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–+ servings

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.
Shared notes will appear here.
Something Sweet
German
Kitchen Pace : 🕒🕒
Servings: 12
Recipe by NAVA Kitchen
Marble Bundt cake lightly dusted with powdered sugar on a white scalloped plate over a woven placemat, top-down view.
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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:

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.
 
Make it yours
  • 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.
 
At the table
  • 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.

My notes:

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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
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