A moist, soft, and easy to make Marble Bundt Cake! 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!
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.