Chocolate Marble Cake
A classic chocolate marble cake is the perfect weekend bake—simple, swirly, and absolutely delicious! This family favorite combines rich chocolate and buttery vanilla in a beautifully marbled bundt cake that’s soft, tender, and full of flavor. The secret? A good-quality bundt tin, well-buttered and floured to ensure a flawless release. The trickiest part might be flipping it out, but don’t worry—this recipe never fails! Whether for a cozy afternoon treat or a special family gathering, this cake is always a winner.
Ingredients
For the Vanilla Batter:
- 115g butter, room temperature
- 110g vegetable oil
- 300g caster sugar
- 4 eggs
- 10g vanilla paste
- 240g sour cream , room temperature
- 375g cake flour
- 10g baking powder
- 5g salt
For the Chocolate Batter:
- 40g cocoa powder
- 80g sour cream , room temperature
- 15ml milk , room temperature
For Topping:
- Icing sugar
Instructions
1. Preheat the oven to 180°C. Grease and flour a 23–25cm bundt pan.
2. In a bowl, whisk together the flour, baking powder, and salt. In a large bowl, beat the butter, sugar, and oil until creamy. Add eggs one at a time, mixing well. Stir in vanilla and sour cream. Gradually mix in the dry ingredients until combined.
3. Set aside 500g (about 2 cups) of the vanilla batter. In a small bowl, mix cocoa powder, sour cream, and milk, then stir into the reserved batter. Pour half of the vanilla batter into the bundt pan, add the chocolate batter, then cover with the remaining vanilla batter. Swirl with a knife for a marbled effect.
4. Bake for 45–50 minutes or until a toothpick inserted in the center comes out clean. If browning too quickly, cover loosely with foil. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely. Dust with icing sugar before serving.
Enjoy!