Marble Bundt Cake

Name: Marble Bundt Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 300 g Flour, sifted; 225 g Butter, softened; 300 g Sugar; 4 Egg, room temperature; 240 ml Milk, room temperature; 12 g Baking powder; 3 g Salt; 2 tsp Vanilla extract; 25 g Cocoa powder, sifted; 30 ml Water, warm

Marble Bundt Cake · ready in 1 h 40 min · 8 servings · 554 kcal per serving · medium · 10 ingredients

Vanilla and chocolate swirls ripple through a tender butter cake baked in a ring pan, with a classic crumb made for sharing.

Prep: 25 min
Cook: 45 min
Total: 1 h 40 min
Serves: 8
kcal: 554
Difficulty: medium

American Desserts Vegetarian

A QiMeal recipe · Updated 3 October 2026

Ingredients · 8 servings

300 gFlour, sifted
225 gButter, softened
300 gSugar
4Egg, room temperature
240 mlMilk, room temperature
12 gBaking powder
3 gSalt
2 tspVanilla extract
25 gCocoa powder, sifted
30 mlWater, warm

Equipment

oven, bundt pan, mixing bowl, electric mixer, whisk, spatula, skewer, cooling rack, pastry brush, small bowl, spoon, oven mitt

Instructions

Mise En Place
Gather all ingredients, a bundt pan, bowls, mixer, whisk, spatula, skewer, cooling rack, and measuring tools before mixing. · 5 min
What to look for: Everything is measured and the butter is soft
Prepare Pan
Heat oven to 177°C / 350°F. Grease and flour the bundt pan thoroughly so the finished cake releases cleanly. · 5 min
What to look for: Pan has an even thin coating with no bare spots
Cream Butter
Beat butter and sugar with salt until pale and fluffy, scraping the bowl often to build a light crumb. · 5 min
What to look for: Mixture looks lighter in color and slightly increased in volume
Add Egg
Add eggs 1 at a time, beating after each addition, then mix in vanilla extract until the batter looks smooth. · 5 min
What to look for: Batter is glossy and evenly blended
Mix Batter
Whisk flour and baking powder together, then add to the bowl in 3 additions with milk, mixing gently after each addition. · 6 min
What to look for: Batter is thick, smooth, and free of dry flour streaks
Make Chocolate
Stir cocoa powder with water to make a smooth paste, then blend it into 33 percent of the batter for the chocolate portion. · 4 min
What to look for: Chocolate batter is even in color with no cocoa lumps
Swirl Batter
Spoon alternating layers of vanilla batter and chocolate batter into the pan, then draw a skewer through once for a soft swirl. · 5 min
What to look for: Batter shows distinct light and dark ribbons
Bake Cake
Bake until the top springs back and a skewer inserted near the center comes out with moist crumbs, about 45 minutes. · 45 min
What to look for: Cake is risen, lightly browned, and pulling from the pan edges
Cool Cake
Cool the cake in the pan for 15 minutes, then turn it onto a rack and let it cool until just warm. · 25 min
What to look for: Cake releases cleanly and holds its ring shape
Serve Slices
Serve slices plain, showing the marble pattern, once the crumb is set and the cake is easy to cut cleanly. · 2 min
What to look for: Each slice shows clear vanilla and chocolate swirls

Nutrition (per serving)

kcal	554
Protein	9 g
Carbohydrates	70 g
of which sugars	40 g
Fat	27 g
of which saturated	16 g
Fibre	2 g
Sodium	360 mg

Nutri-ScoreE

Allergens

Contains: gluten, milk, eggs

Storage and reheating

Fridge: up to 5 days
Freezer: yes, up to 2 months
Thaw covered at room temperature and serve without reheating.

Ingredient substitutions

Flour

Cake flour: Gives a slightly finer crumb

Butter

Salted butter: Use it only if the added salt is reduced

Sugar

Fine sugar: Dissolves easily during creaming

Egg

Large egg: Use eggs close to 50 g each without shell

Milk

Water: Makes the crumb less rich but keeps the batter workable

Baking powder

Fresh baking powder: Use an active powder for reliable rise