Swirls of rich chocolate and buttery vanilla come together to create this beautiful Marble Bundt Cake! It truly tastes as good as it looks!
This Marble Bundt Cake recipe is a beautiful blend of flavors and textures. It combines chocolate and vanilla cake batter swirled together to create an eye catching Bundt cake that looks almost too good to eat!
For more fun swirled treats you have to check out my Peanut Butter Brownies, Marbled Banana Chocolate Chip Bread, and Raspberry Nutella Swirl Cheesecake Bars.
Table of Contents
Why We Love This Marbled Cake
- Stays moist and tender, even after a few days.
- Perfect for any occasion—birthdays, holidays, or a even casual family dessert.
- Great for beginner bakers who want to create something that looks elegant.
Recipe Ingredients
Butter – Rich and creamy, it’s essential for creating a tender cake.
Vanilla Extract – Adds warmth and depth to the vanilla cake base.
Cocoa Powder – Delivers a deep, rich chocolate flavor. Use high-quality cocoa for the best texture and taste.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Buttermilk instead of Whole Milk – Adds tang and extra moisture to the cake, making it even more tender. To make homemade buttermilk, pour 1 tablespoon of lemon juice or vinegar into a measuring cup, then add milk to reach 1 cup. Let it sit for 5 minutes.
Spiced Cocoa Powder – Add a pinch of cinnamon or nutmeg to the cocoa powder for a subtle spice twist in the chocolate swirl.
How to Make Marble Bundt Cake
Step 1: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour a large 10-15 cup Bundt pan, and set aside.
Step 2: In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter until creamy, about 1 minute. Add sugar and beat on medium speed for 3 minutes or until pale. Add eggs one at a time, mixing after each addition. Add vanilla extract and mix until combined.
Step 3: In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, alternate adding the dry ingredients with the milk and sour cream. Mix until just combined.
Step 4: Remove 2 ½ cups of batter and place in a small mixing bowl. In a small bowl, whisk together cocoa powder, oil, water, and optional espresso powder. Gently fold into the reserved batter until no streaks remain.
Step 5: Using a standard-sized cookie scoop or spoon, alternate adding yellow and chocolate batter to the pan. After the bottom of the pan is no longer visible, gently swirl the batter (be careful not to overdo it). Repeat with two additional layers. Tap the pan on the counter to even the batter out.
Step 6: Place in the oven and bake for 45-55 minutes or until a cake tester inserted into the center comes out clean or the cake springs back when touched.
Step 7: Remove from the oven and allow to cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Once cool, dust with powdered sugar if desired.
Chocolate Fudge Ganache
Step 1: In a medium-sized glass mixing bowl, combine 1 cup of semi-sweet chocolate chips, ½ cup of milk chocolate chips, and 2/3 cup of heavy cream.
Step 2: Place the bowl in the microwave and heat on half power for 1 minute. Stir, then repeat once more.
Step 3: Stir until all of the chocolate chips are melted and smooth. Beat vigorously for 1 minute. Pour over the Bundt cake when it reaches your desired consistency. If you want a thicker glaze, let it sit for at least 5 minutes before pouring. Allow to set for 30 minutes before cutting.
Expert Tips
Test for Doneness – To check if your Bundt cake is fully baked, insert a long wooden skewer or toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs, the cake is finished baking. For shallower cakes, a toothpick works well to check the center.
Tap the Pan to Remove Air Bubbles – After pouring the batter into the Bundt pan, gently tap the pan on the counter a few times to release any trapped air bubbles. This prevents large holes in the cake.
FAQs
Using a baking spray with flour, like Pam Baking Spray or Baker’s Joy, makes coating the pan fast and easy. If you don’t have baking spray, greasing with butter or shortening and dusting with flour guarantees a smooth release.
Use a knife or skewer to gently swirl the chocolate and vanilla batters together in figure-eight motions. Avoid over-swirling to keep the distinct marble pattern.
Storage Information
To STORE your Marbled Bundt Cake, wrap it tightly in plastic wrap or place it in an airtight container. It will stay fresh at room temperature for up to 3 days. You can also FREEZE it for up to 2 months—wrap the cake in plastic wrap, followed by aluminum foil.
To REHEAT, thaw overnight in the fridge and bring to room temperature before serving.
Marble Bundt Cake Recipe
Ingredients
- 1 1/4 c. 2 ½ sticks unsalted butter - room temperature
- 2 c. granulated sugar
- 5 large eggs
- 4 teaspoons vanilla extract
- 3 c. all-purpose flour
- 2 tsp. baking powder
- 1 tsp. baking soda
- 3/4 tsp. coarse kosher sea salt
- 3/4 c. full-fat sour cream
- 1/2 c. whole milk
- 5 tbsp. quality unsweetened cocoa powder
- 2 tbsp. canola or vegetable oil
- 1 tbsp. water + ⅛ tsp. espresso powder - optional
Chocolate Fudge Ganache
- 1 cup semi-sweet chocolate chips
- ½ cup milk chocolate chips
- 2/3 cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius). Butter and flour a large 10-15 cup Bundt pan, and set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat butter until creamy, about 1 minute. Add sugar and beat on medium speed for 3 minutes or until pale. Add eggs one at a time, mixing after each addition. Add vanilla extract and mix until combined.
- In a medium mixing bowl, whisk together the flour, baking powder, baking soda, and salt. With the mixer on low, alternate adding the dry ingredients with the milk and sour cream. Mix until just combined.
- Remove 2 ½ cups of batter and place in a small mixing bowl. In a small bowl, whisk together cocoa powder, oil, water, and optional espresso powder. Gently fold into the reserved batter until no streaks remain.
- Using a standard-sized cookie scoop or spoon, alternate adding yellow and chocolate batter to the pan. After the bottom of the pan is no longer visible, gently swirl the batter (be careful not to overdo it). Repeat with two additional layers. Tap the pan on the counter to even the batter out.
- Place in the oven and bake for 45-55 minutes or until a cake tester inserted into the center comes out clean or the cake springs back when touched.
- Remove from the oven and allow to cool for 15 minutes in the pan before inverting onto a wire rack to cool completely. Once cool, dust with powdered sugar if desired.
Chocolate Fudge Ganache
- In a medium-sized glass mixing bowl, combine 1 cup of semi-sweet chocolate chips, ½ cup of milk chocolate chips, and 2/3 cup of heavy cream.
- Place the bowl in the microwave and heat on half power for 1 minute. Stir, then repeat once more.
- Stir until all of the chocolate chips are melted and smooth. Beat vigorously for 1 minute. Pour over the Bundt cake when it reaches your desired consistency. If you want a thicker glaze, let it sit for at least 5 minutes before pouring. Allow to set for 30 minutes before cutting.
Moist all the way through with a really nice balance of chocolate and vanilla!
I would I would like to know how are you using the espresso because I do not see it in the description. I just see it in the recipe?
Hi Russell, thanks for pointing this out. The espresso powder goes in with the water. I have updated the recipe.
Everyone love the cake very buttery not too sweet,. I made one with vanilla frosting, and one with vanilla and chocolate frosting,
Hi, can I bake it in 8” cake pans ?
Thanks
I think that should work 🙂