Marble Bundt Cake
Marble bundt cake: a classic dessert that is so beloved. Moist vanilla pound cake, swirled with chocolate and so buttery it melts in your mouth!
I have been debating whether I should share this magnificent marble bundt cake with you today, or save it for next week. But I just couldn’t wait! I’ve been working on this recipe for so long, and I decided you would just have to have it before the weekend.
It’s simple, I know. Nothing but a dusting of powdered sugar for adornment. But would you look at that swirl?! There’s something so hypnotic about it… and the taste will completely knock your socks off. The crumb is fine as can be, and so buttery it just about melts in your mouth.
Pound cake is SO good. Especially when it’s warm from the oven! Please promise me you will make this marble bundt cake and eat it while it’s still warm. You won’t be sorry!
This is a big cake and it will feed a crowd, so it’s perfect for your Labor Day celebration. Or any other big celebration, for that matter!
As you can see in the video below, I utilize a highly scientific method of plopping alternating chocolate and vanilla cake batters, swirling, and layering. After tireless hours of experimentation and research, I have found that this method leads to the optimal swirl of chocolate and vanilla. Sometimes you get a bite that’s all rich dark chocolate, sometimes only fragrant vanilla, and sometimes a glorious combination of the two. It really is the best marble bundt cake scenario.
Simple, classic recipes, done so incredibly right. These are really beginning to be my favorite things to bake. Check out my “Simply Perfect” series for more like this!
And I hope you’ll give this recipe a try and let me know what you think!
More great cake recipes on my “Cake Recipes” Pinterest board!
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Marble Bundt Cake
- 1 1/2 cups (340.5 g) unsalted butter, , softened
- 8 ounces (226.8 g) cream cheese, (1 block)
- 3 cups (600 g) granulated sugar
- 6 large eggs
- 3 cups (375 g) cake flour
- 2 teaspoons kosher salt
- 2 teaspoons vanilla extract
- 1/4 cup (21.5 g) unsweetened cocoa powder
- 1/3 cup (83.33 g) hot water
- 1/4 cup (30 g) powdered sugar, for garnish.
- Preheat the oven to 350 degrees F, and grease and flour a 10-cup bundt pan.
- In a large mixing bowl, cream the butter, cream cheese, and sugar together on medium-high speed, until very pale and fluffy (about 5 minutes).
- Add the eggs, one at a time, stopping to scrape the bottom and sides of the bowl with a silicone spatula after each addition.
- Add one cup of flour at a time, stirring on low speed until incorporated.
- Stir in the salt and vanilla.
- In a smaller bowl, whisk the cocoa and water together.
- Fold about half the cake batter into the cocoa mixture.
- Drop dollops of chocolate batter into the prepared pan, alternating with vanilla batter.
- Swirl together with a toothpick or bamboo skewer.
- Repeat, layering on dollops of batter and swirling, until all the batter has been added.
- Bake for 70 to 80 minutes, or until a toothpick inserted in the thickest part of the cake comes out clean or with a few moist crumbs.
- Cool for 30 minutes, then invert onto a serving plate and dust with powdered sugar.
I made this cake exactly as instructed a couple of years ago, and it turned out great. Awesome recipe!
I’d like to make it again, and I was wondering if I could replace the block of cream cheese with one cup of commercial eggnog. (I love the flavour of eggnog, and I have some left over from the holidays that I’d like to use up.) Kindly advise.
Hey there! I love that idea. While I haven’t tried it myself, I do think it could work. It’s definitely worth a try!
Thank you for replying. And I’m happy to report that it did indeed work! In addition to substituting eggnog for the cream cheese, I also added about a teaspoon each of nutmeg and allspice, and I reduced the sugar by about 1/4 cup to account for the sweetness of the eggnog.
That’s great! Thanks so much for reporting back with your results and with specifics. I’m so happy it worked out well for you!
I tried using a 1:1 gluten free flour, specifically King Arthur, and it worked beautifully. My friend is thrilled,!
So happy to hear that! Thanks so much for the tip!
I’ve baked this cake and it’s good. However, I used half of the recommended sugar. It’s plenty sweet.
I’m glad you were happy with the results, but for anyone else who might be reading this, please know that I would not recommend decreasing the sugar in recipes like this one. Sugar serves more than one purpose in a recipe. It’s not just for adding sweetness, it also contributes to browning and since it’s hydrophilic, it draws in moisture so that your baked goods don’t dry out and become stale and crumbly. I always formulate my recipes with the least amount of sugar needed for the best result. When the ratio of ingredients is changed it can cause a lot of problems.
Ohhhh Freaks look at those yummy pictures… Damn awesome. this recipe is on point! I will try this very soon at home for my granny’s bday party. Thanks a lot, dear for sharing this super amazing recipe with all of us. I have pinned this recipe. Regards. xoxo
Your marble cake looks delicious. Try baking according to your instruction. However the turnout was not so successful. Why is the texture ion the dense side. May I know the reason why.
I’m so sorry to hear that Dot. This is a pound cake recipe so pound cakes typically do have a very dense and velvety texture. If it wasn’t to your liking, I would suggest this recipe instead, which has more of a fluffy texture: Marble Cake. Hope you enjoy!
Hi, l don’t have kosher salt for your marble bundt cake recipe but a table salt. How many teaspoons of table salt do l need for 2 teaspoons of kosher salt? Can I skip the salt if I am using regular butter instead of unsalted butter?
It’s tough to say Shirley, because different brands of butter contain different amounts of salt. Some are saltier than others. That’s why it’s always preferable to use unsalted butter for baking; it’s more exact. Try googling “kosher salt table salt conversion.”
Tried this recipe, only thing different I will do next time is less salt. Other than that the cake came out pretty good.