If you’re looking for a dessert that’s as stunning as it is delicious, Marble Bundt Cake is your answer. This classic cake swirls together ribbons of rich chocolate and fragrant vanilla in every slice, creating a show-stopping centerpiece for any gathering. With its moist crumb, irresistible flavor, and eye-catching marbled pattern, Marble Bundt Cake is the kind of treat that will have everyone asking for seconds—and maybe even the recipe!

Ingredients You’ll Need

This Marble Bundt Cake keeps things refreshingly simple, using pantry staples that each play a special role in creating its tender crumb and beautiful marbled look. Don’t underestimate the magic that comes from these classic ingredients coming together!

All-purpose flour: The foundation for a sturdy yet soft cake structure, ensuring that iconic Bundt shape holds up beautifully.
Baking powder: Adds essential lift, making the cake rise tall and light.
Baking soda: Works with the sour cream to keep the crumb tender and moist.
Salt: Just a pinch brings out all the sweet and chocolatey notes.
Unsalted butter (softened): Creaming this with sugar creates that melt-in-your-mouth texture everyone loves.
Granulated sugar: Sweetens and helps give the cake its golden crust.
Large eggs: Bind everything together and add rich flavor.
Vanilla extract: Lends warmth and depth to the vanilla portion of the cake.
Sour cream: The secret to a moist, luscious crumb (Greek yogurt works in a pinch!).
Whole milk: Makes the batter silky and smooth—no dry Bundt cakes here!
Unsweetened cocoa powder: Brings a deep, chocolatey swirl that contrasts beautifully with the vanilla.
Brewed coffee or hot water: Amplifies the chocolate flavor and keeps the cocoa swirl extra rich.

How to Make Marble Bundt Cake

Step 1: Prep the Pan and Oven

Begin by preheating your oven to 350°F (175°C). Generously grease and flour your Bundt pan, making sure to get into every nook and cranny—this is the secret to a flawless release and those signature Bundt ridges!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This simple step ensures the leaveners and salt are evenly distributed, so every bite of your Marble Bundt Cake bakes up just right.

Step 3: Cream the Butter and Sugar

Using a stand mixer or hand mixer, beat the softened butter and sugar together in a large bowl until the mixture is light and fluffy. This creates tiny air pockets for that perfect, tender crumb.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, making sure each is fully incorporated before adding the next. Finish with the vanilla extract for a beautiful aroma that’ll fill your kitchen.

Step 5: Blend in Sour Cream and Milk

Mix in the sour cream and whole milk until your batter is smooth and luscious. This duo keeps the cake unbelievably moist—even days later!

Step 6: Combine Dry and Wet Ingredients

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Over-mixing can lead to a dense cake, so stop as soon as the last streak of flour disappears.

Step 7: Make the Chocolate Batter

In a small bowl, blend the unsweetened cocoa powder with the brewed coffee or hot water until smooth. Take about one-third of your vanilla batter and stir in the cocoa mixture to create the chocolate swirl portion.

Step 8: Layer and Swirl

Pour half of the vanilla batter into your prepared Bundt pan, then spoon the chocolate batter over it. Top with the remaining vanilla batter. Use a knife to gently swirl the batters together—don’t overdo it or you’ll lose that distinct marbling!

Step 9: Bake and Cool

Place your pan in the oven and bake for 50–60 minutes, or until a toothpick comes out clean from the center. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely before decorating or slicing.

How to Serve Marble Bundt Cake

Garnishes

Once your Marble Bundt Cake has cooled, dust it with powdered sugar for an elegant finish or drizzle with a glossy chocolate glaze for a decadent touch. Fresh berries or a dollop of whipped cream can add color and extra flair for special occasions.

Side Dishes

Pair each slice with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream. For a cozy afternoon treat, serve alongside a hot cup of coffee, tea, or even a cold glass of milk—the cake’s rich flavor stands up beautifully to both.

