This moist and flavorful Marble Bundt Cake combines classic chocolate and vanilla flavors in one stunning, easy-to-make cake. The batter yields a tender, pound-cake-style crumb that stays soft for days. Finish it with a dusting of powdered sugar for a simple look or pour a rich chocolate ganache glaze for a more decadent presentation.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- How to Make the Recipe
- Variations
- Recipe FAQs
- More Bundt Cake Recipes to Enjoy
- Full Recipe Card
Why You’ll Love This Recipe
- A delicious, classic pairing of chocolate and vanilla in a single batter.
- Moist, rich pound-cake texture with a tender crumb.
- Simple finish options: powdered sugar, ganache, or plain.
- Easy to prepare with minimal fuss—no layering required.
- Approximately 25 minutes of active prep time.
Ingredients
Below are the ingredients used to make this classic marble bundt cake, plus the optional chocolate ganache glaze. Notes follow for key items you may want to substitute or choose carefully.
- Cake Flour: Produces a lighter crumb. If you don’t have cake flour, use a cake-flour substitute (measurements vary) or use a light all-purpose flour and reduce gluten development by mixing gently.
- Dark Chocolate: For the ganache, choose a high-quality dark chocolate (60–100% cocoa) or semi-sweet if you prefer a sweeter glaze.
- Cream Cheese: Use full-fat block-style cream cheese (not the spreadable tub) for the best texture and flavor.
How to Make the Recipe
The summary below outlines the steps to create a marbled bundt cake. The full recipe card further down includes exact measurements, baking times, and optional adjustments.
Recipe Tip: Generously grease and flour a 10-cup bundt pan with a flour-based baking spray or grease-and-flour method. Position the oven rack in the middle and preheat the oven to 350°F (175°C).
Step 1 — Cream the butter and cream cheese. Using a hand mixer or a stand mixer with the paddle attachment, beat unsalted butter and softened cream cheese on medium-high speed until smooth and combined.
Step 2 — Add sugars and extracts. Mix in the granulated sugar and light brown sugar until the mixture is light and fluffy, then add vanilla and almond extracts, salt, and baking powder.
Step 3 — Add eggs and flour. Reduce the mixer to low speed and alternately add eggs and cake flour, beginning and ending with flour. Mix only until combined to avoid overworking the batter.
Step 4 — Make the chocolate batter. Remove roughly 2 1/2 cups of batter to a separate bowl. Stir in unsweetened cocoa powder and hot water until smooth to form the chocolate portion.
Step 5 — Layer the batters. Spoon alternating scoops of vanilla and chocolate batter into the prepared bundt pan, filling to about three-quarters full.
Step 6 — Swirl for a marbled effect. Use a butter knife to gently swirl the layers for an attractive marble pattern. Don’t over-swirl or you’ll lose the contrast.
Step 7 — Bake. Bake at 350°F for about 45–50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8 — Cool and remove from pan. Let the cake rest in the pan for 10 minutes, then invert onto a wire rack to cool completely. If needed, run a small paring knife around the edges to loosen before inverting.
Recipe Tip: Place a baking sheet under the bundt pan while baking to catch any possible drips. It’s an easy precaution that prevents oven messes.
Step 9 — Make the ganache (optional). Place chopped dark chocolate in a bowl. Heat heavy cream until very warm, pour over the chocolate, cover briefly, then whisk until smooth. Add a tablespoon or two of additional hot cream if you want a thinner glaze.
Step 10 — Finish and serve. Pour the ganache over the cooled cake or dust with powdered sugar. Slice and enjoy.
Variations
Three quick finishing options let you adapt the cake to the occasion:
- Chocolate ganache: For a rich, glossy finish.
- Powdered sugar: A classic, elegant dusting.
- Plain: Serve as-is to highlight the marble crumb.
Recipe FAQs
Fill the pan with water using a measuring cup to determine its volume, or check any markings on the outside of the pan. Most recipes specify a preferred volume; this one works best in a 10-cup bundt pan.
Fill the pan about three-quarters full. This recipe is sized to fill a 10-cup pan to roughly 3/4 and should not overflow.
Grease the pan thoroughly with a flour-based baking spray or grease-and-flour method. Let the cake rest 10 minutes before inverting and use a paring knife to gently loosen the edges if necessary.
More Bundt Cake Recipes to Enjoy
Apple Bundt Cake
Mini Bundt Chocolate Pound Cakes
Super Easy Blueberry Bundt Cake
Lemon Cream Cheese Pound Cake
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Super Easy Marble Bundt Cake
Author: Jennifer
Prep: 25 mins | Cook: 50 mins | Total: 1 hr 15 mins | Servings: 12
Ingredients
Marble Bundt Cake
- 1 cup unsalted butter, room temperature
- 6 oz cream cheese, softened and 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 (optional)
- 3.5 oz dark chocolate, chopped
- 1/4 cup heavy cream
Instructions
- Preheat the oven to 350°F and position the rack in the middle. Grease and flour a 10-cup bundt pan.
- Beat butter and cream cheese on medium-high until smooth.
- Add granulated and brown sugars; beat until light and fluffy. Stir in extracts, salt, and baking powder.
- Lower mixer speed. Add eggs one at a time, alternating with the cake flour, beginning and ending with flour. Mix until just combined.
- Remove about 2 1/2 cups of batter to a separate bowl. Mix in cocoa powder and hot water until smooth to make the chocolate batter.
- Spoon alternating layers of vanilla and chocolate batter into the prepared pan until about 3/4 full. Gently swirl with a butter knife for a marbled pattern.
- Place the bundt pan on a baking sheet and bake 45–50 minutes, or until a toothpick inserted near the center comes out clean.
- Let cool in the pan for 10 minutes, then invert onto a wire rack. Cool completely before glazing or serving.
- For the ganache: place chopped chocolate in a bowl. Heat cream until very warm, pour over the chocolate, cover briefly, then whisk until smooth. Add a tablespoon or two of additional hot cream if needed to thin the glaze.
Notes
- Use a baking sheet under the bundt pan while baking to catch any drips.
- Allow the cake to cool 10 minutes before removing from the pan. Run a paring knife around edges if needed.
- Cool completely on a wire rack before moving the cake to a serving plate.
Nutrition (per serving, estimate)
Calories: 488 kcal | Carbohydrates: 58 g | Protein: 6 g | Fat: 27 g | Saturated Fat: 16 g | Sugar: 37 g