This delicious and easy Marble Bundt Cake is layered with chocolate and vanilla cake to make a two-toned bundt cake. You can top this cake with chocolate ganache, powdered sugar, frosting, or anything your heart desires! Perfect for any occasion!
This is my mom’s favorite cake ever! Made from just one simple cake batter with lots of egg yolk. Yup, you read that right! It’s made with 12 egg yolk (2 whole eggs + 10 egg yolks) and thanks to those egg yolks, this marble bundt cake is tender, moist, and rich.
Some marble cakes require two separate batters, one for the chocolate flavor and one for the vanilla flavor, but not this one! This marble bundt cake uses the same base, then divided into two equal portion, one for vanilla flavor and one for chocolate flavor. Then, those two cake batters are lightly swirled together to create a pattern like marble.
The result is a beautiful treat with a delicate balance of sweetness and the rich indulgent notes of chocolate. Whether enjoy this cake with a cup of coffee or for a special occasions, this marble bundt cake is always a favorite.
WHY YOU’LL LOVE THIS MARBLE BUNDT CAKE
- This recipe uses the same base for the chocolate and vanilla flavor.
- It’s a showstopper and perfect for any occasions.
- Moist, tender, rich, and flavorful!
- Perfect for anyone who loves a little bit of both chocolate and vanilla cake.
- You can top this cake with chocolate ganache, powdered sugar, frosting, or anything your heart desires!
- It’s sweet but not too sweet, and best served with a cup of tea coffee or tea!
- This cake looks complicated but it seriously so easy to make!
INGREDIENTS NEEDED & NOTES
Eggs – You’ll need 12 large eggs in total (10 egg yolks and 2 whole eggs). Bring them to room temperature before you begin
Butter – I used unsalted butter here, so I can control the amount of salt added to the batter. The butter must be soft at room temperature. Bring them to room temperature before you begin.
Sugar – This recipe uses powdered sugar, confectioners’ sugar works too!
Salt – Use fine sea salt to balance the flavor and it will dissolve better into the batter
Vanilla – Use a good quality vanilla extract or vanilla bean paste for the best flavor!
Flour – You’ll just need all-purpose flour to make this cake.
Cornstarch – This helps to soften the texture of your cake by inhibiting gluten development, resulting in a lighter, more tender crumb.
Cocoa – I love dutch process cocoa powder. It has a richer flavor so it’s my preference for this cake.
Leavening agent – This recipe uses baking powder to help the batter rise and lighten the texture of the cake.
BAKING TOOLS & EQUIPMENT YOU’LL NEED
(Check my favorite baking tools and equipment here!)
- Electric mixer (stand mixer or hand mixer)
- Mixing bowls
- Rubber spatula
- 10 cup bundt pan
STEP-BY-STEP INSTRUCTIONS TO MAKE THIS MARBLE BUNDT CAKE
(Be sure to check the recipe card below for the full ingredients list & instructions)
Marble cake:
- 125g (1 cup, spoon and level method) all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 254g (2+1/3 sticks) unsalted butter, melted
- 10 egg yolks
- 2 large eggs
- 345g (3 cups) powdered sugar
- 2 teaspoons vanilla extract
- 62g (1/2 cup, spoon and level method) all-purpose flour
- 43g (1/2 cup) dutch process cocoa powder
Chocolate ganache for topping, optional
- 113g (4oz) semi-sweet chocolate
- 60g (1/4 cup) heavy cream
Vanilla glaze for topping, optional
- 115g (1 cup) confectioners’ sugar
- 2 tablespoons whole milk
- a pinch of salt
STEP 1 – Prepare the Bundt Pan and The Oven
Grease a bundt pan with soft butter, making sure to get into the details of the pan, then evenly sprinkle 3 tablespoons of flour into the bottom of the pan. Cover the top with plastic wrap and shake to coat the pan. Invert the Bundt pan to remove the plastic wrap and the excess flour.
Adjust the oven rack, and set it in the bottom third of your oven. Preheat the oven to 350F.
STEP 2 – Make the Cake Batter
In a medium bowl, combine and whisk together 125g (1 cup, spoon and level method) all-purpose flour, cornstarch, baking powder, and salt until well combined. Set aside.
Microwave the butter for about 10-second intervals until it’s fully melted, stirring after each interval. You can also melt the butter on the stovetop, place it in a small saucepan and heat on low until it’s nearly melted. Then, turn off the heat and stir the butter until it’s fully melted. Set aside.
In the bowl of your stand mixer with a whisk attachment or in a large mixing bowl with hand held mixer, combine the eggs and powdered sugar. Whisk together until pale, airy, and thick on medium-high speed. About 5 minutes.
Turn the mixer speed to low, add in vanilla extract, then add flour mixture to the egg mixture in three additions alternately with melted butter, beating until just combined after each addition.
Scrape bottom and sides of bowl with a rubber spatula, then divide the cake batter into 2 equal portions. Fold in 43g (1/2 cup) of sifted cocoa powder to one half of the cake batter until well combined and fold in 62g (1/2 cup) all-purpose flour to the other half until well combined.
STEP 3 – Assemble and Bake
Layer the batter into the prepared bundt pan, alternating between the chocolate cake batter and the plain cake batter. You should get about 3-4 layers, then use a chopstick or a knife to create a continuous “S” shape around the bundt. Circle around the bundt once without removing the chopstick or knife. Don’t make any more swirls, you will end up with a blended batter.
