Marble Bundt Cake!

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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 blog bargains to be picked up. Its a rarity to actually find a baking tin that I want, but when I found this little nugget for only £10 I HAD to buy it! To actually find a new Nordic Ware tin that’s so cheap is just unheard of for me, so obviously yeah.. its now mine. This of course meant a new Bundt Recipe had to happen!

I’ve done a few Bundt Recipes now such as my Rocky Road 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 and boyfriend 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!


This recipe makes a large Nordic Ware Bundt Cake – serves 12-15+!


– 375g Unsalted Butter, softened
– 375g Caster Sugar
– 375g Eggs (roughly 7-8 Medium Eggs)
– 375g Self-Raising Flour
– 2tsp Baking Powder
– 50g Cocoa Powder
– 1tsp Vanilla Bean Extract
– Whole Milk

– 100g Dark Chocolate, Melted
– 75g Milk Chocolate, Melted
– 75g White Chocolate, Melted
– Sprinkles

You will Need
– Wilton Cake Release
– Nordic Ware Tiered Heart Bundt tin or equivalent.



1) For the cake – Heat the oven to 180C/160C Fan and use the Wilton Cake release to grease the inside of the Bundt Tin making sure that all areas of the inside of the tin are covered – leave to the side.

2) In a stand mixer, beat together the butter and sugar until light and fluffy. Add in the 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 milk if needed. Mix in the Vanilla to the other plain mix!

3) Dollop in a tablespoon of each different flavour 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.

4) 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.

5) 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!


Tips and Ideas

I melt my chocolates in a microwaveable glass bowl on 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!



Find my other Cake & Showstopper Recipes on my Recipes Page!

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J x

© 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. 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

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