Desserts > Cakes > Bundt Cakes > Marble Bundt Cake Recipe

Classic Vanilla Chocolate Marble Bundt Cake

This beautiful marble bundt cake combines the best of both worlds: rich vanilla and decadent chocolate. It's surprisingly easy to make and always a crowd-pleaser. The recipe uses simple ingredients and creates a moist, flavorful cake with a stunning marbled effect. Perfect for any occasion!

Prep Time
20 minutes
Cook Time
50-60 minutes
Servings
12-16
Ingredients
  • 3 cups All-purpose flour
  • 2 cups Granulated sugar
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter, softened
  • 4 Eggs
  • 1 tsp Vanilla extract
  • 1 cup Milk
  • 1/4 cup Unsweetened cocoa powder
  • 2 tbsp Hot water

Prepare the Pan

Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly. This is crucial to prevent the cake from sticking. Ensure every nook and cranny is coated. You can also use baking spray with flour.

Combine Dry Ingredients

In a large bowl, whisk together the flour, sugar, baking powder, and salt. This ensures even distribution of the leavening agent.

Cream Butter and Sugar

In a separate bowl, cream together the softened butter and sugar until light and fluffy. This usually takes about 3-5 minutes with an electric mixer. Creaming incorporates air, resulting in a lighter cake.

Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next. Avoid overmixing at this stage.

Alternate Dry and Wet Ingredients

Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix; overmixing develops gluten and can lead to a tough cake.

Prepare Chocolate Batter

In a small bowl, whisk together the cocoa powder and hot water until a smooth paste forms. Divide the batter in half. Stir the cocoa mixture into one half of the batter.

Marble the Cake

Spoon dollops of vanilla batter and chocolate batter alternately into the prepared bundt pan. Use a knife or skewer to swirl the batters together, creating a marbled effect. Don't over-swirl, as this can muddy the colors.

Bake the Cake

Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

Glaze (Optional)

If desired, drizzle with a simple glaze made from powdered sugar and milk or a chocolate ganache.

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FAQ

  • Why did my cake sink in the middle?

    This can be due to several factors, including overmixing the batter, opening the oven door too early, or not baking the cake long enough. Make sure to follow the recipe carefully and check for doneness with a skewer.
  • Can I use a different type of flour?

    While all-purpose flour is recommended, you can use cake flour for an even more tender crumb. However, you may need to adjust the liquid slightly.
  • How do I store the cake?

    Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.