Marble Bundt Cake

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.

marble cake on metal tray with blue napkin and baking utensils

Marble Cake

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 on metal tray sliced

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 cake on metal tray with chocolate glaze

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

Step 1

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!

bundt pan greased with non-stick baking spray with flour shaker to the side

Step 2

Measure the dry ingredients into a medium-sized mixing bowl.

cream mixing bowl with flour, with knitted napkin and gold measuring spoons

Step 3

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.

creamed butter and sugar in white mixing bowl

Step 4

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.

cake batter in white mixing bowl with carton of eggs

Step 5

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.

two mixing bowls filled with cake batter

Step 6

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.

chocolate cake batter in white mixing bowl

Step 7

To assemble the marble cake, dollop about half of the vanilla batter into the bottom of the bundt pan.

bundt pan filled with vanilla cake batter

Step 8

Next, layer on top all of the chocolate batter.

At this stage, don’t worry about levelling out the batter.

bundt pan filled with chocolate cake batter

Step 9

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”.

marble cake batter in bundt pan

Step 10

Bake the cake for about 40 to 50 minutes, or until a skewer inserted in the thickest part of the cake comes out clean.

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.

marble cake on wire rack

sliced marble cake on metal tray with cake knife and blue napkin
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Marble Bundt Cake

marble bundt cake

5 from 10 reviews

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.

  • Author: eatlittlebird.com
  • Prep Time: 30 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 20 minutes
  • Yield: Serves 8-12
  • Category: Cakes
  • Method: Bake
  • Cuisine: French

Ingredients

For the cake

For the chocolate glaze

Instructions

  1. Preheat the oven to 180°C/350°F (without fan).
  2. Grease and flour a large bundt pan with approximately 2 litres (4 cups) capacity. (See Kitchen Notes below)
  3. Sift the flour, baking powder, and salt into a large bowl.
  4. 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.
  5. 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.
  6. Add the vanilla extract and milk.
  7. Add the remaining flour mixture and beat lightly until all of the ingredients have been incorporated.
  8. Remove slightly more than half of the batter to another bowl. This portion will form the vanilla batter for the marble cake.
  9. 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.
  10. Dollop half of the vanilla batter into the prepared bundt pan.
  11. Next, pour in all of the chocolate batter. At this stage, don’t worry about spreading the cake batter evenly.
  12. Dollop the remaining vanilla batter onto the chocolate layer, and use a small palette knife to smooth out the layer.
  13. 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.
  14. Place the cake pan into the oven and bake for 40-50 minutes, or until a cake skewer inserted in the thickest part of the cake comes out clean.
  15. Once the cake is cooked, let it rest in the cake pan on a wire rack for 10-15 minutes.
  16. Carefully turn the cake out onto a wire rack and let it cool completely.
  17. 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).
  18. Once the cake has cooled completely, drizzle the glaze over the cake.
  19. Leave it for at least 30 minutes to set before serving.

Kitchen Notes

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.

OVEN TEMPERATURES
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.

CONVERSIONS
To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition

  • 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

Did you make this recipe?

Please leave a comment below and share your photos by tagging @eatlittlebird on Instagram and using #eatlittlebird

Update

This recipe was originally published on 11 October 2017. It has been updated with new photos and more comprehensive recipe notes.

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36 comments

  1. You just brought my childhood back to me….I loved making marble cakes. Yours is gorgeous!

    Reply
  2. Lisa|Garlic & Zest 12 October 2017

    This is an absolutely gorgeous cake — and you did get a great swirl pattern — mine never come out like that. My niece loves marble cake and always requests them for her birthday. I know which recipe I’ll use next time!

    Reply
    • Eat, Little Bird 12 October 2017

      That’s so sweet that she asks for a marble cake! My son totally loves this cake too 🙂

      Reply
  3. Christine 12 October 2017

    What a beautiful and tasty looking cake! I love marble cakes!

    Reply
  4. Sarah 12 October 2017

    I’ve had the craving to bake a new treat soon, and I think this will be it! What a delicious and beautiful looking cake! Can’t wait to try it!

    Reply
  5. Patty @ Spoonabilities 12 October 2017

    There is just nothing better than a moist and chocolatey Bundt cake. This looks really good!

