Perfectly moist marble bundt cake combining the flavors of chocolate and vanilla is finished with a decadent chocolate ganache glaze.
In my opinion, you can never really go wrong with the flavors of chocolate and vanilla. This marble bundt cake is the perfect example of that! Consisting of layers of chocolate and vanilla cake batter swirled together, my marble bundt cake recipe is not only incredibly easy to make but also absolutely scrumptious. The rich robust flavor of the chocolate cake nicely compliments the subtle sweetness of the vanilla cake making for a perfectly balanced treat. Oh, and let’s not forget about that decadent chocolate ganache glaze. Pure deliciousness! I would highly recommend this marble bundt cake as a great addition to your recipe collection. It’s a keeper for sure!
How to Make Marble Bundt Cake
Marble Bundt Cake
Key Ingredients
- Flour – unbleached all-purpose flour
- Eggs
- Sugar
- Yogurt – plain full-fat yogurt maybe substituted with sour cream
- Milk – dairy/non-dairy
- Unsalted Butter
- Oil – a neutral flavored oil is preferred i.e. grapeseed/vegetable oil
- Unsweetened Cocoa Powder – I used this brand.
- Hot Water/Coffee
- Baking Powder
- Baking Soda
- Salt
- Vanilla Extract
How To Make Marble Bundt Cake
- Preheat – oven to 325F (165C). Properly grease and flour a 10 cup bundt pan. I used this bundt pan.
- Mix – in a medium mixing bowl, add cocoa powder and hot water/coffee. Mix ingredients together until a smooth but thick chocolate paste is achieved. Set aside.
- Whisk – in a separate medium mixing bowl, add the flour, baking powder, baking soda and salt. Lightly whisk to combine. In a standard measuring cup or small bowl, add and whisk together the yogurt, milk and vanilla extract.
- Beat – in the bowl of a stand mixer fitted with paddle attachment, add the butter, oil and sugar. Cream ingredients at medium speed (4 on stand mixer) until mixture is fluffy and pale yellow in appearance, about 3-4 minutes. Beat eggs into batter one at a time allowing the previous egg to be fully incorporated before adding the next egg.
- Mix – reduce mixer speed to low (2 on stand mixer). In an alternating fashion, mix in half of the dry ingredients into batter followed by the yogurt mixture and ending with the remaining dry ingredients. Stop mixer and with a flexible spatula, scrape the sides and bottom of mixing bowl to catch any unmixed ingredients. Resume mixing cake batter at low speed for an additional minute.
- Spoon – 1 cup of the vanilla cake batter into bowl with chocolate mixture and mix to thoroughly combine.
- Layer – spoon half of the remaining vanilla cake batter into prepared bundt pan, followed by all of the chocolate cake batter and ending with the rest of the vanilla cake batter.
- Swirl – use a skewer/butter knife to swirl chocolate cake batter into the vanilla cake batter.
- Bake – place bundt pan onto a baking sheet and bake marble bundt cake batter for 60 minutes rotating the pan halfway through bake time. Cake is ready when a toothpick inserted into the center comes out clean.
- Cool – allow marble bundt cake to rest in pan for 10-15 minutes before inverting onto a cooling rack to cool completely to room temperature, about 40-60 minutes.
Chocolate Ganache Glaze
Key Ingredients
- Chocolate Bar/Chips – I used a semi-sweet chocolate bar but maybe substituted with bittersweet/milk chocolate. If using chocolate bar, finely chop.
- Heavy Cream
How To Make Chocolate Ganache Glaze
- Warm – heavy cream either on stovetop or microwave at 30 second intervals just until hot but not boiling.
- Add – finely chopped chocolate into a medium mixing bowl and pour warmed heavy cream over the top. Allow mixture to sit untouched for at least 30 seconds.
- Whisk – heavy cream into chopped chocolate starting inward and moving outward. Continue to whisk mixture until all the chocolate is melted. Chocolate ganache should be smooth and shiny without any lumps of chocolate.
Marble Bundt Cake – Bringing It All Together
- Transfer – cooled bundt cake to serving platter.
- Pour – chocolate ganache glaze over bundt cake.
- Serve – slice bundt cake into equal slices and serve.
How to Store Marble Bundt Cake
- Refrigerator – place sliced bundt cake in an airtight container and store in the fridge for up to 1 week.
- Freezer – individually wrap slices of bundt cake in plastic wrap, place in a large dated Ziplock bag and store in the freezer for up to 1 month. When ready to eat, allow bundt cake to thaw at room temperature.
Marble Bundt Cake
Perfectly moist marble bundt cake combining the flavors of chocolate and vanilla is finished with a decadent chocolate ganache glaze.
