Marble Cake
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This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
With swirls of tender vanilla and fudgy chocolate cake, this marble cake looks fancy but tastes like pure old-fashioned goodness, and it appeals to kids and grown-ups alike. It’s essentially a marbled version of this award-winning Kentucky Butter Cake. Surprisingly, you don’t need two completely different batters to make marble cake. You simply take a third of the vanilla batter and mix it with melted chocolate and cocoa powder and voilà — that’s your chocolate batter! Be careful not to over-marble the batters or the flavors will get muddled; a few swirls around the pan with a knife will do the trick.
What You’ll Need To Make Marble Cake
Most recipes for marble cake call solely for cocoa powder for the chocolate portion of the cake. I like to add real chocolate as well for a more intense, fudgy flavor; this makes the chocolate swirl portion of the cake taste almost like a brownie.
If you’d rather not buy a whole carton of buttermilk for this recipe, it’s easy to make your own. Simply add 1 tablespoon of lemon juice or white vinegar to a liquid measuring cup. Then add regular milk to the 1-cup line and let sit for 10 to 15 minutes, or until slightly curdled and thickened.
The Method
This butter cake is a “high-ratio” cake, which means that the weight of the sugar equals or exceeds the weight of the flour. Instead of the more common “creaming” method (where the butter and sugar are beaten together before the eggs, flour, and liquid are added), high-ratio cakes can be made using the “high-ratio” or “quick-mix” method. This involves mixing all the dry ingredients with the butter and some of the liquid first, then adding the remaining liquid ingredients. This method is not only faster and easier than the traditional creaming method, but it also yields incredibly tender and fine-textured cakes.(Other high-ratio cakes on the site include pound cake, yellow cake, and rum cake.)
How To Make Marble Cake
In a small saucepan, combine the cocoa powder, 1/2 cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth.
Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
In a medium bowl, combine the buttermilk, eggs, and vanilla.
Whisk and set aside. (Note that the mixture will start to look curdled as it sits; that’s okay.)
In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine.
Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute.
With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated.
Increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
Transfer about 2-1/2 cups of the batter to a medium bowl and add the chocolate mixture.
Whisk until smooth — that’s your chocolate batter.
Spoon half of the remaining vanilla batter into a greased Bundt pan.
Pour the chocolate batter over top.
Finish by spooning the remaining vanilla batter over the chocolate (don’t worry about covering the chocolate layer completely).
Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that’s okay. It’s important not to overswirl.
Bake for 60 to 70 minutes, or until a cake tester comes out clean. While the cake bakes, make the glaze. In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
Set the baked cake on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about 3/4 of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb.
Leave the cake on the rack to cool for 30 minutes.
Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.)
Let the cake sit for at least two hours before serving. Cut with a serrated knife.
You May Also Like
- Kentucky Butter Cake
- Sour Cream Coffee Cake with Cinnamon Walnut Swirl
- Sour Cream Chocolate Chip Coffee Cake
- Lemon Pound Cake
- German Chocolate Cake
- Chocolate Bundt Cake
Marble Cake
This marble cake may look fancy, but its flavor is pure old-fashioned goodness.
Ingredients
For the Cake
- ½ cup natural cocoa powder, such as Hershey's
- 2½ cups sugar, divided
- ½ cup water
- 4 oz semi-sweet chocolate, best quality such as Ghirardelli, broken into 1-in pieces
- 1 cup buttermilk (see note)
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour, spooned into measuring cup and leveled-off
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
For the Glaze
- 5 tablespoons unsalted butter
- ¾ cup sugar
- ¼ cup water
- 2 teaspoons vanilla extract
Instructions
For the Cake
- Preheat the oven to 325°F and set an oven rack in the middle position. Spray a 10-in (12-cup) Bundt pan generously with nonstick cooking spray with flour, such as Baker's Joy or Pam with Flour.
- In a small saucepan, combine the cocoa powder, ½ cup of the sugar, and the water. Bring to a simmer over high heat, whisking until smooth. Off the heat, immediately add the chocolate; whisk until the chocolate is melted and the mixture is smooth. Set aside.
