This classic soft and flavorful marble cake, is made with swirls of chocolate and vanilla batter and topped with a delicious, silky chocolate glaze. It’s so easy to make and a crowd favorite!
The best part? We only need one batter to make this cake! You just take some of the vanilla batter and add melted chocolate to it. Melted chocolate creates a beautiful, deep flavor, without needing to add anything else.
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Marble Bundt Cake
This classic soft and flavorful marble cake, is made with swirls of chocolate and vanilla batter and topped with a delicious, silky chocolate glaze. It's so easy to make and a crowd favorite!
Ingredients
Marble Cake
- ½ cup unsalted butter, at room temperature - 113 grams
- ½ cup canola or vegetable oil - 110 grams
- 1¼ cup granulated sugar - 250 grams
- 4 large eggs - at room temperature
- 2½ teaspoons vanilla extract
- ¾ cup whole milk - at room temperature
- ¼ cup plain yogurt - at room temperature
- 3 cups all purpose flour - 360 grams
- 1 tablespoon baking powder (=3 teaspoons)
- ½ teaspoon salt
- 4 ounces semi-sweet chocolate, chopped (you can also use chocolate chips) - 113 grams
Chocolate Glaze:
- 3 tablespoons unsalted butter - 40 grams
- 3 ounces bittersweet chocolate, chopped - 85 grams
- 2½ cup Confectioner's sugar, sifted - 300 grams
- about 5 tablespoons boiling water
Instructions
Marble Cake:
- Preheat the oven to 350°F (176°C). Butter and flour a 9.75-inch Bundt cake pan. Tap out the excess flour.
- Whisk flour, baking powder and salt into a small bowl.
- Add yogurt to the milk and use a spoon or fork to mix them together slightly. Set aside.
- Place chopped chocolate in a microwave safe bowl and microwave for 30 seconds. Stir, and microwave 10 more seconds. Stir and microwave 5 more seconds. Stir until all the chocolate is melted. Microwave 5 more seconds if needed. Set aside.
- In a large mixing bowl, add in butter, oil and sugar. With the paddle attachment, start beating on high speed for 1 minute until light and fluffy.
- Reduce the speed to medium. Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
- Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with milk and yogurt mixture. Start and finish with the dry ingredients. Do not overmix.
- Add 1-1¼ cup of the batter to the melted chocolate and fold it in until mixed.
- Alternate adding the chocolate and vanilla batter into the pan. Use a knife and swirl the batter slightly.
- Bake in the preheated oven for about 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool down in the pan for 30 minutes. Then flip it onto a plate or cake stand.
Chocolate Glaze:
- Add butter and chopped chocolate in a microwave safe bowl and microwave for 30 seconds and stir. Continue microwaving for 10 second intervals, stirring each time until butter and chocolate are melted.
- Add in sifted confectioner's sugar and stir. Add boiling water 1 tablespoon at a time until you reach desired consistency. Drizzle over the cooled down cake. The glaze with harden a bit once it cools down.
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