This marble cake is all about the chocolate. Swirls of decadent chocolate fudge cake and creamy white chocolate vanilla cake baked into a supremely moist Bundt Cake and smothered in rich chocolate glaze. The cake is simple to make - one batter will create both flavors - and the texture is soft, creamy, rich, and buttery.
A few years ago a reader wrote to me and requested a marble cake recipe. After baking my way through many, many marble cakes, this recipe is the final result and it's one of my favorite cakes EVER. So, thank you James, for the request.
Here's what I love about this marble cake:
- This cake is all chocolate - buttery white chocolate vanilla cake and rich dark chocolate fudge cake, deliciously swirled together on one pan
- The texture of this cake is super soft and fudgy thanks to butter, extra egg yolks and melted chocolate that's stirred right into the batter
- Baking it in a bundt pan makes it easy to bake, transport, slice, and decorate
- Speaking of decoration... the only adornment this cake requires is a thick layer of decadent chocolate fudge glaze
What's the Secret to a Rich Fudgy Marble Cake?
Melted Chocolate. Using melted chocolate instead of cocoa powder gives marble cake a texture that's a cross between soft chocolate cake and a rich fudge brownie.
When I first started working on this recipe, I used cocoa powder for the chocolate batter and white chocolate powder for the vanilla batter. The result was quite good. But, I wanted the texture to be as rich and fudgy as possible.
So I started experimenting with adding melted chocolate in place of the cocoa powder and was shocked at how much better the cake was. Using melted chocolate intensifies the flavor and creates a texture that's so rich and fudgy, it's almost brownie-like. It was so good that I replaced the white chocolate powder with melted white chocolate as well.
The result is, hands down, the most rich, creamy, delicious marble cake I've ever eaten.
Attention all of you who don't care for white chocolate!
For those of you who are immediately jumping to the conclusion that this cake isn't for you because you don't really care for white chocolate, I really think you should try it anyway. There is a very small amount of white chocolate in this batter - only 3 ounces - just enough to boost the flavor of the vanilla cake batter and create a creamy consistency.
Even if you're the kind of person who would never eat a hunk of white chocolate, I feel super confident that you'll still love this cake.
White chocolate candy is not my favorite thing either. But, I love baking with it. Melted white chocolate can add a delicious richness and depth to baked goods. I first discovered this trick when creating a recipe for Gluten Free Caramel Cake. Mixing a bit of melted white chocolate into the batter transformed the cake from "This is a good gluten free cake" to "There's no way this is a gluten free cake."
I used the same trick for these Pumpkin Chocolate Chip Mini Loaves. If you're not the baker, you'd never guess that the cake's rich flavor comes from adding a bit of melted white chocolate to the batter. The melted white chocolate in this cake has the same effect - it boosts the flavor, adds richness, and creates an extra-tender crumb.
It's super duper yummy. Even white chocolate snubbers will think so.
How to create a beautiful chocolate marble swirl from one batter
You'll only need one batter to make this marble cake. Once the batter is made, stir some melted dark chocolate into one portion of it and melted white chocolate into the rest. Then, layer and swirl the two batters together in the pan. Here's how...
#1. Scoop about half of the white chocolate batter into a bundt pan.
#2. Dollop 4 large scoops of dark chocolate batter over the white chocolate batter so that you have 4 large "mounds" of dark chocolate batter, evenly spaced.
#3. Pour the remaining white chocolate batter into the pan and spread it into an even layer so that it completely covers the dark chocolate batter.
#4. Grab a butter knife and swirl the batter around in the pan, moving the knife in different directions, and using large movements. Only "swirl" the batter a few times so that you get a large pattern of white and dark chocolate cake with clear definition between the two different flavors.
The Best Chocolate Glaze I know how to make is also the easiest
This chocolate glaze is glossy, pourable, rich, and decadent. And, it requires just 4 ingredients:
- Corn Syrup
Simply add the chocolate, butter, and salt to a small saucepan and cook it over very low heat to melt. Stir in the corn syrup and you're done. The glaze is like hot fudge sauce when it's warm, and like fudge candy when it's cooled and firm. I can't decide which way I like it more.
