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Home » Bundt Cakes

Fiddler on the Roof Cake

Modified: Apr 29, 2021 · Published: Apr 10, 2021 by Anna · This post may contain affiliate links · 4 Comments

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Some family members are in a Duolingo battle to see who can learn Yiddish, so this cake seemed timely.  It’s Fiddler on the Roof Cake from The Cake Mix Doctor. 

Fiddler on the Roof Cake

I'm not sure exactly why it's called Fiddler on the Roof Cake. My first thought was that it might be from the vanilla batter forming kind of a "roof" over the chocolate. That is what the picture in the book depicts. The chocolate batter is on the bottom and the vanilla batter rainbows over it. Not the case with my cake, as you can see! The chocolate batter sank more so (when inverted) it was closer to the top. Definitely no roof.

Perhaps the Cake Mix Doctor intro is the clue. It says "You'll feel like a rich man or a rich woman when you fork into the cake", so maybe the song is named after "If I Were a Rich Man". Name origin withstanding, I’m always up for a cake that combines two flavors.   This Bundt cake starts with a yellow cake mix which you "doctor" with almond extract and sour cream.  Half of the batter is the yellow cake/almond flavor, while the other half has cocoa stirred in to make chocolate cake.  And then there's the Chocolate Marshmallow Frosting.

Chocolate Marshmallow Frosting

I was a little hesitant to make Chocolate Marshmallow Frosting because I couldn't figure out if it was a pour-over type frosting/icing or something you spread. Details were kind of vague, and I really didn't want to be spreading something over a Bundt. But I had the marshmallows, decided to go for it, and am glad I did. It came together with ease, was smooth rather than lumpy and set into a soft fudge-like coating. It's definitely one I'll be using again.

Recipe

Fiddler on the Roof Cake

Fiddler on the Roof Cake

An easy Bundt cake that starts with yellow cake mix.
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 55 minutes mins
Cooling, Frosting 1 hour hr 30 minutes mins
Total Time 2 hours hrs 40 minutes mins
Course Dessert
Cuisine American
Servings 12

Equipment

  • Bundt Pan

Ingredients
 

  • 1 15.25 oz package yellow cake mix
  • 1 cup sour cream
  • ¾ cup canola oil
  • ½ cup sugar
  • ½ teaspoon almond extract
  • ½ teaspoon salt
  • 4 large eggs
  • ¼ cup unsweetened cocoa powder

Chocolate Marshmallow Frosting

  • 2 cups confectioners' sugar
  • ½ cup unsweetened cocoa powder I used natura
  • 6 large marshmallows or ⅔ cup small ones
  • 4 tablespoons butter
  • ⅓ cup milk plus 1 tablespoon milk
  • 1 teaspoon pure vanilla extract

Garnish

  • 1 oz white bark or white chocolate optional

Instructions
 

  • Preheat oven to 350 degrees F. Grease and flour a 12 cup Bundt pan.
  • Combine cake mix, sour cream, oil, sugar, almond extract, salt, and eggs in a mixing bowl. Blend with mixer on low speed for 1 minute. Scrape down sides of bowl. Increase mixer speed to medium, beat for about 2 minutes or until batter is well blended
  • Pour half of batter (1 ¼ pounds/20 oz) into prepared pan, smoothing it evenly.
  • Add cocoa powder to remaining batter and blend with mixer on low speed 1 minute. Pour this evenly over the batter already in the pan.
  • The next step is to run a dinner knife through the batter to create a marbled look. I forgot to do this and the cake still looked pretty good.
  • Bake cake until light brown and springs back when lightly pressed with your finger, about 60 to 65 minutes (check at 55). Remove from oven and place on wire rack to cool for 20 minutes (This is important. I tried to invert it too soon and part of the top stuck. Luckily it was fixable).
  • Meanwhile, prepare Chocolate Marshmallow Frosting: Sift the sugar and cocoa powder together in large mixing bowl. Place marshmallows, butter, and milk in saucepan (3 ½ quart worked perfectly) over low heat. Stir until marshmallows are melted, 3-4 minutes. Remove pan from heat or just reduce the heat to low. I kept my mixture warm, as I wanted to keep it from setting. Pour confectioners' sugar mixture over marshmallow mixture. Add vanilla and stir (still over low) until frosting is smooth and satiny.
  • Spoon frosting over the cooled cake and allow it to drip slowly down the sides. It should start setting up pretty quickly.
  • For garnish, melt an ounce of white chocolate or white bark (micrwave is fine) and drizzle it over the set chocolate icing.
Keyword Bundt Cake, Marble Cake
Tried this recipe?Let us know how it was!

More Bundt Cakes on Cookie Madness

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  • Chocolate Cream Cheese Tunnel Cake
    Chocolate Cream Cheese Tunnel Cake
  • Poppy Seed Bundt Cake
    Poppy Seed Bundt Cake
  • Spiced Pear Bundt Cake
    Pear Spiced Bundt Cake

Comments

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  1. Anna says

    April 12, 2021 at 5:01 pm

    D, I've been curious to see how the old recipes would work with the new size cake mixes. For this one I didn't make any changes. I just substituted the 15.25 oz box for the 18.25 oz box and it worked fine.

  2. d says

    April 12, 2021 at 4:39 pm

    I'm going to try this!! I notice this recipe calls for the smaller cake mix. A lot of her older recipes from her original book call for an 18 oz cake mix. How have you adapted her older recipes that call for larger mixes to make them still work?

  3. Anna says

    April 12, 2021 at 8:19 am

    Congratulations! It seems like yesterday Fuzz was that age and now she's an adult living on her own. It goes by quickly. That being said, I miss your comment and hope you find time to do some baking :).

  4. Sonya says

    April 12, 2021 at 8:04 am

    I can't always comment with my hands full with a little one and one on the way, but just wanted to say that I love reading your blog!!! This looks delicious, as well as the others you've posted this week 🙂 Happy baking!

Peanut Butter Fudge Jumbles recipe baked in a 9-inch square Pampered Chef stoneware pan.

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I'm Anna, and welcome to Cookie Madness. To learn more about me, check the About page.

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