Marble Bundt Cake

by Sabrina Snyder

Last Update:

14 Comments

5 from 3 votes
16 servings
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Cooling Time 30 minutes
Total Time 2 hours 10 minutes
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This Marble Bundt Cake is an easy homemade swirl cake your family will love. It is moist, buttery, and perfect for holidays or any occasion!

There are so many show stopping Cake Recipes that are easy to make and beautiful for the holidays. Whether it’s my Red Velvet Bundt Cake or Triple Chocolate Bundt Cake, you’ll be sure to impress with how beautiful and tasty they are!

two slices of cake on a wooden tray
inside of baked cake
collage of top of cake and cut cake

Sabrina’s Marble Bundt Cake Recipe

This cake is a simple, classic dessert with beautiful swirls of chocolate and vanilla, baked in a decorative pan that makes it look impressive with very little effort. It’s an easy, foolproof cake that’s perfect for holidays, potlucks, or any special occasion, using pantry staples and delivering bakery-worthy results.

Recipe Card

Dinner, then Dessert

Marble Bundt Cake Recipe

This Marble Bundt Cake is an easy homemade swirl cake your family will love. It is moist, buttery, and perfect for holidays or any occasion!
Yield 16 servings
Prep Time 20 minutes
Cook Time 1 hour 20 minutes
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
two slices of cake on a wooden tray
PrintRate

Ingredients
 

  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 3 sticks unsalted butter , softened
  • 1/3 cup unsweetened cocoa powder
  • 1 2/3 cup sugar
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 3/4 cup whole milk

Instructions

  • Preheat oven to 350 degrees.
  • Grease and flour a 10-cup bundt pan.
  • Mix the flour, baking powder, and salt in a separate bowl.
  • Melt 5 tablespoons of butter in the microwave, using 30 second increments until fully melted.
  • Mix the cocoa powder into the melted butter until well combined and set aside.
  • Using a mixer, combine the remaining softened butter with the sugar.
  • Add the eggs and vanilla and mix well.
  • Gradually add in the flour mixture to the batter.
  • Add the milk into the batter.
  • Take half of the batter and whisk it into the butter-cocoa mixture until just combined.
  • Pour the cocoa batter into the bundt pan.
  • Gently spoon the yellow cake batter into the bundt pan.
  • Using a the tip of a knife swirl the batter gently for a few seconds.
  • Bake for 70 to 80 minutes, or until a toothpick or knife comes out clean.
  • Cool for 20 minutes, then invert onto a cake stand or plate.

Nutrition

Calories: 456kcal | Carbohydrates: 56g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 123mg | Sodium: 364mg | Potassium: 89mg | Fiber: 1g | Sugar: 38g | Vitamin A: 811IU | Calcium: 33mg | Iron: 1mg

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Sabrina’s Tips

For the best results is to choose the right bundt pan. I prefer a light-colored heavy aluminum or stainless steel pan, which helps my cake bake evenly and develop a beautiful golden-brown crust. The darker the pan, the darker the cake. I avoid glass, ceramic, or silicone pans, as they don’t bake as consistently. A classic bundt pan works well for any recipe, while more intricate designs are perfect for showcasing glazes. I just keep my topping in mind, since thick frostings can hide the decorative details.

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About this Recipe

Bundt pans are one of the easiest ways to make a beautiful, impressive cake without needing multiple pans, leveling tools, or lots of frosting. This Marble Bundt Cake combines classic chocolate and vanilla flavors into a simple dessert that’s perfect for any special occasion when you need a cake larger than our Marble Pound Cake recipe. While it may look like it has a lot of ingredients or steps, it’s actually very easy to make with mostly pantry staples. Even if you’re missing something, there are simple substitutions such as hot cocoa mix for the unsweetened cocoa powder. It’s a stunning cake that’s sure to impress your guests.

How to Store

  • Serve: This cake can be at room temperature for up 3 days, unless you use a frosting. If frosted, store after 2 hours at room temperature.
  • Store: Keep your cake fresh longer by storing a cooled cake in the refrigerator for up to a week. Cover tightly with plastic wrap.
  • Freeze: Cool cake completely before wrapping tightly with plastic wrap and aluminum foil. Freeze Marble Bundt Cake for up to 3 months.

Ideas to Serve

To decorate a Marble Bundt Cake, dust with powdered sugar or use a frosting like Cream Cheese Frosting or Buttercream Frosting. Warm the frosting in the microwave for about 30 seconds to pour over your Marble Bundt Cake like a glaze. For more chocolatey goodness use warm, gooey Chocolate Ganache.

Variations

  • Chocolate Chips: Stir in a ½ cup of your favorite baking chips like dark chocolate chips, white chocolate chips, mint chocolate chips, butterscotch chips, or peanut butter chips.
  • Nuts: Toasted nuts would taste delicious in this cake! In a skillet, toast pecans, almonds, or walnuts until slightly aromatic and browned. Chop nuts before adding to the cake batter.
  • Buttermilk: Instead of whole milk, you can use 1 cup buttermilk, sour cream, or greek yogurt in this rich Marble Bundt Cake.
  • Dried Fruit: Use dried cherries, cranberries, or strawberries for a sweet, fruity burst of flavor. If you want to use fresh fruit, toss in a tablespoon of flour, until coated, before adding so they won’t sink to bottom.
  • Cake Batter: Leave out the chocolate step and swirl in prepared cake batters like Red Velvet Cake and Carrot Cake to the vanilla cake batter. If using another full cake batter recipe with this one, you will have enough for two bundt cakes!

More Delicious Bundt Cakes

Marble Bundt Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. no! Use the milk you prefer and understand that it will affect the richness of the cake but not necessarily the density.

      Reply

      1. Hello there, if I dont have butter can I use margarine? So how much margarine would, in cups, replace the 3 sticks of butter?
        Thank you kindly.?

        Reply

        1. This recipe calls for 1 1/2 cups of butter. Making the swap to margarine might change the texture a bit since butter has a creamier consistency. I’d love to know how it turns out, Thanks!

          Reply