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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