Make a coffeehouse classic Marble Bundt Cake, combining moist butter cake with a rich chocolate swirl. A perfect afternoon snack or dessert!
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 this gem for Marble Bundt Cake.
It seems like every coffeehouse has its version of a swirl bundt cake. They're so comforting and unassuming, like a nice hug.
I knew I had to try it!
Shrinking a bundt cake recipe to fit
But first, I adapted this marble coffee cake recipe to suit my needs.
(Yeah, we didn't see that coming at all.)
First, I want a mini bundt cake that's baked in my 6-cup bundt pan. Why? Because there's only two of us here right now, and a mini bundt cake is much more practical.
My waistline doesn't need a full-sized bundt cake sitting on the counter calling to me!
Also, this newspaper recipe for marble cake calls for making chocolate syrup. Well, rather than just make chocolate syrup for just this cake, I think that my own easy homemade chocolate syrup recipe is better.
Plus, leftovers are great for pouring over ice cream!
How to make a Marble Cake
To make a Marble Bundt Cake recipe, there's a couple of extra steps over making a normal vanilla bundt cake.
Step 1: Make a vanilla cake batter
This step is pretty normal. Start by creaming the butter and sugar together, followed by adding in the eggs, one at a time, then the vanilla.
After whisking the flour, baking powder, and salt, alternate beating in the flour mixture with the milk.
Step 2: Make the chocolate cake batter
Here's where it starts getting interesting. Remove some of the vanilla cake batter and mix it with the chocolate sauce.
Step 3: Marbleize the batters
Layer the vanilla and chocolate cake batters in the bundt pan, then use a table knife to swirl them together.
After the cake is baked and cooled, all it needs is to be dusted with some powdered sugar for a pretty presentation.
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.
For this mini Marble Bundt Cake recipe, you can use a standard loaf pan instead.
Sure! Just double the recipe and use a 10- to 12-cup bundt pan. Fill the pan no more than ⅔ full as this cake will rise a lot.
A swirl of flavors
That intensity really shines through on this cake.
If you want even more chocolate, you can add chocolate chips to the batter like in the original recipe. Believe it or not, I chose not to. and this cake was still plenty rich.
This Marble Bundt Cake is so unassuming, but packs so much flavor! Serve it with a cup of tea or coffee for a lovely afternoon snack or fuss-free dessert, just like at your favorite coffeehouse.
Just sit back and enjoy a nice food hug!
Slainté! L’chaim! Cheers!
Recipes for quick breads & bundt cakes
Most quick bread & muffin recipes can be made as bundt cakes, and vice versa.
Other options using a recipe that makes one loaf in a standard loaf pan are 4 mini breads in mini loaf pans, 12 muffins in a standard muffin pan, or 24 muffin bites in a mini muffin pan. Great for breakfast or gift giving!
You can also adjust the recipe you're using (doubling or halving it) to fit the pan you'd like to use. Don't be limited to one shape for a recipe!
Coffeehouse Marble Bundt Cake
- 1⅓ cup all-purpose flour
- 1 tsp baking powder
- ¼ tsp kosher salt
- 1 cup granulated sugar
- ½ cup unsalted butter, at room temperature
- 2 large eggs, at room temperature
- 1 tsp pure vanilla extract
- ½ cup milk
- ½ cup chocolate syrup, homemade or store bought, see Recipe Notes
- powdered sugar, for dusting
- In a small bowl, whisk together the flour, baking powder and salt. Set aside.
- 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 fully incorporated. Beat in the vanilla.
- Beat in ⅓ of the flour mixture, then ½ of the 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 the 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.
- 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!