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Marble Bundt Cake with Chocolate and Vanilla

This moist, flavorful Marble Bundt Cake is ideal for anyone who loves chocolate and vanilla swirled together…

Prep
25 mins
Cook
50 mins
Total
1 hr 15 mins
Makes
12 servings

Go to the recipe

Marble Bundt Cake with Chocolate and Vanilla

This moist, flavorful Marble Bundt Cake is ideal for anyone who loves chocolate and vanilla swirled into one deliciously satisfying cake! Finish it with a dusting of powdered sugar or a rich chocolate ganache glaze!

Chocolate glazed marble bundt cake with one slice partially removed on a white ceramic dessert plate and white background.

Why You'll Love This Recipe

  • a tasty mix of chocolate and vanilla from a single batter
  • a moist, flavorful pound cake
  • tastes great with a dusting of powdered sugar or a simple chocolate glaze
  • a no-fuss, no-layer cake that works for any occasion
  • takes 25 minutes or less to prep
Slice of marble bundt cake on black dessert plate with fork placed next to it on a white background.

Ingredients You'll Need

The ingredients below, shown in the photo, are used to make this classic marble bundt cake recipe. Items in the bulleted list are key ingredients that need a little more explanation. The image also shows the ingredients for the optional chocolate ganache glaze.

Ingredients in various size bowls and plates labeled as salt, baking powder, granulated sugar, light brown sugar, unsalted butter, heavy cream, vanilla extract, almond extract, cream cheese, hot water, unsweetened cocoa powder, cake flour, dark chocolate, and eggs on a white marbled background.
  • Cake Flour. No cake flour? Check out the homemade substitute shown in my Single Layer Funfetti Cake post.
  • Dark Chocolate. Choose anything from 60% to 100% dark chocolate. The higher the percentage, the more bitter it tastes. Semi-sweet chocolate also works, as long as it's high quality, like Lindt, Ghirardelli, Callebaut, or Guittard.
  • Cream Cheese. Use full-fat cream cheese sold in a block, not the kind sold in a plastic tub.

For quantities and instructions, see the recipe card below.

How to Make the Recipe

Here's a quick overview of how to make this homemade marbled bundt cake. For the full printable recipe, in US customary or metric measurements, see the recipe card below.

Recipe Tip: Before you start, coat your bundt pan generously with Baker's Joy (or any flour-based baking spray). Set the oven rack to the center position and preheat the oven to 350ºF.

Beaten cream cheese and unsalted butter in a stainless steel mixing bowl on a white marbled background.

Step 1. Beat the unsalted butter and cream cheese together. With a hand mixer or stand mixer fitted with the paddle attachment on medium-high, mix until well combined.

Bundt cake batter in a stainless steel mixing bowl on a white marbled background.

Step 2. Add the sugars, extracts, salt, and baking powder. Beat the granulated sugar and light brown sugar until fluffy. Then mix in the vanilla and almond extracts, salt, and baking powder.

Bundt cake batter after adding the eggs and flour in a stainless steel mixing bowl on a white marbled background.

Step 3. Add the cake flour and eggs. Lower the mixer to low and alternate adding the cake flour and eggs. Mix until just combined.

Mixing cocoa powder into bundt cake batter in a glass mixing bowl on a white marbled background.

Step 4. Make the chocolate batter. Set aside 2 1/2 cups of the cake batter for this step. Stir in the unsweetened cocoa and hot water until fully combined.

Adding chocolate and vanilla cake batter to a bundt cake pan using a cookie scoop.

Step 5. Alternate the vanilla and chocolate batters. Spoon in a layer of vanilla batter, then chocolate, and repeat until all the marble cake batter is used.

Swirled chocolate and vanilla cake batter in a bundt cake pan on a white marbled background.

Step 6. Swirl the batter with a knife for a marbled look.

Baked marble bundt cake in a bundt cake pan on a white marbled background.

Step 7. Bake the marbled bundt cake. Heat the oven to 350ºF with the rack in the center. Bake the marble cake for 45-50 minutes, until an inserted toothpick comes out clean

Cooling a marble bundt cake on a wire cooling rack on a white marbled background.

Step 8. Cool the cake in the pan for 10 minutes before turning it out onto a wire cooling rack.

Recipe Tip: Set a jelly roll pan or baking sheet directly under the bundt pan while it bakes to catch any drips. This marble bundt cake shouldn't overflow, but it's a good backup if it does.

Whisked chocolate ganache glaze in a glass mixing bowl with a whisk placed off to the side.

