Chocolate Marble Bundt Cake – A Swirled Classic That’s Always a Hit
This Chocolate Marble Bundt Cake is the kind of dessert that looks impressive without asking too much of you. It’s soft, buttery, and perfectly balanced between vanilla and chocolate. The marbled swirl makes every slice feel special, and the Bundt shape gives it that bakery-style look.
It’s great for birthdays, holidays, or an easy weekend bake. If you’re into simple, satisfying recipes that never fail, this one belongs in your lineup.
Chocolate Marble Bundt Cake - A Swirled Classic That’s Always a Hit
Ingredients
Method
- Prep the pan and oven. Heat the oven to 350°F (175°C).Generously grease a 10–12 cup Bundt pan with butter and dust with flour, or use baking spray with flour. Tap out any excess.
- Mix dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar on medium-high until light and fluffy, about 3 minutes.Scrape the bowl as needed.
- Add eggs and vanilla. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla. The mixture should look smooth and creamy.
- Add sour cream and oil. Mix in the sour cream and oil until combined.The batter will look silky.
- Alternate dry ingredients and milk. Add half the dry ingredients, mix on low just until combined. Pour in the milk, mix briefly. Add the remaining dry ingredients and mix until just incorporated.Do not overmix.
- Make the chocolate batter. In a small bowl, whisk the cocoa with hot coffee or water to form a thick, glossy paste. Scoop about 1 1/2 cups of the vanilla batter into the cocoa and fold gently to combine.
- Layer and swirl. Spoon a third of the vanilla batter into the prepared Bundt pan. Add half the chocolate batter in dollops.Repeat with another third of vanilla, then the remaining chocolate, finishing with the last of the vanilla. Use a thin knife or skewer to gently swirl in a figure-eight pattern 2–3 times. Don’t over-swirl.
- Bake. Bake for 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.The top should spring back when lightly pressed.
- Cool properly. Let the cake cool in the pan for 12–15 minutes. Loosen edges with a thin spatula, then invert onto a wire rack. Cool completely before glazing or slicing.
- Optional glaze. Whisk powdered sugar, milk, and vanilla until smooth and pourable.Drizzle over the cooled cake. Let set for 15 minutes before serving.
What Makes This Special
This cake nails that sweet spot between rich and light. The vanilla batter is tender and buttery, while the chocolate swirl adds depth without being overly intense.
It stays moist for days, thanks to sour cream and a touch of oil. The recipe uses pantry staples and straightforward steps, but the final result looks like it came from a bakery. Plus, the marbling is fun to do and always turns out beautifully unique.
What You’ll Need
- 2 1/2 cups (310 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (230 g) unsalted butter, softened
- 3 large eggs, room temperature
- 1 cup (240 ml) sour cream, room temperature
- 1/3 cup (80 ml) milk, room temperature
- 2 tsp pure vanilla extract
- 2 tbsp neutral oil (like canola or sunflower)
- 1/3 cup (35 g) unsweetened cocoa powder
- 2–3 tbsp hot coffee or hot water (to bloom the cocoa)
- For the pan: butter and flour or baking spray with flour
- Optional glaze: 3/4 cup (90 g) powdered sugar + 1–2 tbsp milk + 1/2 tsp vanilla
Instructions
- Prep the pan and oven. Heat the oven to 350°F (175°C).Generously grease a 10–12 cup Bundt pan with butter and dust with flour, or use baking spray with flour. Tap out any excess.
- Mix dry ingredients. In a medium bowl, whisk the flour, baking powder, baking soda, and salt. Set aside.
- Cream butter and sugar. In a large bowl, beat the softened butter and granulated sugar on medium-high until light and fluffy, about 3 minutes.Scrape the bowl as needed.
- Add eggs and vanilla. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla. The mixture should look smooth and creamy.
- Add sour cream and oil. Mix in the sour cream and oil until combined.The batter will look silky.
- Alternate dry ingredients and milk. Add half the dry ingredients, mix on low just until combined. Pour in the milk, mix briefly. Add the remaining dry ingredients and mix until just incorporated.Do not overmix.
- Make the chocolate batter. In a small bowl, whisk the cocoa with hot coffee or water to form a thick, glossy paste. Scoop about 1 1/2 cups of the vanilla batter into the cocoa and fold gently to combine.
