Marble Bundt Cake Recipe with a Perfect Vanilla and Chocolate Swirl
This Marble Bundt Cake recipe brings together the best parts of vanilla and chocolate cake, swirled into one beautiful bundt shape that looks bakery-worthy — without hours in the kitchen.
Spoiler alert: it’s way easier than it looks.
This is the kind of dessert recipe that feels nostalgic and elegant all at once, with a tender crumb and just the right balance of flavors.
With a tender, buttery crumb and just the right touch of rich cocoa, every slice is a perfect balance of flavor.
This cake hits that sweet spot between nostalgic comfort and showstopping presentation.
Scroll down for the full recipe card with all the measurements and steps!
Grease that pan well! Bundt pans can be tricky, so use a generous coating of nonstick spray or homemade cake release to get a clean release.
To make a Marble Bundt Cake you’ll start by making a rich, buttery batter using room temperature ingredients (trust me, this makes a difference!).
Cold butter or eggs can mess with the texture—set everything out at least an hour before baking.
After creaming the butter and sugar together, you’ll mix in the eggs one at a time, then alternate adding in flour and milk before finishing it off with a splash of vanilla.
Once your batter’s ready, divide it in half — leave one half vanilla, and stir dark cocoa into the other to make it chocolate.
Then comes the fun part: piping the two batters into the pan in alternating layers to get that gorgeous marble effect.
After adding the batter, gently tap the pan on the counter to get rid of air bubbles.
Bake it low and slow and then don’t rush cooling — give the cake about 30 minutes in the pan before turning it out onto a cooling rack.
Then drizzle it with a simple vanilla glaze.
Yes, but the contrast won’t be as bold. Regular cocoa will still taste great, but the swirls won’t pop as much visually.
Use a skewer or butter knife—if it comes out clean or with just a few crumbs from the center, it’s ready.
Absolutely! Let the cake cool completely, then wrap it in plastic wrap and foil. It freezes well for up to 2 months. Just thaw overnight on the counter before serving.
If you’re loving this bundt cake recipe, you’ll definitely want to check out these other festive and flavorful ideas too — there’s something for every season and sweet tooth!
- From a classic vanilla bundt cake to a rich chocolate bundt cake, these cake recipes are easy to love and even easier to make.
- These adorable Christmas mini bundt cakes are perfect for gifting, serving at holiday parties, or adding a personal touch to your dessert spread.
- Add a pop of color and sweetness to your holiday table with these fun and festive Easter Bundt cake ideas.
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Marble Bundt Cake Recipe
Ingredients
For the cake:
- 3 ½ cup all purpose flour
- ½ tsp salt
- 2 tbsp whole milk
- 2 tbsp vanilla extract
- 8 large eggs
- 4 sticks of unsalted butter
- 3 cups granulated sugar
- 1 cup dark or black cocoa
For the glaze:
- 1 cup confectioners sugar
- 1 tsp vanilla
- 2 tbsp whole milk
Instructions
- Preheat the oven to 350 and generously spray the Bundt pan.
- Place the eggs (uncracked) in a bowl of warm water for 5 mins.
- In a stand mixer cream the butter and sugar for 4-5 mins.
- Add the eggs one at a time, allowing it to be incorporated fully before adding another.
- Combine the flour and salt and add in half of the dry ingredients at a time, alternating with the milk.
- Add in the second half of the dry ingredients and the vanilla. Mix until combined.
- Remove half of the batter and place in a 16-inch piping bag or large Ziplock bag.
- Add the cocoa powder to the remaining batter and beat until combined.
- Add the chocolate batter to a separate large Ziplock bag or piping bag.
- Snip the corners of the bags, and working in alternating colors, pipe strips of batter into the ridges of the Bundt pan.
- Use a rubber spatula to spread the batter all the way up the sides.
- Pipe the rest of the batter in alternating patterns to the center of the Bundt pan.
- Place in the oven and bake for 65-75 mins.
- Testing with a skewer or knife for doneness.
- Allow it to cool for 30 mins before removing from the cake pan.
- Once cake is completely cooled after another 30 mins make the glaze in a small bowl by whisking together the powdered sugar, milk, and vanilla until smooth.
- Drizzle the glaze over your cake using a spoon or fork, or pour it into a squeeze bottle for more control.
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