- In a medium bowl, whisk together the buttermilk, eggs, and vanilla. Set aside. (Note that the mixture will start to look curdled as it sits; that's okay.)
- In the bowl of an electric mixer fitted with the paddle attachment or beaters, combine the flour, baking powder, baking soda, salt, and remaining 2 cups of sugar. Beat on low speed for 30 seconds to combine. Add the softened butter and half of the buttermilk mixture and mix on low speed until moistened but still a little crumbly, about 1 minute. With the mixer running on low, gradually add the remaining buttermilk mixture until incorporated, then increase the speed to medium and mix for three minutes, stopping once to scrape down the sides and bottom of the bowl with a rubber spatula. The batter should look pale and creamy. Scrape down the sides and bottom of the bowl again, making sure the batter is evenly mixed.
- Transfer about 2½ cups of the batter to a medium bowl. Add the chocolate mixture and whisk until smooth.
- Spoon half of the remaining vanilla batter into the prepared Bundt pan. Pour the chocolate batter over top. Finish by spooning the remaining vanilla batter over the chocolate (don't worry about covering the chocolate layer completely). Using a butter knife, swirl the batters together with a zig-zag motion, going three times around the pan. It may not look like the batters are swirled; that's okay. It's important not to over-swirl.
- Bake for 60 to 70 minutes, or until a cake tester comes out clean.
- While the cake bakes, make the glaze: In a small saucepan, combine the butter, sugar, water, and vanilla. Bring to a boil, then reduce the heat and simmer until the sugar is dissolved, about 1 minute.
- Set the pan on a cooling rack. Using a skewer or toothpick, poke about 40 holes in the bottom of the still-hot cake, going about ¾ of the way down. Spoon or brush half of the glaze evenly over the bottom of the cake. If the glaze starts to pool on the surface, poke more holes to help it absorb. Leave the cake on the rack to cool for 30 minutes.
- Invert the cake onto a serving platter. Brush the remaining glaze evenly over the top and sides of the cake, letting it soak in as you go. (Go slowly so that the glaze gets absorbed.) Let the cake sit for at least two hours before serving. Cut with a serrated knife.
- Note: If you’d like to make your own buttermilk, check out the easy method here.
- Make-Ahead Instructions: This cake keeps well for several days. Once cool, store in a cake dome (or cover with plastic wrap) at room temperature until ready to serve.
- Freezer-Friendly Instructions: The cake can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
Nutrition Information
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- Per serving (16 servings)
- Calories: 443
- Fat: 19 g
- Saturated fat: 12 g
- Carbohydrates: 66 g
- Sugar: 45 g
- Fiber: 2 g
- Protein: 5 g
- Sodium: 223 mg
- Cholesterol: 87 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Best marble cake I ever made! Was moist and very flavorful! I subbed almond milk and non dairy butter.
Thank you!
Omg love love loved making this! I am a super beginner and I’ve learned that I’m better at baking things that do not require any type icing (ha!) this was a super hit! The cake came out beautifully, flipped beautifully (WIN!), and a nice swirl. I have yet to go try it since it’s for a birthday but the recipe was written so well I had to share. Thank you for breaking it down so thoroughly and not leaving out the small things because they make all the difference! Will try more recipes!
Hi there!
I just made this cake for the first time, followed directions to the letter. Baked for 60 minutes at 325 degrees, and let cool on rack in pan for 30 minutes before inverting to a plate. The sides kind of stuck so it is edible, but not presentable. I greased a non-stick Bundt pan with Crisco and almond flour, which usually works well. Would cooling longer in the pan help? Thanks!
Lorraine
Hi Lorraine, I’m sorry that this stuck for you! I’ve never used almond flour to grease a pan so I don’t know if that would make a difference. Cooling it longer in the pan wouldn’t have had an impact. Is your Bundt pan old? If so, sometimes the nonstick surface can start to wear off. If so, it may be time for a new one.
