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–+ servings

Marbled Chocolate Bundt Cake

5 from 1 vote
Light and fluffy vanilla cake marbled with three layers of chocolate cake.
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Prep Time45 minutes
Cook Time1 hour
Total Time1 hour 45 minutes
Servings1 bundt
Calories7356 kcal

Ingredients 

Marbled Chocolate Bundt Cake

  • 420 g all purpose flour (3 ½ c.)
  • 4 tsp. baking powder
  • 1 tsp. salt
  • 198 g unsalted butter room temperature (¾ c. + 2 tbsp.)
  • 110 g vegetable oil (½ c.)
  • 400 g light brown sugar (2 c.)
  • 3 eggs + 2 egg whites room temperature
  • 1 tbsp. vanilla extract
  • 255 g sour cream room temperature (1 c. + 2 tbsp.)
  • 150 g whole milk (⅔ c.)
  • 24 g natural cocoa powder (¼ c.)
  • 24 g dutch processed cocoa powder (¼ c.)
  • 24 g black cocoa powder (¼ c.)
  • 110 g hot espresso divided (½ c.)

Chocolate Icing

  • 210 g powdered sugar (1 ¾ c.)
  • 24 g dutch processed cocoa powder (¼ c.)
  • ⅛ tsp. salt
  • 55 g whole milk (¼ c.)

Instructions 

Marbled Chocolate Bundt Cake

  • Preheat the oven to 350°F / 175°C. Butter and generously coat a 12 cup capacity bundt pan with sugar or flour.
  • In a medium sized bowl, whisk together the flour, baking powder, and salt. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment (or with a hand mixer), beat together the butter, oil, and brown sugar for 5 minutes until light and fluffy.
  • Scrape down the sides of the bowl, and add in one whole egg at a time, beating for 20 seconds between each addition until well combined. Add in both egg whites and the vanilla, and beat until well combined.
  • Alternate between adding in the flour mixture and the sour cream and milk. Fold in ⅓ of the flour mixture, then ½ of both the sour cream and milk. Then, fold in ½ of the remaining flour mixture, all of the remaining sour cream and milk, then the remaining flour mixture.
  • Prepare three small mixing bowls. To each bowl, add one of the cocoa powders.
  • To each bowl of cocoa powder, whisk in ~36g (2 ½ tbsp.) of hot espresso.
  • To each bowl, add in 225g (1 c.) of the vanilla cake batter. Gently fold the cake batter into each of the cocoa powder mixtures until just combined.
  • Evenly spread 260g (1 c. + 2 tbsp.) of the vanilla batter into the prepared bundt pan. Place dollops of the natural cocoa powder batter over the vanilla and gently spread it into an even layer.
  • Top with another layer of vanilla batter, followed by the dutch processed cocoa powder batter.
  • Top that layer with another layer of vanilla batter, followed by the black cocoa powder batter, and the remaining vanilla batter.
  • Bake the cake for 50-60 minutes, until a knife inserted in the bundt comes out with only a few moist crumbs.
  • Allow the cake to cool in the pan for 10-15 minutes. Once the pan is cool enough to touch, flip the cake out onto a cooling rack and let it cool completely before frosting.

Chocolate Icing

  • In a small mixing bowl, whisk together the powdered sugar, cocoa powder, salt, and milk until smooth. Add in more milk as needed to reach your desired consistency.
  • Pour the icing evenly over the cake, then serve and enjoy!

Nutrition

Serving: 1whole bundt cakeCalories: 7356kcalCarbohydrates: 1010gProtein: 94gFat: 357gSaturated Fat: 161gPolyunsaturated Fat: 76gMonounsaturated Fat: 89gTrans Fat: 7gCholesterol: 1092mgSodium: 4767mgPotassium: 3453mgFiber: 47gSugar: 617gVitamin A: 7590IUVitamin C: 3mgCalcium: 2315mgIron: 41mg