Marble Bundt Cake

Marble Bundt Cake is an easy homemade chocolate and vanilla swirl cake. This moist, buttery vanilla chocolate cake is a simple and beautiful holiday dessert.

Easily turn Chocolate Cake into a show-stopping holiday cake by swirling it with a buttery Vanilla Cake and baking it in a decorative bundt pan. There are so many tasty Cake Recipes that are easy to make and beautiful for any occasion.

Sliced Marble Bundt Cake

MARBLE BUNDT CAKE

Bundt pans are one of the easiest ways to get a fancy cake without having to use multiple cake pans, leveling tools, and a lot of frosting. They are foolproof, easy beautiful cakes perfect for any special occasion when you need a cake larger than our Marble Pound Cake recipe. Serve this delicious chocolate and vanilla bundt cake for your next Easter dinner, birthday party, or festive potluck.

It may look like this Marble Bundt Cake has a lot of ingredients or steps, but it’s actually very easy and most (if not all) of the ingredients are things you have on hand. And if you don’t have it on hand, chances are there is an easy swap like hot cocoa mix for the unsweetened cocoa powder.

Marble Bundt Cake is sure to be your new favorite holiday cake. Your guests will be so impressed with how stunning it is and they don’t need to know it was oven ready in 20 minutes. Bundt cakes do have a longer bake time. This gives you plenty of time to enjoy dinner before you have to pull your Marble Bundt Cake out of the oven.

Note: If you don’t have a bundt cake pan, you can bake this cake in a 9×13 baking pan as well.

A Marble Bundt Cake is a simple and classic classic cake made more beautiful by baking in a special pan. You can pick up bundt pans in pretty much any store that sells home goods or hobby shop. There are so many options nowadays for bundt pans! There is a handy guide at the bottom of this post on which bundt pan is best.

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.

MORE BEAUTIFUL, TASTY CAKES FOR THE HOLIDAYS

 

Marble Bundt Cake top-down view

VARIATIONS ON MARBLE BUNDT CAKE

  • 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!

Marble Bundt Cake on marble cake stand

What kind of Bundt Pan is best?

  • Keep in mind that the darker a bundt pan is, the darker your cake will be so a lighter tint pan is recommended.
  • Heavy Aluminum or stainless steel bundt pans are the best pans to get a golden brown, evenly cooked cake.
  • Avoid glass or ceramic pans, they don’t cook evenly and silicone pans are floppy and won’t brown evenly.
  • The basic bundt pan shape is great for any kind of bundt cake recipe but some intricate designs are meant to catch glazes and enhance the cake.
  • Be sure to consider if the topping you are using will go with the design on the pan. For example a detailed harvest wreath bundt pan probably won’t look very stunning with a thick frosting or ganache.

DELICIOUS CHOCOLATE CAKE RECIPES:

HOW TO STORE MARBLE BUNDT CAKE

  • Serve: This Marble Bundt 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 Marble Bundt 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.

Marble Bundt Cake slices on plate

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Marble Bundt Cake

Marble Bundt Cake is an easy homemade chocolate and vanilla swirl cake. Moist, buttery vanilla chocolate cake is a simple and beautiful holiday dessert.
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

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
Keyword: Marble Bundt Cake

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 upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being 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.

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. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

      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.?

        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!