Marble Cake is always a showstopper and so easy to make! The combination of vanilla cake and chocolate-Nutella cake creating a marble effect with no two slices looking the same!
The marbled effect of this cake is enchanting and it’s absolutely delicious. This easy Marble Cake recipe is the perfect cake to make an event feel special that doesn’t take loads of work from you to create it. We have instructions to make the cake in a couple different types of cake pans too!
Try our Chocolate Marble Loaf Cake too!
Recipe Ingredient Notes
Unsalted butter. Start the recipe with softened unsalted butter. You’ll need 1 cup (or 2 sticks).
Eggs. Use large size eggs.
All purpose flour. Regular all purpose flour or gluten-free measure-for-measure flour can be used. For gluten-free baking we use and recommend Bob’s Red Mill gluten-free 1-to-1 flour blend. We like the flavor and the texture (very similar to regular flour).
Milk. We used whole milk and recommend that fat content for the richest results. We have to tested the recipe with plant milks.
Nesquik chocolate powder. This gives the chocolate flavor to the chocolate portion of the marble cake.
Nutella. This is added to the chocolate cake batter!
Sweetened condensed milk. One 14-ounce can is used to make the fudgy glaze.
Semi-sweet chocolate chips. You’ll need 1 cup for the glaze.
How to make Marble Cake
STEP 1. Preparation
Preheat oven to 350 degrees F. Spray a 10-cup Bundt cake pan with a non-stick spray (photo 1). Set aside.
STEP 2. Make the cake batter
In a large mixing bowl with an hand electric mixer or in the bowl of a stand mixer fitted with paddle attachment, beat together the sugar and softened butter together until light and fluffy (photos 2-3).
One at a time, add in the eggs and mix after each one (photo 3). Add in the vanilla extract, mix just until combined (photo 4).
In another large bowl, whisk together the dry ingredients: flour, baking powder, and salt (photo 5).
Add part of the flour mixture into the wet ingredients and mix until just combined (photo 6). Add some of the milk and mix again. Repeat until both the flour and milk have been added in and well combined (photo 7). Scrape the sides of the bowl and the bottom of the bowl as needed.
Scoop out 2 cups of batter into a separate bowl (photo 8). Add the Nesquik powder and Nutella to the 2 cups of batter and mix until well combined (photo 9).
STEP 3. Add batter to the pan
Using a spoon or cookie scoop, drop big dollops of the separate batters, alternating the vanilla batter and chocolate-Nutella batter into the prepared Bundt pan (photo 10).
Use a butter knife or bamboo or metal skewer and swirl through the batter to create a marbled pattern through the cake (photo 11-12).
STEP 4. Bake and cool
Bake in the preheated oven for 50-60 minutes, just until a toothpick inserted into the center comes out clean. Let the cake cool for 10 minutes in the pan (photo 13) and then invert the cake onto a cooling wire rack to finish cooling (photo 14).
STEP 5. Prepare the glaze
Pour the sweetened condensed milk and chocolate chips into a small saucepan (photo 16). Place the saucepan over medium heat and stir continuously until the chocolate chips are melted.
Remove from the heat and mix the vanilla extract into the melted chocolate mixture (photo 17).
STEP 6. Glaze the cake
Place the cake onto a cooling rack that is sitting on top of a cookie sheet. For easy cleanup, line the cookie sheet with aluminum foil or parchment paper.
Pour the glaze all over the top of the Bundt cake and allow it to drip down the sides (photo 18). Go heavy with the pour and get a nice coating all over the cake.
Allow the glaze to set a little bit before cutting, it won’t harden up solid but it will harden up enough to cut into it without dripping.
Variations & Substitutions
Substitution for Nesquik. If unavailable substitute unsweetened cocoa powder.
Extra chocolatey glaze. When making the glaze, kick up the chocolate a notch by adding 2 squares of semi sweet baking chocolate to the saucepan when melting the chocolate chips.
Use vanilla baking chips in the glaze. Swap in vanilla baking chips instead of chocolate chips in the glaze for more of a white chocolate look and flavor.
Peanut butter chocolate option. Change up the flavor in the chocolate by adding peanut butter to the chocolate batter instead of Nutella. Substitute the same amount of creamy peanut butter instead.
