Marble Bundt Cake

This easy & spongy Marble Bundt Cake, covered in chocolate icing, is the best classic dessert you’ll ever bake.

If you’re into bundt cakes, like I am, you’re going to love these Yoga of Cooking classics: Lemon Olive Oil Cake, Chocolate Streusel Coffee Cake and my favorite, Honey Apple Cake.

marble bundt cake with chocolate icing

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.

marble bundt cake slices with chocolate icing

How to make a Marble Bundt Cake

There’s four parts to making this Marble Bundt Cake.

  1. Vanilla Batter
  2. Chocolate Swirl
  3. Chocolate Batter
  4. 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.

Step 1

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.

Step 2

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.

Step 3

For the Chocolate Batter: Transfer 2 cups of batter to a separate bowl and add the cooled chocolate swirl, whisking until fully combined.

marble bundt cake batter

Step 4

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.

marble bundt cake with chocolate icing

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.
marble bundt cake with chocolate icing

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!

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marble bundt cake with chocolate icing

Marble Bundt Cake

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  • Author: Rosana
  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings


This easy & spongy Marble Bundt Cake, covered in chocolate icing, is the best classic dessert you’ll ever bake.


For the Vanilla Cake:

  • 1 cup (225 grams) unsalted butter, softened, plus more for greasing
  • 3 3/4 cups (480 grams) all purpose flour, spooned and leveled, plus more
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon kosher salt
  • 2 cups granulated sugar
  • 4 large eggs, room temperature
  • 1 3/4 cups sour cream, room temperature
  • 2 teaspoons vanilla extract

For the Chocolate Swirl:

  • 1/2 cup cocoa powder, dutch processed
  • 5 oz semisweet chocolate chunks or chips
  • 1/4 cup water, room temperature
  • 1/4 cup granulated sugar

For the Chocolate Glaze:

  • 3 1/2 cups confectioners sugar
  • 1/2 cup cocoa powder, dutch processed
  • 2 tbsp canola oil
  • 46 tbsp boiling water


For the Cake:

  1. Preheat the oven to 350F. Butter and flour a 12-inch bundt cake, tapping out excess flour (I prefer using Bakers Joy spray)
  2. Make the chocolate swirl: In a small pan over high heat, simmer water, sugar and cocoa, mixing until smooth and fully combined. Remove from heat, add the chocolate chunks/chips and whisk until incorporated. Set aside to cool.
  3. In a medium bowl, whisk flour, baking powder, baking soda and salt.
  4. In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar on medium-speed, until light and fluffy.Add eggs, one at a time, and vanilla extract, scraping down sides of bowl after each addition.
  5. Reduce speed to low. Add the dry ingredients in 2 additions, alternating with the sour cream. Beat just to combine.
  6. Transfer about 2 1/2 cups of the batter to a separate bowl. Add the cooled chocolate mixture and whisk until fully incorporated.
  7. Pour half of the remaining vanilla batter onto the prepared bundt pan, followed by the chocolate batter, and top with the remaining vanilla batter. Using a knife, make swirls in an 8-figure motion, going around the cake about 2-3 times.
  8. Bake for 70 minutes, or until a toothpick inserted in the center comes out clean.
  9. Let cool for 30 minutes in the pan. Run a small angled spatula or knife around the cake to loosen it before flipping onto cake plate or stand.

For the Icing:

  1. In a large bowl, sift the powdered sugar and cocoa powder. Add the canola oil and one tablespoon of hot water at a time (I used about 5). Use a spoon to mix the ingredients, and work the spoon against the bowl to get out any of the clumps. I prefer thick icing over runny, so feel free to add more boiling water until you get your desired consistency. To get even coverage throughout the cake, transfer the icing to a piping bag, no tip necessary, and go around the cake as needed.
  • Prep Time: 25 minutes
  • Cook Time: 70 minutes
  • Category: dessert
  • Cuisine: american

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      1. It’s me again! The cake turned out GREAT!
        I’m making it again with sour cream! I’ll let you know how it turns out, I have a question about the icing it’s a bit too sweet and granulated “I did use icing sugar”

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