This is the Easiest Buttermilk Marble Bundt Cake! This cake is simple yet showstopping when you slice into it to see the rich chocolate swirled with the sweet vanilla. Best of all, you only need to make one batter, not two, and it is so easy even a beginner baker can do it.
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What Is Marble Bundt Cake?
A marble bundt cake is a dessert that is made when you swirl vanilla cake batter and chocolate cake batter in a pan. When swirling the two contrasting batters together before baking, the final result is a bundt cake with a marble inspired look!
While most recipes require you to make both a chocolate and vanilla batter, this recipe is made with one batter that's split into two!
Why You'll Love This Recipe
- You only need to make ONE batter, not two separate ones
- There's no need for a stand mixer, just 2 bowls and a wooden spoon
- The cake is naturally beautiful with that gorgeous marble swirl
- Chocolate + Vanilla, so everyone is pleased
- It's a showstopper at parties and events
Key Ingredients Needed
*the full list of ingredients and measurements can be found in the recipe card below*
- Butter: I found that salted butter is best because it prevents the cake from being too sweet. Unsalted will work though!
- Sugar: You'll need regular granulated sugar. You can use granulated cane sugar or white granulated sugar.
- Eggs: Make sure your eggs are at room temperature. Take them out of the fridge 30-60 minutes before you plan on baking.
- Vanilla: Vanilla adds a lovely floral, sweetness that's irresistible. Use a good quality vanilla instead of imitation vanilla, the flavor is so much better!
- Sour cream: Sour cream adds moisture and fat to help make this cake super tender and moist! Use full fat for the best texture and flavor.
- Flour: This recipe was tested with King Arthur All Purpose Flour. I found that it worked great, however you can use Bob's Red Mill 1:1 Gluten Free All Purpose Flour WITH Xanthan Gum if you want a gluten free option.
- Baking powder/soda: Both baking powder and baking soda help the cake rise and give it that light, fluffy texture.
- Salt: Salt is essential to balance out sweetness and also add flavor!
- Buttermilk: You can use either homemade or store-bought buttermilk. Just take it out of the fridge 60 minutes before you plan on baking so it's at room temp!
- Cocoa powder: For the chocolate batter, use a good quality cocoa powder. I typically use Dutch Processed Cocoa powder, but regular unsweetened cocoa powder works well also.
How To Make Buttermilk Marble Bundt Cake
STEP ONE: Preheat the oven to 325°F and butter and flour a 10 cup bundt pan well, making sure to get in all the cracks and crevices.
STEP TWO: In a large mixing bowl, use a wooden spoon to stir together the butter, sugar, egg, sour cream, and vanilla extract. Mix until well combined.tt
STEP THREE: To the wet ingredients, add the flour, baking powder, baking soda, and salt. Gently mix until just combined and no traces of flour remain.
STEP FOUR: To the thick batter, slowly pour in the buttermilk and stir until you have a smooth batter.
STEP FIVE: In a separate mixing bowl, whisk together the cocoa powder and espresso powder with boiling water until a thick paste forms.
STEP SIX: Transfer about 2 cups of vanilla cake batter into the bowl with cocoa powder and gently mix until fully combined. (this is your chocolate batter!)
STEP SEVEN: To your well greased bundt pan, pour in about 1 ¾ cups of vanilla cake batter. Pour the chocolate batter in a circle on top, the pour the remaining vanilla cake batter on top of that. Use a sharp knife or wooden skewer to gently swirl the chocolate and vanilla together.
STEP EIGHT: Place the marble bundt cake into the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
STEP NINE: Carefully remove the cake from the oven and allow it to cool for 10 minutes before inverting onto a wire rack to finish cooling completely.
STEP TEN: Once cooled, finish with a chocolate ganache glaze, a dusting of powdered sugar, or serve plain and enjoy!
Expert Baking Tips
- Use room temperature ingredients: This is really important! When everything is the same temperature, the batter comes together more smoothly and results in a taller cake.
- Measure properly: I know a scale is inconvenient for some people, but it's the most accurate way to bake. You can grab one at Amazon or Target for less than $15! (plus it uses less dishes this way)
- Don't over swirl: It may not look completely swirled in the pan, but that is OK. You don't want to over swirl the batter or else you lose that beautiful marble look and it just looks muddy.
- Grease you pan WELL: If you don't grease the bundt pan well your cake will stick. I like to butter it and dust lightly with flour so that way the cake just slides right out.
- Add a glaze: A little drip of chocolate ganache is the perfect way to finish off this stunning buttermilk marble bundt cake.
Frequently Asked Questions
No, I've tested it with both and you can use homemade buttermilk.
Yes, you can! Take 1 cup of milk and remove 1 tablespoon from it. Stir 1 tablespoon of white vinegar into the (almost) cup of milk and let it sit for 5 minutes.
SPRAY! The most important thing you can do with a bundt pan is to spray it well with oil and make sure to get in the cracks and crevices before pouring the batter into the pan.
