Make this show-stopping Marble Bundt Cake for your next event and it will definitely have everyone swooning. While it looks difficult, it’s actually so easy, I promise anyone can make it. Plus, I give you all my secret tips for making the bakery-style swirl perfectly.
From one of my recipe testers, “It is a delicious cake!!! The chocolate swirl has a nice deep chocolate flavor, almost reminding me of a brownie with a lighter texture. The crumb is nice as well, dense like a pound cake but tender. And the ganache! Well, you can never go wrong with that and it is a great touch on this cake. Everyone really loved it!” – Adrienne
Because a beautiful bundt cake shouldn’t be hard!
I love a beautiful and easy bundt cake and this Marble Bundt Cake has just one extra step to create it’s impressive look. It’s so easy and delicious, I guarantee you won’t mind doing it. Marble bundt cakes have been a requested dessert in our family a long time, because hello chocolate + moist cake! This recipe is modified by a marble cake recipe from Baking in the American South.
My biggest piece of advice when it comes to making sure it’s both moist and tender is to avoid over-baking and over-mixing the batter – this will make it dense and tough. From scratch cakes are easier than you think! It’s the easiest dessert to transfer to any potluck, brunch, or picnic and stores wonderfully to enjoy leftovers throughout the week. Serve it with an entree like Biscuits and Gravy Casserole or Hash Brown Quiche for a sweet ending to the meal.
Why You’ll Love this Recipe
- Great recipe for newer bakers. If you are learning to bake or baking with kids, this marble bundt cake is a fun recipe to try out. With one elevated step to make the swirl, the rest of the recipe is straightforward and simple.
- Perfect for serving any season of the year. This bundt cake never goes out of style, it completes any brunch, lunch, or dinner menu (and we love it as a snack!).
- Pantry staples make shopping and assembly easy. I usually have majority of these ingredients already at home, so I bet you probably do too.
- I bake at about 5280 feet above sea level, so this recipe has been tested at high alititude; but I also have a team of recipe testers across the country so you can be assured that it will bake well no matter your altitude or sea level.
Ingredients
Chocolate Swirl:
- Unsweetened cocoa powder: A key ingredient to getting that rich swirl flavor. I used Dutch process cocoa powder, since we use more baking powder than baking soda. Natural cocoa powder is for recipes made with mostly baking soda.
- Granulated sugar: Balances the rich chocolate with sweetness.
- Water: Helps make the batter the correct consistency for a pretty swirl.
- Vanilla extract: Adds depth of flavor.
- Semisweet chocolate: Use a quality chocolate here, it makes a big difference in taste!
Cake Batter:
- Salted butter: The base of the batter for richness. If using unsalted butter, just add ¼ teaspoon more salt.
- Granulated sugar: Cane sugar or granulated sugar both work. Responsible for making every bite as sweet as can be.
- Large eggs: Binds the cake batter together, make sure they are room temperature.
- Pure vanilla extract: Key to a rich vanilla flavor.
- All-purpose flour: Gives the structure to the cake. Best way to measure flour is by spooning the flour into a measuring cup, then use a straight edge to scrape it evenly.
- Baking powder: Leavening agent that helps the batter rise.
- Baking soda: The second leavening ingredient that tenderizes the cake.
- Kosher salt: Always add a pinch to baked goods to boost the flavors.
- Whole buttermilk: Room temperature buttermilk is recommended for even mixing. You can also mix 1 cup of whole milk with 1 to 2 tablespoons of lemon juice and let it sit for 10 minutes. Adds flavor and moisture!
Chocolate Ganache Glaze (See recipe this makes a half batch):
- Semi-sweet chocolate chips: The base to the ganache, use a high quality chocolate here.
- Milk chocolate chips: A second chocolate to add depth to the cocoa flavor.
- Whipping cream (heavy cream): What makes a ganache a ganache! It creates the creamy, shiny, and super smooth texture.
- Butter: Stir in a little for richness.
- Pure vanilla extract: Add this at the end for caramel flavor.
- Pinch of salt: Just a pinch really enhances each bite.
Get the full recipe in the recipe card below.
