Marble Bundt Cake

Marble Bundt Cake


Poundcake is a dense cake with a rich buttery taste, to move to another level is the moist marble bundt cake with a ganache glaze.


  • ½ cup unsalted butter, slightly cooler than room temperature
  • 1 cup of sugar
  • 2 large eggs, just at room temperature
  • ⅔ cup sour cream (full-fat)
  • 2 tsp vanilla extract
  • 1 ½ cup all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 3 oz bittersweet chocolate, melted and cooled
  • 2 tsp cocoa powder, sifted


  1. Preheat the oven to 350 F. Grease and flour a mini bundt pan (12 bundts), tapping out any excess flour.
  2. Beat the butter and sugar using electric beaters or in a stand mixer fitted with the paddle attachment, until fluffy.
  3. In a separate bowl, lightly whisk eggs with a fork and add them a little at a time while mixing on medium speed.
  4. Stir the sour cream and vanilla together and beat in.
  5. In a separate bowl, sift the flour, baking powder, and salt.
  6. Add this to the batter, while beating on low speed until fully incorporated, scraping the sides and bottom of the bowl to ensure this.
  7. Spoon out a third of the batter into another bowl. Stir the melted chocolate and the cocoa powder into this and stir until blended.
  8. Spoon the batter into 2 piping bags fitted with a plain tip and pipe vanilla and chocolate batter intermittently into each mini bundt pan.
  9. Use a skewer to swirl the batter just a little. Bake the cakes for about 20 minutes, until a skewer inserted in the centre of the cake comes out clean.
  10. Cool the cakes for 30 minutes then turn the cakes out to cool completely before glazing.