Marble Bundt Cake Recipe
- Prep time: 20 mins
- Bake time: 45–55 mins
- Yields: 1 large Bundt cake
Ingredients
- For the Base Batter:
- Butter: 225g (1 cup) unsalted, softened
- Sugar: 300g (1 ½ cups) granulated sugar
- Eggs: 4 large, at room temperature
- Vanilla: 2 tsp vanilla extract
- Flour: 375g (3 cups) all-purpose flour
- Baking Powder: 1 tbsp
- Salt: ½ tsp
- Milk: 240ml (1 cup) whole milk
- For the Chocolate Swirl:
- Cocoa Powder: 30g (¼ cup) unsweetened
- Sugar: 2 tbsp
- Milk: 2–3 tbsp (to loosen the batter)
Instructions
Prep the Oven & Pan:
Preheat your oven to 180°C (350°F). Generously grease and flour a Bundt or tube pan.
Cream the Butter:
In a large bowl, beat the softened butter and sugar until light and fluffy (about 3–5 minutes). Add eggs one at a time, beating well after each, then stir in the vanilla.
Mix Dry & Wet:
Whisk the flour, baking powder, and salt together. Gradually add the dry ingredients to the butter mixture, alternating with the 240ml of milk. Start and end with the flour. Do not overmix!
Create the Chocolate Batter:
Transfer about one-third of your vanilla batter into a separate bowl. Stir in the cocoa powder, extra 2 tbsp of sugar, and just enough milk to make it the same consistency as the vanilla batter.
The Marble Effect:
Spoon half of the vanilla batter into the pan. Top with the chocolate batter, then the remaining vanilla. Use a knife or skewer to gently swirl the batters together in a "figure-8" motion.
Bake:
Bake for 45–55 minutes, or until a toothpick comes out clean. Let it cool in the pan for 10 minutes before inverting it onto a wire rack.
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