Moist Marble Bundt Cake

Indulge in the elegant simplicity of this Moist Marble Bundt Cake Recipe! Where classic flavors of vanilla and chocolate swirl together in a visually stunning pattern.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 45

Total Time 1 15

Servings serves

Calories 4562kcal

Author Samantha Pickthall

Ingredients

Bundt Cake

2 1/2 cups (375g/13.2 oz.) all-purpose flour, scoop & leveled
3 tsp baking powder
1/2 tsp salt
1 1/2 cups granulated sugar
2/3 cup extra virgin olive oil
3 large eggs, at room temperature
1/2 Tbsp vanilla extract
1 1/2 cups whole milk, at room temperature
3 Tbsp unsweetened natural cocoa powder

Chocolate Icing

1 cup powdered sugar
3 Tbsp unsweetened natural cocoa powder
2 1/2 Tbsp whole milk

US Customary - Metric

Instructions

Bundt Cake

Preheat Oven & Grease Tin: Preheat the oven to 356ºF (180ºC) fan-forced. Grease a 10-cup bundt pan with butter and dust lightly with flour using a tea ball strainer or mini sieve for an even coating.
Mix Dry Ingredients: In a medium-sized mixing bowl, whisk together flour, baking powder, and salt. Set aside.
Beat Sugar, Oil, and Eggs: In a large mixing bowl, use an electric mixer to beat the sugar, oil, and eggs together for 1 minute.
Add Milk and Vanilla: Pour in the milk and vanilla extract. Continue beating for an additional 20 seconds.
Combine with Dry Ingredients: Gradually add the dry ingredients to the wet ingredients. Beat until just incorporated and smooth; be careful not to over-mix. The batter will be relatively thin.
Create Chocolate Batter: Transfer half of the cake batter into another bowl. Sift the cocoa powder over this batter and fold until well mixed with no cocoa lumps remaining.
Layer and Swirl Batter: Pour a layer of vanilla batter into the prepared bundt pan. Alternately add scoops of chocolate and vanilla batter on top, continuing until all batter is used. Gently swirl through the batter with a butter knife or skewer a few times to create a marbled effect.
Bake: Place the pan in the oven and bake for 40-45 minutes, or until a toothpick inserted into the cake comes out clean or with just a few moist crumbs attached.
Cool: Allow the cake to cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.

Chocolate Icing

Sift Ingredients: In a mixing bowl, sift together the powdered sugar and cocoa powder.
Mix: Pour in milk and using a hand whisk, whisk until completely smooth and thick.
Apply Icing: Pour over cooled cake and gently spread out with a rubber spatula, offset spatula, or the back of a spoon. It will drizzle down the sides a little.

Notes

Store: Once cooled, place in an airtight container at room temperature for 3-4 days. Avoid refrigeration to prevent drying out.

Freezing: Don’t freeze the cake with icing; it alters the texture and flavor. Wrap the cake in plastic, then in foil. Label with the freeze date and keep for up to 3 months.

Thawing: For best results, thaw the wrapped cake in the fridge overnight or at room temperature for several hours. Once thawed, you can apply the chocolate icing.

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