2 cups flour
1/4 cup cornstarch
2 1/2 tsp baking powder
1/2 tsp baking soda
3/4 cup sour cream at room temperature
1/4 cup whole milk at room temperature
1 cup salted butter at room temperature
1 1/2 cups granulated sugar
2 large eggs at room temperature
1 large egg yolk at room temperature
2 tsp bourbon
vanilla bean
Preheat the oven to 325°F and position a rack in the center.
Take mini bundt cake pans and butter and flour them.
Blend vanilla pod seeds into bourbon.
In another bowl
whisk flour
cornstarch
baking powder
baking soda
and some salt.
Cream butter
sour cream
and sugar in a large bowl.
Add eggs and egg yolk one at a time and beat well.
Add bourbon-vanilla mixture to this and beat well.
Add dry mixture into it in 2 batches and alternate with milk in one addition.
Beat until well blended.
Divide the batter in half and mix one batch with cocoa powder and milk until well combined.
Layer vanilla and chocolate batter in greased bundt pan and create marble effect with a stick.
Bake for 20-25 minutes and check the doneness.
Once baked
remove from oven and let cool.
Take out the bundt cake on a cooling rack and once cooled
glaze with chocolate glaze or sugar glaze.