Soft and Moist Marble Bundt Cake with Chocolate Ganache! The perfect cake when you can’t decide if you want chocolate or vanilla!
Thank you Bob’s Red Mill for sponsoring this post! All opinions and text are my own.
I’ve never been much of a marble cake fan until this recipe. I find them to be pretty dry and the chocolate portion to be a bit lacking. This marble cake however does not disappoint! It’s super soft, moist and buttery. Sour cream, extra butter and whole milk are added to make this cake super rich.
This is the perfect cake to serve for Easter!
Marble cakes aren’t as difficult to make as they look. It’s simply a white cake batter divided with chocolate added to half then marbled together with a butter knife.
I played around with this recipe a lot. I decided to substitute the cocoa powder for semi sweet chocolate and add more butter for a softer cake.
I used Bob’s Red Mill Super-Fine Cake Flour for this recipe. It’s the ideal choice for cakes of all kinds, and a must-have ingredient for pound cakes, angel food cakes and chiffon cakes. Bob’s Red Mill Super-Fine Cake Flour can also be used for other delicate baked goods such as cupcakes, pancakes, biscuits and pie crusts. It is made from low-protein U.S. wheat, carefully milled and sifted to a very fine texture for cakes with an amazingly tender crumb. Unlike many other brands of cake flour, Bob’s Red Mill Super-Fine Cake Flour is never cut with cornstarch to artificially lower the protein content.
- It’s very important to bring all of your refrigerated ingredients to room temperature. This produces a light and airy cake.
- Do not over mix the batter. I like to fold the last bit of flour by hand with a rubber spatula.
- This cake cooks quicker if you are making it in a larger bundt pan. I like to check the cake after 35 minutes.
The chocolate ganache is optional but totally recommend. This cake is awesome by itself or with a dusting of powdered sugar or cocoa powder.
I used the same chocolate ganache I used on my Flourless Chocolate Cake and Cosmic Brownies. The ganache is super easy to whip up. Just chocolate and heavy cream melted and poured on top. Spread the ganache on top of the cake. Place the cake back in the fridge to set and enjoy!
Here are more cake recipes to try!
- Salted Caramel Chocolate Cake
- Amazing Carrot Cake
- Easy Everyday Chocolate Cake
- Hot Fudge Pudding Cake
- Chocolate Lava Cake
- Chocolate Pound Cake
- Flourless Chocolate Cake
Marble Bundt Cake with Chocolate Ganache
- 2 1/4 cup Bob's Red Mill Super-Fine Cake Flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sour cream room temperature
- 1/2 cup whole milk room temperature
- 1 1/4 cup granulated sugar
- 2 large eggs room temperature
- 1 egg yolk room temperature
- 2 teaspoons vanilla extract
- 1 cup unsalted butter softened
- 3 ounces 3/4 cup semi sweet chocolate, melted and cooled
- 1 1/2 cups semi sweet chocolate chips
- 1/2 cup heavy cream
- Preheat oven to 350 degrees.
- Butter and flour a 10-cup bundt pan.
- In a medium bowl combine flour, baking powder, baking soda and salt. Set aside.
- Whisk together sour cream and milk in a liquid measuring cup. Set aside.
- Add butter and sugar to a stand mixer with the paddle attachment. Beat until fluffy and lighter in color and almost white, 3-4 minutes.
- Add in the eggs and egg yolk one at a time, making sure they are fully incorporated before adding another one.
- Add in vanilla.
- On low speed add in 1/3 of the dry ingredients and 1/3 of the milk mixture. Continue with adding another one-third of the flour mixture, followed by the remaining milk mixture and ending with the last third of flour mixture. Mix until just combined and a smooth batter forms. Do not over-mix. I like to do the last bit by hand with a rubber spatula.
- Remove 1½ cups of the batter from the bowl and set aside.
- Add the cooled chocolate to the removed batter and mix until incorporated. Do not over-mix.
- Spoon vanilla cake into the prepared pan.
- Spoon the chocolate cake on top, avoiding the sides if you can.
- Using a butter knife, swirl the 2 batters together in an S shape motion.
- Place in the oven and bake for 35-40 minutes, or until a toothpick inserted comes out clean.
- Allow to cool in the pan for 20 minutes then invert on to a wire rack to cool completely.
- Serve plain or dust with cocoa powder, powered sugar or (my favorite) chocolate ganache.
- Store cake in an airtight container at room temperature for up to 3 days.
- Add chocolate chips and heavy cream to a medium microwave safe bowl. Heat in 15 second intervals until fully melted.
- Allow the ganache to cool for about 2-3 minutes. Pour and spread ontop of the cake.
- Place back into the fridge to allow the ganache to set.
Adapted from Cleobuttera