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Bundt cake on a stand with a slice cut out, and a plate in front with a marbled slice.

Marble Bundt Cake Recipe

Love chocolate and vanilla? This Marble Bundt Cake Recipe brings both together in one stunning treat.

Course desserts
Cuisine American
Keyword marble bundt cake
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Additional Time 1 hour
Total Time 2 hours 35 minutes
Servings 8
Author momma lew

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

  1. Preheat the oven to 350 and generously spray the Bundt pan.
  2. Place the eggs (uncracked) in a bowl of warm water for 5 mins.
  3. In a stand mixer cream the butter and sugar for 4-5 mins.
  4. Add the eggs one at a time, allowing it to be incorporated fully before adding another.
  5. Combine the flour and salt and add in half of the dry ingredients at a time, alternating with the milk.
  6. Add in the second half of the dry ingredients and the vanilla. Mix until combined.
  7. Remove half of the batter and place in a 16-inch piping bag or large Ziplock bag.
  8. Add the cocoa powder to the remaining batter and beat until combined.
  9. Add the chocolate batter to a separate large Ziplock bag or piping bag.
  10. Snip the corners of the bags, and working in alternating colors, pipe strips of batter into the ridges of the Bundt pan.
  11. Use a rubber spatula to spread the batter all the way up the sides.
  12. Pipe the rest of the batter in alternating patterns to the center of the Bundt pan.
  13. Place in the oven and bake for 65-75 mins.
  14. Testing with a skewer or knife for doneness.
  15. Allow it to cool for 30 mins before removing from the cake pan.

  16. 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.

  17. Drizzle the glaze over your cake using a spoon or fork, or pour it into a squeeze bottle for more control.

Recipe Notes

Store the cake in an airtight container at room temperature for up to 3 days — or refrigerate it to keep it fresh longer.