Name: Marble Bundt Cake
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: American
Ingredients: 3 cups all-purpose flour, sifted; 2½ cups granulated sugar; 1 cup buttermilk, at room temperature; 1 cup (2 sticks) unsalted butter, at room temperature; 5 large eggs, at room temperature; 2 teaspoons vanilla extract; 1 teaspoon baking powder; ½ teaspoon salt; ⅔ cup unsweetened cocoa powder; ½ cup whole milk, at room temperature

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A moist and decadent Marble Bundt Cake that beautifully swirls together rich chocolate and classic vanilla flavors, creating a stunning dessert perfect for any special occasion.

Why You'll Love This Recipe

This Marble Bundt Cake is a showstopper that combines the best of both worlds – vanilla and chocolate – in one elegant dessert. The dramatic swirls create a beautiful pattern that slices perfectly every time, revealing the artistic marble effect inside. What makes this cake truly special is its incredibly moist texture, thanks to buttermilk in the batter, and the perfect balance between the light vanilla base and rich chocolate swirls. Whether you're hosting a dinner party, celebrating a birthday, or simply craving something sweet, this cake requires no fancy decorating skills yet delivers impressive results that will have everyone asking for seconds.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

All-purpose flour forms the foundation of this cake, providing structure while still maintaining a tender crumb. For best results, sift it before measuring to eliminate any lumps and ensure a lighter texture.

Granulated sugar not only sweetens the cake but also helps create a moist texture by locking in moisture during baking and contributing to that golden exterior.

Buttermilk brings a subtle tanginess and works with the baking powder to create a velvety soft texture. The acidity helps tenderize the gluten, resulting in a more delicate crumb. If you don't have buttermilk on hand, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to regular milk and letting it sit for 5 minutes.

Unsalted butter adds richness and flavor while also contributing to the cake's structure. Make sure it's properly softened for easier creaming with the sugar, which creates tiny air pockets essential for a light texture.

Eggs provide structure, moisture, and richness to the cake. Room temperature eggs incorporate much better into the batter than cold ones.

Vanilla extract adds that classic warm flavor that pairs perfectly with both the plain and chocolate portions of the cake. Pure vanilla extract will give you the best flavor.

Baking powder serves as the leavening agent, helping the cake rise properly during baking.

Salt enhances all the other flavors in the cake and balances the sweetness.

Unsweetened cocoa powder transforms half the vanilla batter into chocolate. It adds depth and richness without making the cake overly sweet.

Whole milk is mixed with the cocoa powder for the chocolate portion, ensuring the chocolate batter maintains the same consistency as the vanilla batter for even baking.

Directions

Preheat your oven to 325°F (163°C). Grease a 12-cup bundt pan with baking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 5 minutes.
Add the vanilla extract and mix until combined.
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
Alternately add the flour mixture and buttermilk to the batter, beginning and ending with the flour mixture. Mix just until combined.
In a separate bowl, combine ½ of the batter with the cocoa powder and milk. Mix until smooth to create the chocolate batter.
Using a ¼ cup measuring cup or ice cream scoop, alternate adding dollops of vanilla and chocolate batter into the prepared bundt pan. Once all batter is added, use a knife to swirl the batters together in an "S" pattern for a marbled effect.
Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for about 20 minutes. Then, invert the cake onto a wire rack to cool completely.
Once cooled, slice and serve. Enjoy!

Servings and Timing

This Marble Bundt Cake yields approximately 12 generous servings, making it perfect for gatherings or family desserts with plenty for everyone. The preparation takes about 15 minutes to measure and mix ingredients, followed by 60-70 minutes of baking time. Allow for 20 minutes of cooling in the pan and at least 40 minutes of cooling on a wire rack before slicing. Total time from start to finish is approximately 2 hours and 15 minutes, with 1 hour and 15 minutes of active time. Each serving contains approximately 468 calories.

Variations

Citrus Marble Cake: Add 1 tablespoon of orange or lemon zest to the vanilla batter for a refreshing twist.

Mocha Marble Cake: Add 1 tablespoon of instant espresso powder to the chocolate portion for a coffee-chocolate combination.

Almond Marble Cake: Replace the vanilla extract with almond extract in the vanilla batter for a nutty flavor profile.

Cream Cheese Marble Cake: Add 8 ounces of softened cream cheese to the vanilla batter for a tangy, richer version.

Coconut Marble Cake: Mix ½ cup of shredded coconut into the vanilla batter and top the finished cake with toasted coconut.

