Marble Bundt Cake

The marble bundt cake is a deliciously moist and flavorful cake. It’s also easy to make and is great for a tasty dessert or afternoon treat.

A cake that combines a gorgeous buttery vanilla flavor swirled with a lush chocolate flavor is the perfect sweet treat for everyone. This cake recipe is for a buttery thick vanilla cake that has part of the batter mixed with some chocolate.

We've made this cake a few times now and each time it is a star with friends and family. Make sure to see all of my best bundt cake recipes.

Ingredients

For this marble cake recipe you will need:

• All-Purpose Flour
• Baking Powder
• Salt
• Unsalted Butter. The butter needs to be softened to room temperature but not melted. You want it to cream with the sugar for a few minutes to really incorporate air into the batter.
• Granulated Sugar
• Pure Vanilla Extract
• Large Eggs. Your eggs need to be at room temperature and then you'll add them one at a time so that they can incorporate into the creamed sugar and butter.
• Sour Cream. at room temperature
• Buttermilk. at room temperature
• Dutch-process Cocoa Powder. It is important to use Dutch-process cocoa because it is a deeper chocolate flavor that has had the acidity removed.
• Dark Chocolate. Use good quality it should be melted and slightly cooled.
• Milk. Once you add the cocoa powder and chocolate it will thicken the batter so to thin it out a bit and keep it moist we add some milk.

You could keep the cake simple and just dust it with confectioner's sugar after baked and cooled or you could make this sample chocolate ganache. For the ganache you will need:

• Heavy Whipping Cream/ Double Cream
• Dark or Semi-Sweet Chocolate, finely chopped. Use good quality chocolate.
• Light Corn Syrup. I like to use Golden Syrup but Light Corn Syrup works well. It helps give the ganache a beautiful shine and texture.

Next time, try my Kentucky Butter Cake recipe.

For ingredient quantities please reference the recipe card below. On the recipe card there is a button for US or M (Metric) measurements.

Instructions

The key for a bundt cake is to preheat the oven to 350F/180C and heavily grease a bundt pan, I used this Nordicware Brilliance Pan that needs to be greased in all the nooks and crannies otherwise the cake will stick. I like to use Baker's Joy or Baking Spray.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In a bowl of an electric mixer fitted with a paddle attachment or a large bowl with a handheld electric mixer on medium speed combine the butter and sugar for 4-5 minutes, so it's nice and fluffy.

Add in the vanilla extract then eggs one at a time, making sure to scrape the sides of the bowl.

In a small bowl mix sour cream and buttermilk.

To the butter mixture add ⅓ of the dry ingredients, mixing until just combined, then ½ of the wet ingredients, then repeat with the remaining ingredients ending with the dry ingredients.

Scoop two cups of cake batter into another medium bowl and add in the cocoa powder, melted chocolate and milk then mix until just combined.

I used a large ice cream scoop(a large spoon would work too) to add one scoop of vanilla cake batter, then a scoop of chocolate, and alternating until full. You can then use a butter knife to gently swirl the cake, sometimes I do this, and other times I don't since scooping it in alternating creates a swirl too.

Bake for 45-50 minutes or until a toothpick inserted in the center of the cake comes out clean. Depending on the bundt cake pan you use the bake time will need to be adjusted, a wider bundt cake will cook quicker than a deeper bundt cake.

Let the marble cake cool on a wire rack for 30 minutes then I use a small angled spatula to gently release the cake from the pan then place a wire rack on top of the cake and flip over to invert the cake onto the cooling rack.  

In a small saucepan add the cream and cook over medium heat for a couple of minutes to warm it, you don't want to boil it though.

In a large bowl add the chocolate and corn syrup then pour the warmed cream directly over it. Let it sit untouched for 5 minutes then using a whisk mix well together until a shiny homogenous chocolate ganache is formed. Store in the freezer for 20 minutes, I stir every 5 minutes or so, to chill the ganache and thicken it a bit. It should be thick enough so that when you drizzle it on the cake it sits on it as opposed to just dripping off.

When ready to use I like to pour it into a measuring cup with a pour spout to easily drizzle it on the cake.

Store the cake in an air-tight container at room temperature for up to 3 days. If you are in a very warm environment I would store it in the fridge but let sit at room temperature for 30-60 minutes before serving.

How to freeze

You can totally freeze this marble bundt cake.

Storing: Once the cake is baked and cooled completely you can either freeze the cake whole or slice it. I prefer to freeze it without the ganache though. Once the cake is sliced into the portions you want wrap it in plastic wrap tightly, twice, then in aluminum foil. If you are freezing slices I place them in a freezer-safe bag.

Thawing: Let the cake slices thaw on the counter at room temperature for a couple of hours depending on how large the portions you froze are.

More vanilla and chocolate recipes to try

Chocolate and vanilla are the classic dessert flavor profiles. Check out some of these other options:

• Vanilla Bean Cheesecake
• Chocolate Flourless Cake
• Vanilla Bean Creme Brulee
• Chocolate Pancakes

★★★★★ Please let me know if you make this recipe by leaving a star rating and comment below!

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