Moist Marble Bundt Cake with Ganache Glaze
A rich, buttery classic with a stunning swirl of chocolate and vanilla – perfect for any occasion.
This marble bundt cake is the elevated version of your favorite pound cake. It’s buttery, moist, and marbled with a decadent chocolate swirl, then finished with a smooth ganache glaze. Thanks to sour cream and a blend of bittersweet chocolate and cocoa powder, every bite delivers a perfectly balanced flavor. Whether you’re hosting guests or just treating yourself, this is the kind of cake that impresses with both taste and presentation.
Ingredients
- ½ cup unsalted butter (slightly cooler than room temperature)
- 1 cup granulated sugar
- 2 large eggs (at room temperature)
- ⅔ cup full-fat sour cream
- 2 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 3 oz bittersweet chocolate, melted and cooled
- 2 tsp unsweetened cocoa powder, sifted
Instructions
- Preheat the oven to 350°F (175°C). Generously grease and flour a 12-cup mini bundt pan, tapping out any excess flour.
- Cream the butter and sugar together using a stand mixer with the paddle attachment (or electric hand beaters) until light and fluffy.
- Lightly whisk the eggs in a small bowl. Gradually add them to the butter mixture, beating well between additions.
- In a separate bowl, stir together the sour cream and vanilla, then add to the batter and beat until combined.
- Sift the flour, baking powder, and salt together. Gradually add to the batter while mixing on low speed. Scrape the bowl as needed and mix just until incorporated.
- Set aside one-third of the batter into a separate bowl. Stir in the melted chocolate and cocoa powder until smooth.
- Transfer both the vanilla and chocolate batters into two separate piping bags fitted with plain round tips.
- Pipe alternating dollops of vanilla and chocolate batter into each prepared bundt mold. Once filled, use a skewer to lightly swirl the two batters for a marbled effect.
- Bake for 20 minutes, or until a skewer inserted into the center comes out clean.
- Allow the cakes to cool in the pan for 30 minutes, then carefully remove and let cool completely on a wire rack.
Optional: Ganache Glaze
If desired, dip or drizzle the cooled cakes with your favorite ganache for a glossy finish. A simple ganache can be made by heating equal parts of heavy cream and chopped chocolate until melted and smooth.
Serving & Storage Tips
- Serve these cakes at room temperature with coffee, tea, or a scoop of vanilla ice cream.
- Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days. They also freeze well (without ganache).