Marble Bundt Cake
A timeless chocolate and vanilla marble cake with balanced sweetness, always reliable and elegant enough for both everyday coffee and special gatherings.
Servings: 12
Ingredients:
- 3 eggs
- 1 cup sugar
- 1 cup milk
- 1 cup neutral oil
- 2 cups flour
- 2½ tsp baking powder
- 1 tsp vanilla extract, or 1 packet vanilla sugar
- 2 tablespoons unsweetened cocoa powder
Method:
Start Cooking- Preheat the oven to 350°F (180°C).
- Grease and lightly flour a Bundt pan or loaf pan, making sure to coat all edges and ridges well.
- Beat the eggs and sugar in a large bowl until pale and slightly fluffy, about 2–3 minutes.
- Add the oil, milk, and vanilla. Mix until smooth.
- In a separate bowl, whisk together the flour and baking powder.
- Add the dry ingredients to the wet mixture and mix just until combined. Do not overmix.
- Divide the batter evenly in half.
- Stir the cocoa powder into one half of the batter until fully incorporated. If needed, add 1 tablespoon milk to loosen slightly.
- For the marble pattern
- Spoon half of the vanilla batter into the prepared pan and spread gently.
- Drop spoonfuls of half of the chocolate batter over the vanilla layer.
- Add the remaining vanilla batter, spreading lightly.
- Finish with the remaining chocolate batter in scattered spoonfuls.
- Insert a knife or skewer and make 2–3 gentle figure-eight motions to create the marble pattern. Do not overmix.
- Bake for 35–40 minutes (short Bundt or loaf may take 40–50 minutes), or until a toothpick inserted near the center comes out clean.
- Let the cake rest in the pan for 10–15 minutes, then invert onto a rack to cool completely.
- Dust with powdered sugar before serving, if desired. Bon appétit.
Kitchen Tools:
- Bundt pan or loaf pan / 9-inch round cake pan
- Knife or skewer for marbling
Notes:
From the kitchen
- For a lighter sweetness, reduce the sugar to ¾ cup.
- If the cocoa batter feels thick, add 1 tablespoon milk to loosen slightly.
- This batter works beautifully in a Bundt pan, loaf pan, or round cake pan.
- Do not over-swirl. A few gentle motions create the best contrast.
- Let the cake rest 10–15 minutes before unmolding to prevent sticking.
- Add 1 teaspoon espresso powder to the cocoa batter for deeper chocolate flavor.
- Fold in ½ cup chocolate chips for a richer version.
- Add orange zest to the vanilla batter for a subtle citrus note.
- Drizzle with a simple chocolate glaze instead of powdered sugar.
- Serve slightly warm or at room temperature with coffee or tea.
- Bring it to a potluck or gathering. It travels well for sharing.
- It slices cleanly and keeps well for 2–3 days, covered.
- A simple dusting of powdered sugar keeps it classic and elegant.
Your notes stay on this device for now. Log in to keep them with your account and access them anytime.
Nutrition:
Calories: 171 kcal | Carbohydrates: 34 g | Protein: 4 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 1 g | Trans Fat: 0.004 g | Cholesterol: 43 mg | Sodium: 112 mg | Potassium: 82 mg | Fiber: 1 g | Sugar: 18 g | Vitamin A: 92 IU | Calcium: 85 mg | Iron: 1 mg
Share your plate
Mention @thenavakitchen or tag #thenavakitchen!FROM THE PANTRY
Marble cake
WHY WE LOVE IT
It resolves the dilemma of choosing between vanilla and chocolate, offering both in every bite.
A LITTLE STORY
Known as Marmorkuchen (“marble cake” in German), it originated in Germany in the 19th century, pairing light and dark batters in a single mold.
DID YOU KNOW?
To get the best look, the two batters should not be over-mixed; a light, gentle swirl with a knife or skewer creates the best effect.
Leave a note