Marbled Bundt Cake

READY IN: 1hr 10mins
Recipe by Kittencalrecipezazz

This cake is lovely to serve at a dinner table. Make certain that the butter, eggs and sour cream are room temperature.

Top Review by ImPat

:oops: used too small bundt pan and had volcanic overflow and ended up burnt around the edges, cut those off and iced using Extra Creamy Chocolate Icing - will see how DS's recreation group likes it. They loved it. For those that like weight measurements 1 cup of butter = 8oz, 2 cups + 2 T sugar = 1 lb 1 1/2oz, 1 cup of chocolate chips = 7oz. Thank you Kittencal for 2 wonderful recipes. Made for Recipe Swap #14 - March 2008.

Ingredients Nutrition


  1. Set oven to 325 degrees.
  2. Grease and flour a 12-cup bundt cake pan.
  3. In a bowl beat butter with 2 cups plus 2 tbsps sugar together until fluffy (about 3 minutes).
  4. Add in eggs and vanilla; beat until well combined (about 4 minutes).
  5. Add in the sour cream; mix until combined.
  6. In a bowl mix together flour, baking powder, baking soda and salt; add the creamed mixture; mix until just combined.
  7. Remove 2 cups of the batter; stir in the melted bittersweet chocolate.
  8. Add/stir in the dark chocolate chips into the white cake batter.
  9. Add/stir the white chocolate chips into the dark batter.
  10. Using heaping tablespoonfuls alternately dollup the different cake batters into the prepared bundt pan.
  11. Run a knife through the cake only once, swirling the batter a little.
  12. Bake for about 50-60 minutes, or until the cake tests done.
  13. Cool cake in pan for about 15-20 minutes before removing to a rack.

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