This Marble Bundt Cake recipe is a vanilla and chocolate bundt cake covered in a chocolate sauce, and the best part? This recipe is made into a single batter that is only split at the end!
This easy marble bundt cake is made with sour cream for a soft, moist crumb and a rich chocolate swirl. If you love easy chocolate cake recipes, you need to try out recipes from my collection of Easy Chocolate Cake Recipes for Beginners.
Why This Easy Marble Bundt Cake Recipe Works
- Recipe name: Marble Bundt Cake
- Ready in: 1hr 30 minutes
- Serves: 12 slices
- Main ingredients: Butter, castor sugar, eggs, flour, baking powder, sour cream, chocolate, and evaporated milk.
- Perfect for: A quick afternoon bake, a super easy birthday cake, or part of a special weekend brunch.
- Why I love it: The easy marble bundt cake is made with butter for flavor and sour cream for extra moisture, giving it a taste second to none!
- Calories: 520kcal
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This marble cake is truly the easiest way to satisfy your indecisiveness. If you love recipes that combine vanilla and chocolate flavors, try out this Vanilla Cake with Chocolate Frosting or these Yellow Cupcakes with Chocolate Frosting.
Jump to:
- Why This Easy Marble Bundt Cake Recipe Works
- Key Ingredients
- Variations
- How to Make a Marble Bundt Cake
- How to Make a Chocolate Ganache for Bundt Cakes
- The Best Way to Grease a Bundt Cake Tin (No Sticking!)
- Expert Tips
- Marble Bundt Cake Recipe FAQs
- More Easy Bundt Cake Recipes
- Happy Baking, With Love, Kitty
- 📖 Recipe
Key Ingredients
- Castor sugar - This recipe uses superfine sugar for a finer-textured cake.
- Cake flour - Use cake flour for this recipe; you can also use all-purpose flour. This recipe can also be made using self-raising flour; omit the baking powder if using this type of flour.
- Sour cream - Sour cream adds a rich flavor to this butter cake, giving it a moist crumb. Greek yogurt can be used as an alternative if necessary. If you love sour cream cakes, try this Lemon and Blackberry Bundt Cake too!
- Evaporated milk - This chocolate ganache drip is made with evaporated milk instead of cream. This swap makes it easier to ensure the perfect shiny drip.
- Milk chocolate - This cake drip is made with milk chocolate. I love using Cadbury Dairy Milk chocolate. Select a high-quality, great-tasting chocolate bar that is unfilled for this recipe. You can also use chocolate chips. If you would prefer a less sweet chocolate drip, dark chocolate can also be used.
See the recipe card for full information on ingredients and quantities.
Variations
For an even stronger chocolate flavor, make the chocolate glaze with dark chocolate or semi-sweet chocolate chips. You can also add chocolate chips to the vanilla cake batter.
I love the shiny drip over the cake, but you can cover it in frosting if you prefer. See my collection of Simple Buttercream Frostings for Homemade Cakes, and don't miss out on this Nutella Buttercream.
How to Make a Marble Bundt Cake
- Step 1: Preheat the oven to 180°C (350°F) and prepare a bundt cake tin by greasing it with butter and dusting it with flour. Add the softened butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- Step 2: With the mixer running at medium speed, add the eggs to the creamed butter and sugar mixture, one at a time, scraping down the sides of the bowl with a rubber spatula between additions. Add the vanilla and beat again.
- Step 3: Sift together the flour, baking powder, and salt into a large bowl. Add the dry ingredients and sour cream to the cake batter, alternating between them. Starting with the flour mixture and ending with the sour cream. Scrape down the sides of the bowl and mix again. Divide the cake batter in half, then transfer half to a separate bowl.
- Step 4: Mix the cocoa powder with the hot water and stir until dissolved. Once cooled slightly, add the cocoa mixture to one of the bowls of batter and mix to combine. You now have one bowl of plain batter and one bowl of chocolate cake batter.
- Step 5: Use two ice cream scoops or two dessert spoons to spoon the different batters into the prepared Bundt cake tin. Do this by alternating between the two so that you have dollops of vanilla and chocolate batter filling the tin to create a marbled effect.
- Step 6: Bake the cake in a preheated oven for 45 minutes, or until golden brown and a cake tester inserted into the center comes out clean. Allow the cake to cool in its tin for 20 minutes before turning it onto a wire rack to cool completely. Once cool, transfer it onto a cake plate.
How to Make a Chocolate Ganache for Bundt Cakes
- Step 1: Add the chopped chocolate and evaporated milk to a small saucepan set over medium heat. Stir occasionally until the chocolate has melted.
- Step 2: Drizzle the melted chocolate sauce over the cooled marble cake. Slice, serve, and enjoy!
The Best Way to Grease a Bundt Cake Tin (No Sticking!)
