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Bundt Marble Cake

by Angie Liew
Every time when I can’t decide whether to make a chocolate or a vanilla cake, I will combine the two and make a MARBLE CAKE. It’s actually one batter that is divided into two portion with cocoa powder or melted chocolate added to one portion. The marble effect is created by running a skewer through the two batters.


Here I am using a Bundt pan so it’s Bundt Marble Cake.


Bundt Marble Cake

Recipe by Huang Kitchen, Angie Liew
Every time when I can’t decide whether to make a chocolate or a vanilla cake, I will combine the two and make a MARBLE CAKE. The marble effect is created by running a skewer through the two batters.

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Servings: 1 Cake


  • 170 g butter, softened at room temperature
  • ¼ cup vegetable oil
  • 250 g Granulated white sugar
  • 4 eggs
  • 1 cup Whole milk, room temperature
  • 1 tablespoon vanilla extract
  • 2 teaspoon baking powder
  • 310 g all-purpose flour
  • ½ cup Cocoa powder, good quality
  • ½ teaspoon salt


    • Preheat oven to 160 degree C (black bundt pan), 170 C ( light bundt pan). Grease a 10 inch bundt pan.
    • In small bowl: Mix together flour, baking powder and salt. Stir well.
    • In large bowl: Whisk together the oil, butter and sugar until creamy. Add the eggs one at a time and continue to mix until you have a nice thick batter.
    • Add the milk and mix it in quickly.
    • Then add the flour mixture and mix it all together until it’s well incorporated. Do not over mix.
    • Pour 2/3 batter into the prepared pan and set aside.
    • Add the cocoa powder to the reserved 1/3 batter and mix it so you have a smooth chocolaty batter.
    • Spoon the chocolate mixture all over the top of the cake batter. Using a butter knife, make swirls ( in a figure 8 ) through the two batters to create a marble effect.
    • Bake the cake for about 50 min or until a toothpick inserted in the centre comes out clean. Do not over bake or the cake will be dry tasting.
    • Allow the cake to cool before inverting onto a platter. Can serve warm or at room temperature.


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Course: Desserts
Cuisine: Baking
Keyword: Pastry


This cake is wonderfully rich and buttery with a moist and tender crumb.


I usually serve this cake plain so that everyone can know that it’s a
marble cake.  But you can dust the top with powdered sugar or cocoa
powder or cover with a Chocolate Ganache.


This cake is best the day it’s made. Enjoy for afternoon tea too.

But it can keep for a couple of days at room temperature or it can be frozen.

So enjoy!

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