A delicious and welcoming Marble Bundt Cake, perfect for any occasion.
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 tins 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.
My son’s birthday is coming up soon and I’m thinking of baking this 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 Bundt Cake will be a sweet-toothed compromise …
What’s great about baking this cake in a Bundt tin 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!
Marble Bundt Cake
- Prep Time: 30 mins
- Cook Time: 60 mins
- Total Time: 1 hour 30 minutes
- Yield: Serves 8-12
For the cake
- 250 g (4.5 oz) plain 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
- 5 eggs
- 2 teaspoons vanilla extract
- 2 tablespoons milk
- 35 g (1/4 cup) cocoa powder, sifted
For the chocolate glaze
- 125 g (1 cup) icing sugar
- 3 tablespoons cocoa powder, sifted
- 2-3 tablespoons milk
- 1 teaspoon vanilla extract
- Preheat the oven to 180°C (350°F).
- Grease and flour a large Bundt tin with approximately 2 litres (4 cups) capacity. (See 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 tin.
- Next, pour in all of the chocolate batter, and use a small palette knife to smooth out the layer.
- Dollop the remaining vanilla batter into the Bundt tin, and use a small palette knife to smooth out the layer.
- Tap the Bundt tin gently on the kitchen surface once or twice to make sure that the batter settles into all of the grooves of the cake tin. This tapping motion also helps to gently mix the batter to form a marbled pattern inside the cake.
- Place the cake tin into the oven and bake for 50-60 minutes, or until a cake skewer inserted in the centre of the cake comes out clean.
- Once the cake is cooked, let it rest in the cake tin 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, 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.
- Once the cake has cooled completely, drizzle the glaze over the cake. Leave it for at least 30 minutes to set before serving.
I’m always a little nervous when using Bundt tins, even when they are non-stick. To prepare the Bundt tins before using, I always spray them with a non-stick baking spray, followed by a light dusting of flour.
- 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
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