A moist and delicious cake, this Marble Bundt Cake is perfect for any occasion! You can glaze it with a delicious chocolate glaze or serve it plain topped with fresh fruit.
This is a tried-and-true recipe. Some old-fashioned recipes stand the test of time and this is one of those recipes.
Moist with a delicious chocolate icing, this cake is a delightful dessert to serve when you have company coming to visit.
Similar to my banana bundt cake, it could be served with a dollop of whipped cream and strawberries.
ingredients and substitutions
This recipe uses basic ingredients. As with all of my baking recipes, eggs and butter should be at room temperature. Take them out of the refrigerator about 30 to 60 minutes before you're ready to start making the cake.
You can use regular sour cream or the lightened up version in the recipe - both will work.
step-by-step instructions
Start by assembling and measuring all of your ingredients needed for this recipe. This will make the process so much easier.
In a large mixing bowl, or stand mixer fitted with paddle attachment, beat butter and granulated sugar together on medium-high speed until light and fluffy. The mixture will be a pale lemon colour.
Next, add in eggs, one at a time mixing well after each addition. (about 30 seconds).
In a medium-sized mixing bowl, sift together the all-purpose flour and baking powder.
Add the flour mixture, vanilla extract and sour cream to the creamed butter mixture and gently fold in until combined.
Spoon one-half of the batter into a greased Bundt cake pan.
To the remaining batter, add in the unsweetened cocoa powder and stir just until combined. Spoon the chocolate picture on top of the plain batter in the Bundt pan.
Using a knife, swirl the two batters together to create a marbled effect.
Bake in 325°F oven for 50-60 minutes until cake tester inserted in the centre comes out clean.
Cool on wire rack for 10 minutes, then remove and cool completely.
Chocolate Glaze:
In a small saucepan, combine butter with chocolate chips and milk. Cook over low heat until melted being careful not to scorch the chocolate.
Stir in powdered sugar and mix well. Pour over cake.
variations
Omit chocolate icing and serve plain, topped with fresh fruit for a lighter version.
storage and freezing instructions
Frosted cake may be stored covered in plastic wrap for up to five days. Un-iced cake can be frozen, wrapped in plastic wrap (double-wrap) for up to three months.
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PrintMarble Bundt Cake
This moist and delicious Marble Pound Cake is easy to make with basic ingredients.
- Prep Time: 1 hour
- Cook Time: 10 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12 slices
- Category: Dessert
- Method: Oven Baked
- Cuisine: American
Ingredients
1 cup butter, softened at room temperature
2 cups granulated sugar
6 eggs
3 cups all-purpose flour
3 tsp. baking powder
1 cup sour cream
1 tsp. vanilla extract
3 tbsp. unsweetened cocoa powder
Chocolate Glaze:
2 tbsp. butter
½ cup chocolate chips (semisweet)
3 tbsp. tbsp. of milk (or more until spreadable consistency)
1 cup powdered sugar
Instructions
- In a large mixing bowl, or stand mixer fitted with paddle attachment, cream together granulated sugar and butter until light and fluffy
-
Add eggs, one at a time, mixing for 30 seconds after each addition.
- In a medium-sized mixing bowl, sift together all-purpose flour and baking powder.
- Add the flour mixture, vanilla extract and sour cream to the butter mixture. Gently fold in until combined.
- Spoon half of the batter in a greased Bundt cake pan.
- To the remaining batter, add in the unsweetened cocoa powder and stir just until combined.
- Spoon the chocolate mixture on top of the vanilla batter in the Bundt pan.
- Using a knife, swirl the two batters together to create a marbled effect.
- Bake in 325°F oven for 50 to 60 minutes until tester inserted in centre comes out clean.
- Cool on wire rack for 10 minutes, then remove from pan and cool completely on wire rack.
- For Glaze: In a small saucepan, over low-medium heat, melt butter and chocolate chips stirring occasionally until melted being careful not to overheat the mixture.
- Remove from heat and stir in powdered sugar, beating until well combined. Add additional powdered sugar until spreadable or pourable consistency is achieved.
- Spread or pour over top of cake. To frost the entire cake, make a double batch of the glaze.
Notes
If you want to frost the entire cake, you will need to make a double batch of the Chocolate Glaze. Otherwise, the glaze will be poured over the top of the cake and drip down the sides. Both are delicious - it will depend on how much frosting that you want for the cake.
Nutrition
- Serving Size: 1 piece
- Calories: 563
- Sugar: 49.6 g
- Sodium: 57.3 mg
- Fat: 25.6 g
- Saturated Fat: 15.1 g
- Trans Fat: 0 g
- Carbohydrates: 77.7 g
- Fiber: 2 g
- Protein: 8.9 g
- Cholesterol: 145.7 mg
Keywords: Cake, Bundt Cake, Dessert
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