Step 9. Make the chocolate ganache glaze. Put the dark chocolate and heated heavy cream in a glass mixing bowl. Cover loosely with aluminum foil for 1-2 minutes, then whisk until the ganache is smooth and fully combined.

Marble bundt cake on a white dessert plate with chocolate ganache glaze poured over the top.

Step 10. Spoon the chocolate ganache glaze over the cooled marble bundt cake! Slice and enjoy!

Variations

Here are three ways to top your marble bundt cake: an easy way, a super easy way, and the easiest way!

  • Easy Way. Add a simple chocolate ganache glaze, just as I did. The recipe for this chocolate glaze is below!
  • Super Easy Way. Just dust the top with powdered sugar.
  • Easiest Way. Enjoy this marble bundt cake plain!
Marble bundt cake on a black and white ceramic dessert plate with chocolate ganache glaze drizzled over the top with a a slice partially removed.

Recipe FAQs

How do I determine the size of my bundt cake pan?

There are two ways to find out what size bundt pan you have.
Look at the outside of the pan. Nordic Ware usually stamps the size along the outer edge, though other brands may or may not. Use a 2-cup glass measuring cup to fill the bundt pan with water until it nearly reaches the top.

How full should I fill my bundt cake pan?

The marble bundt cake batter should fill your bundt pan about 3/4 full, with no extra. If you have leftover batter, don't pour it into the bundt pan! Use it to make a few cupcakes or a 1, 4-inch or 6-inch cake layer.

What should I use to easily remove my bundt cake from the pan?

I recommend and swear by Baker's Joy!

What size bundt pan do I need for this recipe?

The best size bundt pan for this marble bundt cake is a 10-cup pan. I used my Nordic Ware Elegant Party Bundt Pan, but any 10-cup bundt pan will work.

If you tried this Marble Bundt Cake Recipe or any other recipe on my site, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!

Marble Bundt Cake with Chocolate and Vanilla

Marble Bundt Cake with Chocolate and Vanilla

This moist, flavorful Marble Bundt Cake is perfect for anyone who loves chocolate and vanilla swirled together in one deliciously satisfying cake! Finish it with powdered sugar or this rich chocolate ganache glaze!

Prep
25 mins
Cook
50 mins
Total
1 hr 15 mins
Makes
12 servings

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

Method

  1. Set the oven rack to the middle position and preheat the oven to 350ºF. Generously coat a 10 cup bundt pan with flour-based baking spray. I used Baker's Joy.
  2. With a hand mixer or stand mixer fitted with the paddle attachment, beat the unsalted butter and cream cheese on medium-high until well combined.
  3. Add the granulated sugar and light brown sugar and beat until fluffy.
  4. Mix in the almond extract, vanilla extract, salt, and baking powder.
  5. Drop the mixer to a slower speed and alternate 1 egg with half of the cake flour. Repeat once more, mixing until just combined.
  6. Take out 2 1/2 cups (490 grams) of the bundt cake batter and put it in a separate bowl. Stir in the unsweetened cocoa powder and hot water with a spatula until fully combined.
  7. Spoon a layer of the vanilla batter into the prepared pan, then a layer of the chocolate batter. Keep alternating until all the batter is used. It should fill the pan about 3/4 full, so don't add more than that. Gently swirl the layers together with a butter knife.
  8. Set the bundt pan on a baking sheet (optional) and place it in the oven. Bake for 45-50 minutes at 350ºF, until an inserted toothpick comes out clean.
  9. Let the cake cool for 10 minutes, then invert it onto a wire cooling rack. If you like, run a small paring knife or butter knife along the edges of the pan to loosen the cake. Let the marble bundt cake cool completely on the rack.
  10. Serve it plain, or top it with powdered sugar or chocolate ganache glaze.
  11. Put the chopped dark chocolate in a small mixing bowl and set it aside.
  12. In a microwave-safe glass measuring cup or bowl, heat the heavy cream on full power for 1 minute, 15 seconds.
  13. Pour the cream over the chopped dark chocolate, then cover loosely with aluminum foil. Let it sit for 2-3 minutes.
  14. Remove the cover and whisk slowly until the glaze is smooth. For a thinner glaze, stir in 1-2 tablespoons of warm heavy cream.

Baker’s notes

  • Set a jelly roll pan or baking sheet directly under the bundt pan while it bakes to catch any drips. This marble bundt cake shouldn't overflow, but it's a good backup if it does.
  • Let the marble bundt cake cool for 10 minutes, then turn it out onto a wire rack. If you like, run a small paring knife between the cake and the pan beforehand to loosen it.
  • Let the bundt cake cool fully on the wire rack before carefully moving it to a serving plate.

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