Make a coffeehouse classic Marble Bundt Cake, combining moist butter cake with a rich chocolate swirl featuring homemade chocolate syrup. With it's old fashioned flavor and pretty presentation, this marble cake will be a hit for celebrations and quiet afternoons alike!
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Why this recipe works
- A moist and buttery vanilla cake with a swirl of chocolate cake makes for a pretty presentation
- Making homemade chocolate syrup results in rich, clean chocolate flavor
- You can adjust the intensity of the chocolate flavor in the cake depending on what kind of cocoa powder you use
I've been collecting recipes for years. I would cut them out of the newspaper and magazines or get them from friends. You know, the way we used to share recipes long before the Internet.
Recently I've been rummaging through my recipe file looking for inspiration, and found a old recipe for Marble Bundt Cake. It seems like every coffeehouse has its version of this chocolate swirl bundt cake - they're so comforting and unassuming, like a nice hug.
After making some modifications (using my homemade chocolate syrup) and scaling it down to fit a 6-cup bundt pan, I knew I had a winner!
Just like a fine bourbon or scotch, the flavors from this chocolate marble bundt cake come in waves. You have the soft vanilla cake that starts out, then the chocolate cake takes over with its richness.
Simply dressing the cake with a dusting of powdered sugar allows the buttery vanilla and clean, pure chocolate to shine.
This Marble Bundt Cake is so unassuming, but packs so much flavor! Serve it for any celebration, or just with a cup of tea or coffee for a lovely afternoon snack or fuss-free dessert, just like at your favorite coffeehouse.
Recipe Ingredients
You'll need the following ingredients to make this marble bundt cake recipe:
Ingredient Notes
The marble coffee cake ingredients are pretty straightforward: flour, sugar, eggs, milk, butter, baking soda, vanilla extract, and salt.
Chocolate syrup: Homemade chocolate syrup is quick and easy to make, with only 5 ingredients (no corn syrup needed!) and 5 minutes. See the tip below on how to deepen the chocolate flavor even more. If you prefer, you can also use store-bought chocolate syrup.
See the recipe card for a full list of ingredients and measurements.
How to make marble bundt cake
You won't need two completely different batters to make marble cake - just make the vanilla cake batter and swirl the chocolate syrup into a portion of it. It's a similar process to making this 4th of July Bundt Cake.
Step 1: Make a vanilla cake batter
In a medium bowl, cream the sugar and butter together with a hand mixer until the mixture is light and fluffy. Add the eggs, one at a time, and beat until they're fully incorporated. Then add in the vanilla (photo 1).
After whisking the flour, baking powder, and salt, alternate beating in the flour mixture with the milk (photo 2).
Step 2: Make the chocolate cake batter
In a small bowl, combine ⅓ of the cake batter with the chocolate syrup (photo 3).
Step 3: Layer the batters
Pour half of the remaining vanilla batter into the bottom of the bundt pan. Pour the chocolate batter into the bundt pan, then top with the remaining vanilla batter (photo 4). Fill the pan no more than ⅔ full as this cake will rise a lot.
Step 4: Swirl the batters and bake
Using a table knife or wooden skewer, lightly swirl the batters to get a marbled effect. Don't overdo it or the batters will combine and become muddled. You want to see the distinct patterns in the cake.
Bake the cake at 350˚F for 40 to 50 minutes or until a cake tester inserted in the deepest part of the pan comes out clean (photo 5). The cake will also spring back lightly when touched.
Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack and allow to cool completely.
Storage and make-ahead instructions
Storage instructions: Marble bundt cake will stay fresh in an airtight container at room temperature for about 5 days (that's why you'll find it on coffeehouse counters!). The cake can be frozen for up to 3 months, double wrapped in plastic wrap and put in a airtight bag. Defrost overnight on the counter before serving.
Make-ahead instructions: You can store a jar of homemade chocolate syrup in the refrigerator for up to 4 weeks. Bring to room temperature before using in the cake.