If you really want to make sure it comes out cleanly, rub the entire interior with melted butter and dust it with a coating of flour.
I HIGHLY recommend using a scale to measure out the ingredients. That's how I tested the recipe and it also ensures that your baked goods will turn out every time.
Yes, ingredients really do have to be room temperature. When mixing the batter, room temperature ingredients homogenize together easier and allow more air to be whipped into the batter, resulting in a lighter, fluffier cake.
When a toothpick inserted into the center comes out clean, or you can test it by lightly pressing on the top and seeing if the cake springs back when touched.
Storing and Freezing
Storing:
Keep leftover cake in an airtight container at room temperature for up to 4 days. If stored in the fridge it will last for up to 7 days, but tends to dry out a bit after day 5.
Freezing:
If you'd like to have some of this buttermilk marble bundt cake anytime you please, I'd suggest freezing a few slices!
Wrap each piece, individually, tightly in plastic wrap then again in aluminum foil. Place all of your wrapped pieces into a freezer safe bag and freeze for up to 3 months.
When you'd like a piece, simply take one out of the freezer, thaw to room temp, and enjoy!
Ways To Serve
There's so many ways to enjoy this scrumptious marbled bundt cake! Here's a few of my favorites-
- Topped with chocolate ganache ( I used 4 ounces of dark chocolate and 4 ounces of scalded milk. Once smooth, I allowed the ganache to cool for 10 minutes before pouring it over a fully cooled cake.)
- Add a dollop of whipped cream
- Sprinkle over some fresh cut strawberries
- And many more, you can really top with whatever you'd like!
a quick note about baking in grams...
You may notice that my recipes are listed in grams instead of cups. That's because it's really the most accurate way to measure and bake exceptional treats every time with little room for error.
While the recipe card does have an option for you to switch from Metric measurements to US measurements, I personally have not tested the switch. I recommend purchasing a $10 scale from Amazon and simplifying your life!
Did you make this buttermilk marble bundt cake? If so, I would greatly appreciate you leaving a comment and star rating down below!
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Happy Baking!
PrintEasiest Buttermilk Marble Bundt Cake
This is the Easiest Buttermilk Marble Bundt Cake! This cake is simple yet showstopping when you slice into it to see the rich chocolate swirled with the sweet vanilla. Best of all, you only need to make one batter, not two, and it is so easy even a beginner baker can do it.
- Prep Time: 15 minutes
- Cook Time: 45 Minutes
- Total Time: 1 hour
- Yield: 12 Servings 1x
- Category: Cake
- Method: Baking
- Cuisine: American
Ingredients
- 226g (2 sticks) salted butter, melted and slightly cooled
- 280g white granulated sugar
- 3 large eggs- room temperature
- 50g full fat sour cream- room temperature
- 2 teaspoons pure vanilla extract
- 300g all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 240g buttermilk- room temperature
For The Chocolate Cake
- 35g Dutch processed cocoa powder
- ⅛ teaspoon espresso powder
- 4 tablespoons HOT water
Instructions
- Preheat the oven to 325°F, then butter and flour a 10 cup bundt pan well, making sure to get in all the cracks and crevices.
- In a large mixing bowl, use a wooden spoon to stir together the melted butter, sugar, eggs, sour cream, and vanilla extract. Mix until well combined.
- Next, to the wet ingredients, add in the flour, baking powder, baking soda, and salt. Gently mix until just combined and no traces of flour remain. *do not over mix*
- To the vanilla cake batter, slowly pour in the buttermilk, then mix until you have a smooth batter.
- In a separate medium sized mixing bowl, whisk together the cocoa powder and espresso powder with boiling water until a thick paste forms.
- Transfer about 2 cups of cake batter into the bowl with the cocoa powder mixture and gently mix until fully combined. (this is your chocolate batter!)
- To your well greased bundt pan, pour in about half of the vanilla cake batter. Pour the chocolate batter in a circle on top, then pour the remaining vanilla cake batter on top of that. Use a sharp knife or wooden skewer to gently swirl the chocolate and vanilla together.
- Place the marble bundt cake into the oven and bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Carefully remove the cake from the oven and allow it to cool in the pan for 10 minutes before inverting onto a wire rack to finish cooling completely.
- Once cooled, finish with a chocolate ganache glaze, a dusting of powdered sugar, or serve plain and enjoy!
Notes
- Use room temperature ingredients: This is really important! When everything is the same temperature, the batter comes together more smoothly and results in a taller cake.
- Measure properly: I know a scale is inconvenient for some people, but it's the most accurate way to bake. You can grab one at Amazon or Target for less than $15! (plus it uses less dishes this way)
- Don't over swirl: It may not look completely swirled in the pan, but that is OK. You don't want to over swirl the batter or else you lose that beautiful marble look and it just looks muddy.
- Grease you pan WELL: If you don't grease the bundt pan well your cake will stick. I like to butter it and dust lightly with flour so that way the cake just slides right out.
- Add a glaze: A little drip of chocolate ganache is the perfect way to finish off this stunning buttermilk marble bundt cake.
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