The marble bundt cake holds a special place in my heart. I used to make it often with my children, Irene and Lorenzo, when they were little and the most awaited moment was the marbling. They would take a fork and create that marbled design, different every time and always a surprise when cutting it.
Today I make it with the same pleasure as back then, because it is one of those simple and quick desserts to prepare, it always turns out perfect and stays moist for days. A cake that never betrays you: few ingredients, the scent of butter melting, and that irresistible contrast between vanilla and cocoa that makes it beautiful to look at even before tasting it.
Perfect for any occasion: with friends over coffee, for children’s birthdays, for a healthy snack or even for a picnic.
So what are you waiting for? Follow the aroma… the recipe continues!
Also be tempted by the pistachio yogurt pound cake or choose among these other soft and delicious sweets:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Hours
- Cooking time: 45 Minutes
- Portions: 16Pezzi
- Cooking methods: Oven
- Cuisine: Vegetarian
- Seasonality: All seasons
- Energy 307.39 (Kcal)
- Carbohydrates 39.97 (g) of which sugars 19.25 (g)
- Proteins 6.11 (g)
- Fat 15.73 (g) of which saturated 9.84 (g)of which unsaturated 5.72 (g)
- Fibers 2.42 (g)
- Sodium 69.39 (mg)
Indicative values for a portion of 98 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the marble bundt cake
- 3 1/4 cups all-purpose flour
- 1 1/2 cups whole milk
- 9 oz butter (soft)
- 1 1/4 cups granulated sugar
- 4 eggs (medium)
- 1 packet (≈4 tsp) baking powder (for cakes)
- 4 tbsp unsweetened cocoa powder
- to taste vanilla extract
- 1 pinch fine salt
- to taste powdered sugar (optional)
Tools
- 1 Bundt/tube pan 9 1/2 in diameter
Procedure
For a 9 1/2 in diameter pan.
Preheat the oven to 356°F on the conventional setting and butter the bundt pan well. Lightly flour it.
Cream the butter (softened to room temperature) with the sugar and vanilla extract (you can also use 2 packets of vanilla sugar) for about 5 minutes, until you obtain a creamy, pale-yellow mixture.
Add one egg at a time at room temperature, so they blend well with the creamy mixture, beating each egg into the batter for about 30 seconds until the batter is light and fluffy.
In a separate bowl mix the flour, the baking powder and the pinch of salt. Prepare the milk separately as well.
Add the flour mixture and fold it into the butter-and-egg mixture with a spatula or wooden spoon, then add the milk and mix.
Pour about 2/3 of the batter into the pan. To the remaining batter add the cocoa powder and stir until you have a smooth, dark mixture.
Pour the cocoa batter over the light batter and distribute evenly. Use a fork to create the marbling effect by swirling in a spiral motion.
Bake the bundt cake on the second rack from the bottom for about 45–50 minutes.
Let it cool and dust with powdered sugar before serving.
My tips
For a perfectly nonstick pan, always butter and flour it well before pouring the batter; this will prevent the cake from sticking and, above all, unpleasant surprises when unmolding.
Do not overmix the batter after adding the flour: 20–30 seconds is enough. Overworking activates the gluten and makes the cake dense rather than soft.
Butter and eggs should be at room temperature so they combine better with the other ingredients: remove them from the fridge at least an hour beforehand.
Variations
You can add 2 tablespoons of rum to the bundt batter; it will make the cake more aromatic.
Instead of dusting the surface with powdered sugar, you can cover the marble bundt cake with a chocolate glaze made from couverture chocolate. If it’s for a party you can make it even prettier by decorating it with sprinkles or Smarties.
What do you think?
Have you already tried the recipe? What do you think?
I always appreciate compliments, constructive criticism, tips and experiences. Don’t hesitate to leave a comment below. I would love to read your opinions.
FAQ (Questions and Answers)
Why isn’t the marble bundt cake soft?
Probably the batter was overmixed after adding the flour, activating the gluten. Mix for a maximum of 20–30 seconds.
Can I use oil instead of butter?
Yes, you can substitute the butter with the same amount of vegetable oil. The result will still be soft, but the aroma and flavor will be slightly different.
How long does it keep?
The marble bundt cake stays moist and soft for several days if stored at room temperature under a glass dome or wrapped in plastic wrap.
Can I freeze it?
Yes, it freezes very well already sliced. Just thaw at room temperature for a few hours before serving.
