• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Very Good Cook

Very Good Cook

  • About
  • Recipes
  • Contact

Home / Recipe Index / Intermediate / Vanilla Chocolate Marble Bundt Cake

Vanilla Chocolate Marble Bundt Cake

Swirls of chocolate and vanilla meet in this delicious marble bundt cake. Your everyday coffee cake or bake it for birthdays or gatherings.

Jump to RecipePrint RecipeRate Recipe
Vanilla Chocolate Marble Bundt Cake

Is it coffee-o-clock yet? If it is, you’ll definitely need this unassuming marble cake.

It’s a classic Czech dessert and I love it because it’s simple to make, but rich, moist and so pretty when you cut into it.

How did I make the marble effect?

All you have to do is divide the batter in half and then add cacao powder to one half. Easy no?

Vanilla Chocolate Marble Bundt Cake

The marble cake ingredients are easy to find.

You’ll need basic ingredients as pictured bellow. Nothing out of ordinary except maybe for the espresso powder.

Espresso powder is a magic ingredient that enhances and intensifies the chocolate taste in baked goods. If you don’t have it, feel free to use very strong, freshly brewed espresso or coffee. I promise you’ll taste the difference.

Also, the butter needs to be at room temperature. Leave it out on the kitchen counter to soften so that you can easily beat it.

Vanilla Chocolate Marble Bundt Cake ingredients: milk, espresso powder, cacao, flour, vanilla extract, sugar, baking powder, baking soda, salt, eggs, butter, and sour cream

To make the marble cake, I put my electric hand mixer to good use. The method is called “butter creaming.”

It adds air to the butter and also makes it soft. And then it’s much easier to incorporate the other ingredients.

4 photos showing steps to make Vanilla Chocolate Marble Bundt Cake using electric hand mixer and butter, sugar, egg, sour cream and vanilla extract

Another thing you have to do, is to sift the flour, baking powder, soda and salt. It aerates the dry ingredients and gets rid off any big lumps.

Do the same with the raw cacao and espresso powder.

4 photos showing four steps to make Vanilla Chocolate Marble Bundt Cake using flour, baking powder & soda, salt, and milk. Then dividing the batter in half and adding espresso powder & cacao into one half of batter for marble effect

The marble effect happens when you alternate vanilla and chocolate batter, and create two layers in the bundt cake pan.

Vanilla Chocolate Marble Bundt Cake steps showing layering vanilla and chocolate batters in a bundt cake baking form. Last photo showing the finished marble cake.

Make this vanilla chocolate marble cake because:

  • It’s a versatile dessert: every day coffee cake, perfect for picnics, gatherings or birthdays.
  • It tastes divine! Part chocolaty, part vanilla.
  • It’s moist, rich, but airy.
  • Everyone loves how it looks when you cut into it. Each slice is different, but pretty.
  • It travels and stores so well. Cover it and it’ll taste great for up to 3 days. Or freeze for up to one month.
Slices of Vanilla Chocolate Marble Bundt Cake with cup of tea and vase of yellow tulips

Want to try more cakes?

Apple Walnut Pie Cake is made in a pie plate and tastes amazing.
Have you ever made Kolache? It’s a fruity Czech pastry that looks like pizza.
Chocolate banana bundt cake, but with a twist—it’s paleo!
This Walnut Cinnamon Bundt Cake has a cool layer of walnuts in the middle

Now you.

What’s your favorite coffee cake?

Tell me in the comments.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vanilla Chocolate Marble Bundt Cake

Vanilla Chocolate Marble Bundt Cake

  • Author: Michal Martinek
  • Prep Time: 30 min
  • Cook Time: 45 min
  • Total Time: 1 hour 15 minutes
  • Yield: One 10-inch cake; 10–12 slices 1x
  • Cuisine: Czech
Print Recipe
Pin Recipe

Description

Swirls of chocolate and vanilla meet in this delicious marble bundt cake. Your everyday coffee cake, or bake it for birthdays or gatherings.


Ingredients

Scale
  • 8 tablespoons (114 g) unsalted butter, softened
  • 1 cup (200 g) sugar
  • 2 eggs
  • ¾ cup (180 ml) sour cream
  • 1 teaspoon vanilla extract
  • 2¼ cup (365 g) unbleached all-purpose flour
  • 1/3 cup (80 ml) whole milk
  • 1 tablespoon plus 1 teaspoon (16 g) baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup (20 g) raw cacao
  • 1 teaspoon espresso powder, or 1 tablespoon brewed espresso or strong coffee

