Bundt Cake with Marble
This tender, flavorful Marble Bundt Cake is a strong match for anyone who loves the familiar combo of chocolate and vanilla swirled together in one satisfyingly flavorful cake! Top it with a sprinkling of powdered sugar or this rich chocolate ganache glaze!
Why this bake works
- a flavorful combo of chocolate and vanilla together, using only one batter
- tender and flavorful pound cake
- tastes wonderful, topped with either a dusting of powdered sugar or a simple chocolate glaze
- a perfect, no-fuss, no-layer cake recipe to make for any occasion
- 25 minutes or less to prep
What goes in
The following ingredients, shown below, are used to make this classic marble bundt cake recipe. Items noted in the bulleted list are key ingredients that need a bit more explanation. This image also shows the ingredients for the optional chocolate ganache glaze.
- Cake Flour. If you don't have cake flour, you can use the house-made substitute shown over on my Single Layer Funfetti Cake recipe post.
- Dark Chocolate. Use anywhere from 60% to 100% dark chocolate. The higher the percentage, the more bitter the chocolate. You can also use semi-sweet chocolate; just make sure it's high-quality, such as Lindt, Ghirardelli, Callebaut, or Guittard.
- Cream Cheese. Use full-fat cream cheese in a block, not the kind that comes in a plastic tub.
For quantities and instructions, please see the method card below.
How it comes together
Below is a brief overview of how to make this house-made marbled bundt cake. For the full printable recipe, available in US customary or metric measurements, visit the method card below.
Recipe Tip: Before starting, prep your bundt cake pan with a generous amount of Baker's Joy (or any flour-based baking spray). Set your oven to the center/middle position, then preheat to 350ºF.
Step 1. Beat the unsalted butter and cream cheese together. Use a hand mixer or stand mixer fitted with a paddle attachment, set to medium-high speed. Mix until well combined.
Step 2. Add in the sugars, extracts, salt, and baking powder. Mix the granulated sugar and light brown sugar until airy. Then add in the vanilla and almond extracts, salt, and baking powder.
Step 3. Add in the cake flour and eggs. Reduce the mixer speed to low, alternating between adding the cake flour and the eggs. Mix until just combined.
Step 4. Make the chocolate batter. Reserve 2 1/2 cups of the cake batter for this step. Mix in the unsweetened cocoa and hot water until fully combined.
Step 5. Alternate adding the vanilla and chocolate cake batter. Spoon a layer of vanilla cake batter, then chocolate, repeating until you use all the marble cake batter.
Step 6. Swirl the batter with a knife to achieve a marbled effect.
Step 7. Bake the marbled bundt cake. Heat the oven to 350ºF, with the rack in the center position. Bake the marble cake for 45-50 minutes or until an inserted toothpick comes out clean
Step 8. Let the cake cool in the pan for 10 minutes before inverting it on a wire cooling rack.
Recipe Tip: Place a jelly roll pan or baking sheet directly underneath the bundt pan as it bakes. This should catch any possible drips. This marble bundt cake should not overflow, but this is a good safety net if it does.
Step 9. Make the chocolate ganache glaze. Add the dark chocolate and heated heavy cream to a glass mixing bowl. Cover with loosely fitted aluminum foil for 1-2 minutes, then whisk together until the ganache is fully combined.
Step 10. Pour the chocolate ganache glaze over the cooled marble bundt cake! Slice and enjoy!
Variations
Below are three ways to top your marble bundt cake. There's an easy way, a straightforward way, and the easiest way!
- Easy Way. Add a simple chocolate ganache glaze as I did. The method for this chocolate glaze is below!
- Super Easy Way. Simply dust the top with powdered sugar.
- Easiest Way. Enjoy this marbled bundt cake plain!
Questions on this bake
How do I determine the size of my bundt cake pan?There are two ways to figure out what size bundt pan you have.
Check on the outside of the bundt pan. Nordic Ware usually stamps the size somewhere along the outside edge. Other brands may or may not have this mark. Use a 2-cup glass measuring cup to fill the bundt pan with water until it almost reaches the top.
