Who doesn't love Marble Bundt Cake and coffee in the afternoon? Especially on colder days, having a hot drink and enjoying a slice of your favorite cake not only warms you up but also makes the moment sweeter and gives you the mood you need to end the day. Here's a recipe for an easy-to-make Marble Bundt Cake that everyone will love. Moist vanilla cake is marbled with chocolate swirls and dusted with powdered sugar. It's an excellent option for holiday parties or a decadent brunch option.
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What is Marble Bundt Cake?
Marble Bundt Cake is a type of cake with a swirl pattern created by combining two different batters: vanilla and chocolate. First, the cake is baked in a Bundt pan, which gives it its distinctive ring shape with a hole in the center. The vanilla batter is made by creaming butter, sugar, and eggs with flour and baking powder. In contrast, the chocolate batter adds cocoa powder and crème de cacao to a portion of the vanilla batter.
The two batters are then alternately poured into the prepared Bundt pan and swirled together using a skewer or butter knife to create the marble effect. Next, the cake is baked until a toothpick inserted into the center comes out with a few moist crumbs. Once cooled, the Marble Bundt Cake is often dusted with powdered sugar before serving. It's a visually appealing and delicious cake that combines the flavors of vanilla and chocolate.
How Do You Make Marble Swirls?
To make Marble Swirls, pour about half of the vanilla batter into the prepared pan; dollop about half the chocolate batter. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together to create the marble effect. (Do not stir).
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- All-purpose flour: Provides structure and texture to the cake.
- Powdered sugar: Sweetens the cake and contributes to its texture.
- Eggs: Act as a binding agent and provide moisture, structure, and richness to the cake.
- Unsalted butter: Adds moisture, flavor, and richness to the cake.
- Non-aluminum baking powder: Acts as a leavening agent to help the cake rise.
- Kosher salt: Enhances the flavor of the cake by balancing sweetness and other flavors.
- Unsweetened cocoa powder: Adds a chocolate flavor and color to create the marbling effect in the cake.
- Pure vanilla extract: Enhances the overall flavor and aroma of the cake.
- Creme De Cacao: Adds a subtle chocolate liqueur flavor to the chocolate batter.
- Whole milk: Provides moisture and contributes to the cake's texture.
Tools you'll need
- Stand Mixer or Mixer
- 12-cup Non Stick Bundt Cake
- Silicone Spatula
- Liquid Measuring Cups
- Dry Measuring Cups
How to Make Marble Bundt Cake
Note: The full instructions are provided in the recipe card below.
Preheat the oven to 350°F and set an oven rack in the middle. Generously butter a 12-cup Non-Stick Bundt Cake and flour the buttered surface, shaking out the excess or spray with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
For the Vanilla Batter: Mix all-purpose flour and baking powder in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter until smooth. Add the powdered sugar and salt and continue creaming, scraping down the sides of the bowl now and again until the mixture is light and fluffy about 5 minutes. Add the eggs one at a time, mixing until each is completely incorporated and scraping down the bowl after each addition. Next, add the pure vanilla extract and mix until combined.
Reduce the mixer's speed to low. Alternately, sift half the flour mixture over the butter mixture, then stir it. Next, stir in the milk thoroughly, scraping the side of the bowl, then sift over and stir in the remaining flour mixture. Beat the batter for a few seconds to ensure everything is thoroughly incorporated and smooth for about 4 to 5 minutes ( take care not to overmix!)
For the Chocolate Batter: Add 50 ml of hot milk in a medium bowl. Add the cocoa powder and stir slowly until thoroughly combined. Add crème de cacao and 2 cups of the vanilla batter and mix until combined (take care not to overmix!)
Pour about half of the vanilla batter into the prepared pan—dollop about half the chocolate batter. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to swirl the 2 batters together. Tap a full Bundt pan on the counter once or twice to release air bubbles. The batter should look even in the pan. Bake the Marble Bundt Cake until a toothpick inserted near the center comes out with a few moist crumbs, 45 minutes. The Marble Bundt Cake will rise to fill the pan and settle slightly once removed from the oven.
Allow Marble Bundt Cake to rest on a cooling rack for 15 minutes before inverting the cake from the pan. Once cooled, dust the Marble Bundt Cake with powdered sugar.
Substitutions
- All-purpose flour: You can substitute all-purpose flour with cake flour, whole wheat flour, or gluten-free flour (if you need a gluten-free option).
- Powdered sugar: You can substitute powdered sugar with granulated sugar blended until very fine in a blender or food processor.
- Unsalted butter: You can substitute unsalted butter with an equal amount of salted butter, but then omit the ¼ teaspoon kosher salt in the recipe.
- Non-aluminum baking powder: You can substitute non-aluminum baking powder with regular baking powder.
- Whole milk: You can substitute whole milk with 2% or skim milk.
Variations
- Orange Chocolate Marble Cake: Add the zest of one orange to the vanilla batter and substitute the crème de cacao in the chocolate batter with orange liqueur or freshly squeezed orange juice. The combination of chocolate and orange flavors creates a delightful twist.
