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A Vanilla & Chocolate Marble Bundt Cake with Triple Chocolate Decoration!

I went shopping with my mum recently, and coincidentally we ended up in my local TKmaxx/Home Sense store where there is always beautiful baking bargains to be picked up.

Its a rarity to actually find a baking tin that I want, but when I found this little Nordic Ware nugget for only £10 I HAD to buy it! This of course meant a new bundt recipe had to happen!

I’ve done a few bundt recipes such as my Rocky Road Bundt Cake, Lemon and Blueberry Bundt Cake and my Terry’s Chocolate Orange Bundt Cake which have always been popular on my blog as they’re a little different to the usual, but I had so many requests for a marble cake and a new bundt cake that I decided to merge them together into one!

I used a standard sort of cake recipe in the bake compared to slightly more complicated chocolatey ones for my other bundt cakes because I was marbling it. The standard being equal weights of flour, eggs, butter and sugar such as in a victoria sponge, but then the difference being the addition of vanilla to some, and cocoa powder to the other!

I have always adored using different bundt tins because they decorate your cake for you if that makes sense? Like you don’t even have to put the melted chocolate on this cake like I have done, it would still be perfectly delicious without it.

I am growing a collection of bundt tins now however, which my family aren’t so pleased about as they are the most awkward things to try and fit in a baking cupboard. None of them are the same shape (obviously) so they don’t slot together! I’ve mentioned sticking nails in the wall and hanging them off them but my mum looked like she’d kill me sooooo…

But seriously, this cake really is so simple to make yet it looks utterly delicious also. It’s such a basic sponge recipe, but the mixture of the vanilla and then the chocolate is what makes it worth the longer bake in the oven!

You could of course split the two mixture between some circular tins and bake them like you do the cakes on my Caramac Cake recipe if you don’t have a bundt tin.. but I think its always worth investing in a Nordic Ware bundt tin as they really are beautiful. But anyway, enjoy the recipe!


Marble Bundt Cake!

A Vanilla & Chocolate Marble Bundt Cake with Triple Chocolate Decoration!
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Category: Cake
Type: Bundt Cake
Keyword: Marble
Prep Time: 30 minutes
Cook Time: 55 minutes
Cooling and Decorating Time: 2 hours
Total Time: 3 hours 25 minutes
Servings: 15 slices
Author: Jane's Patisserie



  • 375 g unsalted butter (softened)
  • 375 g caster sugar
  • 7 medium eggs
  • 375 g self raising flour
  • 2 tsp baking powder
  • 50 g cocoa powder
  • 1 tsp vanilla bean extract


  • 100 g dark chocolate (melted)
  • 75 g milk chocolate (melted)
  • 75 g white chocolate (melted)
  • sprinkles



  • Heat the oven to 180ºC/160ºC fan and grease the inside of the bundt tin making sure that all areas of the inside of the tin are covered leave to the side.
  • In a large bowl, beat together the unsalted butter and caster sugar until light and fluffy.
  • Add in the self raising flour, eggs, baking powder and beat again briefly till combined – try not to overbeat! If its really thick, mix in some whole milk to loosen.
  • Divide the mixture and transfer half to another bowl - beat in the cocoa powder to one of the mixes with a couple of spoonfuls of whole milk if needed. Mix in the vanilla extract to the other plain mix!
  • Dollop in a tablespoon of each different mix randomly in the tin so you affectively have a bit of everything in a slice - use up all the mix and smooth it over.
  • Bake for 50 minutes-60 minutes until baked through - check this by poking a skewer into the deepest part of the bundt.
  • Once baked, leave the cake to cool in the tin for 10 minutes, and then remove carefully and leave to cool fully on a wire rack.


  • To decorate, melt your three different type of chocolates and decorate how you please - As I did the chocolate layer by layer, I needed more dark chocolate for the bottom, but the amounts I used were perfect for the decoration I chose! Sprinkle on some sprinkles and leave to set. Enjoy!


  • I melt my chocolates in a microwaveable glass bowl in 30second bursts on a medium power.
  • I bought my tiered heart bundt tin in TKmaxx where it was cheaper, but you can buy so many different Nordic Ware tins online that it won't be hard to find! I love this one in particular as its so cute and perfect for this kind of bake! If you use a Bundt Tin that isn't as big as the Nordic Ware ones you might want to reduce the cake mixture down as it might over flow.. but this level of mixture is perfect for the large Nordic Ware ones for definite.
  • This cake will last in an airtight container for 3 days, or you can freeze it for up to 3 months!



Find my other recipes on my Recipes Page!

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© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.


  1. Ann Cobb on August 16, 2023 at 10:08 am

    I don’t have a bundt tin but need a-marbke cake recipe.
    What size tin would be the best to use for these quantities.

  2. Christine on December 19, 2021 at 11:52 am

    Hi . I have been given a 9 cup Nordic pine Forest Bundt pan which looks beautiful but am nervous of using ! Would this recipe be a good idea for this tin as tin looks very intricate ! If so – would I need to make any adjustments ?,! Many thanks !

  3. Joanna Howell on February 28, 2021 at 12:49 pm

    My tin was only two thirds full but Baking it anyway as I am sure it will taste good. Just one question weight of eggs, in shell or broken?

    Thanks. Jo

  4. Dan on December 7, 2020 at 9:40 pm

    Hi Jane. Ive recently bought a nordic ware heritage bundt tin gold which is 10 cups capacity according to the label.

    I was looking for a Chocolate Cake or a Marble Cake recipe for next week. Would this Recipe be good for the tin I have? And if not do you have any suggestions for a rich chocolate cake?

    • Jane's Patisserie on December 7, 2020 at 10:07 pm

      Yes this one will be fine – I wouldn’t worry if the tin doesn’t fill all the way up as you will still get a lovely pattern from it! X

  5. Amanda Soar on April 16, 2019 at 10:42 am

    Hi Jane love your recipes, I only have the Lakeland round fluted tin would these amounts of ingredients work do you think. Was thinking marble flute cake ganache and mini eggs to decorate xx

    • Jane's Patisserie on April 16, 2019 at 11:13 am

      I’m afraid I’m unsure of the size of that tin so I can’t help, but otherwise that sounds delicious!

  6. […] household:  When the power came back, the first thing I did was bake a cake!  I used this recipe from Jane’s Pattiserie , it was kind of a comfort […]

  7. Marisa @ Marisa's Italian Kitchen on May 26, 2016 at 11:21 pm

    I love the heart shaped baking tin!! Have never seen one quite like yours before!

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