This moist, flavorful Marble Bundt Cake combines chocolate and vanilla batters for a classic swirled pound cake. Serve it dusted with powdered sugar or finish it with a glossy chocolate ganache for an extra-special touch.
Table of Contents
- Why You’ll Love This Recipe
- Ingredients
- How to Make the Recipe
- Variations
- Recipe FAQs
- More Bundt Cake Recipes to Enjoy!
- Super Easy Marble Bundt Cake Recipe
Why You’ll Love This Recipe
- Classic chocolate and vanilla swirls in a single, easy batter
- Rich, moist pound-cake texture
- Finishes beautifully with powdered sugar or a chocolate ganache
- Simple, no-layer cake that’s great for any occasion
- About 25 minutes of hands-on prep
Ingredients
Below are the ingredients for the marble bundt cake and the optional chocolate ganache glaze. Notes highlight a few key items so you can get the best results.
- Cake flour. If you don’t have cake flour, you can substitute a homemade version (sifted all-purpose flour with a small amount of cornstarch).
- Dark chocolate. Choose good-quality chocolate (60–100% cocoa) or semi-sweet for a milder flavor.
- Cream cheese. Use full-fat block-style cream cheese for best texture and flavor.
How to Make the Recipe
Here’s a concise overview of the process. Full recipe details, measurements, and printable format are available in the recipe card below.
Recipe Tip: Generously grease a 10-cup bundt pan with a flour-based baking spray. Preheat the oven to 350°F and position the rack in the middle.
Step 1. Beat the unsalted butter and cream cheese together on medium-high speed until smooth and combined.
Step 2. Add the granulated and brown sugars and beat until fluffy, then mix in vanilla and almond extracts, salt, and baking powder.
Step 3. With the mixer on low, alternate adding eggs and cake flour, starting and ending with the flour. Mix only until just combined.
Step 4. Remove about 2 1/2 cups of the batter to a separate bowl and stir in unsweetened cocoa powder and hot water to make the chocolate portion.
Step 5. Spoon alternating layers of vanilla and chocolate batter into the prepared pan until it is about three-quarters full.
Step 6. Gently swirl the batters with a knife for a marbled pattern—don’t overmix.
Step 7. Bake at 350°F for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
Step 8. Cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Recipe Tip: Place a baking sheet under the bundt pan while it bakes to catch any drips—this cake usually won’t overflow, but it’s a helpful precaution.
Step 9. For the ganache: pour heated heavy cream over chopped dark chocolate, let sit briefly, then whisk until smooth. Add a little more warm cream if you want a thinner glaze.
Step 10. Pour the ganache over the cooled cake, or simply dust with powdered sugar, slice, and serve.
Variations
Three easy ways to finish this cake:
- Easy. Pour a chocolate ganache glaze over the top.
- Super easy. Lightly dust with powdered sugar.
- Easiest. Serve plain—this cake is delicious on its own.
Recipe FAQs
Some pans show the capacity on the outside edge (Nordic Ware often does). Alternatively, fill the empty pan with water using a 2-cup measuring cup to estimate its volume.
Fill the pan about 3/4 full. This recipe yields enough batter to fill a 10-cup pan to that level; if you have extra batter, bake cupcakes or a small layer cake instead.
A flour-based baking spray (such as Baker’s Joy) or thoroughly greasing and flouring the pan makes unmolding much easier.
A 10-cup bundt pan is ideal for this recipe.
More Bundt Cake Recipes to Enjoy!
Apple Bundt Cake
Mini Bundt Chocolate Pound Cakes
Super Easy Blueberry Bundt Cake
Lemon Cream Cheese Pound Cake
If you make this Marble Bundt Cake, please leave a star rating and a comment to share how it turned out. Thanks for visiting!
Super Easy Marble Bundt Cake
Ingredients
Marble Bundt Cake
- 1 cup unsalted butter, room temperature
- 6 oz cream cheese, softened and at room temperature
- 1 1/2 cups granulated sugar
- 1/2 cup light brown sugar
- 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1 tsp baking powder
- 2 large eggs
- 2 1/3 cups cake flour
- 1/3 cup hot water
- 1/3 cup unsweetened cocoa powder
Chocolate Ganache Glaze
- 3.5 oz dark chocolate, chopped
- 1/4 cup heavy cream
Instructions
Marble Bundt Cake
- Preheat oven to 350°F with rack in the middle. Generously coat a 10-cup bundt pan with a flour-based baking spray.
- Beat butter and cream cheese together on medium-high speed until smooth.
- Add granulated and brown sugars and beat until fluffy. Mix in almond extract, vanilla, salt, and baking powder.
- With mixer on low, add eggs one at a time, alternating with the cake flour, beginning and ending with flour. Mix just until combined.
- Remove about 2 1/2 cups of batter to a separate bowl. Stir in cocoa powder and hot water until combined to make the chocolate batter.
- Spoon alternating layers of vanilla and chocolate batter into the prepared pan until it is about 3/4 full. Gently swirl with a knife for a marbled effect.
- Place the bundt pan on a baking sheet and bake 45–50 minutes, or until a toothpick comes out clean.
- Cool in the pan for 10 minutes, then invert onto a wire rack and cool completely. If needed, loosen edges with a small knife before inverting.
- Serve plain, dusted with powdered sugar, or topped with chocolate ganache.
Chocolate Ganache Glaze
- Place chopped chocolate in a small bowl.
- Heat heavy cream until hot but not boiling (about 1 minute 15 seconds in a microwave). Pour over chocolate, cover loosely, and let sit 2–3 minutes.
- Whisk until smooth. For a thinner glaze, add 1–2 tablespoons more warm cream.
- Pour over the cooled cake and allow the glaze to set before slicing.
Video
Notes
- Place a baking sheet beneath the bundt pan while baking to catch any drips.
- Cool in the pan 10 minutes before inverting; run a small knife around the edges if needed to loosen the cake.
- Cool completely on a wire rack before transferring to a serving plate for the cleanest presentation.
Nutrition
Nutritional information is an estimate and will vary based on specific ingredients used.