This Cinnamon Marble Bundt Cake is a delightful dessert featuring layers of buttery vanilla batter swirled with a fragrant cinnamon and cocoa mixture. Finished with a smooth milk chocolate glaze, this cake offers a beautiful marbled appearance and a rich, comforting flavor perfect for any occasion.
Total Time:1 hour 10 minutes
Yield:12 servings
Ingredients
For the batter:
200 g unsalted butter (room temperature)
200 g sugar
4 eggs
250 g all-purpose flour
2 tsp baking powder
100 ml milk
1 tsp vanilla extract
For the cinnamon layer:
2 tbsp cocoa powder
2 tbsp sugar
2 tbsp ground cinnamon
For the glaze:
100 g milk chocolate (melted)
Instructions
Preheat and prepare pan: Preheat your oven to 180°C (350°F). Grease and line a 20–22 cm (8–9 inch) bundt cake pan with parchment paper to prevent sticking.
Make the batter: In a large bowl, beat the unsalted butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
Combine dry ingredients and mix: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add this dry mixture to the butter mixture, alternating with the milk, and mix until you have a smooth batter.
Prepare cinnamon batter: Divide the batter into two equal portions. To one portion, stir in the cocoa powder, ground cinnamon, and additional sugar until fully combined.
Layer and swirl batter: Pour a layer of plain batter into the prepared pan, then add a layer of the cinnamon batter. Repeat layering until all the batter is used, then gently swirl the batters together using a knife or skewer to create a marbled effect.
Bake the cake: Bake in the preheated oven for 50 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Glaze and serve: Once cooled, drizzle the melted milk chocolate over the cake evenly. Optionally, dust with powdered sugar before serving for an extra decorative touch.
Notes
Make sure the butter is at room temperature for easier creaming with sugar.
Gently swirl the batters to avoid overmixing which can diminish the marble effect.
If you don't have a bundt pan, a regular 9-inch round cake pan can be used instead.
Allow the cake to fully cool before glazing to avoid melting the chocolate glaze.
Store leftover cake in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
