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Moist Marble Cake

This Moist Marble Cake combines the best of two worlds—velvety vanilla cake swirled with deep chocolate ribbons, topped with a smooth milk chocolate glaze. It’s tender, moist, and baked in a bundt pan for a beautiful presentation that’s perfect for family gatherings or everyday indulgence.
Print Recipe
Prep Time 25 minutes
Cook Time 45 minutes
Cooling Time 40 minutes
Total Time 1 hour 50 minutes
Servings 12

Ingredients
  

For the Cake Batter:

  • 1 cup 8 oz / 227g unsalted butter, softened
  • 1 ½ cups 10 ½ oz / 300g granulated sugar
  • 2 large eggs room temperature
  • 1 large egg yolk room temperature
  • 1 tablespoon pure vanilla extract
  • ¾ cup 6.4 oz / 181g sour cream, room temperature
  • ¼ cup whole milk room temperature
  • 2 cups + 3 tbsp 7 ⅜ oz / 210g all-purpose flour
  • ¼ cup + 1 tbsp 1 ⅜ oz / 40g cornstarch
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

For the Chocolate Swirl:

  • ¼ cup + 2 tbsp 30g unsweetened cocoa powder
  • 2 tbsp milk
  • 1 tbsp unsalted butter
  • 1 tbsp sugar
  • ⅛ teaspoon baking soda

For the Ganache Glaze:

  • 2.7 oz 77g white chocolate, chopped
  • 1.4 oz 40g semisweet chocolate, chopped
  • ⅓ cup 77g hot heavy cream

Instructions
 

  • Preheat oven to 350°F (180°C). Grease and flour a 10-cup bundt pan.
  • In a medium bowl, sift together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In a small bowl, whisk sour cream with milk until smooth.
  • In a large mixing bowl, beat softened butter until creamy, 2–3 minutes.
  • Gradually add sugar, beating until pale and fluffy, about 4–5 minutes.
  • Beat in eggs one at a time, then add yolk. Stir in vanilla extract.
  • On low speed, add one-third of the flour mixture. Mix briefly.
  • Add half of the sour cream mixture. Mix gently.
  • Repeat with another third of flour, remaining sour cream mixture, and finish with last third of flour. Do not overmix.
  • Scoop out 1 ½ cups of batter and set aside.
  • For chocolate swirl: In a small bowl, heat milk, butter, and sugar until melted. Stir in cocoa powder and baking soda until smooth. Mix with reserved batter.
  • Pour vanilla batter into bundt pan. Create a trench and spoon chocolate batter inside. Swirl gently with a knife.
  • Bake 40–50 minutes, until a toothpick comes out clean with moist crumbs.
  • Cool 20 minutes in the pan before inverting onto a wire rack. Let cool completely.
  • For ganache: Melt chocolates in the microwave, stirring every 15 seconds until smooth. Stir in hot cream until glossy.
  • Allow ganache to thicken slightly, then drizzle over cooled cake.

Notes

  • Use room-temperature ingredients for even mixing.
  • Don’t over-swirl the batters; a few knife motions are enough.
  • To test doneness, insert a skewer in the center—look for moist crumbs, not wet batter.
  • For a lighter option, skip the ganache and dust with powdered sugar.