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 any special occasion! 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!

More recipes ---> Strawberry Shortcake Pound Cake, Red Velvet Cheesecake Brownies, Cold Oven Lemon Pound Cake, Strawberry Crunch Pound Cake, Southern Banana Pudding, Cream Cheese Pound Cake, Strawberry Crunch Tacos, Funfetti Pound Cake

Ingredients needed for the cake: 

• All-purpose flour (sifted)
• Granulated sugar
• Buttermilk - room temperature
• Unsalted butter - room temperature
• Whole eggs - room temperature
• Vanilla extract
• Baking powder
• Salt

Ingredients for the swirl:

• Unsweetened cocoa powder
• Whole milk - room temperature

(Note: The full ingredient list is provided in the recipe card below.)

How to make the Pound 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.  Mix in the flour 1 c at a time, alternating with the buttermilk, beginning and ending with the flour.

How to make the Pound Cake continued:

Pour half of the batter 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 ¼ cup measuring cup, alternate dollops of vanilla and chocolate cake batter into the bundt pan.

Continue to alternate between plain and chocolate batters until both batters are gone. Use a knife or similar, swirl the batter in an S pattern.

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(removing it from the pan). Allow the cake to continue to cool on a wire rack. Serve and enjoy!

Helpful Guides for Beginners

If you're new to baking I got you covered! Here are some helpful guides to help you along the way!

• How to make a moist Pound Cake
• Pound Cake Essential Tools
• Mistakes to avoid when baking a pound cake
• How to prepare Pound Cake ingredients
• How to Make a Pound Cake for Beginners

Helpful Baking Tools

• Bundt Pan
• Stand Mixer
• Hand Mixer
• Basting Brush
• Sifter
• Silicone Spatula
• Oven Thermometer
• Stainless Steel Mixing Bowl
• Baker's Joy
• Cake Keeper
• Measuring Cups
• Measuring Spoons

Pound Cake Tips + Tricks

Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!

⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature. 

⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly. 

⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for at least two to three minutes.

⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.

⇢  Don’t overmix your batter–  Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon. 

⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.

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 this Chocolate Cake recipe, for steps to make a chocolate ganache.

Frequently asked questions:

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