbling technique that you prefer. (Random globs work best for this recipe.) To marble the batters, use a butter knife, held straight up-and-down.
  • Starting at one side of the pan, run the knife through the batter in a long zig zag motion – hitting both the inside and outside rings of the pan – all the way around the tube, to the other side. Then, run a knife once around the center of the batter.
  • Bake until golden and knife inserted into center of batter comes out clean and cake springs back – about 60-70 minutes. Allow to cool 10-15 minutes before turning cake
  • out onto baking rack to cool.
  • Mix as much icing (powdered, confectioner’s) sugar into the ¼ cup Chambord as it takes to make a very thick mix. Melt it in the microwave for a few seconds, then drizzle over the cooled cake.

Notes

* Feel free to substitute pineapple juice for the liquid in the glaze… or use a combination of Chambord and pineapple juice!

Nutrition

Calories: 472kcal | Carbohydrates: 63g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 114mg | Sodium: 634mg | Potassium: 73mg | Fiber: 1g | Sugar: 43g | Vitamin A: 662IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 1mg