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A soft, swirled marble bundt cake brings together vanilla and chocolate in a way that feels both classic and comforting — the kind of bake that evokes cozy afternoons and family gatherings. With a tender crumb, ribboned chocolate streaks, and a glossy chocolate ganache, this Marble Cake is easy enough for weeknight baking yet special enough for celebrations. If you enjoy whimsical baking projects like Baby Yoda cupcakes, you’ll appreciate how this cake looks impressive with minimal effort.

why make this recipe
If you’re tired of single-flavor cakes that feel predictable, this marble bundt solves that by giving two flavors in every slice — vanilla and chocolate — without doubling the work. It’s a crowd-pleaser that balances moistness and structure, and the chocolate ganache elevates a simple pound-cake-style batter into something gleaming and gift-worthy.

Step-by-Step Guide to Making Marble Cake

Ingredients:

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup whole milk
⅓ cup unsweetened cocoa powder
3 tbsp hot water
¾ cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp butter (optional, for shine)

Directions:

Preheat the oven to 350°F (175°C). Grease and flour a bundt pan thoroughly, tapping out any excess flour so the cake releases cleanly.
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is pale and fluffy — about 3–5 minutes with a hand mixer or stand mixer on medium speed. This aeration helps give the cake a tender rise.
Add the eggs one at a time, mixing well after each addition so the batter stays smooth and emulsified. Stir in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt so the leavening is evenly distributed.
Alternate adding the flour mixture and the milk to the butter-egg mixture: add one-third of the flour, then half the milk, then another third of the flour, the remaining milk, and finally the remaining flour. Begin and end with the flour. Mix only until the ingredients are just incorporated to avoid a dense cake.
In a small bowl, mix the unsweetened cocoa powder with the hot water to form a smooth paste. This blooms the cocoa and ensures a rich chocolate flavor without lumps.
Stir about 1 cup of the vanilla batter into the cocoa paste to create the chocolate batter. The chocolate batter should be thick but pourable; adjust with a teaspoon of milk if it seems too stiff.
Pour half of the vanilla batter into the prepared bundt pan, smoothing it out gently. Drop spoonfuls of the chocolate batter evenly over the vanilla layer. Top with the remaining vanilla batter and smooth the surface.
Use a butter knife or skewer to gently swirl the batters together — aim for decorative ribbons rather than full blending so you retain distinct vanilla and chocolate streaks. Don’t over-swirl.
Bake for 55–65 minutes, or until the cake is golden and a clean toothpick inserted into the thickest part comes out clean or with just a few moist crumbs attached. Oven times vary, so start checking at 50 minutes if your oven runs hot.
Let the cake cool in the pan on a wire rack for 10 minutes, then invert the pan to release the cake and allow it to cool completely on the rack before glazing. Cooling fully prevents the ganache from melting and sliding off.
For the ganache, heat the heavy cream until it just begins to simmer (do not boil). Pour the hot cream over the semi-sweet chocolate chips in a heatproof bowl, and let sit undisturbed for 2 minutes. Stir until smooth and glossy; stir in the optional tablespoon of butter for extra shine and silkiness.
Drizzle the ganache over the cooled cake, letting it run down the sides and pool slightly in the center. Allow the ganache to set for 20–30 minutes at room temperature before slicing.

Why each step matters (brief notes)

Creaming the butter and sugar aerates the batter for a lighter crumb.
Alternating wet and dry ingredients avoids overmixing, which keeps the cake tender.
Blooming cocoa in hot water unlocks deeper chocolate flavor and prevents gritty clumps.
A short rest before glazing helps the ganache adhere and shine rather than melt away.

Best Way to Store Marble Cake

Room temperature: Store loosely covered at room temperature for up to 2 days to preserve the cake’s tender crust and moist crumb.
Refrigerator: Refrigerate in an airtight container for up to 5 days if you used perishable fillings or live in a warm climate. Bring to room temperature before serving for best texture.
Freezer: Wrap slices or the whole, un-gla zed cake tightly in plastic wrap and foil; freeze for up to 3 months. Thaw overnight in the refrigerator, then come to room temperature before serving.

Serving Suggestions for Marble Cake

Slice and serve lightly warm with a dollop of whipped cream and fresh berries for a bright contrast.
For an indulgent dessert, warm a slice briefly and top with vanilla ice cream and a drizzle of leftover ganache.
Present on a dessert platter with a dusting of powdered sugar and a few chocolate shavings for a café-style finish.
Make individual mini bundts or cupcakes with the same batter for a party tray; adjust baking time accordingly.

tips to make Marble Cake

Use room-temperature eggs and butter: Cold ingredients don’t incorporate as smoothly, which can hinder rise and texture.
Don’t over-swirl: For visible marbling, swirl just a few times. Overmixing creates a uniformly grayish-brown cake, which loses the classic striped look.
Check for doneness by toothpick: If a few moist crumbs remain, the cake is fine; batter indicates it needs more time.
Grease the pan well and cool slightly: A well-greased bundt pan and a short rest prevent sticking and help maintain the cake’s decorative edges.

variations

Chocolate-heavy swirl (bullet): Increase the chocolate batter ratio by reserving slightly more vanilla batter for the top and bottom — or add 2 tbsp melted chocolate to the chocolate portion for deeper flavor.
Nutty or boozy twist (paragraph): Fold ½ cup chopped toasted walnuts or pecans into the vanilla batter for crunch, or stir 1–2 tablespoons of your favorite liqueur (such as Kahlúa or amaretto) into the vanilla batter for an adult-friendly variation that complements the chocolate ganache.

