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Blueberry Pecan Cocoa Ripple Cake | Magnolia Days

Blueberry Pecan Cocoa Ripple Cake

Blueberry Pecan Cocoa Ripple Cake is filled with dried blueberries and pecans. It has ripples of chocolate cinnamon sugar and topped with marshmallow glaze.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings 12 to 16 servings
Author Renee

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:

  1. Preheat oven to 325°F. Grease a 10- or 12-cup bundt pan. Sprinkle with 1/2 cups pecans.
  2. Stir together 1/2 cup sugar, cocoa, and cinnamon in a small bowl.
  3. Beat butter, cream cheese, and remaining 1 1/2 cups sugar in a large bowl until light and fluffy.
  4. Add eggs and vanilla, one at a time, beating well after each addition.
  5. Whisk together flour, cookies, and baking powder. Add to creamed mixture and beat until just combined (do not over-mix).
  6. Stir in remaining 1/2 cup pecans and blueberries.
  7. 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.
  8. Bake for 1 hour, or until a toothpick or cake tester inserted into center comes out clean.
  9. 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:

  1. Place sugar, salt, and vanilla in a medium bowl.
  2. Melt butter and water in a medium saucepan over medium-high heat.
  3. Add marshmallows and stir constantly until marshmallows are melted, about 1 to 2 minutes. Mixture will become thick and translucent.
  4. 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.