Marble Bundt Cake
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Marble Bundt Cake
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A moist, soft, and easy to make Marble Bundt Cake! This flavorful cake is made with cream cheese for the best texture and flavor. It's swirled with vanilla and chocolate and topped off with a fudgy chocolate ganache!
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Ingredients
- ½ cup softened unsalted butter
- 8 oz softened cream cheese
- ½ cup tightly packed light brown sugar
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- ½ teaspoon salt
- 1 cup buttermilk
- ¼ cup natural cocoa powder
- ¼ cup mini chocolate chips
Chocolate Ganache Glaze
- 1 ½ cups chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350 degrees Fahrenheit and generously grease a bundt pan with non-stick cooking spray (make sure to get every crevice!). Set aside.
- In a large bowl, using an electric mixer, whisk together the ½ cup softened unsalted butter and 8 oz softened cream cheese until creamy and well-combined.
- Add ½ cup tightly packed light brown sugar, and 1 cup granulated sugar and whisk until fluffy and well incorporated. Add 2 large eggs and 1 ½ teaspoons vanilla extract, and stir well.
- In a separate bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon cornstarch, and ½ teaspoon salt.
- Alternate adding the flour mixture and 1 cup buttermilk to the butter mixture, starting and ending with flour mixture and stirring until just combined after each addition. Scrape the bowl down after each addition.
- Divide batter into two bowls and add ¼ cup natural cocoa powder and ¼ cup mini chocolate chips to one bowl and stir well.
- Alternate dolloping the chocolate and regular/vanilla batter into the bundt pan. Once all the batter has been used, use a knife to gently swirl the batter together.
- Bake for 45-50 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool in the baking pan for 15 minutes, then carefully invert onto a cooling rack and allow to cool completely.
Chocolate Ganache Glaze
- Combine 1 ½ cups chocolate chips and ⅓ cup heavy cream in a small saucepan over low heat.
- Stir constantly until the chocolate is completely melted and the mixture is smooth. Remove from heat and allow to cool for 15 minutes or until the mixture has thickened.
- Once the ganache has thickened and cooled, pour it evenly over the cooled bundt cake. Allow the ganache to set for about 1 hour before slicing and serving.
Nutrition Information
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Calories
511kcal
(26%)
Carbohydrates
66g
(22%)
Protein
6g
(12%)
Fat
26g
(40%)
Saturated Fat
16g
(80%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
0.3g
Cholesterol
77mg
(26%)
Sodium
323mg
(13%)
Potassium
203mg
(6%)
Fiber
1g
(4%)
Sugar
43g
(86%)
Vitamin A
668IU
(13%)
Vitamin C
0.1mg
(0%)
Calcium
106mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 511 kcal
% Daily Value*
| Calories | 511kcal | 26% |
| Carbohydrates | 66g | 22% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 77mg | 26% |
| Sodium | 323mg | 13% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 43g | 86% |
| Vitamin A | 668IU | 13% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 106mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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