Marble Bundt Cake Recipe

moist chocolate and vanilla swirl bundt cake

83 3 minutes read

Marble Bundt Cake is a timeless dessert that blends the best of both worlds: rich chocolate and buttery vanilla flavours. Its mesmerizing swirls make it a showstopper, while its tender, moist texture ensures every bite melts in your mouth. This cake is perfect for casual afternoons with coffee, as a festive centrepiece, or even as a gift for loved ones.

Packed with the wholesome goodness of eggs and butter, it’s a treat that feels indulgent yet comforting. Let’s dive into this easy-to-make recipe that brings both elegance and nostalgia to your table. Preheat your oven to 350°F (175°C). Generously grease a 10- or 12-cup Bundt pan with butter or non-stick spray.

Dust it lightly with flour to prevent sticking. Tap out the excess flour. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar until the mixture is light, fluffy, and pale (about 3-4 minutes). Add the eggs one at a time, beating well after each addition.

Stir in the vanilla extract until combined. Reduce the mixer speed to low and alternately add the flour mixture and milk to the batter, starting and ending with the flour. Mix just until combined. Do not overmix, as this can make the cake dense. In a small bowl, whisk the cocoa powder with hot water until smooth and glossy.

Transfer about 1 cup of the vanilla batter into the bowl with the cocoa mixture and stir until evenly combined. Pour half of the vanilla batter into the prepared Bundt pan. Add dollops of the chocolate batter on top. Pour the remaining vanilla batter over the chocolate.

Use a knife or skewer to gently swirl the two batters together, creating a marbled effect. Be careful not to overmix. Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the thickest part of the cake comes out clean. Allow the cake to cool in the pan for 15-20 minutes. Carefully invert it onto a wire rack to cool completely.

Expert Tips for Success;

Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temperature for a smooth batter.
Proper Swirling: Use gentle, wide swirls for a distinct marbled pattern. Overmixing will blur the layers.
Preventing Sticking: Use a good-quality non-stick Bundt pan and thoroughly grease and flour it.
Avoid Overbaking: Check the cake a few minutes before the timer ends to avoid dryness.

Customization Ideas and Variations;

Chocolate Overload: Add chocolate chips to the chocolate batter for bursts of gooey chocolate.
Zesty Twist: Add a teaspoon of orange or lemon zest to the vanilla batter for a citrusy kick.
Dairy-Free Option: Use plant-based milk and margarine for a dairy-free version.
Toppings: Drizzle the cake with a chocolate glaze or dust it with powdered sugar for a touch of elegance.

Serving Suggestions;

Pair the cake with a scoop of vanilla ice cream or a dollop of whipped cream for a decadent dessert.
Serve alongside hot coffee or tea for a comforting afternoon treat.
Add fresh berries or a fruit compote for a refreshing contrast.

Storage, Reheating, and Make-Ahead Tips;

Storage: Wrap the cake tightly in plastic wrap and store it at room temperature for up to 3 days or in the refrigerator for up to a week.
Freezing: Wrap individual slices in plastic wrap and store them in an airtight container in the freezer for up to 2 months.
Reheating: Warm slices in the microwave for 10-15 seconds for that fresh-baked taste.

Marble Bundt Cake is not just a dessert; it’s an experience. Its beautiful swirls and harmonious blend of flavours make it a treat to bake and share.

Whether you’re celebrating a special occasion or simply indulging in a sweet craving, this cake is sure to delight you. Try this recipe today and watch how it transforms a simple moment into something unforgettable.