A moist, tender yellow cake swirled with rich chocolate batter. This beautiful marble bundt cake is a show-stopper!
I’ve been seriously neglecting my bundt pan. I absolutely love baking bundt cakes but for some reason I always forget that I have one. This is a cake I’ve been wanting to make for a few years now and I’m so glad I finally did because it’s delicious! A moist yellow cake with chocolate swirled into it. It looks complicated but in reality it is SO easy to do!
You’ll start by making the batter. I prefer doing this in a stand mixer because you’ll need to beat the butter and sugar for several minutes. I also feel like a stand mixer incorporates more air into the batter making the cake more fluffy. That said, a hand mixer will work too. This is a yellow cake batter so it calls for 5 eggs, don’t be alarmed. It’s not eggy tasting at all.
Transfer a portion of the batter to a mixing bowl and fold in the chocolate mixture. This will create the chocolate batter. Now comes the fun part! Using a cookie scoop or a big spoon, fill the bottom of the pan with a layer batter. Alternate adding “vanilla” and “chocolate.” Take a knife and gently swirl the two together. Don’t overdo it or you’ll end up with a light brown cake instead of one with distinct swirls.
Repeat two more times until all of the batter is gone. That’s three swirled layers total. Tap the cake on the counter a few times to level the batter. Place in the oven and bake for 45-55 minutes or until a cake tester inserted into the center of the cake comes out clean. Mine was done at the 48 minute mark.
Let the cake cool in the pan for 15 minutes or so before inverting it onto a cooling rack. Give the cake a little bit of time to cool will lessen the chances of it sticking to the pan. Let the cake cool to room temperature before slicing it. You can either dust the top with a little bit of powdered sugar for a finishing touch, or you can go above and beyond and make a chocolate fudge ganache.
Here’s how to make a chocolate fudge ganache:
- In a medium size 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 in the microwave and heat on half power for one minute, stir, then repeat once more.
- Stir chocolate until all of the chips are melted and it becomes smooth. Beat for vigorously for 1 minute. Pour over the bundt cake once 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.
This gorgeous marble bundt cake will surely become a favorite. It’s a moist and tender yellow cake with a rich chocolate swirl. Truly the best of both words!
Marble Bundt Cake
- 1 1/4 c. 2 1/2 sticks unsalted butter, room temperature
- 2 c. granulated sugar
- 5 large eggs
- 4 tsp. 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 + 1/8 tsp. espresso powder - espresso optional
- Preheat oven to 350 degrees. Butter and flour a large 10-15 cup bundt pan, 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 mixing speed on low, alternate adding the dry ingredients and the milk and sour cream. Mix just until combined.
- Remove 2 1/2 cups of batter and place in a small mixing bowl. In a small soup or cereal bowl, whisk together the cocoa powder, oil and water. Gently fold into the reserved batter until no streaks remain.
- Using a standard size cookie scoop or a spoon, alternate adding yellow and chocolate batter to the pan. After the bottom of the pan is no longer visible, gently swirl the batter together (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 of the cake 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. When cool dust with powdered sugar if desired.