Cinnamon Marble Bundt Cake
This cinnamon marble Bundt cake is the kind of cozy bake that smells like a hug straight out of the oven. The cinnamon-cocoa swirl is just the right amount of sweet and spiced, and the soft, buttery crumb makes it a winner for birthdays, brunches, or a slow afternoon with coffee.
You don’t need any fancy skills—just basic pantry ingredients and a good swirl with a skewer. I love drizzling it with melted milk chocolate, but you can also keep it simple with a dusting of powdered sugar.
Ingredients
For the Batter
- Unsalted butter – makes the cake rich and tender
- Sugar – for sweetness and a soft crumb
- Eggs – help the cake rise and hold its shape
- All-purpose flour – the structure of the cake
- Baking powder – gives the cake a nice lift
- Milk – keeps it moist and easy to mix
- Vanilla extract – adds warm flavor
For the Cinnamon Swirl
- Cocoa powder – for a little depth and contrast
- Sugar – just enough sweetness in the swirl
- Ground cinnamon – cozy, warm flavor that pairs beautifully with cocoa
For the Glaze
- Milk chocolate – melted and drizzled on top (or skip and go for powdered sugar)
See recipe card for quantities.
How to Make Cinnamon Marble Bundt Cake
Preheat the oven to 180°C (350°F). Grease and line a 20-22 cm (8-9 inch) cake pan with parchment paper. In a large bowl, cream the butter and sugar together until light and fluffy.
Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour and baking powder.
Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. Mix until smooth. Split the batter into two equal portions.
Into one portion, blend in the cocoa powder, cinnamon, and extra sugar until well combined.
Pour a layer of plain batter into the prepared pan, followed by a layer of the cinnamon batter. Continue layering until all the batter is used.
With a knife or skewer, gently swirl through the batter to create a marbled effect. Bake for 45-50 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.
Dust with powdered sugar or drizzle with icing if desired.
Slice the cake and serve. Best enjoyed with a cup of tea or coffee!
Hint: make sure your butter is truly room temp so it creams properly.
Substitutions & Variations
- Use dark chocolate or white chocolate instead of milk chocolate for the glaze
- Add chopped walnuts or pecans for crunch
- Sub oat or almond milk if you're out of regular milk
- Swap in brown sugar for a deeper flavor
- Add orange zest to the batter for a festive twist
💭Crucial Success Tips
Grease your Bundt pan very well, especially around the ridges!
FAQ
Yes—just adjust the bake time a bit and check for doneness around the 40-minute mark.
Not at all! Use what you like—or skip the glaze entirely and go with powdered sugar.
Definitely. It actually tastes better the next day once the flavors settle.
Cinnamon Marble Bundt Cake
Ingredients
For the batter:
- 200 grams unsalted butter room temperature
- 200 grams sugar
- 4 eggs
- 250 grams all-purpose flour
- 2 teaspoon baking powder
- 100 ml milk
- 1 teaspoon vanilla extract
For the cinnamon layer:
- 2 tablespoons cocoa powder
- 2 tablespoons sugar
- 2 tablespoons ground cinnamon
For the glaze:
- 100 grams milk chocolate melted in the microwave
Instructions
- Preheat the oven to 180°C (350°F). Grease and line a 20-22 cm (8-9 inch) cake pan with parchment paper. In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating thoroughly after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour and baking powder.
- Gradually incorporate the dry ingredients into the butter mixture, alternating with the milk. Mix until smooth. Split the batter into two equal portions.
- Into one portion, blend in the cocoa powder, cinnamon, and extra sugar until well combined. Pour a layer of plain batter into the prepared pan, followed by a layer of the cinnamon batter. Continue layering until all the batter is used.
- With a knife or skewer, gently swirl through the batter to create a marbled effect. Bake for 45-50 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.
- Dust with powdered sugar or drizzle with icing if desired.
- Slice the cake and serve. Best enjoyed with a cup of tea or coffee!
Notes
- Grease your Bundt pan very well, especially around the ridges!
- Use any type of chocolate on top, or swap in a dusting of powdered sugar.
Nutrition
How To Store Cinnamon Marble Bundt Cake
Store the cooled cake in an airtight container at room temperature for 3–4 days.
You can also freeze individual slices (wrapped in parchment and foil) for up to 3 months.