Made this recipe tonight as cupcakes and loved it! I made a half batch for a dozen cupcakes, baked for about 22 minutes at 325F. I used Dutch-processed cocoa powder because it was all I had, and it turned out wonderful (maybe I will try natural cocoa next time, but I am just very partial to Dutch-processed). I think I would have preferred this cake with vegetable oil instead of butter, because I would have really loved just a *tiny* bit of additional moisture in the cake, and I personally love oil in cakes – regardless, this was excellent! I will be making these again, I’m sure.
I was intimidated to make my first marble cake, but this recipe caught my eye above all others. Turns out it was easy and the directions were spot on. It is probably the best cake I’ve ever made. Delicious flavor and beautiful fine crumb texture. The glaze was perfection. A keeper for family cookbook, appropriate for all occasions, special and everyday.
Hi, Made the cake and reduced 1/2 cup sugar. It has a good taste but maybe for next time could be 1 cup sugar less. I plan to cover it with chocolate ganache instead of the syrup.
Flavor was really good! It reminded us of a cake donut, especially the chocolate part of the cake. Mine baked much faster than expected and was not quite as moist as I would have liked. It wasn’t dried out … I just expected it to be more moist given the glaze poured into the holes. I checked it at 50 minutes and it was done; it possibly could’ve used even less time in the oven. I have a dark, non-stick bundt pan, and I wonder if I should’ve lowered the oven temperature to account for that? Next time (and I’m sure there will be a next time), I will start checking for doneness sooner and see if that leads to a moister cake. Definitely a keeper recipe!
I’did, I loved it verry Good!
Here in Brazil, the way to make a cakes is different.
First beat the butter with the sugar, then the eggs, and finally the flour and yeast.
Hugs….
Kátia Assumpção.
Hi! I want to adjust this to make the cake orange flavoured, I was going to add orange zest, would adding juice as well change the consistency?
Hi Brieanna, I wouldn’t add orange juice to this, but you could definitely add orange zest. Orange zest has a fairly strong flavor so you may find that it makes it orangey enough for you anyway. Please LMK how it turns out if you try it!
Hi, I want to try this recipe for my sisters birthday on Friday. I have a bundt pan that holds around 10 1/2 cups. Is it okay if I use that instead of a 12 cup bundt pan? Thank you so much
Hi Sarah, Unfortunately it’s not big enough – sorry!
Sorry I have another question, is it okay if I just fill the pan with the same amount of batter as yours and I can bake the extra batter in another pan? So mine doesn’t overflow? Thank you
Yep that will work. 🙂
Okay thank you so much!
Hello! May I know how much sugar can I reduce without affecting the taste and texture? Thank you!
Hi Amy, you could get away with reducing the sugar in the portion of the recipe that calls for the 2 cups. Please LMK how it turns out if you try it!
This cake recipe great to make and turned out exactly as recipe stated. Is now a favourite of mine and make it every two weeks. Thank you.
Hi, can I substitute buttermilk with Greek yogurt for this recipe? Thank you!
Sure – It may give the cake a slightly different texture but Greek yogurt should work. Please LMK how it turns out!
This cake is a huge hit. I worked at Starbucks decades ago and loved their marble loaf, and have been looking for a dupe. This is even better! So many of your recipes are fantastic im so grateful to have found you! God bless you and thank you for sharing your gift!
💗
Is the chocolate marble hard when cooled? I would love that crunch
No, the chocolate will be cakey in texture — sorry!
New favourite bundt cake!! Easy to make and delicious. Everyone at work raved about it!! Sue
trying it tomorrow…wish me luck
I really want to use this recipe for a birthday cake? Any tips converting it to round cake layer pans? I will be making a two tiered cake. Thank you!
Hi Christy, you can turn this into a layer cake. I’d use two 9-inch round pans. I’d bake them at 350°F for about 40 minutes. Hope you enjoy!
Hi, I love your cake recipes! I have a question about the Bundt cake please. My cake keeps rising at the top so when I turn the cake out, it doesn’t have a flat bottom. What am I doing wrong?
Hi Ruby, so glad you like the cake recipes! It’s very normal for a Bundt cake to be rounded at the top and not have a flat bottom when you turn it out. (That’s always the way mine are.) If it really bothers you, you could try cutting that top rounded portion off to make it flat but I think that would be really challenging to do!