- Nutty Marble Cake: Add chopped nuts such as walnuts, pecans, or almonds to the vanilla or chocolate batter. Fold them in gently before swirling the batters together. The added crunch and flavor of the nuts will elevate the cake.
- Mint Chocolate Marble Cake: Add a few drops of peppermint extract to the chocolate batter and create a refreshing mint-chocolate combination. You can add some crushed peppermint candies to add texture and festive touch.
- Mocha Marble Cake: Add 1-2 tablespoons of instant coffee granules or espresso powder to the chocolate batter and dissolve them in hot milk before mixing. This will create a delicious mocha flavor that pairs well with the vanilla swirls.
- Raspberry Chocolate Marble Cake: Swirl raspberry preserves or puree into the chocolate batter for a fruity twist. The tartness of the raspberries complements the richness of the chocolate beautifully.
How to Serve
Marble Bundt Cake is a delicious and impressive dessert that can be served in various ways. Once the cake has cooled, you can dust it with powdered sugar for a simple yet elegant presentation. Alternatively, you can glaze the cake with chocolate or vanilla for added sweetness and flavor. You can also top the cake with fresh berries, whipped cream, or ice cream to create a more indulgent dessert.
For a special occasion, you can slice the cake and serve it on a platter with fruit or a dollop of whipped cream. Whatever way you choose to serve it, Marble Bundt Cake will surely be a crowd-pleaser that will impress your guests.
How to Store & Re-Heat
To store: Marble Bundt Cake, allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. You can also place it in an airtight container. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you need to keep it longer, you can freeze it for 2-3 months.
To reheat: Place the cake in the oven at 350°F (175°C) for 10-15 minutes until warm. You can also microwave individual slices for 10-15 seconds each or until heated to your desired temperature.
Make-Ahead
This Marble Bundt Cake can be prepared in advance and stored for your convenience. After baking and cooling, store it in an airtight container at room temperature for up to three days or in the refrigerator for up to a week. When you're ready to serve, simply let it come to room temperature and dust it with powdered sugar for a delicious treat.
How to Freeze
To freeze the Marble Bundt Cake, ensure it has cooled completely. Wrap the cake tightly in plastic wrap to prevent freezer burn, and then wrap it in aluminum foil for added protection. Place the wrapped cake in a resealable freezer bag for extra insulation. Label it with the date and contents for easy reference. The cake can be frozen for up to three months. When ready to enjoy, thaw it in the refrigerator or at room temperature, unwrap it after thawing, and then dust it with powdered sugar before serving.
Tips for Making The Best Marble Bundt Cake
- Follow the recipe: Follow the Marble Bundt Cake recipe directions precisely.
- Measure Properly: Measure the flour by spooning it into the measuring cup, then level it with a knife or use the weight measurements. ( I use a 240 ml Dry Measuring cup, every cup is 125g of flour).
- Use room temperature ingredients: Ensure all your ingredients are at room temperature (this helps ensure everything gets incorporated properly; not doing this can result in poor emulsification).
- Butter and Flour the Pan: Butter a 12-cup of Non-Stick Bundt Cake; add a few tablespoons of flour into the pan, then shake, turn, and tap the pan so that the flour lightly and evenly coats the bottom and sides. Finally, tap excess flour out of the buttered and floured pan.
- Sift Dry Ingredients: Sift dry ingredients but not sugar to combine and aerate, making a fluffier Marble Bundt Cake. Then, place it in a fine-mesh strainer over a piece of parchment paper and shake it until everything's on it. When it's time to add, pick up the paper and let the ingredients slide out into the mixing bowl. However, if you don't have one, whisk the dry ingredients for 30 seconds to combine.
- Creaming: Beating the butter and sugar together until light and fluffy creates tiny air pockets in the butter, which helps the cake keep its texture light and rise.
- Beat in Eggs: One at a time, add the eggs, ensuring that they emulsify or blend completely with the butter mixture. Then, if desired, flavor with vanilla extract or other flavorings. It's easier to incorporate eggs that are at room temperature. To get the eggs to warm up faster. For a few minutes, place them in a bowl of warm water.
- Alternate the Wet and Dry Ingredients: Often, a recipe calls for adding wet and dry ingredients in alternating batches. This helps prevent the gluten in the flour from developing too much, which causes heavier and not-so-fluffy cake. Also, do not overmix — overworking the flour makes for tough results.
- Pour cake batter into prepared pan: Pour the batter into the 12-cup of Non-Stick Bundt Cake and smooth the top.
- Bake and Test for Doneness: Insert a wooden skewer or a toothpick into the center of a cake and see if it comes out clean; if it does, the cake is made. You may also notice the Marble Bundt Cake pulling away from the pan's sides. When you get more practice, you can tell if the cake is made when you lightly press on the top and feel a slight spring back.
- Cool the Cake: Remove the Marble Bundt Cake from the oven and let it cool in the pan on a wire rack until completely cool.
FAQ
My cake turned out dry. What did I do wrong?
Dry cake might result from overmixing the batter. Ensure you mix just until the ingredients are combined.