Creative Ways to Present

Turn your Marble Bundt Cake into a centerpiece by placing it atop a pretty cake stand and surrounding it with fresh flowers or seasonal fruit. For parties, slice and serve on individual plates with a drizzle of warm chocolate sauce or a swirl of caramel for an extra-special touch.

Make Ahead and Storage

Storing Leftovers

Keep leftover Marble Bundt Cake fresh by wrapping it tightly in plastic wrap or storing in an airtight container at room temperature for up to 3 days. The sour cream keeps it moist, so you’ll never have to worry about dry cake!

Freezing

Want to save some for later? Marble Bundt Cake freezes beautifully. Wrap individual slices or the whole cake (without glaze) in plastic wrap and then foil. Freeze for up to 2 months. Thaw overnight at room temperature for best results.

Reheating

To enjoy that fresh-baked taste, warm slices in the microwave for about 10–15 seconds. If serving to a crowd, you can cover the whole cake loosely with foil and gently reheat in a 300°F oven for about 10 minutes.

FAQs

Can I substitute Greek yogurt for sour cream?

Absolutely! Greek yogurt is a fantastic substitute for sour cream in your Marble Bundt Cake. It keeps the cake moist and tender, with just a slightly different tang that many people love.

How do I prevent my Bundt cake from sticking to the pan?

The key is to generously grease and flour every crevice of your Bundt pan before adding the batter. A baking spray with flour works wonders, or use softened butter and dust with flour for classic results.

Why is my marble pattern not very distinct?

If your swirls are blending together, you might be over-mixing the batters after layering. Gently swirl with a knife just a few times to get those beautiful, dramatic marbled streaks in your Marble Bundt Cake.

Can I add chocolate chips or nuts?

Definitely! Fold in up to one cup of mini chocolate chips or chopped nuts into the batter before swirling for a fun twist and extra texture in each slice.

What size Bundt pan should I use?

A standard 10- to 12-cup Bundt pan works perfectly for this recipe. If your pan is smaller, be sure not to fill it more than two-thirds full to avoid overflow during baking.

Final Thoughts

There’s something truly special about slicing into a Marble Bundt Cake and seeing that gorgeous swirl inside—it’s pure joy for the baker and the lucky ones enjoying a slice. Give this recipe a try and watch it become a beloved favorite in your kitchen, too!

Marble Bundt Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 11 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

This Marble Bundt Cake combines moist vanilla and rich chocolate batters swirled together to create an elegant marbled effect. Perfect for dessert or special occasions, it features a tender crumb enhanced by sour cream and a hint of coffee to enrich the chocolate flavor.

Ingredients

Scale

Dry Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream
1/2 cup whole milk

Chocolate Batter

1/3 cup unsweetened cocoa powder
2 tablespoons brewed coffee or hot water

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Pan: Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan to ensure easy cake removal.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt to evenly distribute the leavening agents.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together until the mixture is light, fluffy, and pale in color, about 3-5 minutes.
Add Eggs and Vanilla: Incorporate the eggs one at a time, beating well after each addition, then stir in the vanilla extract for flavor.
Combine Wet Ingredients: Mix in the sour cream and milk until the batter is smooth and well combined.
Add Dry Ingredients: Gradually fold in the flour mixture, mixing just until combined to avoid overworking the batter.
Make Chocolate Batter: In a small bowl, blend the cocoa powder with the hot coffee or water until smooth. Transfer about one-third of the vanilla batter to another bowl and mix in the cocoa mixture thoroughly.
Layer the Batters: Pour half of the vanilla batter into the prepared pan, spoon the chocolate batter over it, then finish with the remaining vanilla batter on top.
Create Marble Effect: Use a knife or skewer to gently swirl the batters together, creating a beautiful marbled pattern without fully blending.
Bake: Place in the oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool: Allow the cake to cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Notes

For an extra touch, dust the cooled cake with powdered sugar or drizzle with a chocolate glaze.
Sour cream keeps the cake moist and rich; Greek yogurt can be used as a substitute if preferred.

Prep Time: 20 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American