Description
A beautifully swirled Easy Marble Bundt Cake with layers of vanilla and chocolate, finished with a rich chocolate glaze. Simple to make, stunning to serve, and deliciously moist.
Ingredients
For the Cake:
250 g (1⅔ cups) all-purpose flour
3 teaspoons baking powder
1 pinch fine salt
250 g (2¼ sticks) unsalted butter, softened
200 g (1 cup) caster sugar
5 eggs
2 teaspoons vanilla extract
2 tablespoons milk
35 g (¼ cup) cocoa powder, sifted
For the Chocolate Glaze:
125 g (1 cup) icing sugar
3 tablespoons cocoa powder, sifted
2–3 tablespoons milk
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (180°C). Grease and flour a 2-liter (8-cup) bundt pan.
2. Sift flour, baking powder, and salt into a bowl.
3. Cream butter and sugar until pale and fluffy, about 3–5 minutes.
4. Add eggs one at a time, mixing well after each addition.
5. Add vanilla extract and milk.
6. Stir in flour mixture until combined.
7. Divide batter, keeping slightly more for vanilla; add cocoa powder and milk to the smaller portion for chocolate batter.
8. Spoon half of vanilla batter into the pan, then add chocolate, followed by remaining vanilla. Swirl lightly with a skewer.
9. Tap the pan gently on the counter to release air bubbles.
10. Bake 45–50 minutes, or until a skewer comes out clean.
11. Cool 10–15 minutes, invert onto a wire rack, and cool completely.
12. For glaze, whisk icing sugar, cocoa powder, milk, and vanilla until smooth.
13. Drizzle glaze over cooled cake and let it set before serving.
Notes
Grease every ridge of the bundt pan well to ensure clean release.
Store covered at room temperature for 3 days or refrigerate up to 5.
Freeze up to 2 months and thaw before serving for best results.
- Prep Time: 30 mins
- Cook Time: 50 mins
- Category: Dessert, Brunch
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 210mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 105mg