Marble Bundt Cake

There’s something wonderfully nostalgic about a Marble Bundt Cake — the beautiful swirls of vanilla and chocolate, the buttery aroma that fills the kitchen, and that tender, moist crumb that melts in your mouth. This cake takes the classic pound cake and gives it a delightful twist by marbling two batters together, then finishing it off with a smooth chocolate ganache glaze for an elegant touch.

This version uses sour cream to keep the cake rich and moist, while the combination of melted bittersweet chocolate and cocoa powder creates deep, chocolatey ribbons throughout. It’s perfect for afternoon tea, special occasions, or as a simple homemade dessert that looks stunning with minimal effort.

Ingredients

For the Cake:

½ cup (115 g) unsalted butter, slightly cooler than room temperature
1 cup (200 g) granulated sugar
2 large eggs, room temperature
⅔ cup (160 g) full-fat sour cream
2 teaspoons pure vanilla extract
1½ cups (190 g) all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
3 ounces (85 g) bittersweet chocolate, melted and cooled
2 teaspoons cocoa powder, sifted

For the Ganache Glaze (optional but highly recommended):

½ cup (120 ml) heavy cream
4 ounces (115 g) semi-sweet or dark chocolate, chopped
1 teaspoon butter (for shine)

Instructions

Prepare the Pan
Preheat your oven to 350°F (175°C). Grease and flour a mini bundt pan (12-cup) or one large bundt pan, making sure to tap out any excess flour.
Cream Butter and Sugar
In a stand mixer fitted with the paddle attachment (or using electric beaters), beat the butter and sugar together until light and fluffy, about 3–4 minutes. This step is key for a soft and tender crumb.
Add Eggs Gradually
Lightly whisk the eggs in a small bowl. With the mixer on medium speed, add the eggs a little at a time, allowing each addition to incorporate fully before adding more.
Incorporate Sour Cream and Vanilla
In a separate bowl, stir together the sour cream and vanilla extract. Add this mixture to the batter and beat for another minute until smooth.
Combine Dry Ingredients
Sift the flour, baking powder, and salt into a separate bowl. Add the dry mixture to the wet ingredients on low speed, mixing just until incorporated. Scrape down the sides and bottom of the bowl to ensure an even batter.
Create the Chocolate Batter
Scoop out one-third of the vanilla batter into another bowl. Add the melted chocolate and sifted cocoa powder to it, then stir until completely blended and smooth.
Layer the Batters
Transfer each batter (vanilla and chocolate) into separate piping bags fitted with a plain tip. Pipe alternating dollops of vanilla and chocolate batter into each bundt mold, filling them about ¾ full.
Tip: If you’re using a large bundt pan, layer the batters by spoonfuls and gently swirl with a skewer or knife.
Swirl for the Marble Effect
Use a skewer or toothpick to lightly swirl the two batters together — just enough to create marbling, not to blend completely.
Bake the Cake
Bake the mini bundts for 20 minutes, or until a skewer inserted in the center comes out clean. For a large bundt cake, bake for 45–50 minutes.
Cool the Cake
Let the cakes cool in the pan for 30 minutes, then carefully transfer to a wire rack to cool completely before glazing.

Chocolate Ganache Glaze (Optional)

Heat the cream in a small saucepan over medium heat until it just begins to simmer.
Remove from heat and pour over the chopped chocolate. Let sit for 2–3 minutes, then stir until smooth and glossy. Add the butter and stir until melted.
Once the cakes are cool, dip the tops into the ganache or drizzle over them for an elegant finish.

Tips for Success

Make sure all your ingredients are at room temperature for the best texture and rise.
Don’t overmix the batter once you add the flour — this keeps the crumb tender.
For an extra flavor boost, you can add a teaspoon of espresso powder to the chocolate batter.
If using a large bundt pan, check for doneness at 45 minutes but don’t open the oven too soon or the cake may sink.

Serving Suggestions

Serve this marble bundt cake as is with a dusting of powdered sugar, or top with a luscious chocolate ganache glaze. It pairs beautifully with a cup of coffee or tea and keeps well for several days when stored in an airtight container at room temperature.