The recipe for my Marble Bundt Cake with a chocolate sugar glaze! This cake uses a combination of two cake flavours; chocolate & vanilla. The result is a light, soft sponge covered with a drizzle of chocolate goodness!
One vanilla and one chocolate cake batter merge together to create this beautiful marble cake. The best thing about this cake? It decorates itself! You turn it out of the cake tin and the marble effect gives it all of the decoration it needs - I just like to add the chocolate glaze for some sweetness and texture, but it does add a lovely shine. The tin also does the work for you, creating the prettiest shaped cake - although you don't have to own a bundt tin to make this cake! It will look just as good in a round or loaf tin.
This recipe gives you a lot of room for adaptations and your own creative ideas. Some ideas that you might like to try:
- If you're not keen on super sweet things, you could swap the chocolate glaze for custard, and serve warm as more of a pudding-type dessert.
- A vanilla flavour rainbow bundt cake: Use the same recipe & replace the cocoa powder with some more flour. Split the cake batter into 4 or 5 bowls and add a different colour to every one. You can use the same marbling technique in this recipe to create a fun, colourful cake.
- Play around with flavours! The beauty of this cake is the blend of two complimenting flavours - I made the classic combination of vanilla and chocolate, but you can use any two flavours that you like. Chocolate & Orange? Rasberry & White Chocolate? Lemon & Blueberry? The possibilities are endless.
RECIPE
Ingredients:
For the cake:
- 220g unsalted butter
- 220g caster sugar
- 3 eggs
- 200g plain flour
- 2tsp baking powder
- 100ml milk
- 40g cocoa powder (+ 6tbsp boiling water)
For the chocolate glaze:
- 100g icing sugar
- 20g cocoa powder
- 4tbsp boiling water
- 2tbsp sunflower oil
You will need:
- stand mixer / electric hand whisk
- spatula
- 1-1.5 litre bundt tin (or a standard round cake tin/loaf tin)
- cooling rack
Method:
To make the cake:
- Prepare your ingredients and grease your bundt tin. I find it easiest to use sunflower oil and a pastry brush to but butter will work fine too.
- Preheat your oven to 180°C/160°C Fan.
- Using a stand mixer with the paddle attachment or an electric hand whisk, beat the butter and sugar together until light and fluffy - about 3 minutes.
- Add the eggs one at a time, beating well between additions.
- Mix together your flour and baking powder. Add about 1/3 of this to your cake mix and combine. Then add 1/2 of the milk and combine. Alternate additions until you have incorporated all of your flour and milk - make sure you always begin and end with the dry ingredients (you may have to scrape down the bowl between additions).
- At this point you have a plain cake batter - so you need to add some flavour. Split the mixture evenly into two mixing bowls.
- To one of your bowls, add a teaspoon of vanilla extract and mix to combine. Set bowl to one side.
- In a separate bowl mix the cocoa powder with the boiling water to create a paste. Add this to your other bowl of mixture and fold in using a spatula until evenly combined. This leaves you with both your vanilla and chocolate flavoured cake mix for the marbling.
- Dollop the mixture into your tin alternating between the two flavours to cover the base. Then do the same thing on top to create another layer. Continue with this process until you've used all of your cake mix - you can be as neat or as messy as you like!
- Use a skewer to swirl the two flavours together to create that marbled effect. You can do this as much or as little as you like, depending on what look your going for.
- Once your happy, place your cake into the preheated oven for 35-40 minutes.
- To check if the cake is baked through, insert a skewer into the deepest part - if it comes out clean, your cake is baked through, if not, pop it back in the oven for 3-5 minutes.
- Leave your cake to cool a little in the tin for 10 minutes before turning out onto a cooling rack to cool completely. Whilst waiting for your cake to cool, you can prepare the chocolate glaze.
To make the chocolate glaze:
- Stir together the cocoa powder and icing sugar.
- Add the boiling water and stir until smooth.
- Add the sunflower oil and mix well to combine - this should give it a really nice shine!
- Once your cake is cooled, place some kitchen roll under your wire rack to avoid mess, and pour the glaze all over the top of your cake, letting it drip down the sides. Allow the glaze to set.
- Dust with icing sugar to serve!
Store in an airtight container and consume within 3 days.
ENJOY!
If anyone is struggling with measurements, check out my conversion charts - these are really handy for any recipe, so save or print them so you have them to hand for any tasty treat you bake.
Thank you so much for reading this blog post! Try this recipe out using the steps and photos to follow along. If you do, or if you try out any different flavour combinations or colours, please send over a picture of the finished product and let me know how you adapted the recipe and how it tastes. Share this recipe with your family and friends so they can have a go too! If a marble cake isn't your thing, check out all my other recipes.
If anyone would like the vegan substitutes to make this cake, don't hesitate to message me and i'll let you know!
Please leave a rating below, let me know if you found this recipe easy to follow, and ask any questions you might have - i'll get back to you! Leave any ideas in the comments for anything you'd like me to bake.
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Until next time,
Abby x
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