How to make homemade chocolate syrup
Essentially chocolate simple syrup, all you need for homemade chocolate syrup is 5 ingredients and 5 minutes. It's rich, clean chocolate flavor is so much better than syrup from the store!
By using dark chocolate cocoa powder in the chocolate syrup (and even a teaspoon of espresso powder), you can deepen the intensity of the chocolate flavor in the cake. Half a recipe will be enough to use here, so you can use the rest as an ice cream topping or for a killer chocolate milkshake!
Questions asked and answered
Here are some questions that you might have...
Using a non-stick baking spray that contains flour works really well. Be sure to spray into all the pan's grooves. Other alternatives would be using a non-stick vegetable oil spray or melted shortening, then dusting with flour. Don't use butter because the milk solids will cause the cake batter to stick to the pan, the exact opposite of what you're trying to achieve.
Sure! Just double the recipe and use a 10- to 12-cup bundt pan, filling the pan no more than ⅔ full (this cake will rise a lot). Bake for about 60 to 70 minutes.
For this mini Marble Bundt Cake recipe, you can use a standard loaf pan instead (use 2 loaf pans for a full-sized bundt cake recipe). The loaf will bake for the same amount of time.
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I hope you like this recipe! Let me know if you have any questions, and don't forget to leave a comment and rating. Thanks!
Slainté! L'chaim! Cheers!
- Tammy
More bundt and loaf cake recipes to try
Recipe
Coffeehouse Marble Bundt Cake
Equipment
- hand mixer
Ingredients
- 1⅓ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup milk
- ½ cup chocolate syrup, homemade or store bought, see Recipe Notes
- powdered sugar, for dusting
Instructions
- Preheat the oven to 350 °F. Spray a 6-cup bundt pan with baking spray, paying extra attention to the grooves.
- In a small bowl, whisk together 1⅓ cups all-purpose flour, 1 teaspoon baking powder and ¼ teaspoon kosher salt. Set aside.
- In a medium bowl, cream 1 cup granulated sugar and ½ cup unsalted butter together with a hand mixer until the mixture is light and fluffy. Add 2 large eggs, one at a time, and beat until they're fully incorporated. Then add in the 1 teaspoon pure vanilla extract.
- Beat in ⅓ of the flour mixture, then ½ of the ½ cup milk. Continue alternating, ending with the last of the flour mixture. The batter should be light and smooth.
- In a small bowl, combine ⅓ of the cake batter with ½ cup chocolate syrup.
- Pour half of the remaining batter into the bottom of the bundt pan. Pour the chocolate batter into the bundt pan, then top with the remaining batter. Fill the pan no more than ⅔ full as this cake will rise a lot.
- Using a table knife or wooden skewer, lightly swirl the batters to get a marbled effect. Don't overdo it or the batters will combine and become muddled. You want to see the distinct patterns in the cake.
- Bake the cake for 40 to 50 minutes or until a cake tester interest in the deepest part of the pan comes out clean. The cake will also spring back lightly when touched.
- Allow the cake to cool in the pan for 15 minutes, then turn out onto a cooling rack and allow to cool completely.
- Transfer the cake to a cake stand or serving plate. Dust with powdered sugar, serve, and enjoy!
- Storage instructions: Marble bundt cake will stay fresh in an airtight container at room temperature for about 5 days (that's why you'll find it on coffeehouse counters!). The cake can be frozen for up to 3 months, double wrapped in plastic wrap and put in a airtight bag. Defrost overnight on the counter before serving.
- Make-ahead instructions: You can store a jar of homemade chocolate syrup in the refrigerator for up to 4 weeks. Bring to room temperature before using in the cake.
Dale says
Hi... this looks delicious... my family loves nutella... any thoughts about substituting Nutella for the chocolate syrup?
Tammy Spencer says
Hi Dale, that’s an interesting idea. I suppose you’d have to warm the Nutella to get it to a runny enough consistency to smoothly mix it into the cake batter. I would the add it in slowly so as not to curdle the eggs in the batter. Let me know how it works if you try it! Good luck, and happy baking! 😉