Instructions

  1. Preheat the oven to 350°F (175°C), position a rack in the middle, and lightly grease a 10-inch bundt cake pan with butter, or spray with vegetable oil. [I tested this recipe in a 9.5 x 3.4-inch (24 x 8.6 cm) bundt cake pan]. 
  2. Beat the softened butter in medium bowl with an electric hand mixer, or in a standing mixer using a paddle attachment, on high, until creamy and soft, about 2 minutes. Scrape the sides of the bowl with a spatula. 
  3. Add the sugar slowly, in thirds while beating on high, until fully incorporated each time. After you add all the sugar, keep beating on high, until very pale, about 5 minutes. Scrape the sides of the bowl with a spatula again.
  4. Add an egg and beating on high, fully incorporate before adding the second one. Scrape the sides. 
  5. Add the sour cream and the vanilla extract, and beat until mixed in. Scrape the sides.
  6. Sift the flour, baking powder, baking soda, and salt into a medium bowl, or on a sheet of parchment paper. 
  7. Lower the speed to low, and start adding the flour and the milk in thirds, alternating between the flour and milk, until each is fully incorporated into the batter. Add the baking powder, baking soda, and salt, and beat to mix in fully.
  8. Transfer one half of the batter into a medium bowl. Sift in the cacao and espresso powder (or stir in coffee), and beat to incorporate. 
  9. Using a ¼-cup as a measure, fill the baking pan with the batter, alternating between each type, and creating a bottom layer. Repeat the process with the second layer, but top with opposite batter type—white on top of chocolate, and vice versa—to help with the marble effect during baking. (Don’t obsess over exact batter quantity and placement though, because the batter will settle in the oven).
  10. Bake in the oven until a cake tester, or thin knife inserted in the middle, come out clean, about 45–50 minutes. Remove from the oven and let cool in the pan for 10 minutes. Invert on to a cooling rack, and let cool completely. Slice and serve at room temperature.
  11. The marble cake will last, covered, for up to 3 days. You can tightly wrap the cake and freeze it for up to one month.

Keywords: marble cake

Did you make this recipe?

Tag @verygoodcook on Instagram

Filed Under: Czech, Intermediate, Over 1 hour, Sweet

« Previous Post
Vegan Mac ‘n’ Cheese With Panko Breadcrumbs
Next Post »
Vegan Tofu Scramble With Shishito Peppers

Hi, I'm Michal

I help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

I have three more delicious recipes for you:

Cheesy Egg Nests
Cheesy Egg Nests
This apple walnut pie cake is a great everyday coffee cake or your Thanksgiving dessert option. Baked in 40 minutes from simple ingredients: flour, butter, brown sugar, egg, flour, spices, apples and walnuts.
Apple Walnut Cake
Portion of Baked Rice Pudding with Apricots from verygoodcook.com
Czech Baked Rice Pudding with Apricots

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Cover Page for The Ingredient Substitution Cheat Sheet, a free .PDF download from Very Good Cook blog

Learn how to swap ingredients

Cook and bake easily with The Ingredient Substitution Cheat Sheet. FREE .pdf download:

Your personal info is protected and you can unsubscribe anytime. Read my privacy policy.

Reader Interactions

Got something to say? Cancel reply

Feel free to include general feedback, any ingredients you modified, and rating the recipe after you’ve made it. Insults, off-topic rants, and disrespectful remarks won’t be tolerated. Thanks for being kind!

PS: Your email won’t be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I’m Michal.

Photo of Michal Martinek of Very Good Cook - a Czech food blogI help home cooks to make tasty vegetarian food using simple ingredients and easy-to-follow steps. More…

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Learn how to swap ingredients

Cover of ebook

Cook and bake easily with The Ingredient Substitution Cheat Sheet.
FREE .pdf download:

Privacy Policy

Want my FREE recipe ebook?

Cover of ebook

Sign up for my weekly emails and I’ll send you my 11 MOST POPULAR, MOUTHWATERING CZECH RECIPES TO STUFF YOUR FACE WITH!

Privacy Policy

Still hungry?

Crustless carrot zucchini quiche in a baking dish, on top of a blue/white kitchen towel

Crustless Carrot Zucchini Quiche

Czech potato pancakes (bramboráky) from verygoodcook.com

Czech Potato Pancakes (Bramboráky)

Plate with Easy Creamy Penne Alla Vodka Recipe, with a spoon, and grated parmesan cheese

Easy Creamy Penne Alla Vodka

Black cast iron pan with vegan tempeh Bolognese pasta sauce, spaghetti and grated parmesan cheese.

Tempeh Bolognese Pasta Sauce

slices of strawberry/blueberry/apricot kolache

Authentic Czech Kolache (Koláče) With Fruit Filling

Bowls with Bircher Muesli (overnight oats), peeled apple, spoons, fresh figs, pomegranate seeds, and yogurt

GF & Vegan Bircher Muesli (Overnight Oats)

  • About
  • Recipes
  • Contact

Copyright © 2023 · Very Good Cook · Terms · Privacy

157 shares

Support This Site

Please consider a donation if you like my writing and recipes on Very Good Cook. Thank you.

Ko-fi donationsbuy me a flat white?