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.
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.
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.
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.