Would you still use the glaze?
Yep (the cake will be dry without it). 🙂
What kind of frosting would you use for a layer cake & would you still use a glaze?
Yes, I’d still use the glaze even if you frost it. If you want chocolate frosting, you could use the frosting from this recipe. For a vanilla version, this would work nicely. Please LMK how it turns out!
Took longer to bake in a stoneware bundt cake pan, but it was EXCELLENT. Everyone loved it. Made for my brothers 61st birthday. He took the rest home and he hardly takes leftovers. This is a winner for sure. I made the glaze, but added a few dark chocolate chips and dark chocolate baking powder. Came out wonderful. Like that tasty glaze that donut shops use on a chocolate donut, but better! Thank you for this recipe!
Hello I am gluten free and typically use King Arthur measure for measure flour and have had good luck with it. Do you know of anyone who has tried this and had success, before I go for it! Thanks!
Hi Gabe, It doesn’t look like any one has commented after making a gluten-free version of this, but many readers have mentioned that they’ve had success using King Arthur gluten-free flour for many of my other baked goods so I definitely think it’s worth a try. Please report back if you try it!
I’m using a loaf pan for the cake – any changes to temperature or time? Thank you.
Hi Robbie, you’ll need two 8-1/2 by 4-1/2 loaf pans. I’d keep the temperature the same. Bake time should be 50 – 60 minutes. Hope you enjoy!
Hello. I’ve been making this cake since 1967 when a friends mother taught us to bake. Several years ago I went gluten free and decided to try this with Bobs Redmill GF 1 to 1 and it was very good. I made it now twice for celiac friends, with great success. But since there’s no gluten to hold it together I added an extra egg in place of an equal portion of milk. That worked great. She was also diabetic so I used half the sugar with nothing added to replace it. I even liked it.
This recipe is the classic 1-2-3-4 cake found in many older cookbooks. 1 C butter, 2 C sugar, 3 C flour and 4 eggs! With leavening and extracts added.
It is amazing , every one loved it
It isn’t that easy but it deserves the effort and time
If I were to reduce the ingredients to half to make less of the cake, would it affect anything?
Hi Shanza, if you want to halve it, I’d use a different baking pan. It will work in a 9-inch round pan and should take 40 minutes give or take. You can also use an 8-1/2 x 4-1/2-inch loaf pan. Bake time should be 50 – 60 minutes. Hope that helps!
Hi Jenn, I have some quick questions. 1) Can I use cake flour instead of AP flour? 2) Can I use Dutch processed cocoa? I’ve made this before as written and it’s wonderful, I just don’t want to take another trip to the store. TIA.
Hi Gwen, for the best results, I’d stick with the all-purpose flour and natural cocoa powder — sorry!
Yes, you can 🙂
For every cup of flour in a recipe, add 2 tbsps more cake flour so, for this recipe, you would need to add 6 tbsps of cake flour to the 3 cups of cake flour to equal 3 cups of AP flour.
Are you sure about the 325° for 60 to 70 minutes? The recipe is great, but I’m almost 2 hours in and the thing still doesn’t look done.
Hi Cox, the oven temperature of 325° is correct. Did you use a 10-inch bundt pan? If so, you may want to check your oven temperature to see if it’s accurate. Here are some tips for how to go about it. Hope the cake came out okay!
Recipe looks soooo good. I need to try it ASAP!! I’m a newbie to baking and wanted to find out if two 9 inch square pans would work for the mentioned measurements? And how long would you recommend I bake?? Thank you for all the effort and hard work you put in to make sure ours come out just as well!! Xoxo Lolita
Hi Lolita, I wouldn’t recommend it — sorry!
Great cake. I reduced the sugar by one cup and it worked out well. Didn’t do the glaze as well. Can I just use cocoa powder sometimes as I don’t have semi sweet chocolate sometimes? If yes, what should be the amount? Thanks.
Glad you liked it! For the best results, I’d use both the cocoa powder and the chocolate.