Make it a Marble Loaf Cake. Instead of baking in a Bundt pan you can make two loaf pan cakes instead. Divide the batter between two prepared loaf pans adding the different color batter in the same way. Check for doneness around 35 minutes baking time.
Make it a 9-inch by 13-inch sheet cake. Be sure to check it at 45 minutes and monitor it until a toothpick inserted in the center comes out clean.
Do not overmix the batter! Overmixing can create dry, dense cake. Just mix until the ingredients are fully combines.
How to Store
The cake can be stored at room temperature (covered with plastic wrap or in an airtight container) for up to 3 days. Or in the refrigerator well sealed for 5 days.
Frequently Asked Questions
Yes! We suggest freezing the cake without the glaze and adding that before serving. Allow the cake to fully cool. Wrap tightly with plastic wrap and then with foil. Freeze for up to 3 months. Thaw in the refrigerator. Add the glaze and serve.
More recipes you’ll love!
Marble Bundt Cake with Fudge Glaze
- 2 cups granulated sugar
- 1 cup (2 sticks) unsalted butter softened
- 4 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour regular or gluten-free measure-for-measure flour blend
- 1 ½ teaspoons baking powder
- ¼ teaspoon kosher salt
- 1 cup milk whole dairy milk recommended
- 1/3 cup Nesquik chocolate powder or unsweetened cocoa powder
- 2 tablespoons Nutella
- 1 14-ounce can sweetened condensed milk
- 1 cup semi-sweet chocolate chips
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees. Spray a 10-cup Bundt cake pan with a non-stick spray. Set aside.
- In a large mixing bowl, using an electric hand mixer or in the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and softened butter together until light and fluffy.2 cups granulated sugar, 1 cup (2 sticks) unsalted butter
- One at a time, add in the eggs and mix after each one. Add in the vanilla extract, mix until combined.4 large eggs, 2 teaspoons vanilla extract
- In separate large bowl, whisk together the flour, baking powder, and salt.3 cups all-purpose flour, 1 ½ teaspoons baking powder, ¼ teaspoon kosher salt
- Add part of the flour mixture into the wet mixture and mix until just combined, Add some of the milk and mix again. Repeat until both the flour and milk have been added in and well combined.1 cup milk
- Scoop out 2 cups of batter into a separate bowl. Add the Nesquik powder and Nutella to the 2 cups of batter and mix until well combined.1/3 cup Nesquik chocolate powder, 2 tablespoons Nutella
- Using a large spoon or cookie scoop, drop big dollops of each batter into the prepared Bundt pan, alternating where the colors land to create separation of the two.
- Use a knife or skewer to gently swirl through the batter to create a swirly pattern through the cake.
- Bake for 50-60 minutes, just until a toothpick inserted into the center comes out clean. Cool for 10 minutes in the pan and then invert the cake onto a cooling rack to finish cooling.
- Combine the sweetened condensed milk and chocolate chips into a small saucepan. Place the saucepan over medium heat and continuously mix until the chocolate chips are melted. Remove from the heat and mix in the vanilla extract.1 14-ounce can sweetened condensed milk, 1 cup semi-sweet chocolate chips, 1 teaspoon vanilla extract
- Place the cake onto a cooling rack that is sitting on top of a cookie sheet. For easy cleanup, line the cookie sheet with foil or parchment paper. Pour the glaze all over the top of the Bundt cake and allow it to drip down the sides. Go heavy with the pour and get a nice coating all over the cake.
- Allow the glaze to set a little bit before cutting, it won’t harden up solid but it will harden up enough to cut into it without dripping.
I was so happy to see your recipe yesterday and made the cake last night for my book club meeting today. What a hit!! Everyone loved how it looked and the flavors were fantastic!
I made this yesterday and my family devoured it. Such a unique cake and fun to make!
It’s such a genius idea to marble a cake with Nesquick! Loved the flavor and originality of this cake. My whole family was thrilled.
That fudgy glaze! I’m not much of a baker so I didn’t think I’d get it right, but your instructions were clear and made everything easy. Thank you! We all loved it.
This marble cake turned out so gorgeous. Thanks for the recipe.