- Layer and swirl. Spoon a third of the vanilla batter into the prepared Bundt pan. Add half the chocolate batter in dollops.Repeat with another third of vanilla, then the remaining chocolate, finishing with the last of the vanilla. Use a thin knife or skewer to gently swirl in a figure-eight pattern 2–3 times. Don’t over-swirl.
- Bake. Bake for 45–55 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs but no wet batter.The top should spring back when lightly pressed.
- Cool properly. Let the cake cool in the pan for 12–15 minutes. Loosen edges with a thin spatula, then invert onto a wire rack. Cool completely before glazing or slicing.
- Optional glaze. Whisk powdered sugar, milk, and vanilla until smooth and pourable.Drizzle over the cooled cake. Let set for 15 minutes before serving.
Storage Instructions
- Room temperature: Keep covered in an airtight container for up to 3 days.
- Refrigerator: Store up to 5 days; bring slices to room temp before serving for best texture.
- Freezer: Wrap slices individually in plastic, then foil, and freeze up to 2 months. Thaw at room temperature, still wrapped.
- Glaze tip: If freezing, glaze after thawing to avoid condensation streaks.
Why This is Good for You
This cake is a treat, but it still offers a few nice wins.
Cocoa brings antioxidants and a deep chocolate flavor without needing tons of extra sugar. Using sour cream helps keep the texture moist and satisfying, so smaller slices still feel indulgent. You also get a balanced flavor profile—vanilla and chocolate—so each bite feels complete.
And baking at home lets you control ingredients and portion sizes.
Common Mistakes to Avoid
- Under-greasing the pan: Bundt pans have nooks and ridges. Be thorough or your cake may stick.
- Overmixing the batter: This can make the cake tough. Mix just until combined, especially after adding flour.
- Over-swirl syndrome: Too much swirling blurs the marble effect.A few gentle passes are enough.
- Skipping room temperature ingredients: Cold eggs and dairy can cause a dense texture. Room temp helps the batter emulsify.
- Impatience with cooling: Inverting too soon can break the cake. Give it that 12–15 minute rest in the pan.
Alternatives
- Chocolate chips: Fold 1/2 cup mini chocolate chips into the chocolate batter for extra pockets of chocolate.
- Orange twist: Add 1 tbsp orange zest to the vanilla batter and 1/2 tsp orange extract to the glaze.
- Mocha marble: Replace the milk with strong coffee for a subtle coffee note throughout.
- Almond variation: Swap half the vanilla extract with almond extract and sprinkle sliced almonds on top of the glaze.
- Lighter option: Replace half the sour cream with plain Greek yogurt.Texture stays moist with a slight tang.
- Gluten-free: Use a measure-for-measure gluten-free flour blend with xanthan gum; watch the bake time, as it may finish a few minutes early.
FAQ
Can I use buttermilk instead of sour cream?
Yes, but reduce the milk to 2–3 tablespoons to keep the batter from getting too thin. The texture will be slightly lighter and the flavor a bit tangier.
What if I don’t have a Bundt pan?
You can bake this in two 8×4-inch loaf pans or a 9×13-inch pan. Start checking for doneness around 38–45 minutes for the loaves and 35–40 minutes for a 9×13.
Do I have to use coffee in the chocolate swirl?
No, hot water works fine.
Coffee simply enhances the chocolate flavor without making the cake taste like coffee.
How do I prevent the cake from sticking?
Use a generous coat of butter and flour or a baking spray with flour, making sure to get into every ridge. Let the cake rest 12–15 minutes before inverting, and use a thin spatula to loosen edges.
Can I make it ahead?
Absolutely. Bake a day ahead, cool fully, wrap well, and store at room temp.
Glaze the day you serve for the freshest look.
Why did my cake turn out dense?
Likely causes include cold ingredients, overmixing, or expired leaveners. Make sure your baking powder and soda are fresh and your butter is properly softened.
Can I reduce the sugar?
You can reduce granulated sugar by up to 1/4 cup without major texture changes. Any more and you may lose moisture and tenderness.
How do I get a more dramatic marble effect?
Use larger dollops of chocolate batter and limit swirling to two gentle figure-eight passes.
Contrast comes from restraint.
In Conclusion
This Chocolate Marble Bundt Cake checks every box: simple steps, familiar ingredients, and a stunning finish. It’s tender, beautiful, and easy to customize to your taste. Whether you glaze it or serve it plain with coffee, it never disappoints.
Keep this recipe handy—you’ll come back to it again and again.