- Prep Time: 30 Minutes
- Cook Time: 60 Minutes
- Total Time: 1 hour 30 minutes
- Yield: 16–18 Slices 1x
Ingredients
Marble Bundt Cake
- 2 1/2 Cups (312g) Unbleached All-Purpose Flour, Spooned and Leveled
- 1/4 Cup (30g) Unsweetened Cocoa Powder
- 2 Teaspoons Baking Powder
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/4 Cups (247g) Granulated Sugar
- 3 Large Eggs, Room Temperature
- 1/2 Cup (4 oz) Plain Yogurt, Room Temperature
- 1/2 Cup (125 ml) Milk, Room Temperature
- 1/2 Cup (4 oz) Unsalted Butter, Room Temperature
- 1/4 Cup (60 ml) Neutral Flavored Oil
- 3 Tablespoons (45 ml) Hot Water/Coffee
- 1 Teaspoon Vanilla Extract
Chocolate Ganache Glaze
- 3 Ounces (89g) Semi-Sweet Chocolate Bar, Finely Chopped
- 1/4 Cup + 2 Tablespoons (90 ml) Heavy Cream
Instructions
Marble Bundt Cake
- Preheat to 325F (165C). Properly grease and flour a 10 cup bundt pan.
- In a medium mixing bowl, add cocoa powder and hot water/coffee. Mix ingredients together until a smooth but thick chocolate paste is achieved. Set aside.
- In a separate medium mixing bowl, add the flour, baking powder, baking soda and salt. Lightly whisk to combine.
- In a standard measuring cup or small bowl, add and whisk together the yogurt, milk and vanilla extract.
- Add the butter, oil and sugar into the bowl of a stand mixer fitted with paddle attachment. Cream ingredients at medium speed (4 on stand mixer) until mixture is fluffy and pale yellow in appearance, about 3-4 minutes.
- Beat eggs into batter one at a time allowing the previous egg to be fully incorporated into batter before adding the next egg.
- Reduce mixer speed to low (2 on stand mixer). Mix in half of the dry ingredients into batter followed by the yogurt mixture and ending with the remaining dry ingredients.
- Using a flexible spatula, scrape the sides and bottom of mixing bowl to catch any unmixed ingredients. Resume mixing cake batter at low speed for an additional minute.
- Spoon 1 cup of the vanilla cake batter into bowl with chocolate mixture and mix to thoroughly combine.
- Spoon half of the remaining vanilla cake batter into prepared bundt pan, followed by all of the chocolate cake batter and ending with the rest of the vanilla cake batter.
- Use a skewer/butter knife to swirl chocolate cake batter into the vanilla cake batter.
- Place bundt pan onto a baking sheet and bake marble bundt cake batter for 60 minutes rotating the pan halfway through bake time. Cake is ready when a toothpick inserted into the center comes out clean.
- Allow marble bundt cake to rest in pan for 10-15 minutes before inverting onto a cooling rack to cool completely to room temperature, about 40-60 minutes.
Chocolate Ganache Glaze
- Warm heavy cream either on stovetop or microwave at 30 second intervals just until hot but not boiling.
- Add finely chopped chocolate into a medium mixing bowl and pour warmed heavy cream over the top. Allow mixture to sit untouched for at least 30 seconds.
- Whisk heavy cream into chopped chocolate starting inward and moving outward. Continue to whisk mixture until all the chocolate is melted. Chocolate ganache should be smooth and shiny without any lumps of chocolate.
Assembly
- Transfer cooled marble bundt cake to serving platter.
- Pour chocolate ganache glaze over bundt cake.
- Slice marble bundt cake into equal slices and serve.
Notes
- Properly grease and flour bundt pan to ensure easy release of marble bundt cake from pan. I like to grease bundt pan with 1 tablespoon of softened butter, dust with 1 teaspoon of flour and tap out excess flour.
- To bring out the chocolate flavor in chocolate cake layer, use hot coffee instead of hot water to mix into cocoa powder.
- Given the shape of bundt pan, place pan on baking sheet prior to baking. This will allow for even baking and make it easier to rotate pan halfway through bake time.
- Ensure marble bundt cake is completely cooled before pouring chocolate ganache glaze over cake. If cake is too warm, glaze will melt off and not adhere to cake.
- Looking for more cake recipes, checkout my recipe for Lemon Loaf Cake.
Sarah
This turned out lovely! I didn’t have any yogurt on hand so I used sour cream instead 🙂
nourished endeavors
I am so happy to hear that your enjoyed this recipe. It is one of my favorite bundt cake recipes on the site!