Bundt cakes are only stress-free if you know they'll come out of the tin! My way of ensuring this happens is to brush the entire tin (don't miss any crevices!) with melted butter, then sprinkle flour into the tin and rotate and tap it to coat the surface with a thin layer of flour. Then turn the tin upside down to remove any excess flour.
Expert Tips
- Bake the cake in the middle rack of the oven.
- Allow the cake to cool slightly before removing it from its tin.
- Ensure your eggs, sour cream, and butter are at room temperature before baking.
- Use an oven thermometer to test the actual temperature of your oven and adjust it accordingly before placing the cakes in.
Marble Bundt Cake Recipe FAQs
I always recommend using a kitchen scale rather than cups when baking. This way, you can ensure you've measured properly and that your baked goodies come out perfectly.
Yes, you can just remember that the baking time may need to be adjusted. Smaller, deeper cakes need more time in the oven, while larger, shallower cakes need less time. Read this post How to Tell if a Cake is Done Baking for more insight into this.
Butter cakes are always best fresh from the oven! But if you have leftovers, store them in an airtight container at room temperature for about 3 days.
To freeze this cake, cut it into slices, wrap each slice in plastic wrap, and store in the freezer for up to 2 months. Defrost at room temperature before consuming.
Whenever I think of a classic marble cake, I think of a swirly yellow and brown batter baked in a beautiful ring mould. However, you can bake this cake in two round tins. Stack and ice them like a traditional layer cake using my ultimate Chocolate Frosting with Melted Chocolate recipe.
More Easy Bundt Cake Recipes
This marble bundt cake recipe is perfect for beginners and works beautifully as a simple, crowd-pleasing dessert.
The best part about this recipe is how simple it is to make. The batter is prepared in one go for both the vanilla and chocolate swirls, making it easier to follow this recipe. If you love quick and easy baking recipes, you can't miss this Banana Bread with Streusel Topping or this recipe for a one-bowl Apple Tea Cake.
Happy Baking, With Love, Kitty
Please leave a star rating and comment below if you tried this recipe! And if you're wondering what to try next, have a look at this Vanilla Buttercream Birthday Cake!
📖 Recipe
Marble Bundt Cake
Equipment
- 1x Bundt cake pan
Ingredients
- 260 g caster sugar
- 260 g unsalted butter room temperature
- 5 eggs extra-large
- 2 teaspoon vanilla extract
- 345 g cake flour
- ½ teaspoon salt
- 1 tablespoon baking powder
- 250 g sour cream
- 40 g cocoa powder
- 100 ml hot water
Chocolate Glaze
- 130 ml evaporated milk
- 200 g milk chocolate
Instructions
Marble Cake
- Preheat the oven to 180°C (350°F) and prepare a bundt cake tin by greasing it with butter and dusting it with flour.
- Add the butter and sugar to a bowl of a stand mixer fitted with a paddle attachment. Beat at medium-high speed until creamed, about 3 minutes.
- With the mixer running at medium speed, add the eggs to the creamed butter and sugar mixture one at a time, scraping down the sides of the bowl with a rubber spatula between additions. Add the vanilla and beat again.
- Sift together the flour, baking powder, and salt into a large bowl.
- Add the dry ingredients and sour cream to the cake batter by alternating between the two. Starting with the flour mixture and ending with the sour cream. Scrape down the sides of the bowl and mix again. Divide the cake batter in half and transfer half of the batter to a separate bowl.
- Mix the cocoa powder with the hot water, and stir until it has dissolved. Once cooled slightly, add the cocoa mixture to one of the bowls of batter and mix to combine. You now have one bowl of plain batter and one bowl of chocolate cake batter.
- Use two ice cream scoops or two dessert spoons to spoon the different batters into the prepared bundt cake tin. Do this by alternating between the two so that you have dollops of vanilla and chocolate batter filling the tin to create a marbled effect.
- Bake the cake in a preheated oven for 40 to 45 minutes or until it is golden brown and a cake tester inserted into the center of the cake comes out clean. Allow the cake to cool in its tin for 20 minutes before turning it onto a wire rack to cool completely. Once cool, transfer it onto a cake plate.
Chocolate Drip
- Add the chopped chocolate and evaporated milk to a small saucepan set over medium heat. Stir occasionally until the chocolate has melted.
- Drizzle the melted chocolate sauce over the cooled marble cake. Slice, serve, and enjoy!
Notes
- Prepare the bundt cake pan properly by using a pastry brush to get the butter into all the grooves of the pan. This way, you won't struggle to release the cake after baking.
- The chocolate cake batter will be 'wetter' than the vanilla. This is normal and will result in super-moist chocolate swirls in the cake.
- Ensure the cake has cooled before pouring over the chocolate drip, if the cake is too warm then the sauce will run down the sides of the cake rather than creating defined drips.
Julia says
I loved the texture of this cake, so delicious!