Easy Marble Cake (with Cake Mix)

4.71 from 31 votes

Easy Marble Cake (with Cake Mix)

Easy Marble Cake made with yellow cake mix, butter, and a few simple swaps for an extra moist, bakery-quality result. Chocolate and yellow batters are swirled together in a bundt pan for a beautiful cake that takes very little effort.

Prep Time20

Cook Time55

Total Time1 15

Course: Dessert

Cuisine: American

Servings: slices

Author: Kristin Maxwell

Equipment

10-inch Bundt Pan
Electric hand mixer or stand mixer
Wire cooling rack

Ingredients

1 (15 oz) box yellow cake mix
4 eggs (room temperature recommended)
1 cup milk (room temperature recommended)
2/3 cup butter melted (measure solid, then melt)
2 tablespoons unsweetened cocoa powder
Powdered sugar, for dusting (optional)

Instructions

Preheat oven to 325°F. Grease a 10-inch bundt pan generously with nonstick cooking spray, making sure to coat all the grooves.
In a large bowl, beat yellow cake mix, eggs, milk, and melted butter with an electric mixer on medium speed for 2 minutes, scraping the sides and bottom of the bowl a couple of times so everything is incorporated. The batter should be smooth and fluffy.
Scoop about 3/4 cup of the batter into a separate bowl. Stir in the cocoa powder until evenly combined and no streaks remain.
Pour about 2/3 of the yellow cake batter into the prepared bundt pan. Drop spoonfuls of the chocolate mixture evenly on top of the yellow batter. Pour the remaining yellow batter evenly over the top.
Take a butter knife and make 3 to 4 gentle swirls through the batter. Take care not to scrape the pan with the knife.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 to 15 minutes, then place a wire rack on top of the pan, hold them together, and slowly flip so the cake releases onto the rack. Cool completely before serving.
Transfer to a serving platter and dust with powdered sugar, if desired. Slice and serve.

Notes

The cake mix swaps (why they matter):

Butter instead of oil makes the cake richer and more flavorful. Measure 2/3 cup of solid butter, then melt it before adding. If your cake mix calls for less than 2/3 cup oil, reduce the butter to match.
Milk instead of water creates a more tender, moist crumb. If your cake mix calls for less water than 1 cup, reduce the milk to match.
4 eggs instead of 3 gives the cake better structure and moisture, especially important for a bundt pan.

For the best results:

Use room temperature eggs and milk so the melted butter doesn't clump in the batter.
Use a good quality cocoa powder (like Hershey's or Ghirardelli) since it's the only chocolate component.
Don't over-swirl. Just 3 to 4 gentle passes with a knife keeps the marbled pattern distinct.

Topping options:

Dust with powdered sugar for a simple finish.
Quick chocolate ganache: Melt 1/2 cup chocolate chips with 1/4 cup heavy cream, stir until smooth, and drizzle over the cooled cake.
Drizzle with a vanilla glaze or top with your favorite frosting.

Pan alternatives:

Cupcakes: Fill liners halfway with yellow batter, add a teaspoon of chocolate batter, swirl with a toothpick. Bake at 350°F for 20 to 25 minutes.
Sheet cake (13x9): Follow the same layering and swirling method. Bake at 350°F for 28 to 32 minutes.
Storage: Keep tightly wrapped at room temperature for up to 3 days. Do not refrigerate or the cake will dry out.
Freezing: Wrap the whole cake or individual slices tightly with 2 layers of plastic wrap, then place in a freezer bag or container. Freeze for up to 6 months. Thaw at room temperature.

Nutrition

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