Chocolate Vanilla Marble Bundt Cake

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I’m a big fan of Christmas and the time leading up to it, so I'm thinking of all dessert that captures that vibe. One of them is this delicious chocolate vanilla marble bundt cake. Rich buttery texture yet so delicate and soft. Perfect with a cup of black coffee in the morning.

I'm going to discover 2 secret ingredients to make an extra delicious marble cake, so keep reading.

Check out my Rum and Raisin Bundt Cake for another festive treat, a recipe I shared with Vogue Adria back in April for Easter season.

These are recipes my mom used to make up all the time, and she passed them down to me. I tweaked them a bit, and here we are!

Notes and Tips

• Make sure all your ingredients are at room temperature so your cake bakes evenly.

• Incorporate a tablespoon of powdered milk into the white portion of your dough; it's a secret ingredient that enhances the rich, buttery flavor.

• Toss in a tablespoon of espresso instant coffee powder to really amp up the chocolate flavor. It makes the chocolate taste even better!

• Ensure your butter is melted but not overly hot; it can remain warm.

The perfect breakfast: a cup of coffee and my marble bundt cake — rich and buttery yet so delicate, and swirled with the dreamiest vanilla-chocolate flavor 🤎

Ingredients

2 eggs (room temperature)

100 g granulated sugar

1 tsp vanilla extract

150g all purpose flour

2 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt

1 tbsp powdered milk

30 g unsweetened cocoa powder

1 tbsp instant espresso coffee

60 g greek yogurt (room temp)

60 ml milk (room temp)

Preparation

1. Prepare the Bundt cake mold ( d 16cm), cover it well with butter and a thin layer of flour and set aside. Preheat the oven on 180C°.

2. In a large mixing bowl on medium high speed mix the eggs and sugar, untill the eggs triple in size and become pale and creamy, about 3-4 min.

3. Add in vanilla and mix.

4. In a small bowl combine the flour, baking powder, baking soda, salt and powdered milk.

5. Add to wet ingredients and mix just until combined.

6. Now mix in the yogurt, following with the milk. Don't overmix. The dough should be quite thick and dense.

7. Pour one half of the mixture in a different bowl and now mix in the cocoa powder and instant espresso coffee.

8. Pour about a third of the white mixture into the prepared Bundt cake pan, then add a layer of the dark mixture. Keep alternating between the light and dark mixtures until you've used up all the batter.

9. Grab a long stick or a knife, stick it into the mixture, and swirl it around a few times in all directions. Just be careful not to overdo it—you’re aiming for that cool marble effect, not a full blend of the doughs.

10. Pop the cake in the oven at 180°C for about 35 minutes. Stick a toothpick in to see if it's done—if it comes out with batter on it, just leave it in the oven a bit longer until the toothpick comes out clean.

11. Let the cake chill in the mold for around 15 minutes, then move it to a cooling rack. You can serve it warm or after it cools down.

12. It'll stay fresh for a couple of days if you keep it in a sealed container.