This easy & spongy Marble Bundt Cake, covered in chocolate icing, is the best classic dessert you’ll ever bake.
Marble Bundt Cake
Nothing beats a classic dessert and this Marble Bundt Cake is one for the books. I guarantee you’ll keep coming back to this recipe because it’s so easy and a crowd favorite! It’s made with simple ingredients you’ll find in your pantry and comes together in a little over an hour.
Serve with a cup of coffee on a Sunday morning, or with a nice cup of tea after dinner with friends. Fair warning: this cake is spongy, big and dense, and it’ll have your guests reaching for seconds.
Tips to make the best Marble Bundt Cake
As with any recipe, it comes down to a few basics:
- Quality of ingredients
- The correct bundt pan size
- Greasing and flouring the bundt pan (or use Bakers Joy)
- Reading through the recipe card before baking
- Using room temperature ingredients, except when otherwise listed
You’d be surprised how times bakers grab the wrong size pan, only to find the cake overflowing within minutes of baking. For this bundt cake I used my Nordic Ware Original Bundt Pan, I’ve had it for years and it’s great quality – just make sure to grease & flour.
How to make a Marble Bundt Cake
There’s four parts to making this Marble Bundt Cake.
- Vanilla Batter
- Chocolate Swirl
- Chocolate Batter
- Chocolate Icing (optional, but highly recommend)
Note: this cake bakes at 350F for 70 minutes in a 12 cup bundt pan. Using a different sized/shaped pan might lead to overflowing and/or over-baking.
For the Chocolate Swirl: start with the chocolate swirl as it needs to cool. In a small saucepan over high heat, combine water, sugar and cocoa powder. Simmer and whisk until fully incorporated. Remove from heat and whisk in the chocolate chunks/chips, until combined.
For the Vanilla Batter: start by creaming the softened butter (see tip below on how to soften fast) with the granulated sugar. I always use my KitchenAid stand mixer, using the paddle attachment, but this can be done with beaters or by hand – it just takes longer. Beat on high until soft and creamy, about 2-3 minutes. Add in the eggs, one at a time (this helps with the emulsion process) and vanilla. In a separate bowl, whisk together the dry ingredients, add in 2 additions alternating with the room temp sour cream, careful not to over-beat.
For the Chocolate Batter: Transfer 2 cups of batter to a separate bowl and add the cooled chocolate swirl, whisking until fully combined.
Now, grab the greased and floured bundt pan. Spoon half of the vanilla batter, followed by the chocolate batter and top with the remaining vanilla batter. Grab a butter knife or skewer, and make swirls in an 8-figure motion. Go around the cake 2-4 times until you see the swirls on top (pictured). Bake at 350 F for about 70 minutes, you can start checking at 60 minutes, as every oven is different.
Tip: How to soften butter fast
My go-to tip to soften butter fast is to cut in into cubes, place in a microwave safe bowl and microwave in 5 second increments, flipping the cubes once or twice. It usually takes about 10 seconds total.
How to Make the best Bundt Cake Chocolate Icing
Icing can make or break a cake, not just when it comes to taste but also how it looks. If you’re undecided about the extra sugar, make it and taste it before adding to the cake! When it comes to styling the cake, I prefer thick over runny icing. The thicker it is, the more control you’re going to have decorating it.
Here are my no-fail tips:
- Make the icing a couple of hours before serving (not the night before)
- Always sift the confectioners sugar and cocoa, this helps create a smooth texture.
- Add canola oil and boiling water: this helps create the perfect glaze consistency
- Use a spoon to mix the ingredients, and work the spoon against the bowl to get out any of the clumps.
- If the icing is runny, add more confectioners sugar, as it’d seep into your cake and won’t look pretty!
- To get even coverage throughout the cake, transfer the icing to a piping bag, no tip necessary, and go around the cake.
How to store a Marble Bundt Cake
To store this Marble Bundt Cake (without the icing), cover in plastic wrap and tin foil once completely cool. If you’re storing leftover marble bundt cake with icing, I tend to cut the entire cake and keep the cake slices in an air tight container.
looking for other classic desserts? check these out!
I’m so happy you’re making one of my recipes, and would love to see how it turns out! Share it on Instagram using #yogaofcooking so I can see it, it always makes my day!Print