Marble Bundt Cake

What You’ll Need

See the recipe card at the bottom of this post for ingredient quantities and full instructions. Here are some notes about the ingredients you’ll need to make this marble cake.

• All-purpose flour – Be sure to measure accurately, preferably by weight. If you don’t have a digital kitchen scale, you can simulate that accuracy with the spoon and sweep method. Learn more: How to Measure Flour
• Salt
• Baking powder
• Baking soda
• Unsalted butter – Set out the butter before baking to allow it to soften. It should still be cool and hold a thumbprint when pressed. Learn more: How to Soften Butter
• Granulated sugar
• Eggs – Set out the eggs along with the butter so they can come to room temperature. I recommend baking with large eggs.
• Sour cream – Full-fat sour cream works best.
• Milk – I recommend baking with whole milk or 2% milk.
• Vanilla extract
• Cocoa powder – I prefer unsweetened natural cocoa powder in this cake.

How to Make Marble Bundt Cake

Don’t worry that making two different cake batters will be too much effort. You’ll make just one batter to start and then add chocolate to half of it. It really couldn’t be easier!

Make the batter

Prepare for baking. Heat the oven to 350°F. Generously grease and flour a 10- or 12-cup Bundt pan. You can do that with butter and flour, or use a cooking spray with flour like Baker’s Joy or Pam for Baking.

Combine the dry ingredients. Whisk together the flour, salt, baking powder, and baking soda.

Begin mixing. In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed. (You can use a hand mixer or a stand mixer.) Mix until fluffy and lightened in color. One at a time, add the eggs and mix well after adding each one. Mix in the vanilla.

Add the dry ingredients, sour cream, and milk. With the mixer speed on low, add about a third of the flour mixture, followed by half of the sour cream, then half of the remaining flour mixture. Next, mix in the remaining sour cream and milk and finally the remaining flour mixture. Scrape the sides of the bowl as needed. Don’t over-mix; mix just until combined.

Make the chocolate batter. Divide the cake batter roughly in half, with one portion slightly smaller. Add the cocoa powder to the smaller portion, and mix just until combined.

Assemble and bake

Transfer to the pan. Spread half of the vanilla cake batter in the prepared pan. Next, top it with the chocolate batter. Finally, add the remaining vanilla batter on top. Gently tap the pan on the counter a few times to get rid of any air pockets.

Swirl. Use a thin knife or offset spatula to swirl the batters gently. Don’t overdo it, or the batters will become mixed instead of swirled.

Bake. Place the pan in the heated oven, and bake 50 to 60 minutes, or until a cake tester or toothpick inserted into the center comes out clean.

Cool. Place the pan on a wire rack, and allow to cool for 15 minutes. Then transfer the cake from the pan directly onto a wire rack to cool completely.

Serving Suggestions

This cake can be dressed up or kept simple. That versatility is one thing that makes it so good! Honestly, I often enjoy it just as it is with nothing extra. If you want to add a little something, try one of these ideas for serving.

• Confectioners’ sugar – Simply dust confectioners’ sugar over the cake or on individual slices before serving.
• Chocolate ganache – Play up the chocolate aspect by adding a simple ganache like the one on my Yellow Bundt Cake.
• Vanilla glaze – The reliable confectioners’ sugar glaze is a great topping for so many cakes. Try the simple one from Chai Spice Bundt Cake or add a sour cream twist with the glaze from Hazelnut Pear Bundt Cake.
• Ice cream – Cake and ice cream are always a good idea! Add a big scoop of vanilla ice cream or go with another favorite flavor. For a little more flavor and fun, sprinkle chopped chocolate or chocolate chips on top.
• Whipped cream – A dollop of sweetened whipped cream is a simple and lovely complement to this cake.

How to Store Leftovers

After the cake has cooled completely, you can store the cake or individual slices in an airtight container. While it will be best when it’s fresh, it should keep at room temperature up to 3 days.

How to Freeze

Wrap any leftovers in two layers of plastic wrap, and then wrap again in aluminum foil or place in an airtight, freezer-safe container or zip-top bag. Properly stored, the cake should keep in the freezer up to 3 months. Thaw for an hour or two at room temperature.

A Simple Showstopper

Whether you’re baking for a casual get-together or just treating yourself, this marble Bundt cake fits right in. It’s simple enough for everyday baking but feels special enough for celebrations, too. With classic flavors and a no-fuss method, it’s a recipe you’ll come back to again and again.