Pioneer Woman Marble Cake Recipe

This delicious Pioneer Woman Marble Cake is a moist, buttery Bundt cake swirled with rich chocolate and vanilla flavors. Perfect for any occasion, it’s simple to make with pantry staples like cocoa, sugar, and flour. The creamy chocolate glaze adds a sweet, elegant touch, making this cake a crowd-pleasing dessert everyone will love!

Ingredients Needed

For the Cake:

• Baking spray with flour (for the pan)
• 1/3 cup unsweetened cocoa powder
• 2 oz bittersweet chocolate (60%), finely chopped
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 cup (2 sticks) salted butter, softened
• 2 1/2 cups granulated sugar
• 1/4 cup vegetable oil
• 1 tablespoon vanilla extract
• 5 large eggs, at room temperature
• 1 cup buttermilk, at room temperature

For the Glaze:

• 2 1/2 cups powdered sugar (plus more if needed)
• 3 tablespoons salted butter, melted
• 3 tablespoons buttermilk (plus more if needed)
• 1/2 teaspoon vanilla extract

How To Make Marble Cake Recipe

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F and generously spray a 10- to 12-cup Bundt pan with baking spray.
2. Prepare the chocolate mixture: Simmer 1/2 cup water in a small saucepan over medium heat. Whisk in the cocoa powder, then remove from the heat. Stir in the chopped bittersweet chocolate and mix until smooth. Set aside.
3. Mix dry ingredients: In a medium bowl, whisk together the flour and baking powder.
4. Cream the butter and sugar: Using a stand mixer with a paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 4 to 6 minutes until light and fluffy. Scrape the bowl as needed.
5. Add oil, vanilla, and eggs: Reduce the speed to medium-low, mix in the vegetable oil and vanilla extract, then add the eggs one at a time, mixing well after each addition.
6. Combine wet and dry ingredients: Reduce the mixer speed to low. Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the flour. Mix until just combined.
7. Divide the batter and add chocolate: Transfer half the batter to a large bowl. Stir the chocolate mixture into the remaining batter in the mixing bowl until well blended.
8. Layer the batter in the pan: Use spoons or cookie scoops to alternate dollops of vanilla and chocolate batter into the prepared Bundt pan. Gently swirl the batters with a butter knife in a figure-8 pattern, but don’t scrape the sides or bottom of the pan. Tap the pan on a towel-lined countertop to release air bubbles.
9. Bake the cake: Bake for 55 minutes to 1 hour 5 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool the cake in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
10. Make the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, buttermilk, and vanilla extract. Add more powdered sugar (1 tablespoon at a time) or buttermilk (1 teaspoon at a time) until the glaze is thick but pourable.
11. Glaze the cake: Place the cooled cake on a serving plate. Pour the glaze over the top, letting it drip down the sides. Let the glaze set for 20 minutes before slicing and serving.

Recipe Tips

• Use room temperature ingredients: For smooth mixing and even baking, ensure the eggs, butter, and buttermilk are at room temperature before starting.
• Don’t overmix the batter: Mix until the ingredients are just combined to avoid a dense cake. Overmixing can make the cake tough.
• Swirl the batter carefully: Use a knife to gently swirl the chocolate and vanilla batters without overmixing them, so you get a clear marble pattern.
• Tap the pan to release air bubbles: After filling the Bundt pan, tap it firmly on the counter to settle the batter and remove air bubbles for an even texture.
• Let the cake cool properly: Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack. Cooling it too long in the pan can make it stick.

How To Store Leftovers

• Refrigerate: Wrap leftovers marble cake or use an airtight container. Store it in the fridge for up to 5 days.
• Freeze: Wrap leftovers marble cake in plastic and foil or put it in a freezer bag. Freeze for up to 3 months. To thaw, leave it in the fridge overnight or at room temperature for a few hours.

Nutrition Facts

Serving Size: 1 of 12 servings

• Calories: 647
• Total Fat: 27.2 g
• Saturated Fat: 14 g
• Cholesterol: 164 mg
• Sodium: 177 mg
• Potassium: 111 mg
• Total Carbohydrate: 94.6 g
• Dietary Fiber: 1.8 g
• Sugars: 70.3 g
• Protein: 7.2 g ​

More Pioneer Woman Recipes:

• Pioneer Woman Applesauce Cake
• Pioneer Woman Lemon Pound Cake
• Pioneer Woman Lemon Lime Pound Cake
• Pioneer Woman Blueberry Coffee Cake
• Pioneer Woman German Chocolate Cake Recipe