Marble Bundt Cake – with a Little Magic

There’s something very comforting about marble cake—maybe it’s the swirl of chocolate and vanilla, or maybe it’s just the perfect excuse to have two cakes in one. Either way, this week I tried a new recipe for a Marble Bundt Cake, and the twist? It starts with a strange little step called “the magic ingredient.” But don’t worry, it’s nothing too mysterious—just a quick flour paste that makes the cake extra soft and fluffy. And yes, it really works.

So if you’re in the mood for a soft, cozy cake with just enough chocolate to keep things interesting, here’s how to make it:

Step 1: The Magic Ingredient

You’ll need:

• 25g (2 tbsp) flour
• 125ml (½ cup) milk or water

What to do:

1. In a small saucepan, whisk the flour and milk (or water) together.
2. Cook over medium-low heat, stirring constantly, until it thickens into a pudding-like paste (about 2–3 minutes).
3. Remove from heat and let it cool to room temperature.

This little paste will make your cake incredibly tender—it’s worth the extra minute of stirring!

Step 2: The Cake Batter

You’ll need:

• 80g (5 ½ tbsp) butter, softened
• 90g (½ cup) sugar
• 1 tsp vanilla extract
• 4 eggs
• Your cooled magic ingredient
• 250g (2 cups) all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 100ml (⅓ cup + 1 tbsp) milk
• 75ml (⅓ cup) heavy cream

For the chocolate batter:

• 3 tbsp cocoa powder
• 2 tbsp milk (more if needed)

Instructions

1. Preheat & Prepare

• Set your oven to 175°C (350°F).
• Grease a Bundt pan.

2. Make the Batter

• Beat butter, sugar, and vanilla until light and creamy.
• Mix in your magic ingredient and eggs, one at a time.
• In another bowl, combine flour, baking powder, and salt.
• Add the dry mix to the wet ingredients along with milk and cream. Stir until just combined—don’t overmix!

3. Swirl In the Chocolate

• Scoop out about ⅓ of the batter into a separate bowl.
• Mix in cocoa powder and extra milk until smooth. Make sure the texture matches the vanilla batter—add a splash more milk if needed.

4. Assemble the Cake

• Pour the vanilla batter into your Bundt pan.
• Spoon the chocolate batter in and swirl gently with a spoon or knife—don’t overdo it, just enough to get that marbled look.

5. Bake

• Bake for 50–60 minutes or until a toothpick comes out clean.
• Let cool in the pan for 10 minutes, then turn it out onto a wire rack.

6. Finish It Off

• Dust with powdered sugar, or if you’re feeling fancy, drizzle with a dark chocolate glaze.

Creative Tips:

• Want to add a little espresso to the chocolate part? Go for it—it deepens the cocoa flavor.
• You can also add some orange zest to the vanilla batter for a bright twist.
• Leftover batter makes great muffins—they bake faster and are perfect for tasting before serving the main cake.

This cake is perfect for any occasion—whether it’s a weekend baking mood or a weekday craving for something sweet and a little nostalgic. And let’s be honest, it’s also pretty fun to slice into and see the swirls.