Description

This classic marble Bundt cake features tender vanilla and chocolate swirls, topped with a glossy real chocolate glaze. It’s a nostalgic, crowd-pleasing dessert that’s simple to make and perfect for any occasion.

Ingredients

Scale

2 1/2 cups (310g) all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, room temperature
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 cup (245g) sour cream, room temperature (or full-fat Greek yogurt)
1/3 cup (80ml) whole milk, room temperature
2 teaspoons pure vanilla extract
For the Chocolate Swirl:
1/3 cup (30g) unsweetened cocoa powder (Dutch-processed preferred)
3 tablespoons (45ml) hot water
2 tablespoons (25g) granulated sugar
For the Chocolate Glaze:
4 ounces (115g) semi-sweet chocolate, finely chopped
1/2 cup (120ml) heavy cream
1 tablespoon (14g) unsalted butter
1 teaspoon pure vanilla extract (optional)

Instructions

Generously grease a 10-12 cup Bundt pan with softened butter and dust lightly with flour, tapping out the excess.
Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl or stand mixer, beat butter and sugar on medium-high until pale and fluffy, about 3-4 minutes.
Beat in eggs one at a time, scraping down the bowl after each addition. Add vanilla extract and mix just until combined.
In a small bowl, whisk together sour cream and milk until smooth.
With the mixer on low, add the flour mixture in three parts, alternating with the sour cream mixture. Begin and end with flour. Mix just until combined.
For the chocolate swirl, whisk cocoa powder, hot water, and sugar in a separate bowl until smooth. Stir in 1 1/2 cups of the prepared vanilla batter until fully incorporated.
Spoon half the vanilla batter into the Bundt pan and smooth the surface. Add the chocolate batter in dollops, then top with remaining vanilla batter. Use a butter knife to gently swirl the batters together.
Bake on the center rack for 50-60 minutes, or until a skewer inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool in the pan for 15 minutes, then gently turn out onto a wire rack. Cool completely before glazing.
For the glaze, place chopped chocolate and heavy cream in a small saucepan over low heat. Stir until melted and smooth. Remove from heat and add butter and vanilla extract, stirring until glossy. Let cool for 5-10 minutes to thicken slightly.
Pour the chocolate glaze evenly over the cooled cake. Slice and enjoy!

Notes

Ensure all ingredients are at room temperature for best results. Don’t overmix the batter after adding flour to keep the cake tender. Grease and flour every inch of the Bundt pan, even if it’s nonstick. If the glaze thickens too much, gently rewarm it. The cake can be made gluten-free or dairy-free with appropriate substitutions.

Prep Time: 20 minutes
Cook Time: 50-60 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1/16 of cake (1 slice)
Calories: 320
Sugar: 25
Sodium: 180
Fat: 16
Saturated Fat: 9
Carbohydrates: 40
Fiber: 2
Protein: 5

Keywords: marble Bundt cake, chocolate glaze, classic cake, easy dessert, vanilla chocolate swirl, Bundt cake recipe, family baking, crowd-pleaser, nostalgic cake, homemade cake