Hi, I absolutely love this recipe. After many hit and trials I finally found my go to. My fav thing is the chocolate that gets added in the cocoa, it gives such a nice fudgy taste to it. But I do have one question, I have made this many times now- its just that once its sliced my pieces break. It doesn’t hold well. What do u think I am doing wrong ? Thanks
Glad you like it but sorry to hear you’ve had a problem slicing it! Have you let it cool for at least 2 hours before slicing?
Absolutely the best cake ever, it’s is now my go to cake for entertaining and for bringing along to parties. Thanks Jen!
I made this cake and it was outstanding! Just the kind of texture and taste that I am looking for. Thank you!I made this twice in two weeks, once I added coffee concoction to the vanilla batter and it was superb too. I used dutch processed cocoa as that’ all what I had in hand, but I dont know if that made any difference. But I am off to try more recipes from your site. Thank you so much.
Hello did you make any modifications when using Dutch process? Ie leave out the baking soda? Thinking of making this tonight
Thank you!
Another show stopper dessert. Moist and just looks picture perfect. Everyone wants to take some home as leftovers. The best part of all these recipes is the ease of making them, availability of ingredients and fabulous outcomes. Everything always turns out !!!
By far the best cake I’ve ever made. Started baking last May (still very much a newbie) and it’s always a challenge. This cake required a lot but it was worth. I was almost out of all purpose flour so I added a cup of whole wheat flour. I was very nervous about how it was going to turn out. Very moist and mouthwatering delish!!! Making it again for Easter
Hi Jenn,
Wondering if you think a bittersweet chocolate bar would work instead of the semi-sweet? It’s just what I have on hand.
Thank you!
Sure, Nicole, that should work. Hope you enjoy!
AWESOME CAKE! Turned out beautiful and was really good! Making it again for Easter!
Marble cake is my son’s favorite cake and I’d like to make him one for his birthday, but I want to make a two layer cake instead of a bundt cake. Should I make more batter than the recipe calls for and do you think this will work out ok? My round pans are 9 inch in size.
Thank you for any help!
Janet
Hi Jan, Yes, two 9-inch round pans will work for this with the same amount of batter. Happy birthday to your son! 🙂
How long would you make this if using 2 9” layer cake pans?
Hi Linda, I’d increase the temp to 350°F for about 40 minutes. Hope you enjoy!
Hello ,my try was a disaster, the cake broke in pieces, there was no swirl, it was too sweet, and needed 1 hour and 30 minutes to be done.
I don’t know what went wrong so 🤷….
I have to ask you
Do you bake in fan assisted oven at 325°F,
How many is the grams in the measuring cup you are using; ( for the flour and sugar)
And finally we don’t have semi sweet chocolate in the market ,should I use the black one for baking;
That’s all for now, hope you have the answer’s
Thank you
Joyce from Greece 🇬🇷
Hi Charula, I’m sorry that you had such a hard time with this! You mentioned that the cake broke into pieces. Is that because it stuck to the pan? Regarding it being too sweet and needing extra time to bake, is there a chance you may have made a measuring error with one of the ingredients? I develop and write all of my recipes using the standard/non-fan setting in their oven.
Hello Jenn,
Thank you for your reply, usually I read a new recipe a few times before I start so I’m sure I measured correctly, I think the problem is my European style electric oven, I’ll give it another try and I let you know..
Ok, I admit I usually don’t take the time to write a review (I just thank the chefs in my head for good recipes:)), but this cake?! Simple yet SO FRICKING AMAZING. I just had to compliment you, Onceuponachef. I made a few changes to make it vegan, and still, it’s truly flawless (L). Will be making this over and over!
So glad you enjoyed it!
What frosting would go best on this cake if I made it a layer cake?
Hi Tina, If you want chocolate frosting, you could use the frosting from this recipe. For a vanilla version, this would work nicely. Please LMK how it turns out!
I made this exact recipe, but used 62% dark Belgium chocolate chunks. The cake looked exactly as your picture and it tasted absolutely amazing!!! Thanks for this incredible recipe .
Can this cake be used for a frosted/ decorated layer cake?
Yes, to make a layer cake, two 9-inch round pans should work here. I’d bake them at 350°F for about 40 minutes. Hope you enjoy!
