Why You’ll Love This Recipe

Marble chocolate Bundt cake is a beautiful and indulgent dessert that’s as delicious as it is impressive. The marbled effect makes it visually stunning, while the blend of chocolate and vanilla creates a perfect balance of rich and light flavors. The cake is moist and tender, thanks to the combination of butter, sugar, and eggs. It’s easy to make yet elegant enough for special occasions. Plus, it’s versatile—you can enjoy it as-is, dusted with powdered sugar, or topped with a decadent glaze.

Ingredients

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup unsweetened cocoa powder
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
1/2 cup boiling water
4 oz semi-sweet chocolate, melted (for the chocolate batter)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan, or use a non-stick Bundt pan with a light spray of cooking spray.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter evenly into two bowls. In one bowl, mix in the melted semi-sweet chocolate until fully incorporated.
Starting with the vanilla batter, spoon alternating dollops of the chocolate batter into the Bundt pan. Continue layering the batters, then use a butter knife or skewer to gently swirl the batters together to create a marbled effect.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

Servings and timing

Servings: 12-16 slices
Prep time: 15 minutes
Bake time: 50-60 minutes

Variations

Chocolate Ganache Glaze: Drizzle a rich chocolate ganache glaze over the cooled Bundt cake for an extra decadent touch. To make the glaze, heat 1/2 cup heavy cream and pour it over 4 oz chopped dark chocolate. Stir until smooth, then drizzle over the cake.
Fruit Add-ins: Add a handful of fresh or dried fruit, such as raspberries, cherries, or raisins, to the batter for extra flavor and texture.
Spicy Marble Cake: Add a pinch of cinnamon or nutmeg to the vanilla batter for a warm, spiced flavor to complement the chocolate.
Nutty Marble Cake: Fold in chopped nuts, like walnuts or pecans, into the batter for added crunch and flavor.

Storage/Reheating

Storage: Store the cake in an airtight container at room temperature for up to 3-4 days.
Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw at room temperature before serving.
Reheating: If desired, you can reheat individual slices in the microwave for 15-20 seconds for a warm treat.

FAQs

1. Can I use dark chocolate instead of semi-sweet chocolate?

Yes, you can use dark chocolate if you prefer a richer, more intense chocolate flavor. Just adjust the sweetness if needed.

2. Can I make this cake ahead of time?

Yes, this cake can be made a day in advance. In fact, it tends to taste even better the next day as the flavors meld.

3. Can I use non-dairy milk in this recipe?

Yes, you can substitute whole milk with any non-dairy milk, such as almond milk or oat milk, to make the cake dairy-free.

4. How can I prevent the Bundt cake from sticking to the pan?

Be sure to grease and flour the Bundt pan well, or use a non-stick spray that contains flour. This helps ensure the cake comes out smoothly after baking.

5. Can I use a different type of pan for this recipe?

Yes, if you don’t have a Bundt pan, you can use a 9×13-inch rectangular baking pan, though the cake will have a different shape. Baking time may also be slightly shorter in a rectangular pan.

6. Can I add frosting to the Bundt cake?

While the cake is delicious on its own, you can certainly add frosting. A cream cheese frosting, chocolate ganache, or even a light dusting of powdered sugar would complement the flavors perfectly.

7. Can I make this cake without eggs?

You can use an egg substitute such as flax eggs or a store-bought egg replacer to make this cake egg-free. Keep in mind that it may alter the texture slightly.

8. How do I make the marbled effect look better?

To achieve a more defined marble pattern, don’t over-swirl the batters. Swirl gently with a knife to create the pattern without completely blending the batters together.

9. Can I use oil instead of butter?

Yes, you can substitute the butter with vegetable oil or melted coconut oil. However, the texture and flavor may vary slightly.

10. Can I double the recipe for a larger cake?

Yes, you can double the recipe and bake it in a larger Bundt pan or two smaller pans. Adjust the baking time accordingly.

Conclusion

Marble chocolate Bundt cake is a beautiful, delicious, and easy-to-make dessert that will impress anyone who tastes it. The combination of rich chocolate and vanilla batters, swirled together into a stunning marble pattern, makes for an irresistible treat. Whether you enjoy it plain, with a glaze, or topped with whipped cream, this cake is perfect for any occasion and is sure to become a favorite in your dessert repertoire.