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–+ servings
A slice of a Bundt marble cake served on a serving dish.

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.
5 from 2 votes
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Course Cakes, Sweet
Cuisine American
Servings 15 slices
Calories 283 kcal

Ingredients
 
 

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

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 9x13-inch (23x33 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.
Nutritional values are approximate and calculated per serving.

Nutrition

Calories: 283kcal, Carbohydrates: 38g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 3g, Trans Fat: 0.4g, Cholesterol: 70mg, Sodium: 159mg, Sugar: 21g
Keyword Bundt cake, Bundt marble cake, marble cake
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