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!
6ozCream Cheese (softened and at room temperature)
1 ½cupsGranulated Sugar
½cupLight Brown Sugar
½teaspoonAlmond Extract
1teaspoonVanilla Extract
½teaspoonSalt
1teaspoonBaking Powder
2Large Eggs
2 ⅓cupsCake Flour
⅓cupHot Water
⅓cupUnsweetened Cocoa Powder
chocolate ganache glaze
3.5 ozDark Chocolate(chopped)
¼cupHeavy 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 ½ cups Granulated Sugar, ½ cup Light Brown Sugar
Add in the almond extract, vanilla extract, salt, and baking powder.
½ teaspoon Almond Extract, 1 teaspoon Vanilla Extract, ½ 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 ⅓ cups Cake Flour
Remove 2 ½ 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.
⅓ cup Unsweetened Cocoa Powder, ⅓ 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 ¾ 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.
¼ 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.
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.