The marble bundt cake batter should make enough to fill your bundt pan almost 3/4 full. You should not have any extra batter. If you do, do not add it to your bundt pan! Make a few cupcakes or 1, 4-inch or 6-inch cake layer.
What should Use to easily remove my bundt cake from the pan?Try and swear by Baker's Joy!
What size bundt pan do I need for this method?The best size bundt pan for this marble bundt cake is a 10-cup pan. I used my Nordic Ware Elegant Party Bundt Pan, but any 10-cup bundt pan will work.
- Yield 12 servings
- Prep 25 minutes
- Cook 50 minutes
- Total 1 hour 15 minutes
- Calories 488
Ingredients
Marble Bundt Cake
- 1 cup Unsalted Butter, room temperature
- 6 oz Cream Cheese, softened and at room temperature
- 1 1/2 cups Granulated Sugar
- 1/2 cup Light Brown Sugar
- 1/2 tsp Almond Extract
- 1 tsp Vanilla Extract
- 1/2 tsp Salt
- 1 tsp Baking Powder
- 2 Large Eggs
- 2 1/3 cups Cake Flour
- 1/3 cup Hot Water
- 1/3 cup Unsweetened Cocoa Powder
Chocolate Ganache Glaze
- 3.5 oz Dark Chocolate, chopped
- 1/4 cup Heavy Cream
Method
Marble Bundt Cake
- Adjust your oven rack to the middle/center position and heat the oven to 350ºF. Generously coat a 10 cup size bundt pan with a flour based baking spray. I used Baker's Joy.
- Using either a hand mixer or stand mixer fitted with a paddle attachment, beat the unsalted butter and cream cheese together on medium-high speed until well-combined.
- Add the granulated sugar and light brown sugar and beat until airy.
- Add in the almond extract, vanilla extract, salt, and baking powder.
- Reduce the mixer speed to a slower setting as you alternate between 1 egg followed by half of the cake flour. Repeat once more, mixing the batter together until just combined.
- Remove 2 1/2 cups (490 grams) of the bundt cake batter and place in a separate bowl. Stir in unsweetened cocoa powder and hot water with a spatula until fully combined.
- Spoon a layer of the vanilla cake batter into the prepared pan, followed by a layer of the chocolate cake batter. Alternate until all of the cake batter has been used. It should fill the bundt cake pan about 3/4 full. Do not add more batter than this amount. Take a butter knife and gently swirl the cake batter layers together.
- Place the bundt cake onto a baking sheet (optional) and into the oven. Bake for 45-50 minutes at 350ºF or until an inserted toothpick comes out clean.
- Let the bundt cake cool for 10 minutes before inverting it onto a wire cooling rack. You can optionally run a small pairing knife or butter knife along the edges of the bundt pan to help loosen the cake. Cool the marble bundt cake completely on the wire cooling rack.
- For toppings, you can serve it plain or top it with powdered sugar or chocolate ganache glaze.
Chocolate Ganache Glaze
- Add the chopped dark chocolate to small mixing bowl and set to the side.
- In a microwaveable glass measuring cup or bowl, heat the heavy cream for 1 minute, 15 seconds at full power.
- Pour over the chopped dark chocolate, then cover loosely with aluminum foil. Allow to sit for 2-3 minutes.
- Remove the cover and whisk slowly until the glaze is fully combined. For a thinner glaze, add 1-2 tablespoons of heated heavy cream.
Baker notes
Place a jelly roll pan or baking sheet directly underneath the bundt pan as it bakes. This should catch any possible drips. This marble bundt cake should not overflow, but this is a good safety net if it does.
Allow your marble bundt cake to cool for 10 minutes before inverting it onto a wire cooling rack. If you would like, you can run a small pairing knife between the cake edges and the bundt cake pan beforehand to help loosen it.
The bundt cake should cool completely on the wire cooling rack before being carefully transferred to a serving plate.