    Reply
  6. Ann 14 October 2017

    Thanks a lot. You’ve just added to my list of must do’s tomorrow. Haha. Can’t wait to try it at dinner Saturday night. Thank you…really.

    Reply
  7. cakedeliveryin 14 October 2017

    What a delicious and nice compiled recipe you have shared via this blog. I think you have got the expertise in this. I really like your fodiee behaviors.

    Reply
  8. Richelle 28 October 2017

    I made this and it looked beautiful and tasted great! Thanks.

    Reply
    • Eat, Little Bird 28 October 2017

      Hi Richelle,
      That’s wonderful to hear! So happy you enjoyed this recipe!

      Reply
  9. Lana 31 October 2017

    Best cake ever , really delicious and absolutely best recipe:)today I’ll make it again for my son.. Merci from Paris;) good luck xo

    Reply
    • Eat, Little Bird 31 October 2017

      Hi Lana,
      Thank you so much for your lovely words! I’m so glad you enjoyed this recipe and I hope your son will love it too! Merci beaucoup! xx

      Reply
  10. Julia 16 April 2018

    WOW…how deliciously does this look! Beautiful presentation. Yum!

    Reply
  11. Scott 17 April 2018

    Cake was way over baked at 50 minutes. If I make it again I’ll check it at 35 minutes. Came out very dry.

    Reply
    • Eat, Little Bird 21 April 2018

      Hi Scott,
      Sorry to hear that your cake didn’t turn out. What type/size cake tin did you use? That can sometimes affect the baking time, as well as the oven itself. It is, however, always worth checking 5-10 minutes before the time stated in the recipe, just because ovens can vary and the like. If you get a chance to make this again, please let me know how it turns out.

      Reply
  12. Catherine 29 May 2018

    I made this cake for my daughters birthday, it was delicious and the kids really loved it. But I have to agree 50 mins was way too long. I took mine out after 35 mins and if i made it again I would probably check it after 30 mins. My oven is a fan oven so i might also try a lower temp.

    Reply
    • Eat, Little Bird 31 May 2018

      Hi Catherine,
      Many thanks for your feedback! If you are using a fan oven, then you would definitely need to bake for less time and/or lower temperature.

      My recipe is for without fan – I’ll update it now to mention that! I rarely use the oven with the fan on, unless it happens to be really full and I need the heat to circulate better. But thanks for letting me know about your timings for this recipe 🙂

      Reply
  13. Zaza 23 June 2018

    Baked this!!! and kids love it.. Love from Malaysia

    Reply
  14. MasterRusk 5 December 2018

    Such a beautiful cake! What lovely flavors ?

    Reply
  15. Jane Brook 14 January 2019

    Hey Thanh – I gave up on ‘marble cake’ years ago because it was dry & there was no difference in taste between the vanilla & chocolate BUT your recipe solved that… the chocolate is chocolatey & I removed mine after 35 mins in the oven (as every oven varies) – thank you for sharing this GREAT recipe
    Love from north Kent, UK

    Reply
  16. Jane Brook 14 January 2019

    Hey Thanh – I gave up on ‘marble cake’ years ago because it was dry & there was no difference in taste between the vanilla & chocolate BUT your recipe solved that… the chocolate is chocolatey & I removed mine after 35 mins in the oven (as every oven varies) – thank you for sharing this GREAT recipe
    Love from north Kent, UK

    Reply
    • Eat, Little Bird 6 February 2019

      Hi Jane,
      So glad you enjoyed this recipe! I made it again recently for the children and they absolutely loved it 🙂

      Reply
  17. Lu Schneider 17 May 2019

    Loved it take time to incorporate each egg and the flour it makes a very lovely batter

    Reply
  18. Lu Schneider 17 May 2019

    Lovely cake

    Reply
  19. […] recipe is adapted from this recipe and this recipe, so have a go, it’s not as hard as it […]

    Reply
  20. Josiane 22 June 2019

    It’s a no fail cake! Will want to try more and more recipes of yours! Yummy bakes!

    Reply
  21. Romina 11 July 2019

    I loooooved the recipe! I baked it around 45 minutes at 180 C aprox. I opened the oven at 30 but it needed more time. One thing is that next time I’m going to use a little more sugar, maybe 50gr extra, or 70gr. Thanks for sharing! I used the tip to only pat a couple of times to create the marble effect and it worked perfectly.

    Reply