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Marble Bundt Cake

Ultra-Moist Classic Marble Bundt Cake

This incredibly moist marble bundt cake combines rich vanilla and deep chocolate swirls in every bite. Soft, buttery, and perfectly balanced, it’s the ultimate crowd-pleasing dessert for holidays, coffee time, or family gatherings. Easy to make and guaranteed bakery-style results!
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 2 hours
Servings: 12 slices
Course: Dessert
Cuisine: Américaine
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • For the Vanilla Batter:
  • 2 ¾ cups 345g all-purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 1 cup 225g unsalted butter, softened
  • 1 ¾ cups 350g granulated sugar
  • 4 large eggs room temperature
  • 1 tbsp pure vanilla extract
  • 1 cup 240ml whole milk
  • For the Chocolate Swirl:
  • ½ cup 45g unsweetened cocoa powder
  • ¼ cup 60ml milk
  • 2 tbsp sugar

Equipment

  • 10-inch Bundt pan
  • Electric hand mixer or stand mixer
  • Large mixing bowl
  • Medium mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk
  • Cooling rack
  • Skewer or butter knife (for marbling)

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan thoroughly.
  2. In a bowl, whisk flour, baking powder, and salt. Set aside.
  3. In a large mixing bowl, beat butter and sugar until light and fluffy (3–4 minutes).
  4. Add eggs one at a time, mixing well after each addition. Stir in vanilla.
  5. Alternate adding dry ingredients and milk, beginning and ending with flour. Mix just until combined.
  6. Remove about 1 ½ cups of batter and mix it with cocoa powder, milk, and sugar to create the chocolate batter.
  7. Pour half the vanilla batter into the bundt pan. Add chocolate batter in spoonfuls. Top with remaining vanilla batter.
  8. Use a knife or skewer to gently swirl for a marble effect (don’t overmix!).
  9. Bake 50–60 minutes, or until a toothpick inserted comes out clean.
  10. Cool 15 minutes in pan, then invert onto a wire rack to cool completely.

Notes

  • ✔ Use room temperature butter, eggs, and milk for a smoother batter and better rise.
  • ✔ Properly grease and flour your Bundt pan to prevent sticking (don’t skip the center tube).
  • ✔ Avoid overmixing once flour is added — this keeps the cake soft and tender.
  • ✔ Do not over-swirl the chocolate batter or you’ll lose the marble definition.
  • ✔ Let the cake cool at least 15 minutes before removing from the pan.
  • ✔ This cake stays moist for up to 4 days stored in an airtight container.
  • ✔ You can freeze it (unglazed) for up to 2 months. Wrap tightly in plastic + foil.