How to Make Marble Bundt Cake
Step 1: Prepare the Pan
Preheat oven to 325°F (165°C) with rack in the center position. It’s important your oven is at the correct temperature, I use an oven thermometer. Grease and flour a 10–12 cup bundt pan thoroughly. (Bak-Klene or a baking spray with flour works beautifully.) Set aside.
Step 2: Make the Chocolate Swirl:
In a medium saucepan, whisk together the cocoa powder, ½ cup sugar, and water until smooth. Heating the cocoa powder and water, brings out the chocolate flavor, by blooming the cocoa powder, adding real chocolate is the trick to a rich, fudge swirl.
Place over medium-low heat and bring just to a simmer, stirring constantly for 2–3 minutes.
Remove from heat. Stir in the chopped semisweet chocolate until melted and smooth. Stir in 1 teaspoon vanilla extract. Set aside to cool completely.
Step 3: Mix the Vanilla Cake Batter
In the bowl of a stand mixer fitted with paddle attachment (or large bowl with electric mixer), mix the wet ingredients; beat the butter and 2 cups sugar on medium speed for 3–4 minutes (about 4 minutes if using cane sugar), until light and fluffy. Scrape down the bowl using a rubber spatula.
Add the eggs, one at a time, beating about 30 seconds after each addition. Mix in the 1 tablespoon vanilla extract.
In a separate medium bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
With mixer on low, add the flour mixture and the buttermilk, alternating between the two, beginning and ending with the flour mixture (typically flour–buttermilk–flour–buttermilk– remaining flour mixture). Mix just until combined. Do not overmix.
Step 4: Assemble the Pan and Make the Marble Swirl
Measure about 2½ cups of vanilla batter into the cooled chocolate mixture, separate batters. Stir until fully combined to create the chocolate batter.
Using separate scoops or spoons, alternate adding about ¼ cup scoops of vanilla and chocolate batter into the bottom of the pan, slightly overlapping as you go.
Once all the batter has been added, gently smooth the top. Tap the pan firmly on the counter to remove air bubbles.
Using a butter knife, gently zig-zag through the batter once or twice to create the marbled appearance. Do not over-swirl as it will impact the marble effect.
Step 5: Bake and Cool
Bake for 65–75 minutes, until the cake is firm to the touch and a skewer inserted comes out with only moist crumbs (no wet batter). I usually avoid using a toothpick for testing with bundt cakes as it doesn’t reach down to the middle of the cake. Your bake time will vary based on your bundt pan and oven temperature. Mine was done at about 65 minutes.
High altitude bakers: begin checking at 60 minutes.
Cool in pan on a wire rack for 20 minutes, then invert onto cooling rack and cool completely (about 1-1 ½ hours).
Step 6: Make the Chocolate Ganache
In a microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, and heavy cream. This is even better than chocolate frosting in my opinion! To see exactly how it’s made, check out my post on how to make chocolate ganache.
Heat in 30-second intervals, stirring well between each, until mostly melted (mine only took 2 heatings!). Stop heating while a few small pieces remain — stirring will finish melting and prevent seizing.
Stir in the butter, vanilla extract, and pinch of salt until smooth.
Cool until pourable but slightly thickened, then spoon or pour over completely cooled cake, spread gently encouraging over the edges in big drippy fingers, use an offset spatula to smooth out the center.
I chilled mine in the fridge for 20 minutes before pouring over the cake. Gently encouraging with the back of a spatula or spoon over the sides, to get those beautiful “fingers” of droopy frosting.
Expert Tips
- Sift cocoa powder if lumpy. This keeps the batter smooth for consistent baking.
- Room temperature ingredients matter. Cold eggs or buttermilk can cause the batter to curdle.
- Don’t over-mix. Over-mixing develops gluten and creates a dense cake. Just mix until everything is combined.
- Use a light-colored, heavy-weight metal bundt pan. Dark pans brown too quickly and can easily over-bake the cake, which can cause it to be dry (and we don’t want that!).
- Tap the filled pan before baking to eliminate large air pockets. This helps the cake batter to bake nicely and evenly.