For the Marble Cake:
- 5 oz (141g) bittersweet chocolate chips (or bittersweet chocolate bar, finely chopped)
- 3 oz (85g) white chocolate chips (or white chocolate bar, finely chopped)
- 2 ½ cups (325g) cake flour (*See note for substitution)
- 2 tsp baking powder
- 1 tsp salt
- 13 tablespoons (260g) butter, at room temperature
- ¼ cup (60ml) vegetable oil
- 1 ¾ cup (351g) granulated sugar
- 3 large eggs, at room temperature
- 5 large egg yolks, at room temperature
- 1 tbsp pure vanilla extract
- ⅔ cup (160ml) buttermilk, at room temperature
For the Chocolate Glaze:
- ½ cup (160g) butter
- 8 ounces (226g) bittersweet chocolate chips
- ¼ tsp salt
- 2 tbsp (41g) corn syrup
- Heat oven to 350 degrees F (176 degrees C). Grease and flour a 12-cup bundt pan: Coat the inside of the pan with vegetable shortening or softened butter, then shake some flour around inside the pan so the inside is well coated. It's very important that the entire inside of the pan be coated in shortening and flour.
- Add the bittersweet chocolate chips to a small bowl and heat in the microwave at 50% power in 1-minute increments, stirring after each, until melted. Repeat with the white chocolate chips in a seperate small bowl. Set the chocolates aside.
- Add the flour, baking powder, and salt to a bowl and stir with a wire whisk to combine. Set aside.
- Beat the butter, vegetable oil, and sugar with an electric mixer until very light and fluffy, 4-5 minutes, stopping every once in a while to scrape down the sides of the bowl.
- Add the three whole eggs to the butter and sugar and beat for 1-2 minutes, until fully incorporated. Add the egg yolks one at a time, beating well after each addition before adding the next. Scrape down the sides of the bowl from time to time. Beat in the vanilla.
- Add the buttermilk in two additions, alternating with the flour mixture: flour, buttermilk, flour, buttermilk, flour. After each addition, beat on low speed just long enough to incorporate.
- Stir 2 cups of the batter into the melted bittersweet chocolate. Stir the melted white chocolate into the remaining batter.
- Scoop half the white chocolate batter into the prepared bundt pan and spread it out along the bottom into a mostly even layer. Dollop 4 large scoops of dark chocolate batter over the white chocolate batter; you want 4 large "mounds" of dark chocolate batter, evenly spaced. (See photos above for reference.) Pour the remaining white chocolate batter into the pan and spread it into an even layer so that it completely covers the dark chocolate batter.
- Using a butter knife, gently swirl the batter around in the pan, moving the knife in different directions, using large movements. Only "swirl" the batter a few times so that you get a large pattern of white and dark chocolate cake with clear definition between the two different flavors.
- Bake the cake for 60-70 minutes, until a toothpick inserted into the cake comes out with only cake crumbs clinging to it and no sign of raw batter.
- Remove the cake from the oven and set on a wire rack. Let stand 5 minutes, then invert the cake from the pan onto the wire rack to let cool completely.
Make the Chocolate Glaze:
- Add the butter, chocolate chips, and salt to a small saucepan and set it over very low heat. Cook, stirring constantly, until the butter and chocolate are about 75% melted. Remove from the heat and continue stirring until all the butter and chocolate are melted and the mixture is smooth.
- Pour in the corn syrup and stir to mix.
- When the cake is completely cool, pour the glaze over the top of of the cake, letting it drip down the sides. Serve immediatly, or wait a couple of hours for the chocolate to "set".
What if you don't have cake flour?
Cake flour is one of the reasons that the crumb of this cake is soft and tender. The brand I use is Swans Down Cake Flour which can be found at many supermarkets, or ordered on Amazon (link below).
If you can't find cake flour, you can make a substitution by mixing 2 ¼ cups (270g) all-purpose flour with ¼ cup (30g) cornstarch.
How to store this cake:
This marble cake will keep well at room temperature for up to 3 days. As is true with most cakes, it's best within 24 hours or so of baking. But, because of the oil in the cake, it's still pretty darn delicious 2 and 3 days after baking. Make sure to cover it so the cake doesn't dry out.
The cake can be frozen for up to three months. Wrap the cake in 2 layers of plastic wrap then in a layer of aluminum foil. Thaw in the refrigerator overnight or at room temperature for about 4 hours.
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Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 673Total Fat: 41gSaturated Fat: 22gTrans Fat: 1gUnsaturated Fat: 17gCholesterol: 96mgSodium: 546mgCarbohydrates: 68gFiber: 5gSugar: 36gProtein: 9g
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