Bake the cake for about 55 minutes or until a wooden pick inserted in center comes out clean. Let the cake cool in the pan for about 5 minutes then flip it onto a cooling rack and let it cool completely.
TIPS FOR MAKING THE BEST MARBLE BUNDT CAKE
- When you bake with bundt pan, it’s important to grease with butter and flour the pan well. Otherwise the cake can stick. Grease a bundt pan with soft butter, making sure to get into the details of the pan, then evenly sprinkle 3 tablespoons of flour into the bottom of the pan. Cover the top with plastic wrap and shake to coat the pan. Invert the Bundt pan to remove the plastic wrap and the excess flour
- Prepare your oven rack! Adjust the oven rack, and set it in the bottom third of your oven.
- Make sure all the ingredients are at room temperature. Room-temperature ingredients blend easily and incorporate together to create a smooth batter without flecks of eggs.
- Measure flour correctly. When measuring the flour with cups, make sure to spoon and level the flour into your measuring cup. Do not scoop and pack the flour. By doing this, you will yield too much flour and make the dough dry. A kitchen scale is the best option, it’s so much more accurate than cup measurements, that’s why I always write the recipe with grams. 1 cup flour = 125 grams.
- Keep your eyes on the cake while baking. Think of baking times just as suggestions, because every oven is different! The temperature can vary greatly, even when you set it to the same temperature as in the recipe.
HERE’S HOW TO SERVE AND STORE THE LEFTOVERS
One the cake completely cool, transfer it to your serving plate and you can top it with glaze, chocolate ganache, or powdered sugar.
You’ll need to store leftovers in an airtight container. It will last up to 3 days in room temperature (without glaze or ganache on top) and up to a week in the fridge.
If you want to freeze this cake for later, I recommend cutting it into individual slices. Wrap each slice with layers of plastic wrap to prevent it from drying out, and place it in a freezer-safe container. It will last in the freezer for up to 3 months.
Marble Bundt Cake
This delicious and easy Marble Bundt Cake is layered with chocolate and vanilla cake to make a two-toned bundt cake. You can top this cake with chocolate ganache, powdered sugar, frosting, or anything your heart desires! Perfect for any occasion!
Ingredients
Marble Bundt Cake
- 125g (1 cup, spoon and level method) all-purpose flour
- 3 tablespoons cornstarch
- 2 teaspoons baking powder
- 1/2 teaspoon fine sea salt
- 254g (2+1/3 sticks) unsalted butter, melted
- 10 egg yolks
- 2 large eggs
- 345g (3 cups) powdered sugar
- 2 teaspoons vanilla extract
- 62g (1/2 cup, spoon and level method) all-purpose flour
- 43g (1/2 cup) dutch process cocoa powder
Chocolate Ganache, optional
- 113g (4oz) semi-sweet chocolate
- 60g (1/4 cup) heavy cream
Vanilla Glaze. optional
- 115g (1 cup) confectioners' sugar
- 2 tablespoons whole milk
- a pinch of salt
Instructions
STEP 1 - Prepare the Bundt Pan and The Oven
Grease a bundt pan with soft butter, making sure to get into the details of the pan, then evenly sprinkle 3 tablespoons of flour into the bottom of the pan. Cover the top with plastic wrap and shake to coat the pan. Invert the Bundt pan to remove the plastic wrap and the excess flour.
Adjust the oven rack, and set it in the bottom third of your oven. Preheat the oven to 350F.
STEP 2 - Make the Cake Batter
In a medium bowl, combine and whisk together 125g (1 cup, spoon and level method) all-purpose flour, cornstarch, baking powder, and salt until well combined. Set aside.
Microwave the butter for about 10-second intervals until it's fully melted, stirring after each interval. You can also melt the butter on the stovetop, place it in a small saucepan and heat on low until it's nearly melted. Then, turn off the heat and stir the butter until it's fully melted. Set aside.
In the bowl of your stand mixer with a whisk attachment or in a large mixing bowl with hand held mixer, combine the eggs and powdered sugar. Whisk together until pale, airy, and thick on medium-high speed. About 5 minutes.
Turn the mixer speed to low, add in vanilla extract, then add flour mixture to the egg mixture in three additions alternately with melted butter, beating until just combined after each addition.
Scrape bottom and sides of bowl with a rubber spatula, then divide the cake batter into 2 equal portions. Fold in 43g (1/2 cup) of sifted cocoa powder to one half of the cake batter until well combined and fold in 62g (1/2 cup) all-purpose flour to the other half until well combined.
STEP 3 - Assemble and Bake
Layer the batter into the prepared bundt pan, alternating between the chocolate cake batter and the plain cake batter. You should get about 3-4 layers, then use a chopstick or a knife to create a continuous “S” shape around the bundt. Circle around the bundt once without removing the chopstick or knife. Don't make any more swirls, you will end up with a blended batter.
Bake the cake for about 55 minutes or until a wooden pick inserted in center comes out clean. Let the cake cool in the pan for about 5 minutes then flip it onto a cooling rack and let it cool completely.
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If you try this recipe, I’d love to hear what you think! Send me a message or write a comment below.
Also, be sure to snap a picture and tag me on your social media posts with #thejobaker
Happy Baking!
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