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Chocolate Vanilla Marble Bundt Cake: Bake a Delight!

CHOCOLATE VANILLA MARBLE BUNDT CAKE

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A delicious and moist Chocolate Vanilla Marble Bundt Cake that features a beautiful swirl of chocolate and vanilla flavors, perfect for any gathering or family dessert.

Ingredients

Scale
  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups sugar
  • 4 large eggs
  • 1 tablespoon vanilla extract
  • 1 cup milk
  • 1/3 cup unsweetened cocoa powder
  • 1/4 cup hot water
  • For the glaze:
  • 3/4 cup semisweet chocolate chips
  • 1/2 cup heavy cream
  • 1 tablespoon butter

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
  2. In a bowl, sift flour, baking powder, and salt.
  3. In another bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each. Stir in vanilla.
  4. Alternately add flour mixture and milk to the butter mixture, beginning and ending with flour. Mix until just combined.
  5. In a small bowl, mix cocoa powder and hot water into a smooth paste. Take 1/3 of the batter and stir in the cocoa mixture to make chocolate batter.
  6. Pour half of the vanilla batter into the bundt pan, spoon in chocolate batter, then finish with the remaining vanilla. Use a knife to gently swirl.
  7. Bake 45–55 minutes or until a toothpick comes out clean. Let cool 10 minutes in pan, then invert onto a wire rack.
  8. For the glaze: heat cream, pour over chocolate chips and butter. Let sit 2 minutes then whisk until smooth. Drizzle over cooled cake.

Notes

  • Serve with fresh berries or a scoop of vanilla yogurt.
  • Dust with powdered sugar for an extra pretty finish.
  • Enjoy slightly warmed with coffee or chai for peak coziness.
  • Don’t over-swirl the batter to keep a defined marble look.
  • Let the cake cool completely before glazing for a clean drip.
  • Store covered at room temperature up to 3 days.

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