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Closeup angled image of sliced chocolate glazed marble bundt cake | All Images © Beyond the Butter™

Marble Bundt Cake

Author: Jennifer
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!
Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Course Cake, Dessert
Cuisine American
Servings 12 servings

Ingredients
 

marble bundt cake

  • 1  cup Unsalted Butter, room temperature
  • 6 oz Cream Cheese , softened and at room temperature
  • 1 ½ cups Granulated Sugar
  • ½ cup Light Brown Sugar
  • ½ teaspoon Almond Extract
  • 1 teaspoon Vanilla Extract
  • ½ teaspoon Salt
  • 1 teaspoon Baking Powder
  • 2 Large Eggs
  • 2 ⅓ cups Cake Flour
  • cup Hot Water
  • cup Unsweetened Cocoa Powder

chocolate ganache glaze

  • 3.5 oz Dark Chocolate, chopped
  • ¼ 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.
  • 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 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.
  • 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.
  • 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.
Keyword bundt cake, cake, chocolate glaze, chocolate marble bundt cake, chocolate vanilla swirl bundt cake, marble bundt cake
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