The road to this cake was a rocky one. The plan was to bake a completely different one. Ingredients had to include cookies, chocolate, fruit, nuts, and marshmallows. I scoured through cookbooks and found a recipe in my old faithful one by Nordic Ware. The base was crushed vanilla wafers and a little flour. It took almost two boxes of cookies to get 5 cups of crushed ones. I mixed, stirred, and poured soupy batter into the pan. After baking came the moment of removing it from the pan. I flipped the pan over and the cake clung to the pan. After several taps, half of it fell out and crumbled on the wire rack. It was a disaster. Plan B went right into motion. Later in the day a successful Blueberry Pecan Cocoa Ripple Cake was cooling in my kitchen.
Why those ingredients? Rocky Road was announced as the theme for Bundt Bakers. My mind went immediately to American rocky road candy with chocolate, peanuts, and marshmallows. I thought about a chocolate cake filled with nuts and marshmallows. Then I read the details and discovered it was English Rocky Road that also has cookies and dried fruit. When I saw the vanilla wafer cake recipe I knew I could fit in the rest of the ingredients. Now if only that first cake had held together. Oh well.
Marshmallows inside cakes are challenging. They will float to the top if the batter is too thin. They sometimes melt and disappear too. I didn’t want to risk another disaster so topping it with marshmallow sounded like a good idea. A search on the internet lead me to Saveur where I found a recipe for marshmallow glaze. My adaptation is slight with only adding in some helpful notes. I was expecting a bright white glaze and yet mine came out beige. One key thing to remember is to spoon it over the cake right away. It thickens up fast.
Cookies in the cake was the next challenge. I opted for a teensy amount in this cake. One whopping tablespoon of finely crushed vanilla wafers is all I used. Leave the cookies out if you don’t want to buy a whole box to crush a couple of cookies for a cake. Of course having a box of vanilla wafers in the pantry could be a good thing. Perhaps use the rest to make banana pudding.
Blueberry pecan cocoa ripple cake has a dense crumb. The texture is similar to a classic pound cake. It starts with butter and cream cheese and, well, need I say more than cream cheese? Okay, I will. Dried blueberries and pecans are throughout. Ripples of chocolate cinnamon sugar bring even more flavor to the party.
What comes to your mind when you hear rocky road? Is it ice cream? Or candy? American, English, or Australian? I had no idea there were so many variations. I learned a lot in this baking adventure. Thanks to Laura of Baking in Pyjamas for hosting and setting the rocky road theme. Scroll down to see the list of bundts inspired by that sweet treat.
Blueberry Pecan Cocoa Ripple Cake
Ingredients
For the cake:
- 1 cup finely chopped pecans divided
- 2 cups granulated sugar divided
- 1 1/2 tablespoons unsweetened cocoa powder
- 2 teaspoons ground cinnamon
- 1 cup unsalted butter at room temperature
- 8 ounces cream cheese at room temperature
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tablespoon finely crushed vanilla wafer cookies optional
- 1 1/2 teaspoon baking powder
- 3 ounces dried blueberries
For the marshmallow glaze:
- 1 1/2 cups sifted confectioners sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- 3 tablespoons unsalted butter
- 1/4 cup water
- 2 cups mini marshmallows
Instructions
For the cake:
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Preheat oven to 325°F. Grease a 10- or 12-cup bundt pan. Sprinkle with 1/2 cups pecans.
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Stir together 1/2 cup sugar, cocoa, and cinnamon in a small bowl.
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Beat butter, cream cheese, and remaining 1 1/2 cups sugar in a large bowl until light and fluffy.
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Add eggs and vanilla, one at a time, beating well after each addition.
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Whisk together flour, cookies, and baking powder. Add to creamed mixture and beat until just combined (do not over-mix).
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Stir in remaining 1/2 cup pecans and blueberries.
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Spoon 1/3 of batter into prepared pan. Sprinkle 1/2 cinnamon-sugar mixture over batter. Repeat with 1/3 batter, remaining 1/2 cinnamon-sugar, and ending with 1/3 batter.
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Bake for 1 hour, or until a toothpick or cake tester inserted into center comes out clean.
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Cool cake in pan for 12 minutes. Remove cake from pan and cool completely on a wire rack. Top with marshmallow glaze.
For the marshmallow glaze:
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Place sugar, salt, and vanilla in a medium bowl.
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Melt butter and water in a medium saucepan over medium-high heat.
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Add marshmallows and stir constantly until marshmallows are melted, about 1 to 2 minutes. Mixture will become thick and translucent.
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Pour melted marshmallow mixture into sugar and whisk to combine. Drizzle or spoon over cake immediately (it will thicken quickly).
Recipe Notes
Blueberry Pecan Cocoa Ripple Cake is filled with dried blueberries and pecans. It has ripples of chocolate cinnamon sugar and topped with marshmallow glaze.
Cake recipe adapted from Nordic Ware Bundt cookbook published in 2004 (no longer in print). Glaze adapted from Saveur (see above link).
