This moist and flavorful Marble Bundt Cake is perfect for anyone who loves the classic combo of chocolate and vanilla flavors swirled together in one satisfyingly delicious cake! Top it with a sprinkling of powdered sugar or this rich chocolate ganache glaze!
Table of Contents
Why You’ll Love This Recipe
- a delicious combo of chocolate and vanilla together using only one batter
- moist and flavorful pound cake
- tastes wonderful topped with either a dusting of powdered sugar or a simple chocolate glaze
- a perfect, no fuss, no layers cake recipe to make for any occasion
- 25 minutes or less to prep
Ingredients
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 needed a bit more explanation. Ingredients for the optional chocolate ganache glaze are also included in this image.
- Cake Flour. If you do not have cake flour, you can use the homemade substitute shown that is over on my Single Layer Funfetti Cake recipe post.
- Dark Chocolate. This can be anywhere from 60 to 100 percent dark chocolate. The higher the percentage, the more bitter the chocolate. You can also use semi-sweet chocolate; just make sure it is good quality chocolate like Lindt, Ghirardelli, Callebaut, or Guittard.
- Cream Cheese. This should be full fat and in block form, not the type that comes in a plastic tub.
How to Make the Recipe
Below is a brief overview of how to make this homemade marbled bundt cake. For the full printable recipe, which can be made using US customary or metric measurements, visit the recipe card below.
Quick Tip: Before starting, prep your bundt cake pan with a generous amount of Baker’s Joy (or any flour-based baking spray). Adjust your oven to the center/middle position, then preheat the oven to 350ºF.
Step 1. Beat the unsalted butter and cream cheese together. You can use your hand mixer or stand mixer that’s fitted with a paddle attachment set to a medium-high speed. Mix until well combined (Images 1 and 2).
Step 2. Add in the sugars, extracts, salt and baking powder. Mix the granulated sugar and light brown sugar until fluffy in texture (Image 3). Add in the vanilla and almond extracts, salt, and baking powder (Image 4).
Step 3. Add in the cake flour and eggs. Reduce the mixer speed to low, alternating between adding the cake flour and the eggs (Image 5). Mix until just combined (Image 6).
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 (Images 7 and 8).
Step 5. Alternate adding the vanilla and chocolate cake batter. Spoon a layer of vanilla cake batter, then chocolate, repeating until all of the marble cake batter has been used (Image 9). Swirl with a knife to give it the marbled effect (Image 10).
Step 6. Bake the marbled bundt cake. Your oven should be preheated to 350ºF with the oven rack in the center or middle position. Bake the marble cake for 45-50 minutes or until an inserted toothpick comes out clean (Image 11). Once done, let the cake cool in the pan for 10 minutes before inverting it on a wire cooling rack (Image 12).
Quick 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 7. Make the chocolate ganache glaze. Add the dark chocolate and heated heavy cream to a glass mixing bowl (Image 13). Cover with aluminum foil loosely for 1-2 minutes, then whisk slowly together until the ganache is fully combined (Image 14). Pour over the top of the cooled marble bundt cake for a delicious topping!
Variations
Below are three ways to top your marble bundt cake. There’s an easy way, a super easy way, and the easiest way!
- Easy Way. Add a simple chocolate ganache glaze like I did. The recipe for this chocolate glaze is below!
- Super Easy Way. Simply dust the top with powdered sugar.
- Easiest Way. Enjoy this marbled bundt cake plain!
Recipe FAQs
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, near the 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.
I recommend and swear by Baker’s Joy!
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 size will work.
More Bundt Cake Recipes to Enjoy!
If you tried this Marble Bundt Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know what you thought in the 📝 comments below. Thanks for visiting!
Super Easy Marble Bundt Cake
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 teaspoon Almond Extract
- 1 teaspoon Vanilla Extract
- 1/2 teaspoon Salt
- 1 teaspoon 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
Instructions
marble bundt cake
- Adjust your oven rack to the middle/center position and preheat 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.1 cup Unsalted Butter, 6 oz Cream Cheese
- Add the granulated sugar and light brown sugar and beat until fluffy.1 1/2 cups Granulated Sugar, 1/2 cup Light Brown Sugar
- Add in the almond extract, vanilla extract, salt, and baking powder.1/2 teaspoon Almond Extract, 1 teaspoon Vanilla Extract, 1/2 teaspoon Salt, 1 teaspoon 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.2 Large Eggs, 2 1/3 cups Cake Flour
- 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.1/3 cup Unsweetened Cocoa Powder, 1/3 cup Hot Water
- 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.3.5 oz Dark Chocolate
- In a microwaveable glass measuring cup or bowl, heat the heavy cream for 1 minute, 15 seconds at full power.1/4 cup Heavy Cream
- 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.
Video
Notes
- Use either a hand mixer or a stand mixer that is fitted with a paddle attachment.
- 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.
- Adjust your oven rack to the middle rack.
- Allow your marble bundt cake to cool for 10 minutes before inverting it onto a wire cooling rack. You can, if you would like, 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 carefully transferring it to a serving plate.
Nutrition
Nutritional information provided above is an estimate only and will vary based on specific ingredients used. See Nutritional Disclaimer for more info.
What should you do if you can’t find cake flour anywhere?
You can make an easy cake flour substitute which I share over on my single layer red velvet cake recipe post.
Can you substitute cream cheese with Greek yogurt?
I didn’t test the recipe using it, so I can’t say for certain how it will turn out if you use that substitution. Sorry!
Is there any substitute for eggs?
No, I’m sorry there is not.