If I’m making two 9 inch round cakes
And doing a cream cheese frosting should I still do the glaze part of the recipe to make sure it’s moist? Or is the glaze not needed if I’m frosting it?
Yes, I’d still do the glaze; the cake will be dry without it. Hope you enjoy!
I cannot thank you enough for this amazing marble cake recipe! Marble cake is my husband’s and son’s favorite, and I have made many over the years. This recipe is the very best I have come across! I almost did not make the glaze, thinking that the cake smelled delicious enough without it, but after reading that it helps keep the cake moist, I decided to make it. I am so glad I did! It adds an unassuming, delicious, extra layer of goodness! It is something similar to a glazed donut. The cake is not that complicated and can be made with mostly pantry ingredients, with the exception of the buttermilk. This will become our new staple for birthday cakes! Thank you!!
How many recipes should I make to fill an 11 x 15” pan?
Hi Kim, I’d guesstimate you’d need to multiply the recipe by 1.5. Please LMK how it turns out if you try it!
Hi! I don’t really like it when desserts are too sweet so I was wondering before trying this recipe if I should add 2 cups of sugar instead of 2-1/2 cups. Thank you!
Hi Leo, I think you could get away with that. Please LMK how it turns out!
It turned out amazing! I was just hoping for the vanilla flavours to be more pronounced.
Very good marble cake recipe and I served it with chocolate ice cream. Very good
This was one of the best marble cakes I’ve ever made. The house smelled like heaven and the chocolate part with the vanilla cake is out of this world!
which chocolate did you use?
I made this for the first time last night, for my boyfriend’s family dinner, and it got rave reviews from everyone! It was perfectly moist, flavorful and also beautiful. I used brown sugar for the glaze since I ran out of regular. Thank you for perfecting when sharing this amazing recipe!! I will be making it for years to come!
This cake is totally swoon worthy- it took me a few tries to get the marbling effect I like, but it is so yummy. I love using buttermilk, too. I do not use the syrup at the end- seems redundant.
Absolutely wonderful! Every year I make a marble pound cake for my husband’s birthday. This year I chose this recipe. So glad I did. Perfection.
This marble cake is yum yum YUM. It’s no wonder it is award-winning! There was a time when I lived in Spain and would walk to the little corner bakery every week and get a slice of their “bizcocho” marbled in the same way as this cake. I constantly think about and crave that little marbled slice of heaven, and now I’m finally able to re-create it and it takes me back. This cake is buttery and fits all times of the day: breakfast, tea time, or dessert. The best part of these recipes are the step-by-step photo guides. Thank you!
Best cake ever! I’ve made it about 4 times over the past year and it just keeps getting better. Thanks for sharing your wonderful recipes!
delicious! The only thing was that the chocolate part of the cake “separated” from the white part when I cut it. We had it toasted in the oven, with ice cream on top!
Hi, I have just made this cake and am about to take it out of the oven realized I have no sugar left for the glaze. I do have on hand icing sugar, brown sugar or maple syrup. Any recommendations for what best to sub into the glaze?
Hi Monique, I’d go with the brown sugar. Enjoy!
Can I skip the glaze part?
Hi Annie, the glaze adds a lot of moisture to the cake, so I wouldn’t recommend omitting it – sorry!
Thank you for your reply. I will definitely try it.
Say goodbye to bone dry, insipid marble cakes – this is by far the best I’ve ever had! I made the mistake of overswirling, so I would use a skewer instead of a butter knife to be extra careful, but otherwise I wouldn’t change a thing. Thank you so much for sharing!
This cake is outstanding…not too heavy, good crumb, and simply delicious. I didn’t have a bundt pan, and so made it in a 10 inch spring form pan, and it needed to bake a little longer, but it turned out beautifully. This is a keeper, and I am rarely this enthusiastic about cake.
if i use a 11×15 inch cake pan instead, will the cooking time still be 60-70 minutes?
Hi Ameya, It’s hard to say. I would start checking at 40 minutes.
Hello! Can this recipe be made in a 1/2 sheet cake? it’s a 11 x 15 inch pan
Hi China, Yes, that should work.