There’s something about a marble cake that feels nostalgic, elegant, and comforting all at once. This marble Bundt cake brings together the warm richness of cinnamon-chocolate swirls and the light texture of a classic vanilla batter—all baked into a golden, sliceable Bundt.
It’s not complicated. You don’t need any special tools beyond a whisk, mixing bowl, and a sturdy pan. But the result looks impressive, making this recipe a go-to for gatherings, holidays, or even a lazy Sunday baking session.
Why the Cinnamon-Chocolate Combo Works
This isn’t your standard chocolate swirl cake. The addition of cinnamon gives the cocoa layer a little extra depth and warmth without overpowering the vanilla base. It also helps separate the two flavors, so each bite has contrast.
Layering the batters is simple, and the marble effect happens with just a few quick swirls. No need to overthink it—this cake is forgiving, and part of the charm comes from its uneven, rustic swirl pattern.
What to Eat with Marble Bundt Cake
This cake is delicious on its own, but even better with a little something extra on the side. Here are a few ideas:
- Hot coffee or black tea
- A scoop of vanilla or cinnamon ice cream
- Lightly sweetened whipped cream
- A handful of fresh berries
- Dusting of powdered sugar or a chocolate drizzle
These additions don’t take long to prep and can elevate the presentation when serving guests.
How to Store This Cake
Once the cake has cooled completely, store it at room temperature in an airtight container for up to three days. If you’ve added a chocolate glaze, you may prefer to keep it in the refrigerator, especially in warmer weather.
To freeze, slice the cake and wrap each slice tightly in plastic wrap. Store in a freezer-safe bag or container for up to two months. Thaw slices on the counter or microwave for 20–30 seconds for a quick treat.
Classic Cake, Modern Method
Marble cake doesn’t have to be overly sweet or dry. This recipe keeps things light and moist, while using pantry staples you already have. And because it skips the dense frostings or layered steps, it’s easy to pull off even if you’re short on time.
The next time you’re in the mood to bake something that looks fancy but feels easy, this marble Bundt cake is a great place to start. It’s comfort food, with a twist of cocoa and spice.
Marble Bundt Cake
Ingredients
For the Batter:
- ¾ cup + 2 tablespoons unsalted butter room temperature
- 1 cup sugar
- 4 eggs
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ⅓ cup + 1 tablespoon milk
For the Cinnamon Layer:
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 2 tablespoons ground cinnamon
For the Glaze:
- ½ cup milk chocolate melted
Instructions
- Preheat the oven to 350°F. Grease and line an 8–9 inch Bundt pan with parchment paper if desired.
- In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, mixing well between each. Stir in the vanilla extract.
- In a separate bowl, combine the flour and baking powder. Add the dry ingredients to the butter mixture in batches, alternating with the milk. Mix until smooth.
- Divide the batter evenly into two bowls. Into one bowl, stir in the cocoa powder, cinnamon, and sugar to form the cinnamon swirl layer.
- Layer the batters into the prepared pan, alternating between the vanilla and cinnamon batter. Use a knife or skewer to gently swirl the layers together for a marbled effect.
- Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely.
- Drizzle with melted milk chocolate before serving.