Are you ready to bake? Take a look at these rocky road inspired bundt cake recipes by talented bakers around the world:
- Almond, Blueberry & White Chocolate Rocky Road Bundt by Jane’s Adventures In Dinner
- Biscoff & Chocolate Rocky Road Bundt Cake by Spiceroots
- Blueberry Pecan Cocoa Ripple Cake by Magnolia Days
- Brownie Style Rocky Road Bundt Cake by Basic N Delicious
- Cheery Cherry Rocky Road Bundt Cake by Our Good Life
- Cherry Chocolate Walnut Bundt with Marshmallow Glaze by Noshing with the Nolands
- Chocolate Chip Bundt with a Rocky Road Frosting by Baking & Creating with Avril
- Chocolate Toffee Rocky Road Bundt Cake by The Chef Next Door
- Culture Confusion Rocky Road Bundt by Food Lust People Love
- Elvis on a Rocky Road Bundt Cake by It’s Yummi
- Fantasy Rocky Road Bundt Cake by Los Chatos Chefs
- Marshmallow Drenched Rocky Road Bundt Cake by Making Miracles
- Mini Rocky Road Bundts with Marshmallow Frosting by Passion Kneaded
- Not Just For Ice Cream Rocky Road Bundt by Tea and Scones
- Nutty Chocolate Banana Bundt Cake by The Freshman Cook
- Rock n’ Roll Rocky Road Bundt by Living the Gourmet
- Rocky Road Bundt Cake by A Day in the Life on the Farm
- Rocky Road Bundt Cake by I Love Bundt Cakes
- Rocky Road Bundt Cake by Kids @amp; Chic
- Rocky Road Bundt Cake by Liv For Cake
- Rocky Road Bundt Cake with Marshmallow Glaze by Brooklyn Homemaker
- Rocky Road Fudge Bundt Cake by La Cocina De Aisha
- Rum Rocky Road Bundt Cake by Adventures in All Things Food
- S’more Rocky Road Bundt Cake by Baking in Pyjamas
- Strawberry Bundt Cake with Marshmallow Rocky Road Frosting by Recipes Food and Cooking
- Toasted Chocolate Almond Bundt Cake by Eat, Drink and Be Mighty
- Triple Chocolate Rocky Road Bundt Cake by Simply Veggies
What is Bundt Bakers? It’s a group of Bundt loving bakers who get together once a month to bake bundts with a common ingredient or theme. Follow our Bundt Bakers Pinterest board for incredible bundt cake recipes and inspiration. Stacy of Food Lust People Love heads up our group and has a #BundtBakers page where you can find information and links to the recipes for each month.
How is the monthly theme determined? We take turns hosting each month and choosing the theme/ingredient.
Would you like to join in the fun? If you are a food blogger, send an email with your blog name and url to Stacy at [email protected].
Kaylene @ The Links Site says
Cake looks delicious, I love the choc cinnamon sugar ripple effect! Also I had never even heard of English rocky road until now! I was picturing the candy type too 🙂
Stacy says
Great flavor combination, Renee, with the blueberries and pecans! I love the cream cheese in the batter too.
Becca from It's Yummi! says
Oh my goodness, what a delicious combination of flavors! It’s such a sad thing to witness cake failure, but I’m glad you had perseverance to create this beauty!
Aisha says
It looks so great 🙂
June @ How to Philosophize with Cake says
Looks like a terrific cake! Love the cocoa ripple in the center 🙂
Wendy, A Day in the Life on the Farm says
I would love a piece of your bundt with a cup of coffee for breakfast right now.
Ansh says
Oh those ripples and the blueberries . I feel your pain with the cake fail.. I have been having those with the bundt cakes, but here is the thing.. with every fail we learn something new! Well done Renee. This cake is gorgeous.
Terri Steffes says
Your cake is much more authentic than mine. I cannot wait to try the marshmallow topping. I wonder if it can be toasted? I would love to try your cake. Sounds delicious!
Tara says
I always look forward to coming to your site Renee to see your lovely creations. Today is another gorgeous cake, love the ripple inside!
Linda @ 2CookinMamas says
There’s English Rocky Road? First I had heart of it but you put it to good use in this delicious looking cake. I love cream cheese based cakes and the swirls of cinnamon and chunks of pecans sound awesome. And that marshmallow topping is something I want to remember for future baking. Yum!
Tux | Brooklyn Homemaker says
Both ideas for your cakes sound delicious, but I think the successful one you posted sounds like it’d be my favorite! Pecans and Blueberries! Yes please!
I used the same glaze recipe but mine came out thinner for some reason. I adjusted it slightly in the recipe on the post to try to thicken it up a bit. Yours looks perfect!
Rocio says
Delicious cake with blueberrys !!
Olivia @ livforcake says
Everything about this is absolutely stunning. The cake, the glaze, the photos! Truly beautiful and I bet it tasted amazing!
avril says
I am so sorry to hear that your first cake didn’t come out so well BUT I am super impressed with cake #2! It is gorgeous looking and I love how you incorporated ALL the flavors of a British Rocky Road. Beautiful cake!!
[email protected] Baking in Pyjamas says
Blueberries, pecans, cream cheese and that icing! Such a great combination Renee, I’ve a feeling your first cake was meant to not work out as this one looks wonderful.
Bill says
This cake looks fantastic, Renee! I’ve had lunch and am craving something sweet. Reading this post didn’t help my craving! 🙂 Beautiful photos!
shilpi says
Beautiful Cake… Great combination..
[email protected] Freshman Cook says
What could be a better combination than blueberries and pecans?! Love the marshmallow topping too! What a great idea!
Margaret says
Bundts can be so frustrating. But when they ‘act right’ they are fantastic. Love the swirl in yours.
Catherine says
I love where you went with this month’s challenge. Your bundt looks wonderful and that drizzle is thick and beautiful…such a treat. xo, Catherine
Rich says
I haven’t made your recipe yet, but it is nearly identical to a recipe of mine called Cocoa Ripple Currant Cake, which has been a family favorite for more than 40 years. I believe it originally came from a Pillsbury Bake-Off Contest. The only difference is that my recipe substitutes chopped walnuts for pecans and uses them only in the bottom of the Bundt pan (so just 1/2 cup). It omits the vanilla wafer crumbs entirely and substitutes 1 cup of currants or raisins for the dried blueberries. And you simply sprinkle the cake with powdered sugar before serving. No glaze or icing. Otherwise, the ingredients and quantities are the same. So interesting!
Katie Moseman says
That is really neat! I find it fascinating how recipes travel over the years.