- Cool for 20 minutes in pan. Any longer can cause sticking, so it’s important to flip out to cool to make sure you have that perfectly pretty shape.
- For extra greasing insurance with the bundt pan, brush melted butter into the pan crevices before spraying.
- Make sure the cake is cooled before adding the chocolate ganache. This will prevent the ganache from melting all over the cake.
- When it comes to making a ganache that is the correct consistency, you will want to chill it for about 20 minutes prior to drizzling, so you have more control to give it that beautiful presentation.
High Altitude Tips
For elevations 3,500–7,000 feet:
- Increase flour by 2 tablespoons (total 3 cups + 2 tablespoons)
- Reduce sugar in cake to 1¾ cups
- Reduce sugar in chocolate swirl to scant ½ cup (remove 1 tablespoon)
- Increase buttermilk to 1 cup + 2 tablespoons
- Begin checking for doneness 5–10 minutes early
For elevations above 7,000 feet:
- Increase flour by ¼ cup total
- Reduce baking powder to ¾ teaspoon
- Reduce baking soda to ¼ teaspoon
- Reduce cake sugar to 1¾ cups
- Reduce swirl sugar by 1 tablespoon
- Add 1 additional egg
- Increase buttermilk by 3 tablespoons total
- Bake at 330°F checking for doneness 5-10 minutes early
Storage
If you have any leftover marble bundt cake, store covered at room temperature for up to 3 days. Store longer in the refrigerator, covered, for 5 to 6 days. Bring to room temperature before serving for the best texture, though not my favorite as the fridge tends to dry baked goods out.
Freezing this cake is a breeze too! Wrap the cooled cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing. I also like to freeze individual slices of cake, they thaw faster and I can enjoy the dessert for a longer period of time!
If you already glazed the cake and want to freeze it, you can do that as well. Freeze the cake uncovered until ganache is firm, then wrap well and continue to freeze for up to 2 months. Thaw overnight in the refrigerator.
Making this cake in advance is simple and has really helped me when I’m crunched for time. It can be baked 1 to 2 days ahead of serving and glazed the day you plan to dig in.
Variations
- Gluten-Free: While I haven’t made this particular cake gluten-free, I have made many of my bundt cakes using this trick; substitute 2 cups of the flour with a good gluten-free all-purpose flour, I like King Arthur or Bob’s Red Mill, ½ cup of almond flour and ½ cup of oat flour, these last two help with the flavor and texture of the cake. Allow the batter to sit for 5-10 minutes to hydrate the batter (gluten-free batters need that hydration time), bake but start checking about 10 minutes early. The biggest culprit that make gluten-free cakes dry is overbaking.
- Orange Marble Cake: Try adding the zest from one orange while making the vanilla batter.
- Cake Flour: Many recipes call for using cake flour, which is why I liked this recipe; it’s easy and straightforward using pantry ingredients. Let me know if you try it!
Common Questions
The batters may have been too thick or thin, or you over-swirled the batter which didn’t give it enough contrast.
We also love a vanilla glaze, chocolate glaze, caramel sauce, or just a simple dusting of powdered sugar.
Try adding chocolate chips, mini chocolate chips, chopped nuts, or even a little bit of Nutella for added decadence.
More Decadent Cake Recipes
More Bundt Cakes You Will Love
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Ingredients
Chocolate Swirl
- ½ cup unsweetened cocoa powder I used Dutch process (50 g)
- ½ cup granulated sugar I use organic cane sugar
- ½ cup water
- 1 teaspoon vanilla extract
- 4 ounces semisweet chocolate chopped (use a quality chocolate, I used Ghirardelli baking chocolate)
Cake Batter
- 1 cup salted butter at room temperature (2 sticks/227 grams)
- 2 cups granulated sugar cane sugar, or white granulated sugar
- 4 large eggs room temperature
- 1 tablespoon pure vanilla extract
- 3 cups all-purpose flour I use organic, unbleached AP flour (360 g)
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt ¾ teaspoon if using unsalted butter
- 1 cup whole buttermilk room temperature
Chocolate Ganache Glaze
- ½ cup semi-sweet chocolate chips high quality, such as Ghiarardelli
- ½ cup milk chocolate chips or may use all one or the other
- ½ cup whipping cream heavy cream
- 1 tablespoon butter room temperature
- ½ teaspoon pure vanilla extract
- Pinch salt
Instructions
- Preheat oven to 325°F (165°C) with rack in the center position. Grease and flour a 10–12 cup bundt pan thoroughly. (Bak-Klene or a baking spray with flour works beautifully.) Set aside.
