Marble Bundt Cake

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Marble Bundt Cake

A classic marble bundt cake is the perfect balance of tender vanilla cake and rich chocolate swirls. This version is exceptionally moist thanks to full-fat sour cream and a carefully balanced butter-based batter. The result is a beautifully patterned cake with a soft crumb and a deep, harmonious flavor.

Whether you bake this recipe in a traditional large bundt pan or as mini bundt cakes, the method remains straightforward and reliable. The marbling technique ensures that every bite includes a combination of vanilla and chocolate.

Ingredients

  • ½ cup unsalted butter, slightly cooler than room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  • ⅔ cup full-fat sour cream
  • 2 teaspoons vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 3 ounces bittersweet chocolate, melted and cooled
  • 2 teaspoons cocoa powder, sifted

Instructions

1. Prepare the Pan

Preheat your oven to 350°F (180°C). Thoroughly grease and flour a 12-cup mini bundt pan or a standard bundt pan, making sure to tap out any excess flour. Properly preparing the pan is essential for clean, defined edges.

2. Cream the Butter and Sugar

In a stand mixer fitted with the paddle attachment, or using a hand mixer, beat the butter and sugar together on medium speed until the mixture becomes light and fluffy. This process helps incorporate air into the batter, creating a soft and tender cake.

3. Add the Eggs

In a small bowl, whisk the eggs lightly with a fork. Add them to the butter mixture a little at a time while mixing on medium speed. Allow each addition to incorporate fully before adding more. This prevents the batter from curdling.

4. Combine the Sour Cream and Vanilla

Stir the sour cream and vanilla extract together in a small bowl. Add this mixture to the batter and beat briefly until smooth.

5. Add the Dry Ingredients

In a separate bowl, sift together the flour, baking powder, and salt. Add the dry ingredients to the wet mixture on low speed, mixing just until incorporated. Scrape the sides and bottom of the bowl to ensure the batter is evenly blended and no streaks of flour remain.

6. Create the Chocolate Batter

Transfer one-third of the vanilla batter into a separate bowl. Stir in the melted bittersweet chocolate and the sifted cocoa powder until fully combined. The chocolate batter will be darker and slightly thicker.

7. Fill the Pan

Spoon the vanilla and chocolate batters into two separate piping bags fitted with plain round tips. Pipe alternating portions of vanilla and chocolate batter into each mini bundt mold (or around the large bundt pan), ensuring an even distribution of both flavors.

8. Swirl the Batter

Use a skewer, thin knife, or cake tester to gently swirl the batters together. Do not overmix. A few light circular motions will create a clean marble effect.

9. Bake

Bake in the preheated oven for about 20 minutes for mini bundt cakes, or longer for a full-size bundt pan (typically 40 to 50 minutes). The cakes are ready when a skewer inserted into the center comes out clean or with a few moist crumbs.

10. Cool the Cakes

Allow the cakes to cool in the pan for 30 minutes. This resting time helps the cakes finish setting and makes removal easier. Carefully invert the pan onto a cooling rack and let the cakes cool completely before glazing or serving.

 

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