Easy Marble Bundt Cake

This Easy Marble Bundt Cake is a delicate dance of rich chocolate and buttery vanilla batters. It is a classic, moist, tender dessert, with a beautiful marbled pattern that is as lovely to look at as it is to eat.

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Marble Cake Recipe

For years, this has been one of the most popular recipes on this blog, and for good reason. It is not only stunning, but it is also surprisingly easy to make using common ingredients found in most kitchens.

The first time I made this cake, I made it simply out of curiosity. Just like with Chocoflan (the impossible cake), I found it interesting to see how the chocolate batter could perfectly blend in with the vanilla batter. Well, after I made it, I felt kind of silly because there is no secret, you just swirl the batters together. End of story. It is that simple. LOL.

Now, I’ll be completely transparent with you and say that you can easily make this cake using store-bought chocolate and vanilla cakes. But what makes this recipe so great is that it is perfectly measured to make either one large bundt cake or a two-layer 9-inch cake without having any leftover batter. Also, the flavor and texture of this cake are simply amazing. Perfect for chocolate and vanilla lovers alike!

Ingredients For Making A Marble Cake

Scroll down to the recipe card to see the complete list of ingredients.

• Flour. I usually use all-purpose flour for most of my cakes since I always have it on hand.
• Baking powder. The only leavening agent that we need for this recipe.
• Salt. Balances the sweetness of the cake.
• Butter and oil. Butter will add a wonderful, rich flavor to this cake. Use unsalted butter to control the overall flavor. Oil adds the moisture that you usually don’t get from butter alone. I like to use vegetable oil.
• Sugar. We’ll be using plain white granulated sugar for this recipe.
• Eggs. They add moisture and structure to the cake.
• Vanilla extract. It adds a subtle flavor and aroma, making this cake inviting and delicious.
• Milk. Use whole milk to add lots of moisture. You can also use buttermilk.
• Chocolate. I usually use unsweetened cocoa powder whenever I make this cake. You can also use melted semisweet chocolate chips. See the notes found in the recipe card.

How To Make A Marble Cake

Scroll down to the recipe card to see detailed step-by-step instructions.

1. In a medium bowl sift the flour with the baking powder and salt and set aside.
2. In a separate bowl beat the butter, oil, and sugar until creamy. Add the eggs one at a time, adding the vanilla extract with the last egg.
3. Add the flour mixture alternating with the milk.

1. Pour half of this batter into a separate bowl, add the cocoa powder, and blend well.
2. Add a layer of vanilla batter to a prepared Bundt pan. Spoon the chocolate batter on top, and finish with another layer of vanilla batter. Swirl both batters with a chopstick or a butter knife.
3. Bake at 350 degrees F (180 degrees C) for 35-40 minutes or until a toothpick inserted in the center comes out clean.

More Delicious Cake Recipes

• Chocoflan
• Chocolate Cake With Chocolate Ganache
• Chocolate Cake With Chocolate Buttercream
• Vanilla Cake
• Carrot Cake
• Tres Leches Cake

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Easy Marble Bundt Cake

Diana Lopez

This Easy Marble Bundt Cake is a delicate dance of rich chocolate and buttery vanilla batters. A classic, moist, tender dessert with a beautiful marbled pattern that is as lovely to look at as it is to eat.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Course Cakes, Sweet

Cuisine American

Servings 1 10-inch Bundt Cake

Ingredients

  

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• 2½ cups (300 g) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• ¾ cup (169.5 g) unsalted butter (softened)
• 2 tbsp vegetable oil
• 1½ cups (337.5 g) white granulated sugar
• 4 large eggs
• 2 tsp vanilla extract
• 1 cup (236 ml) whole milk
• 6 tbsp (75 g) unsweetened cocoa powder (*see notes)

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Instructions

 

• Preheat the oven to 350 degrees F (180 degrees C).
• Sift the flour with the baking powder and salt in a medium-sized bowl and set aside.
• Using an electric hand mixer or stand mixer cream the butter with the sugar and the oil.
• Add the eggs one at a time, adding the vanilla extract with the last egg.
• Add the flour mixture in three batches, alternating with the milk until they are incorporated. You should start and end with the flour mixture. Use a spatula to scrape the bottom and sides of the bowl. Do not overmix!
• Pour half of the batter into a separate bowl (It doesn't have to be precise). Fold the cocoa powder into this batter until it is well combined.
• Pour a layer of the vanilla batter into a prepared 10-inch Bundt pan. Spoon the chocolate batter on top. Finish with the remainder of the vanilla batter. Gently swirl the two batters together with a chopstick or a butter knife.
• Bake the cake for 35-40 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool completely on a wire rack before serving.

Video

Notes

• *You can melt 5-6 ounces (142-170 g) of semisweet chocolate chips in the microwave or use a double boiler to make the chocolate batter instead of using cocoa powder.
• To make a two-layer cake, divide the batter into two 9-inch (23 cm) round pans and bake for about 30 minutes.
• This batter can also be made in a 9×13-inch (23×33 cm) sheet pan. Bake for about 30-35 minutes.
• To make it into cupcakes, line a cupcake pan with liners and spoon each batter in layers. Fill only until halfway and swirl with a toothpick. Bake for about 20 minutes
• Store this cake in an airtight container for up to 2-3 days at room temperature. It will last for up to 4-5 days in the refrigerator but keep in mind that cold temperatures will dry out the cake.

Keyword Bundt cake, Bundt marble cake, marble cake

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This post was originally published on June 1, 2018, and it has since been updated with more information and new photos.