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Cinnamon Marble Bundt Cake Recipe

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4.5 from 40 reviews

This Cinnamon Marble Bundt Cake blends a tender vanilla batter with a warm cinnamon layer, swirled together to create a beautiful marble effect. Finished with a delicate dusting of powdered sugar and a drizzle of melted milk chocolate glaze, this moist and flavorful cake is perfect for any dessert occasion or afternoon tea.

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 grams of milk chocolate melted in the microwave

Instructions

  1. Prepare the pan: Preheat the 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.
  2. Make the batter: In a large bowl, beat the room temperature butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract to combine.
  3. Combine dry ingredients and mix: In a separate bowl, whisk together the all-purpose flour and baking powder. Gradually add the dry mixture to the butter and egg mixture, alternating with the milk. Mix until the batter is smooth and well combined without overmixing.
  4. Prepare the cinnamon batter: Divide the batter evenly into two bowls. In one bowl, stir in the cocoa powder, cinnamon, and the additional sugar until fully incorporated, creating the cinnamon layer.
  5. Layer the batter: Pour a layer of the plain batter into the prepared bundt pan, followed by a layer of the cinnamon batter. Repeat these layers until all batter is used, then use a knife or skewer to gently swirl through the layers to create a marbled effect.
  6. Bake the cake: Place the pan in the preheated oven and bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
  7. Cool the cake: Allow the cake to cool in the pan for 10 minutes before carefully transferring it to a wire rack to cool completely.
  8. Glaze and serve: Once cooled, drizzle the melted milk chocolate over the cake and dust with powdered sugar before slicing and serving.

Notes

  • Ensure the butter is at room temperature for easier mixing and a smoother batter.
  • The swirling technique creates the signature marble look—do not over-swirl to keep distinct layers.
  • You can substitute milk chocolate with dark chocolate for a richer glaze.
  • Make sure the cake is completely cooled before adding the glaze to prevent it from melting and running off.
  • Store leftovers in an airtight container at room temperature for up to three days or freeze for longer storage.

Find it online: https://lovelycooks.com/cinnamon-marble-bundt-cake-recipe/