This moist marble bundt cake has swirls of rich chocolate and buttery vanilla in every slice! This ultra moist cake has a light crumb with just the right balance of cocoa and vanilla flavours, making it perfect for any occasion. I was honestly shocked at how moist this cake is.

Jump to Recipe Print Recipe

I used to buy marble cake all of the time from my local grocery store and it was sooo moist and soft. So now we’re making my childhood classic but x2 in a large bundt cake in a pretty baking pan! I served it with a dusting of powdered sugar or you can drizzle a little bit of chocolate ganache for extra chocolately goodness.

Why you'll love this Marble Bundt Cake

Ultra moist texture: The combination of sour cream and butter keeps every bite soft and moist.
Beautiful marbling: The swirl pattern makes this cake visually appealing.
Balanced flavours: Cocoa and vanilla come together in perfect harmony.
Easy preparation: Simple steps with readily available ingredients you can find in your pantry 🙂

KITCHEN EQUIPMENT FOR THIS RECIPE

Hand or stand mixer
Mixing bowls
Kitchen scale (I like to weigh out most of my ingredients for accuracy, I also think it’s more efficient when measuring things out over measuring cups!)
10-inch Bundt pan
Spatula
Whisk
Spatula

Ingredients for Marble Bundt Cake

All-purpose flour: the base of the cake.
Baking powder and baking soda: leavening agents for a good rise.
Salt: balances the flavors.
Unsalted butter: adds richness and moisture
White granulated sugar: for sweetness.
Eggs: binds the ingredients and adds structure.
Vanilla extract: enhances the flavor.
Sour cream: for a moist and tender crumb.
Whole milk: for a richer batter.
Cocoa powder: provides the chocolate layer.
Boiling water: to help mix the cocoa powder smoothly.

*These are the main ingredients. The full list of ingredients and measurements can be found at the bottom of this post!*

HOW TO MAKE THIS RECIPE GLUTEN FREE? EGG FREE?

GLUTEN FREE: Swap out the flour for a gluten-free flour blend designed for baking. Make sure to sift it well and consider adding a teaspoon of xanthan gum to improve structure.

EGG FREE: Try using a commercial egg replacer or flaxseed meal (1 tablespoon flaxseed meal + 3 tablespoons water per egg)

How to make this Moist Bundt Cake

1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan thoroughly, ensuring all crevices are well coated.

2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy (about 3-4 minutes).

4. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract. On low speed, add the dry ingredients in three batches, alternating with sour cream and milk, beginning and ending with the flour mixture.

5. Mix only until just combined after each addition. (1/3 flour, milk, 1/3 flour, sour cream, 1/3 flour)

6. In a medium bowl, transfer 1/3 of the vanilla batter into it and mix in the cocoa powder and hot water

7. Spoon half of the remaining vanilla batter into the prepared bundt pan. (Optional) Smooth the batter and create little waves so that the layers aren’t so straight.

8. Add spoonfuls of chocolate batter on top, then cover with the remaining vanilla batter. Using a skewer or knife, gently swirl the batters together to create a marbled effect.

9. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then turn it out onto a wire rack to cool completely.

Tips for a successful a Moist Marble Bundt Cake ✨

Grease the Bundt Pan Well: Prevents sticking and ensures clean release.

Don’t Overmix: Keeps the batter tender and prevents it from being dense.

Create Even Layers: Spoon batter in smooth, even layers for good marbling.

Check for Doneness: Insert a toothpick into the thickest part of the cake to ensure it comes out clean.

Storage instructions

Here’s how you can save this for later!

Counter: Store in an airtight container at room temperature for up to 3 days.

Fridge: Wrap tightly and refrigerate for up to a week.

Freezer: Wrap individual slices in plastic wrap and store in a ziplock bag for up to 3 months.

And that’s it! This covers pretty much everything you need to know about this moist marble bundt cake! I really hope you’ll love it as much as I do.

Happy baking!

Tag me on Instagram or Tiktok or DM me a photo if you make this recipe