A moist and flavorful Marble Bundt Cake, perfect for anyone that loves the classic combo of chocolate and vanilla flavors swirled together in one satisfyingly delicious cake! Top with a sprinkling of powdered sugar or with a rich, chocolate ganache glaze!
what makes this the best marble bundt cake?
- a delicious combo of chocolate and vanilla together
- moist and flavorful pound cake
- tastes wonderful topped with either a dusting of powdered sugar or a simple chocolate glaze
- perfect to make for any occasion!
- a simple, no fuss, no layers cake recipe!
- 25 minutes or less to prep
what size bundt pan will work for this marble bundt cake recipe?
The best size bundt pan to use for this marble bundt cake is a 10 cup size bundt pan. I used my Nordic Ware Elegant Party Bundt Pan, but any 10 cup size will work.
how do I know what size my bundt pan is?
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.
how full should I fill my bundt pan?
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 I use to easily remove my bundt cake from the pan?
With just about any recipe you see on here that uses a cake pan or baking pan, I swear by Baker's Joy. The same thing applies to this chocolate marble bundt cake recipe!
And I'm not being paid at all by them to say this, I just love their product that much!
The key to an easy bundt cake removal is to generously spray the inside of the pan. Don't forget to spray around the center cone area too.
3 ways to top your marble bundt cake
Easy Way—add a simple chocolate ganache glaze. This is what I used and loved it with the cake. Recipe for this chocolate glaze is below!
Super Easy Way—dust the top with powdered sugar.
Easiest Way—enjoy it as is!
recipe tips for making this marble bundt cake
- 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 you carefully transfer it to a serving plate.
more bundt cake recipes to try!
- 5 Ingredient Butterscotch Bundt Rolls
- Mini Bundt Chocolate Pound Cakes
- Super Easy Blueberry Bundt Cake
- Apple Bundt Cake with Brown Sugar Glaze
Marble Bundt CakeAuthor:
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
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.
- Add the granulated sugar and light brown sugar and beat until fluffy.
- 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.