Glazed Marble Cake: Drizzle with a simple vanilla glaze made from powdered sugar, milk, and vanilla extract after cooling.

Chocolate Ganache Topping: Pour a rich chocolate ganache over the cooled cake for an extra decadent dessert.

Spiced Marble Cake: Add cinnamon, nutmeg, and cloves to the vanilla batter for a warm, spiced version perfect for fall.

Storage/Reheating

Room Temperature Storage: Store the completely cooled cake covered at room temperature for up to 3 days. Keep it under a cake dome or loosely wrap it in plastic wrap to maintain moisture.

Refrigerator Storage: If you need to keep the cake fresh for longer, store it in the refrigerator for up to 5-7 days. Place it in an airtight container or wrap it thoroughly in plastic wrap to prevent it from drying out or absorbing other flavors.

Freezer Storage: This cake freezes beautifully for up to 3 months. You can freeze it whole or in individual slices. Wrap the cake tightly in plastic wrap, then in aluminum foil or place in a freezer-safe container. Label with the date for reference.

Thawing: When ready to enjoy frozen cake, thaw it overnight in the refrigerator or for several hours at room temperature while still wrapped.

Reheating: Although this cake is delicious at room temperature, you can warm individual slices in the microwave for 10-15 seconds for a just-baked flavor. For a special treat, serve warm slices with a scoop of vanilla ice cream.

FAQs

Why did my Marble Bundt Cake stick to the pan?

Bundt pans have intricate designs that can cause cakes to stick if not properly greased. Use a baking spray containing flour or thoroughly grease every nook and cranny with butter and dust with flour. Also, ensure you allow the cake to cool for about 20 minutes before attempting to remove it from the pan.

Can I make this cake without a Bundt pan?

Yes, you can use different pans, though baking times will vary. This recipe works well in two 9-inch round cake pans (bake for 30-35 minutes) or a 9x13 rectangular pan (bake for 40-45 minutes). Always test for doneness with a toothpick.

What's the best way to create the marble effect?

For the best marbling, avoid over-swirling. Use a knife to make just a few "S" or figure-eight motions through the batters. Too much swirling will blend the batters too thoroughly and diminish the contrast between the vanilla and chocolate.

Can I use cake flour instead of all-purpose flour?

Yes, cake flour can be substituted for a lighter texture. Use 3 cups plus 6 tablespoons of cake flour to replace the 3 cups of all-purpose flour in this recipe.

Why did my cake sink in the middle after baking?

A cake that sinks in the middle is often underbaked, or the oven door was opened too early in the baking process. Ensure your oven is calibrated correctly, and resist opening the door until at least 50 minutes into baking.

Can I make this cake ahead of time for an event?

Absolutely! This cake actually develops even better flavor after a day. You can bake it 1-2 days before your event and store it at room temperature, well-covered. For longer storage, freeze the cake and thaw it the day before your event.

What can I substitute for buttermilk?

If you don't have buttermilk, add 1 tablespoon of white vinegar or lemon juice to 1 cup of regular milk and let it sit for 5 minutes before using. Alternatively, you can use an equal amount of plain yogurt or sour cream thinned with a little milk.

Why is my marble cake dry?

Dry cake usually results from overbaking or measuring the flour incorrectly. Use the spoon and level method for measuring flour rather than scooping directly with the measuring cup. Also, check your cake at the minimum baking time to avoid overbaking.

Can I add nuts or chocolate chips to this recipe?

Yes! Fold in ½ cup of chopped nuts like walnuts or pecans, or ½ cup of chocolate chips to either batter. For the vanilla batter, mini chocolate chips work particularly well without overshadowing the vanilla flavor.

How do I know when the cake is done baking?

The cake is done when a toothpick or thin skewer inserted into the center comes out clean or with a few moist crumbs (but no wet batter). The cake should also be pulling away slightly from the sides of the pan, and the top should spring back when lightly touched.

Conclusion

This Marble Bundt Cake stands as a testament to timeless baking traditions, bringing together chocolate and vanilla in perfect harmony. The beauty of this cake lies not only in its stunning appearance but also in its versatility – whether served simply with a dusting of powdered sugar for an afternoon tea or dressed up with a chocolate glaze for a more formal dessert. The balanced flavors appeal to both chocolate lovers and vanilla enthusiasts alike, making it an ideal choice for gatherings where you need to please various palates. With its moist texture that stays fresh for days, this recipe is sure to become a staple in your dessert repertoire, one that you'll return to time and again for both special occasions and everyday indulgences. Master this classic, and you'll always have an impressive yet achievable dessert ready to showcase your baking skills.