Marble Bundt Cake

This stunning marble bundt cake features a beautiful swirl of rich chocolate and buttery vanilla batter in every slice. It is the ideal centerpiece for brunch or an elegant afternoon tea service.

Marble Bundt Cake
  • Prep time: 22 minutes
  • Cook time: 35 minutes
  • Total time: 57 minutes
  • Servings: 8
  • Difficulty: Medium
  • Cuisine: International

Ingredients

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons hot water

Instructions

  1. Preheat oven to 350 degrees F and grease a 10-cup bundt pan thoroughly.
  2. Whisk flour, baking powder, and salt in a medium bowl.
  3. Cream butter and sugar until light and fluffy, then beat in eggs one at a time.
  4. Add flour mixture and milk alternately to the butter mixture, beginning and ending with flour.
  5. Stir in the vanilla extract.
  6. Remove 1/3 of the batter and mix it with cocoa powder and hot water.
  7. Spoon alternating dollops of vanilla and chocolate batter into the prepared pan.
  8. Run a butter knife through the batter in a zigzag motion to create the marble effect.
  9. Bake for 45 to 50 minutes until a skewer comes out clean.

Tips

  • Grease the bundt pan with solid shortening and dust with flour for easy release.
  • Do not over-mix once the flour is added to ensure a tender crumb.
  • Let the cake cool in the pan for exactly 15 minutes before inverting.

Frequently Asked Questions

Can I use Dutch-processed cocoa?

Yes, it will provide a darker color and a deeper chocolate flavor.

How do I prevent the cake from sticking?

Use a pastry brush to ensure every crevice of the bundt pan is coated with grease.

Can this be frozen?

Yes, wrap the cooled, unglazed cake tightly in plastic wrap and foil for up to 2 months.