Chocolate Vanilla Marble Bundt Cake with Glaze
A delightful and elegant cake perfect for any celebration, featuring a beautiful chocolate and vanilla swirl with a glossy glaze.
Equipment
- 1 9-inch bundt pan, greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs room temperature
- 1 cup whole milk
- 2 tsp pure vanilla extract
Chocolate Batter
- 1/4 cup unsweetened cocoa powder
Glaze
- 1 cup powdered sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch Bundt pan. In a large mixing bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until fully combined.
- Divide the batter evenly into two bowls. Stir the cocoa powder into one of the bowls to create the chocolate batter.
- Spoon alternating layers of vanilla and chocolate batters into the prepared Bundt pan. Use a knife to gently swirl the batters together, creating a marbled effect.
- Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- While the cake cools, prepare the glaze by whisking together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake, allowing it to set before serving.
Storage
- Store any leftover cake in an airtight container at room temperature for up to 3 days. For longer storage, cover and refrigerate for up to a week.
Notes
Pro Tips: Ensure all ingredients are at room temperature. Sift dry ingredients to remove lumps. Grease and flour the Bundt pan thoroughly.
Ingredient Substitutions: Use almond milk instead of whole milk for a dairy-free option. Substitute coconut sugar for granulated sugar for a different flavor.
How to Serve: Pair with coffee or tea. Decorate with fresh berries or powdered sugar.
Storage & Freshness: Store in an airtight container at room temperature or refrigerate for longer freshness.
Make-Ahead Tips: Prepare the batters a day ahead and refrigerate. Bring to room temperature before baking.
Ingredient Substitutions: Use almond milk instead of whole milk for a dairy-free option. Substitute coconut sugar for granulated sugar for a different flavor.
How to Serve: Pair with coffee or tea. Decorate with fresh berries or powdered sugar.
Storage & Freshness: Store in an airtight container at room temperature or refrigerate for longer freshness.
Make-Ahead Tips: Prepare the batters a day ahead and refrigerate. Bring to room temperature before baking.