This Chocolate Marble Bundt Cake is rich, decadent and incredibly delicious! Easy to make and soooo impressive! Perfect for Special occasions…or just because! Treat yourself to a Marble Bundt Cake you can be proud of!

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All About The Marble!

There is something very special about Marble Cake! The anticipation before that first cut is almost giddy! Did it turn out ok? Did I layer it Right? Holding your breath as you reveal your handy work is part of the course! As you can see, the big reveal for me was a great success, my cake was indeed marbley…I dont think thats a word, but i’m sticking with it!

Read on to find out how to create that perfect balanced marble effect. But first, a little History…

Marble Cake Origins

Where did this delightful little showstopper come from? It is believed that an early version of the marble cake first originated in early nineteenth-century Germany, the earliest variants consisted of kugelhopf (a sweet yeast bread, traditionally flavoured with raisins and almonds, baked in a ring-shaped bundt type mould) One half of the Kugelhopf would be coloured with molasses and spices to create a contrasting dark shade of bread dough.

Pretty soon, bakers started to experiment with sponge cakes, applying the two tone molasses technique to sweet cakes. *Molasses is a dark, sweet, syrupy byproduct created during the extraction of sugars from sugarcane and sugar beets

The cake eventually arrived in America through German immigrants and in 1859 the ‘Marble Cake’ was recorded for the first time in the September 29, 1859, issue of the Illinois State Chronicle. It wasn’t until the late 19th Century that Molasses was replaced with Chocolate and the Marble cake we know and love today was born.

The Marble Cake soon Spread world wide and eventually landed on English lands where it soon became a firm family favourite!

What You’ll need for this Recipe

• Mixing Bowl
• Electric Hand Whisk
• Digital Kitchen Scales
• Measuring Jug
• Bundt Tin
• Sieve 

How To Make Chocolate Marble Bundt Cake

(As always the Full detailed recipe and Video can Be Found at the end of the post on the Recipe card)

Ingredients

For The Cake

• Plain flour 
• Margarine (Stork or a similar baking margarine)
• Baking powder
• Granulated Sugar 
• 5 large eggs
• Salt
• Cocoa Powder
• Vanilla extract
• Milk

For The Chocolate Glaze

• Icing Sugar
• Milk
• Cocoa Powder
• Vanilla Extract

Instructions

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• Preheat the oven to 180°C.
• Grease a bundt pan (I used a Wiltshire Rose Gold Round Fluted Bundt Mould 21cm) with Cake goop or a light layer of butter or margarine
• Sift the flour, baking powder, and salt into a large bowl.
• Using an electric mixer cream together the butter and sugar until fluffy. A couple of minutes should do it.
• On a low speed, add one egg at a time, followed by 2-3 tablespoons of the flour mixture. Mixing this way helps to prevent curdling. Repeat until all the eggs and flour have been combined.
• Then add the vanilla and milk and mix in
• Remove just over half of the batter to another bowl. Set aside, this will be the vanilla- pale part of the Marble cake
• To the batter that remains, add the cocoa powder and mix in until combined- This batter will form the dark/chocolate part of the marble cake.
• We are now going to layer the batters (4 layers). Dollop a quarter of the vanilla batter into the prepared bundt pan, then a quarter of the chocolate batter, then the Vanilla again and finally dollop 4 blobs of chocolate batter on top (See video Below)
• Next, give the bundt pan a little jiggle so the batter can move into all the grooves of the Bundt pan, then tap the bundt pan on your kitchen worktop a couple of times to level the batter out.
• Place the cake pan into the oven and bake for 35 minutes, or until a cake skewer comes out clean.

• Once the cake is baked allow it to rest for 5-10 minutes, before gently turning it out onto a wire rack

• Once the cake has cooled completely, make the chocolate glaze
• To make the chocolate glaze, mix together the icing sugar, cocoa powder, milk and vanilla extract, until you have a thick gloopy consistency
• Pour over the surface of the cake allowing it to drip down the sides.
• Leave the glaze to set at room temperature for around 15 minutes before serving.

What If I don’t Have Bundt Pan ?

If you don’t have a Bundt pan but still want to try this recipe, no problem! A loaf Tin, Round or Square cake tin will work fine…it just might not be as elegant!

How To Store Chocolate Marble Bundt Cake

Store Marble cake in an airtight container at room temperature for up to 3 days. You can keep it in the fridge for up to 5 days, but bear in mind storing cakes in the fridge does tend to dry them out a little

Can You Freeze Chocolate Marble Bundt Cake?

Absolutely! Allow the cake to cool completely, wrap in cling film and place in a freezer bag (without icing) for up to 2 months. Thaw at room Temperature and add the chocolate glaze.

Looking For More Bundt Cake Recipes?

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Lemon and Blueberry Bundt Cake Recipe

Mini Christmas Pudding Bundt Cakes Recipe

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Chocolate Orange Biscotti Recipe

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Did You Make This Chocolate Marble Bundt Cake?

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