Easy Chocolate and Vanilla Marble Bundt Cake
If you’re looking for a stunning dessert that’s sure to impress, look no further than this Easy Chocolate and Vanilla Marble Bundt Cake. With swirls of rich chocolate and creamy vanilla cake, it’s a treat that’s both beautiful and downright delicious. The best part is it all starts with a simple box of cake mix!
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Don’t let the convenience fool you, though. This marble bundt cake is elevated with the addition of tangy sour cream for extra moisture and a luxurious chocolate glaze that takes it over the top.
One of the joys of this classic marble cake is the element of surprise when you cut into it. No two slices will look exactly the same, with the chocolate and vanilla batters creating a unique marble effect throughout.
This marble cake recipe is a fun twist on a classic cake that’s sure to delight the kids and impress the adults. I love to serve it with a cup of coffee or a cold glass of milk and, of course, it’s perfect with a scoop of vanilla ice cream.
Whether you’re hosting a dinner party, making a simple birthday cake, or just looking for a weekend baking project, marble bundt cake is a winner. It’s the perfect blend of homemade charm and wow-factor.
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Tips & tricks to achieve the most delicious cookies of your life!
What goes into this Recipe
- White Cake Mix: Using a boxed mix keeps this recipe quick and easy because you don’t have to worry about measuring out all the dry ingredients individually. It is also used in this Butterscotch Cake.
- Cocoa Powder: Unsweetened cocoa powder transforms half of the batter into a rich chocolate swirl.
- Sour Cream: This is the secret ingredient that keeps the marble bundt cake moist and adds a bit of tang.
- Milk Chocolate Chip: Combined with heavy cream, chocolate chips create a smooth, pourable ganache glaze. Semisweet or dark chocolate chips can be substituted for the milk chocolate if you prefer a less sweet glaze. White chocolate would also work beautifully!
- Heavy Cream: Helps thin out the melted chocolate chips for the perfect drizzling consistency.
See recipe card for full information on ingredients and quantities.
Variations
- Cream Cheese Swirl: Mix 8 ounces softened cream cheese with 1/4 cup sugar, 1 egg, and 1 teaspoon vanilla. Dollop over the batters before swirling. See this Red Velvet Cream Cheesecake Cake for tips and photos.
- Chocolate Chip: Fold 1 cup of mini chocolate chips into the vanilla batter for extra texture and flavor.
- Mocha Marble: Add 1 tablespoon instant coffee or espresso powder to the chocolate batter for a caffeine kick.
How to make a Marble Bundt Cake with a Cake Mix
- Prepare the vanilla cake batter according to the package instructions, adding sour cream for extra richness. You can make the batter in a large bowl using a hand mixer on low speed or in the bowl of a stand mixer with a paddle attachment.
- Divide the batter in half in two separate bowls. Stir cocoa powder into one bowl to make the chocolate batter.
- Layer the batters into the prepared bundt pan, pouring half of the vanilla batter, then half of the chocolate cake batter, the remaining vanilla batter, and the remaining chocolate batter.
- Use a butter knife or skewer to swirl the batters together to create the marbled effect.
- Bake until a toothpick inserted into the center comes out with a few crumbs {but no raw batter}.
- Let cool in the pan for 15 minutes before inverting onto a cooling rack.
- For the chocolate ganache, microwave chocolate chips and cream together {or cook on low heat in a small saucepan} until melted and smooth.
- Drizzle over the cooled cake and let set. I have topped it with mini chocolate chips and pearl sugar which is optional.
Expert Tips
- Spray the bundt pan with baking spray right before adding the cake batter. Doing this step too soon can make the spray pool in the bottom of the pan.
- For the most defined swirls, don’t overmix the batters when layering and swirling. A few passes with a knife or skewer will do.
- Don’t wait for the toothpick to come out clean. Pull the cake when it has a few moist crumbs but no raw cake batter. This will help to ensure a moist cake.
- Let the cake cool completely on a wire rack before glazing for a shiny, set finish. That way the ganache doesn’t melt or soak into the cake.
- If the ganache glaze is too thick, add more cream a tablespoon at a time until it reaches a pourable consistency. Likewise, if the mixture is too thin, add a few more chocolate chips. This ganache is also used on these Mini Chocolate Bundt Cakes.
Storage and Freezing
Store: Store the cooled marble pound cake recipe in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days. I really love this bundt cake keeper.
Freeze: To freeze your homemade marble cake, wrap the unglazed cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before unwrapping and glazing.
Leftover slices can also be frozen individually for a quick treat. Wrap each slice in plastic wrap and store in a freezer bag for up to 1 month.
Recipe FAQs
Absolutely! Chocolate, yellow, vanilla or even lemon cake mix would all work well in this recipe. Just follow the package instructions for liquid ratios and baking time.
This cake can also be baked in a 9×13 inch pan or two 8-inch round cake pans. Adjust the baking time accordingly and keep an eye on it towards the end.
Yes, the unglazed cake can be made up to 2 days in advance and stored in an airtight container at room temperature. Add the ganache a few hours before serving for best results.
Do you love bundt cakes? Try these Delicious recipes…
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Easy Chocolate and Vanilla Marble Bundt Cake
Ingredients
Marble Cake
- 1 box white cake mix {13.25 ounces}
- 1 ¼ cups milk {I used 1%}
- ⅓ cup vegetable oil
- 3 large eggs
- ¼ cup sour cream
- ¼ cup unsweetened cocoa powder
Chocolate Ganache
- 1 cup milk chocolate chips
- ¼ cup heavy cream
Instructions
Marble Bundt Cake
- Preheat the oven to 350 degrees.
- To prepare cake batter: Combine the white cake mix, milk, oil, eggs and sour cream in a medium bowl and stir either by hand or with a hand held {or stand} mixer until well combined. Divide the batter in half and add the cocoa powder to half of the cake batter.
- Spray a bundt pan liberally with nonstick cooking spray. Begin layering the batter into the Bundt pan. Start with 1/2 of the white cake batter. Add 1/2 of the chocolate cake batter to the top of the white. Then add the remaining ½ of the white cake batter, followed by the remaining chocolate batter. Take a toothpick {or skewer} and swirl the batters together.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out with only a few crumbs. Cool in the pan for 15 minutes and then invert onto a cake plate and cool completely.
Chocolate Ganache
- Combine the milk chocolate chips and heavy cream in a small bowl. Microwave for 30 seconds. Whisk the ingredients until smooth. If it is still chunky, add 15 seconds and whisk again. To get the ganache a smooth spoonable consistency, add enough heavy cream to get it there.
Assembly
- Evenly pour the chocolate ganache over the top of each cooled cake. Top with your favorite topping. Allow the ganache to set up and serve. Store in an airtight container at room temperature for 2-3 days or in the refrigerator for up to 4 days.
