Marble Bundt Cake
This classic soft and flavorful marble cake, is made with swirls of chocolate and vanilla batter and topped with a delicious, silky chocolate glaze. It's so easy to make and a crowd favorite!
Ingredients
Marble Cake
- ½ cup unsalted butter, at room temperature - 113 grams
- ½ cup canola or vegetable oil - 110 grams
- 1¼ cup granulated sugar - 250 grams
- 4 large eggs - at room temperature
- 2½ teaspoons vanilla extract
- ¾ cup whole milk - at room temperature
- ¼ cup plain yogurt - at room temperature
- 3 cups all purpose flour - 360 grams
- 1 tablespoon baking powder (=3 teaspoons)
- ½ teaspoon salt
- 4 ounces semi-sweet chocolate, chopped (you can also use chocolate chips) - 113 grams
Chocolate Glaze:
- 3 tablespoons unsalted butter - 40 grams
- 3 ounces bittersweet chocolate, chopped - 85 grams
- 2½ cup Confectioner's sugar, sifted - 300 grams
- about 5 tablespoons boiling water
Instructions
Marble Cake:
- Preheat the oven to 350°F (176°C). Butter and flour a 9.75-inch Bundt cake pan. Tap out the excess flour.
- Whisk flour, baking powder and salt into a small bowl.
- Add yogurt to the milk and use a spoon or fork to mix them together slightly. Set aside.
- Place chopped chocolate in a microwave safe bowl and microwave for 30 seconds. Stir, and microwave 10 more seconds. Stir and microwave 5 more seconds. Stir until all the chocolate is melted. Microwave 5 more seconds if needed. Set aside.
- In a large mixing bowl, add in butter, oil and sugar. With the paddle attachment, start beating on high speed for 1 minute until light and fluffy.
- Reduce the speed to medium. Add the eggs one at a time, mixing well after each addition (about 30 seconds). Scrape the sides of bowl to make sure everything is combined. Add vanilla extract and mix.
- Reduce the speed to low, mix in the dry ingredients in 3 parts, alternating with milk and yogurt mixture. Start and finish with the dry ingredients. Do not overmix.
- Add 1-1¼ cup of the batter to the melted chocolate and fold it in until mixed.
- Alternate adding the chocolate and vanilla batter into the pan. Use a knife and swirl the batter slightly.
- Bake in the preheated oven for about 35-45 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool down in the pan for 30 minutes. Then flip it onto a plate or cake stand.
Chocolate Glaze:
- Add butter and chopped chocolate in a microwave safe bowl and microwave for 30 seconds and stir. Continue microwaving for 10 second intervals, stirring each time until butter and chocolate are melted.
- Add in sifted confectioner's sugar and stir. Add boiling water 1 tablespoon at a time until you reach desired consistency. Drizzle over the cooled down cake. The glaze with harden a bit once it cools down.
Tried this recipe?Let us know how it was!