Troubleshooting: common problems and fixes

Cake sinks in the middle: This can happen if the oven temperature is too low or you opened the oven door too early; check your oven thermostat and avoid opening the door for the first 30–40 minutes.
Dry cake: Don’t overbake and measure flour accurately (spoon into the cup and level off rather than scooping). Also, be sure to use the specified fat (butter) and whole milk for moisture.
Stuck cake: Make sure the bundt pan is well greased and cooled slightly before inverting; run a thin spatula or knife around the edges if needed.

FAQs
Q: How do I keep the cake moist?
A: Don’t overbake — start checking a toothpick at 50 minutes — and use whole milk as specified. Also, store leftover slices in an airtight container.

Q: Can I use a loaf pan instead of a bundt pan?
A: Yes. Baking time will be shorter (around 45–55 minutes) for loaves; check with a toothpick and watch for browning. You’ll get a taller, less decorative loaf, but the flavor and texture remain the same.

Q: Can I make this dairy-free or vegan?
A: To make it dairy-free, substitute plant-based butter and a nondairy milk like oat or soy; for vegan, use an egg replacer or 4 tablespoons aquafaba and a trusted egg replacer in place of eggs. Results may vary; texture will be slightly different.

Q: Is the ganache necessary?
A: No — the cake is delicious on its own. Ganache adds a glossy, rich finish, but a simple powdered sugar glaze or dusting of cocoa/powdered sugar also works.

Q: Can I prepare the batter ahead?
A: You can mix the batter and keep it in the fridge for a few hours; bring it to room temperature and give it a gentle stir before baking. Don’t refrigerate after adding baking powder for long periods, as leavening power can dissipate.

Extra notes on presentation and gifting
A bundt-style marble cake makes a lovely homemade gift. Once cooled and glazed, tie a simple ribbon around the cake plate and add a handwritten note with the date baked and any serving tips. If you plan to ship or transport the cake, freeze it briefly to firm the ganache, then wrap well to avoid smudging.

Baking equipment and substitutes

Bundt pan: 10–12 cup capacity works best. For smaller pans, reduce bake time and check earlier.
Mixer: A hand mixer, stand mixer, or vigorous hand whisk will all produce good results; just ensure butter and sugar are creamed until light.
Cocoa powder: Natural or Dutch-processed can be used; Dutch-processed is mellower and may pair slightly differently with baking powder, but at this small level you’ll be fine.

Dietary and ingredient swap ideas

Lower-sugar version: Reduce granulated sugar by up to ¼ cup, but note texture will change slightly.
Gluten-free option: Substitute a 1:1 gluten-free flour blend designed for cakes and include a little xanthan gum if your blend lacks it. Expect slightly different texture but still tasty.

Final thoughts on serving and scaling
This marble bundt scales well: double the recipe for two bundts at parties, or halve it for a smaller pan. For mini bundt cakes, bake at 325–335°F and expect 15–25 minutes depending on size. Serve slices warm or at room temperature — both are excellent.

Conclusion

This marble bundt is a timeless crowd-pleaser with an elegant look and comforting flavor. For a classic reference and another take on ratios and techniques, see Marble Cake Recipe – Sally’s Baking Addiction. If you want additional step-by-step photos and variations, check out Marble Cake – Sugar Spun Run for more inspiration.

Marble Bundt Cake

Author: admin
Total Time: 80 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A soft, swirled marble bundt cake that combines the classic flavors of vanilla and chocolate, perfect for cozy afternoons and family gatherings.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
4 large eggs
1 tbsp vanilla extract
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
¾ cup whole milk
⅓ cup unsweetened cocoa powder
3 tbsp hot water
¾ cup semi-sweet chocolate chips
½ cup heavy cream
1 tbsp butter (optional, for shine)

Instructions

Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
In a large mixing bowl, beat together butter and sugar until pale and fluffy.
Add eggs one at a time, mixing well after each addition, and stir in vanilla.
In a separate bowl, whisk together flour, baking powder, and salt.
Alternate adding flour mixture and milk into the butter-egg mixture; mix only until combined.
Mix cocoa powder with hot water to form a smooth paste.
Stir about 1 cup of the vanilla batter into the cocoa paste to create the chocolate batter.
Pour half of the vanilla batter into the bundt pan, add spoonfuls of chocolate batter, top with remaining vanilla batter, and swirl gently.
Bake for 55–65 minutes, or until a toothpick comes out clean.
Let cool for 10 minutes before inverting onto a wire rack to cool completely.
For ganache, heat heavy cream, pour over chocolate chips, let sit, then stir until smooth; drizzle over cake.
Allow ganache to set for 20–30 minutes before slicing.

Notes

Store at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 3 months.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 300mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 5g
Cholesterol: 90mg

Keywords: marble cake, bundt cake, chocolate, vanilla, dessert, baking

Marble Cake

Conclusion