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–+ servings
a single slice of marble bundt cake on a plate so you can see all the marbling.

Marble Bundt Cake

Brooke Homec
This marble bundt cake is a super moist vanilla and chocolate bundt cake topped with a chocolate glaze. Only one batter and one pan, this cake so easy to make, and the best of both worlds with chocolate and vanilla!
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 1 hour
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 14
Calories 465 kcal

Ingredients
 

For the bundt cake:

  • 1 cup (227 g) salted butter room temperature
  • 2 cups (400 g) granulated sugar
  • ⅓ cup (74.67 g) neutral oil vegetable, canola, coconut
  • 4 large eggs room temperature
  • 1 tablespoon vanilla bean paste
  • 2¾ cups (385 g) all-purpose or cake flour
  • 2 teaspoons baking powder
  • ½ teaspoon (0.5 teaspoon) baking soda
  • ¾ teaspoon (0.75 teaspoon) salt
  • 1 cup (240 g) buttermilk room temperature
  • ¾ cup (64.5 g) cocoa powder
  • ½ cup (120 g) buttermilk room temperature

For the glaze:

  • 2 tablespoons salted butter melted
  • 1 teaspoon vanilla
  • 3 tablespoons cocoa powder
  • 1 cup (120 g) powdered sugar
  • 1-2 tablespoons (1 tablespoons) milk

Instructions
 

Bundt Cake

  • Preheat oven to 325 F. Spray a bundt pan with baking spray or butter and flour it and set aside.
  • In a large mixing bowl beat the butter and sugar together for 2-3 minutes until light and fluffy. Add oil, eggs, and vanilla and mix on high another 2 minutes.
  • Whisk flour, powder, soda and salt together in a small bowl.
    Add dry mixture and 1 cup of buttermilk alternating between each other, starting and ending with dry ingredients. And being careful not to overmix.
  • Remove ⅓ of the cake batter into another bowl. Mix in the ¾ cup of cocoa powder and ½ cup of buttermilk until all combined.
  • Layer the vanilla and chocolate cake batter either with a cookie scoop or by spreading thin layers.
  • Bake for about 50-60 minutes, or until golden brown on top and a toothpick comes out clean. Allow to cool before removing from pan.

Glaze

  • Whisk together melted butter, vanilla and cocoa powder until smooth. Whisk in powdered sugar and 2 tablespoon milk. Add a little more milk until you reach your desired pouring consistency. Pour over the top of the cooled cake.

Notes

When making cakes, having room temperature ingredients is very important for helping both the rise of the cake, and that the ingredients mix properly.
This can also be made into a two layer 8-9 inch cake. You will need to bake for about 28-33 minutes. 
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.

Nutrition

Calories: 465kcalCarbohydrates: 60gProtein: 7gFat: 24gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 95mgSodium: 391mgPotassium: 173mgFiber: 3gSugar: 39gVitamin A: 577IUCalcium: 88mgIron: 1mg
Tried this recipe?Let us know how it was!