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Marble Bundt Cake is a moist, soft and easy cake to make. This flavorful cake is made with cream cheese for the best texture and flavor. It’s swirled with vanilla and chocolate and topped off with a fudgy chocolate ganache!
While this marble bundt cake is slightly denser than your average light and fluffy cake, it’s soft, moist, and absolutely melts in your mouth. This is the perfect bundt cake recipe! If you’re looking for more fun and easy cake recipes, check out this Texas Sheet Cake, Cinnamon Roll Cake, or Walnut Butter Cake!
Marble Bundt Cake
Hi everyone! Sam here from Sugar Spun Run with another sweet and simple recipe for you today: Marble Bundt Cake! While some bundt cake recipes simply consist of taking any old cake recipe and pouring it into a bundt pan, today’s recipe is something special. It’s dense with a heavy, velvety batter, lighter than a pound cake, but with a richer flavor and a ribbon of marbled chocolate. It’s basically heaven in a bundt pan.
How Do You Make Marble Bundt Cake?
Making Marble Bundt Cake is easy.
- Start with butter… and cream cheese. The cream cheese adds a depth of flavor and a softness that’s out of this world. Cream these ingredients together until well-combined.
- Add brown sugar, granulated sugar, eggs, and vanilla extract and beat well.
- Separately, whisk together dry ingredients.
- Alternate adding flour mixture and buttermilk wet ingredients, stirring by hand until everything is just combined.
- Divide the batter in two and stir cocoa powder and chocolate chips into one portion.
- Alternate dolloping chocolate and vanilla batter into well-greased bundt pan.
- Bake until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool on a cooling rack.
- Drizzle cooled marble cake with chocolate ganache (if desired), made by melting together chocolate chips and cream.
How Do You Grease a Bundt Pan?
Greasing the bundt pan is possibly the most critical step when making Marble Bund Cake. If you do it wrong, your whole cake could stick and be ruined when you go to invert it onto the cooling rack! I grease my bundt pans one of two ways, either:
- Generously cover the inside of the pan with shortening. Use a paper towel to carefully and thoroughly rub the shortening into every crevice of the bundt pan.
- Add a scoop of flour to the inside of the bundt pan. Tap the pan on all sides, turning it onto its side so that the flour completely coats the grease and the inside of the pan. Make sure to shake out any excess flour and dispose of it!
- Use a baking spray. Make sure that you are using a “baking spray” and not a “cooking spray“. Baking sprays are made with flour (and should say so on the label!) and will keep the cake from sticking, while bundt cakes are still liable to stick to the pan if the pan is prepared with only cooking spray.
How Can You Tell if Your Bundt Cake is Finished Baking?
This Marble Bundt Cake should need to bake for about 45 minutes, but you should always check to make sure it is actually finished. The best way to tell that a bundt cake is finished baking is do the toothpick test. The toothpick test simply means inserting a toothpick into the center or thickest part of the cake and then removing it. If there is wet batter on the toothpick, it is not finished and needs more time in the oven. If the toothpick comes out clean or with a few moist crumbs, that means it’s finished baking!
Make sure that when you insert your toothpick into the cake, you push it down far enough so that it is hitting the center of the cake. If you just shallowly insert the toothpick into the surface, it may come out clean but still be underbaked in the center.
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Marble Bundt Cake
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 1/2 cup light brown sugar tightly packed
- 1 cup granulated sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoons cornstarch
- 1/2 tsp salt
- 1 cup buttermilk
- ¼ cup natural cocoa powder
- 1/4 cup mini chocolate chips
- Preheat oven to 350F and generously and thoroughly grease a bundt pan (make sure to get every crevice!). Set aside.
- In a large bowl, using an electric mixer, beat together butter and cream cheese until creamy and well-combined.
- Add sugars and beat until fluffy and well incorporated.
- Add eggs and vanilla extract stir well.
- In a separate bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt.
- Alternate adding flour mixture and buttermilk to the wet ingredients, starting and ending with flour mixture and stirring until just combined after each addition. I recommend stirring this part with a spatula or spoon rather than with the electric mixer, as it's not ideal to over-mix the batter.
- Divide batter into two bowls and add cocoa powder and mini chocolate chips to one bowl and stir well.
- Alternate dolloping chocolate and regular/vanilla batter into bundt pan. Once all batter has been used, use a knife to gently swirl batter together.
- Transfer to 350F and bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in baking pan for 15 minutes then carefully invert onto a cooling rack and allow to cool completely.
- Meanwhile, make ganache to drizzle on top (if desired).
- Combine chocolate chips and heavy cream in a small saucepan over low heat.
- Stir constantly until chocolate is completely melted and mixture is smooth. Remove from heat and allow to cool for 15 minutes or until mixture has thickened (if it's too hot it will run right off the cake).
- Once ganache has thickened a bit, pour evenly over top of marble bundt cake. Allow ganache to set (about 1 hour) before slicing and serving.
Nutrition information is automatically calculated, so should only be used as an approximation.