Marble Bundt Cake

This moist homemade Marble Bundt Cake recipe is a mixture of
chocolate and vanilla flavors swirled to make this decadent cake.

 

Watch the video for this recipe!

 

 

This Marble Bundt Cake is the perfect dessert for the upcoming Mother’s Day holiday! The cake is the perfect balance of vanilla and chocolate for this melt in your mouth cake.

So let’s get into this recipe so I can show you how it’s done!

 

Image of Marble Bundt Cake - Marble Bundt Cake recipe - Whip It Like Butter


Ingredients for the Marble Bundt Cake:

 

For the cake:

3 c of all purpose flour (sifted)
2 1/2 c of granulated sugar
1 c of buttermilk – room temperature
1 c of unsalted butter (2 sticks) – room temperature
5 whole eggs – room temperature
2 tsps of vanilla extract
1 tsp of baking powder
1/2 tsp of salt

 

For the swirl:

2/3 c of unsweetened cocoa powder
1/2 c of milk

 

Image of Marble Bundt Cake - Marble Bundt Cake recipe - Whip It Like Butter


How to make the Marble Cake:

Combine the flour, baking powder and salt and sit it to the side. Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes).

Next, add the vanilla and mix. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.

Using a spoon or spatula, scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.  Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour.

 

Image of Marble Bundt Cake - Marble Bundt Cake recipe - Whip It Like Butter

 

Pour half of the mixture into a separate bowl for the swirl. Add the cocoa powder and milk to the bowl and mix until combined.

Spray a 10 cup bundt pan with non-stick spray. Using an ice cream scoop or 1/4 cup measuring cup, alternate dollops of vanilla and chocolate cake batter into the bundt pan. Use a knife or similar to swirl the batter (in a S pattern).
Continue to alternate between plain and chocolate batters until both batters are gone. Do not stir.

 

Image of Marble Bundt Cake - Marble Bundt Cake recipe - Whip It Like Butter

 

Place the cake in the oven, set the oven to 325 degrees and bake for about an hour to an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.

Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack. Serve and enjoy!

 

Image of Marble Bundt Cake - Marble Bundt Cake recipe - Whip It Like Butter

 

Tips for making the Bundt Cake: 

Alternate the batters using two different utensils so that you don’t blend colors into each other. I would suggest using two ice cream scoops or you can also use measuring cups.

Check out my Amazon store if you need to grab these baking tools before making this cake.

If you prefer icing on your cake, see the Chocolate Cake recipe, for steps to make the chocolate ganache. For a richer ganache you can use a higher quality chocolate.

 

**Shop my Amazon store and check out cooking items used by Whip it like Butter!**

*There may be affiliate links in this description or video in which I may receive a commission at no cost to you*

 

You may also like:

 

Strawberry Crunch Pound Cake

 

Cold Oven Lemon Pound Cake

 

Peach Cobbler Cream Cheese Pound Cake

 

 

 

Don’t miss another recipe!
Subscribe to our newsletter!

Follow Whip it like Butter on Facebook, Instagram, Pinterest, YouTube and TikTok!
See you there!

 

 

Image of Marble Bundt Cake - Marble Bundt Cake recipe - Whip It Like Butter
Marble Bundt Cake
This moist homemade Marble Bundt Cake recipe is a mixture of chocolate and vanilla flavors swirled to make this decadent cake.
Prep Time: 15 minutes
Cook Time: 1 hour
Course: Dessert
Cuisine: American
Keyword: brown sugar pound cake, marble bundt cake, marble cake, marble pound cake
Servings: 12 people

Ingredients

  • For the cake:
  • 3 c of all purpose flour (sifted)
  • 2 1/2 c of granulated sugar
  • 1 c of buttermilk - room temperature
  • 1 c (2 sticks) of unsalted butter - room temperature
  • 5 whole eggs - room temperature
  • 2 tsps of vanilla extract
  • 1 tsp of baking powder
  • 1/2 tsps of salt 
  • For the swirl:
  • 2/3 c of unsweetened cocoa powder
  • 1/2 c of milk

Instructions

  • Combine the flour, baking powder and salt and sit it to the side.
  • Then, using a hand or stand mixer, beat the butter and sugar together on medium speed until creamy, light and fluffy (approximately 5 minutes).
  • Next, add the vanilla and mix.
  • Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
  • Using a spoon or spatula, scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. 
  • Mix in the flour 1 c at a time, alternating with the sour cream, beginning and ending with the flour.
  • Pour half of the mixture into a separate bowl for the swirl.
  • Add the cocoa powder and milk to the bowl and mix until combined.
  • Spray a 10 cup bundt pan with non-stick spray.
  • Using an ice cream scoop or 1/4 cup measuring cup, alternate dollops of vanilla and chocolate cake batter into the bundt pan.
  • Use a knife or similar to swirl the batter (in a S pattern). Continue to alternate between plain and chocolate batters until both batters are gone. Do not stir.
  • Place the cake in the oven, set the oven to 325 degrees and bake for about an hour to an hour and 10 minutes. The cake is done once an inserted toothpick comes out clean.
  • Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool on a wire rack.

Video

Tried this recipe?Mention @Whip it like Butter or tag #Whip it like Butter!

 

Leave a Reply

Your email address will not be published.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.