A delicious and easy Marble Cake, perfect for any occasion. Step-by-step recipe for a moist marble cake, which looks spectacular baked in a bundt pan and topped with a chocolate glaze.
A traditional marble cake, baked in a loaf tin, is something which my husband’s great-aunt frequently makes whenever we visit her in France. But I thought I would give my own spin on a gâteau marbré by baking it in one of my many bundt pans and adding a decadent chocolate glaze.
A marble cake, as you might already know, is simply a cake which is part vanilla and part chocolate, typically swirled together to create a marble-like effect inside the cake.
I tend to think of it as a compromise cake; a proper chocolate cake can feel a bit indulgent sometimes, but a marble cake is only half as sinful.
Marble Cake Recipe
My son’s birthday is coming up soon and I’m thinking of baking this marble cake for him to take to kindergarten.
In previous years, I was never quite comfortable with the idea of serving a chocolate cake to a room full of tiny tots for afternoon tea, especially if they all went crazy afterwards on the inevitable sugar high – the poor teachers! I used to make a plain vanilla cake but would cover it with a chocolate frosting, until I discovered that the children were mostly only licking off the icing and eating nothing else.
So I recently resigned to making my go-to chocolate cake for their little birthday parties at school and daycare; it’s just one day a year and, if the children eat healthily most of the time, I think they should be allowed to indulge now and then, especially on their birthday 🙂
But I’m thinking that this marble cake recipe will be a sweet-toothed compromise …
Marble Bundt Cake
Bundt pans can instantly transform any plain cake into something spectacular, and that is why I love baking with them so much.
What’s great about baking this Marble Bundt Cake is that you don’t have to do anything artsy with toothpicks or skewers to get a nice marble pattern inside the cake.
A soft tap on the kitchen counter is all that is required to gently swirl the layers of batter together.
The glaze is entirely optional, but it makes the cake look more celebratory and comforting. I toyed with the idea of sprinkling the cake with chocolate chips … maybe next time!
How to Make Marble Cake
Whenever you are using a bundt pan, it is always a good idea to spray it generously first with some non-stick baking spray, followed by a light sprinkle of flour. Invert the bundt pan over the kitchen sink and tap out the excess flour.
This process will help to ensure that your cake will not stick to the bundt pan later. Trust me, there is nothing worse!
Measure the dry ingredients into a medium-sized mixing bowl.
To make the batter, cream the butter with the sugar until it is light and fluffy.
This will take 3 to 5 minutes using an electric stand-mixer or electric beaters.
Then add the eggs, one at a time, together with one to two tablespoons of the dry ingredients to stop the batter from curdling.
Once all of the eggs have been added, add the remaining ingredients to the batter.
Remove slightly more than half of the batter to a large bowl, and this will be used as the vanilla batter for the marble cake.
To the remaining batter in the mixing bowl, add the cocoa powder and beat until it is well incorporated.
This will be used as the chocolate batter for the marble cake.
To assemble the marble cake, dollop about half of the vanilla batter into the bottom of the bundt pan.
Next, layer on top all of the chocolate batter.
At this stage, don’t worry about levelling out the batter.
Then top with the remaining vanilla batter. Use a small spatula to level the cake batter.
Use both of your hands to lift up the bundt pan and then give it a gentle tap on the bench, about once or twice, to let the batter settle into the grooves of the bundt pan, and also to allow the layers of batter to gently “marble”.
Bake the cake (without oven fan) for about 35 to 50 minutes, or until a skewer inserted in the thickest part of the cake comes out clean. The baking time will vary depending on the size of your cake pan and your oven.
It is important to let the cake cool in the bundt pan for about 10 to 15 minutes so that it can settle, before carefully inverting the cake onto a wire rack to cool completely.
Bundt Cake Recipes
If you love bundt cakes, here are some more bundt cake recipes which you might enjoy:
Marble Bundt Cake
A delicious and easy Marble Bundt Cake, perfect for any occasion. Recipe for a moist marble cake, which looks spectacular baked in a bundt pan and topped with a chocolate glaze.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Total Time: 1 hour 20 minutes
- Yield: Serves 8-12
- Category: Cakes
- Method: Bake
- Cuisine: French
For the cake
- 250 g (1 2/3 cup) plain flour (all-purpose flour)
- 3 teaspoons baking powder
- 1 pinch of fine salt
- 250 g (2 1/4 sticks) unsalted butter, softened
- 200 g (1 cup) caster sugar (superfine sugar)
- 5 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 35 g (1/4 cup) cocoa powder, sifted
For the chocolate glaze
- Preheat the oven to 180°C/350°F (without fan).
- Grease and flour a large bundt pan with approximately 2 litres (8 cups) capacity. (See Kitchen Notes below)
- Sift the flour, baking powder, and salt into a large bowl.
- Using a stand mixer or electric beaters, cream the butter and sugar until the mixture is pale and fluffy. This should take about 3-5 minutes on medium-high speed.
- On low-medium speed, add one egg, followed by a tablespoon of the flour mixture. This helps to prevent the mixture from curdling. Beat until the egg has been incorporated. Repeat until all of the eggs have been added.
- Add the vanilla extract and milk.
- Add the remaining flour mixture and beat lightly until all of the ingredients have been incorporated.
- Remove slightly more than half of the batter to another bowl. This portion will form the vanilla batter for the marble cake.
- Add the cocoa powder to the bowl with slightly less than half the batter, and mix it through. This portion will form the chocolate batter for the marble cake.
- Dollop half of the vanilla batter into the prepared bundt pan.
- Next, pour in all of the chocolate batter. At this stage, don’t worry about spreading the cake batter evenly.
- Dollop the remaining vanilla batter onto the chocolate layer, and use a small palette knife to smooth out the layer.
- Tap the bundt pan gently on the kitchen surface once or twice to make sure that the batter settles into all of the grooves of the bundt pan. This tapping motion also helps to gently mix the batter to form a marbled pattern inside the cake.
- Place the cake pan into the oven and bake (without oven fan) for 35-50 minutes, or until a cake skewer inserted in the thickest part of the cake comes out clean. The baking time will vary depending on the size of your cake pan and your oven.
- Once the cake is cooked, let it rest in the cake pan on a wire rack for 10-15 minutes.
- Carefully turn the cake out onto a wire rack and let it cool completely.
- To make the chocolate glaze, whisk together the icing sugar (powdered sugar), cocoa powder, milk and vanilla extract. Depending on how thick you want the glaze to be, you may not need all of the milk. If the glaze is too runny, simply thicken it with some more icing sugar (powdered sugar).
- Once the cake has cooled completely, drizzle the glaze over the cake.
- Leave it for at least 30 minutes to set before serving.
PREPARING THE BUNDT PAN
I’m always a little nervous when using bundt pans, even when they are non-stick. To prepare the bundt pan before using, I always spray them with a non-stick baking spray, followed by a light dusting of flour. Tap the bundt pan over a sink to remove the excess flour.
All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.
- Serving Size: 12
- Calories: 333
- Sugar: 25.6g
- Sodium: 232.7mg
- Fat: 19.9g
- Carbohydrates: 36.4g
- Fiber: 1.3g
- Protein: 4.6g
- Cholesterol: 123.1mg
This recipe was originally published on 11 October 2017. It has been updated with new photos and more comprehensive recipe notes.