My cake didn't rise as much as expected. Any tips?
Double-check that your baking powder is fresh and active. Also, don't overfill the pan; leave some space for rising.
How do you keep a Marble Bundt Cake from sticking?
Use softened butter or shortening to generously grease the inside of the pan, thoroughly rubbing the grease into every crevice of the bundt pan. Then, add a scoop of flour to the inside of the bundt pan; tap the pan on all sides, turning it onto its side so that the flour completely coats the grease and the inside. Make sure to shake out any excess flour. Alternatively, use a nonstick cooking spray with flour, such as Baker's Joy or Pam.
How long should you wait to take the Marble Bundt Cake out of the pan?
I recommend allowing the marble bundt cake to rest in the pan for about 10 minutes before turning the pan over onto a cooling rack.
What is the secret to making moist Marble Bundt Cake?
You can do a few things to ensure your marble bundt cake is moist and delicious. First, before mixing the batter, be sure to preheat your oven; this will help the cake cook more evenly and prevent it from drying. Second, don’t overmix the batter – overmixing can result in a tough, dry cake. And finally, use a combination of light or brown sugar and granulated sugar for moisture, depth of flavor, and crisp top.
How can I ensure the marble effect is more pronounced in the cake?
Be careful not to overmix when swirling the chocolate batter into the vanilla batter to maintain a more distinct marble pattern.
Related Recipes:
Recipe
Easy Marble Bundt Cake ''Budin Marmolada''
Ingredients
- 350 g (2-¾ cups) all-purpose flour, sifted
- 350 g (3 cups) powdered sugar
- 6 eggs , room temperature
- 300 g (2 sticks plus 6 tablespoons) unsalted butter, softened to room temperature
- 15 g (1 tablespoon) Non-aluminum baking powder
- ¼ teaspoon kosher salt
- 20 g unsweetened cacao powder, sifted
- 15 ml 1 tablespoon pure vanilla extract
- 15 ml 1 tablespoon Creme De Cacao
- 50 ml whole milk, room temperature
- 50 ml whole milk, hot
Instructions
- Preheat the oven to 350°F and set an oven rack in the middle position. Generously butter a 12-cup Bundt pan and flour the buttered surface, shaking out the excess or spray with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
For the Vanilla Batter:
- Stir all-purpose flour and baking powder together to combine in a medium bowl.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the unsalted butter until smooth. Add the powdered sugar and salt and continue creaming, scraping down the sides of the bowl now and again, until the mixture is light and fluffy about 5 minutes.
- Add the eggs one at a time, mixing until each egg is completely incorporated and scraping down the bowl after each addition. Add the pure vanilla extract and mix until combined.
- Reduce the mixer's speed to low. Alternately, sift half the flour mixture over the butter mixture, then stir it in. Stir in 50 ml room temperature milk thoroughly, scraping the side of the bowl, then sift over and stir in the remaining flour mixture. Beat the batter for a few seconds to ensure that everything is thoroughly incorporated and smooth for about 4 to 5 minutes ( take care not to overmix!)
For the Chocolate Batter:
- In a medium bowl, add 50 ml hot milk. Add the cocoa powder and stir slowly until thoroughly combined. Add crème de cacao and add 2 cups of the vanilla batter and mix until combined (take care not to overmix!)
- Pour about half of the vanilla batter into the prepared pan—dollop about half of the chocolate batter on top. Repeat with the remaining vanilla and chocolate batters. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together. Tap a full Bundt pan on the counter once or twice to release air bubbles. The batter should look even in the pan.
- Bake the Marble Bundt Cake until a toothpick inserted near the center comes out with a few moist crumbs, 45 minutes. The Marble Bundt Cake will rise to fill the pan and settle slightly once removed from the oven. Allow Marble Bundt Cake to rest on a cooling rack for 15 minutes before inverting cake from the pan. Once cooled, dust the Marble Bundt Cake with a bit of powdered sugar.
Notes
- To store: Marble Bundt Cake, allow it to cool completely, and then wrap it tightly in plastic or aluminum foil. You can also place it in an airtight container. The cake can be stored at room temperature for up to 3 days or in the refrigerator for up to a week. If you need to keep it longer, you can freeze it for 2-3 months.
- To reheat: Place the cake in the oven at 350°F (175°C) for 10-15 minutes until warm. You can also microwave individual slices for 10-15 seconds each or until heated to your desired temperature.
- Marble Bundt Cake may be stored in an airtight container at room temperature for up to three days.
- This marble bundt cake's flavor and texture intensify and improve after sitting overnight.
- Be sure to grease and flour all the crevices in the pan so the cake will release easily.
- This recipe can be made into cupcakes: Layer a spoonful of each batter into the wrappers, filling each only halfway. Swirl with a toothpick. Bake the cupcakes for 25 to 30 minutes.
- This marble cake can be baked into one 9×13 pan for about 35 minutes.
- Use room Temperature Ingredients.
- Let the unsalted butter sit at room temperature for 20 minutes.
- Bring the eggs to room temperature (don't leave them unrefrigerated for more than 2 hours).
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.