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Delicious Marble Bundt Cake with chocolate and vanilla swirls

Marble Bundt Cake

This show-stopping Marble Bundt Cake features a tender crumb and a beautiful chocolate swirl, perfect for brunch or as a delightful dessert.
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Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Brunch, Dessert
Cuisine: American, Bakery
Calories: 320
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2.75 cups 2–3/4 cups all-purpose flour Use a spoon-and-level method for accuracy.
  • 2.25 teaspoons 2–1/4 teaspoons baking powder Ensure it's fresh for reliable lift.
  • 1 teaspoon 1 teaspoon table salt Adjust if using salted butter.
Wet Ingredients
  • 1 cup 1 cup (2 sticks) unsalted butter, at room temperature Ensure butter is at room temperature.
  • 1.75 cups 1–3/4 cups granulated sugar
  • 1 teaspoon 1 teaspoon vanilla extract
  • 4 large 4 extra-large eggs Use room temperature eggs.
  • 3/4 cup 3/4 cup milk
Chocolate Component
  • 4 ounces 4 ounces bittersweet chocolate, melted Choose a high-quality chocolate.
  • 1/4 teaspoon 1/4 teaspoon baking soda Helps chocolate batter rise.

Method
 

Preparation
  1. Preheat the oven to 350°F and grease a 10-inch Bundt or tube pan thoroughly with butter and a light dusting of flour.
  2. Whisk together the flour, baking powder, and salt in a bowl and set aside.
Mixing Batter
  1. In a standing mixer, cream the butter and sugar on medium speed until light and fluffy, about 3 to 4 minutes.
  2. Add the vanilla and mix briefly, then add the eggs one at a time, mixing well after each addition.
  3. Add one-third of the dry ingredients, then stir in half the milk. Repeat with the remaining ingredients until just combined.
Chocolate Batter
  1. Divide the batter into two bowls. To one, add the melted chocolate and baking soda, stirring until evenly combined.
Layering and Swirling
  1. Drop the batters into the prepared pan alternately and use a knife or skewer to swirl through the mixture without overmixing.
Baking
  1. Bake for 60 to 75 minutes until a cake tester comes out clean. Cool in the pan for 10–15 minutes before inverting onto a wire rack.

Notes

For best results, use room-temperature ingredients. Store the cake wrapped in plastic for up to 3 days at room temperature, or refrigerate for 7 days. Freeze for up to 3 months.