Here is a cake that takes me right back to childhood: the Marble Bundt Cake. Soft and moist, it’s the perfect dessert for breakfast or a snack, to be enjoyed with a cup of cappuccino or tea.
Contrary to what one might think, it’s an easy and quick pantry cake to prepare.
I baked it in a silicone mold with this particular shape that I really like, but if you don’t have one, a springform bundt pan works just as well, making it easier to remove.
But now, let’s see together how to make the recipe for the Marble Bundt Cake. Prepare the ingredients and let’s start.
And if you try it, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious breakfast recipes:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 3 eggs
- 180 g granulated sugar (or brown sugar)
- 170 ml milk (at room temperature)
- 160 ml vegetable oil
- 2 1/2 cups all-purpose flour
- 1 packet baking powder
- 1 pinch salt
- 2 tablespoons unsweetened cocoa powder
- to taste powdered sugar
Tools
- 1 Stand Mixer
- 1 Mold
- 1 Bowl
Steps
First, preheat the oven to 350°F, in static mode.
Place the eggs with the sugar in the stand mixer and beat at maximum speed for about 10 minutes until you obtain a soft and fluffy mixture. If you prefer, use electric beaters.
After the time has elapsed, reduce the speed of the mixer and gradually add the milk, oil, and finally the flour, and baking powder; mix the batter well with a spatula so it doesn’t deflate. You should get a soft and homogeneous dough.
At this point, take a little more than 1/3 and put it in a bowl, add the unsweetened cocoa and mix well.
In a Silikomart silicone mold, pour in the light batter first, then the cocoa one, alternating the two colors until the batter is used up.
If you use a silicone mold, there’s no need to butter and flour it: once baked, the cake detaches perfectly without breaking. If you don’t have one, a spring-form bundt pan, buttered and floured, is perfectly fine.
Bake and cook in a pre-heated oven for about 40-45 minutes. It took me 45 minutes.
Baking times vary from oven to oven. To check if it’s done, insert a toothpick into the center of the cake. If it comes out clean, it’s done. If it’s sticky and moist, the cake is not ready yet. My advice is not to overbake the cake, otherwise it will be dry.
Let the Marble Bundt Cake cool completely. Once at room temperature, dust with powdered sugar.
Finally, here is the ready marble bundt cake. Enjoy your meal!
Until the next recipe.
Storage
You can store the Marble Bundt Cake at room temperature for 3 – 4 days, provided it is kept in an airtight container or wrapped with plastic wrap.
Tips
In the preparation phase, it is very important to beat the eggs with the electric whisk for several minutes, because the more air the mixture captures, the softer the cake will be. Also, it’s always advisable to use room temperature eggs, and if they are organic, even better.
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