Vanilla Choc Marbled Bundt Cake
Prep time
Cook time
Total time
An old-school marbled bundt cake; caster sugar, white flour and lots of butter. It’s an homage to not giving a damn about ‘the rules’ and just doing what feels right.
Recipe type: Dessert
Cuisine: Cake
Serves: 8
  • 175g unsalted butter, room temperature
  • 175g caster sugar
  • 3 large eggs
  • 175g self-raising flour
  • 1 tsp of baking powder
  • 1 tsp vanilla extract
  • 1-2 tbspns milk
  • ¾ tbspn of cocoa powder
  • Icing:
  • ⅔ cup icing sugar
  • ½ tspn vanilla essence/ 1 tspn cocoa powder
  • 4 tbspns of milk
  1. Heat the oven to 180 degrees centigrade.
  2. Prepare your cake tin by first greasing with cooking spray or melted butter and then add some flour or cocoa and shake around the tin until all coated. Shake out excess.
  3. In the bowl of an electric mixer, cream the butter and sugar until pale and fluffy.
  4. Sift together the flour and baking powder.
  5. Add one egg and then a few tablespoons of flour, followed by another egg and so on until you’ve added all the eggs and all the flour.
  6. Add the vanilla extract and mix well.
  7. Add a splash of milk to loosen the batter. It should be loose enough that it drops off the beaters when you lift them out of the bowl. If not, add another splash.
  8. Scoop out about a cup of the batter and place in a small bowl with the cocoa powder and another small splash of milk.
  9. Mix well until all combined.
  10. Pour a layer of vanilla cake in the bottom of the bowl, then add a couple of spoonfuls of the chocolate batter, followed by the rest of the vanilla.
  11. Add the remaining chocolate batter and smooth with a spatula.
  12. Grab a chopstick or skewer and ‘marble’ the batter using a figure-eight motion.
  13. Lightly rap the tin on the counter so as to remove any air bubbles.
  14. Put in the oven and bake for 40-45 minutes until a skewer comes out clean.
  15. Remove from the oven and allow to sit on the bench for exactly ten minutes (use a timer!).
  16. After ten minute, flip the pan onto a plate and tap around the top until the cake comes away from the pan. Resist the urge to dig in with your knife.
  17. Allow to cool on a cooling rack while you prepare the icing.
  18. When cake has cooled completely:
  19. Add the vanilla essence to the icing sugar and then add half the milk. Mix well and if too thick add a little more milk until the right consistency is reached.
  20. To make the chocolate icing use the same method but add a teaspoon of cocoa instead of the vanilla essence.
  21. Pour prepared icing into a zip lock bag and snip off the very end.
  22. Drizzle icing over the top until you’re happy with the pattern.
  23. Allow icing to set and store in an airtight container.
Recipe by she cooks, she gardens at