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Marble Bundt Cake

Marble Bundt Cake Recipe

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Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 12 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1/2 cup sour cream, at room temperature
  • 1/4 cup Dutch-processed cocoa powder
  • 2 tbsp granulated sugar
  • 2 tbsp unsalted butter, melted
  • 2 tbsp whole milk
  • 1/2 tsp vanilla extract

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 10-12 cup Bundt pan. Whisk flour, baking powder, baking soda, and salt. Cream butter and 1 3/4 cups sugar until fluffy, then beat in eggs and 2 tsp vanilla. Alternate adding dry ingredients with buttermilk and sour cream until just combined.
  2. Transfer 1 cup of batter to a small bowl. Stir in cocoa powder, 2 tbsp sugar, melted butter, milk, and 1/2 tsp vanilla until smooth.
  3. Spoon half the vanilla batter into the pan, dollop half the chocolate on top, and repeat. Swirl a knife through the batter in a figure-eight motion twice.
  4. Bake 50-60 minutes until a skewer comes out with moist crumbs. Cool in the pan for 15 minutes.
  5. Invert the cake onto a rack and let cool completely. Slice with a serrated knife and serve.

Notes

For the cleanest release, grease the Bundt pan generously with butter and flour, getting into every crevice. All dairy and eggs should be at room temperature so the batter emulsifies properly. The cake tastes even better the next day after the flavors settle.