Make the Chocolate Swirl:
- In a medium saucepan, whisk together the cocoa powder, ½ cup sugar, and water until smooth.½ cup unsweetened cocoa powder, ½ cup granulated sugar, ½ cup water
- Place over medium-low heat and bring just to a simmer, stirring constantly for 2–3 minutes.
- Remove from heat. Stir in the chopped semisweet chocolate until melted and smooth. Stir in 1 teaspoon vanilla extract. Set aside to cool completely.1 teaspoon vanilla extract, 4 ounces semisweet chocolate
Make the Vanilla Cake Batter:
- In a stand mixer fitted with paddle attachment (or large bowl with electric mixer), beat the butter and 2 cups sugar on medium speed for 3–4 minutes (about 4 minutes if using cane sugar), until light and fluffy. Scrape down the bowl.1 cup salted butter, 2 cups granulated sugar
- Add the eggs, one at a time, beating about 30 seconds after each addition. Mix in the 1 tablespoon vanilla extract.4 large eggs, 1 tablespoon pure vanilla extract
- In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt.
- With mixer on low, add the flour mixture and the buttermilk, alternating between the two, beginning and ending with the flour mixture (typically flour–buttermilk–flour–buttermilk–flour). Mix just until combined. Do not overmix.1 cup whole buttermilk
Create the Marble Batter:
- Measure about 2½ cups of vanilla batter into the cooled chocolate mixture. Stir until fully combined to create the chocolate batter.
- Using separate scoops or spoons, alternate adding about ¼ cup scoops of vanilla and chocolate batter into the prepared pan, slightly overlapping as you go.
- Once all the batter has been added, gently smooth the top. Tap the pan firmly on the counter to remove air bubbles.
- Using a butter knife, gently zig-zag through the batter once or twice to create a swirl. Do not over-swirl.
- Bake for 65–75 minutes, until the cake is firm to the touch and a skewer inserted comes out with only moist crumbs (no wet batter). Mine was done at about 65 minutes.
- High altitude bakers: begin checking at 60 minutes.
- Cool in pan on a wire rack for 20 minutes, then invert onto cooling rack and cool completely (about 1-1 ½ hours).
Make the Chocolate Ganache:
- In a microwave-safe bowl, combine the semi-sweet chocolate chips, milk chocolate chips, and heavy cream.½ cup semi-sweet chocolate chips, ½ cup milk chocolate chips , ½ cup whipping cream
- Heat in 30-second intervals, stirring well between each, until mostly melted (mine only took 2 heatingsl). Stop heating while a few small pieces remain — stirring will finish melting and prevent seizing.
- Stir in the butter, vanilla extract, and pinch of salt until smooth.1 tablespoon butter, ½ teaspoon pure vanilla extract, Pinch salt
- Cool until pourable but slightly thickened, then spoon or pour over completely cooled cake. I chilled mine in the fridge for 20 minutes before pouring over the cake. Gently encouraging with the back of a spatula or spoon over the sides, to get those beautiful “fingers” of droopy frosting.
Notes
- Store covered at room temperature for up to 3 days. Store longer in the refrigerator covered for 5 to 6 days, but the fridge tends to dry out baked goods. So opt for Freezing instead.
- Freezing: Wrap the cooled cake tightly in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing.
- Frosted Cake: Freeze the cake uncovered until ganache is firm, then wrap well and continue to freeze for up to 2 months. Thaw overnight in the refrigerator.
- Making this cake in advance is simple. It can be baked 1 to 2 days ahead of serving and glazed the day you plan to dig in.
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