Dessert · Polish

Mini Marbled Bundt Cakes

Jamie Wells

Recipe by Jamie Wells

Baking & desserts · October 26, 2026

These little bundt cakes give you two flavors in one tender bite: vanilla swirled with a soft cocoa ribbon. They bake up in under 20 minutes and look far fancier than the effort they take, which makes them perfect for last minute guests or an afternoon treat.

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Mini Marbled Bundt Cakes

Why you'll love this

  • Two flavors swirled into one cute little cake.
  • Ready start to finish in about half an hour.
  • No frosting needed, just a dusting of sugar.
  • Looks impressive with almost no effort.

EveryDayMeal recipe

Mini Marbled Bundt Cakes

Prep
15m
Cook
18m
Total
33m
Serves
6
Level
Easy

Ingredients

  • 10 tablespoons (1 1/4 sticks) butter (plus extra for greasing)
  • 1 1/3 cups all-purpose flour
  • 2/3 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon baking powder
  • 2 teaspoons cocoa powder
  • 3 tablespoons milk
  • 1 tablespoon powdered sugar
  • 1 pinch salt

Equipment

  • Mini bundt pan
  • Electric mixer
  • Mixing bowls
  • Fine mesh sieve
  • Wire cooling rack

Instructions

  1. Heat your oven to 350 degrees F. Melt about 2 tablespoons of the butter and brush it generously into every cavity of a mini bundt pan, then dust each with a little flour and tap out the excess so the cakes release cleanly.
  2. Beat the remaining butter, the granulated sugar, and a pinch of salt with an electric mixer until pale and fluffy, about 3 minutes, which gives the cakes a light crumb.
  3. Add the eggs one at a time, beating well after each, so the batter stays smooth and does not curdle.
  4. In a separate bowl, whisk together the flour and baking powder, then sift it into the wet ingredients and stir just until smooth.
  5. In a small bowl, stir the cocoa powder and milk together until you have a smooth, lump-free paste.
  6. Spoon about 1 tablespoon of the plain batter into each bundt cavity, then stir the cocoa mixture into the remaining batter and spoon that chocolate batter over the plain layer to create the marble.
  7. Bake for 15 to 18 minutes, until a toothpick inserted into a cake comes out clean. If it still looks wet at 15 minutes, give them another 3 minutes.
  8. Let the cakes cool in the pan for 5 minutes, then turn them out onto a wire rack to cool completely. Dust with powdered sugar just before serving.

Tips from the kitchen

  • Grease and flour every groove of the pan carefully; bundt shapes stick in the detailed corners if you skip this.
  • Don't overmix once the flour goes in, or the cakes turn dense instead of tender.
  • Dust with powdered sugar only right before serving, since it soaks in and disappears over time.

Estimated nutrition per serving: 320 cal · 5g protein · 34g carbs · 18g fat

Make it your own

  • Add a teaspoon of vanilla extract or orange zest to the plain batter for extra flavor.
  • Drizzle with a simple powdered sugar glaze instead of a dusting.
  • Swap in a mini loaf pan or muffin tin if you don't have a bundt pan, adjusting bake time.

Storing & make-ahead

Store cooled cakes in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Dust with fresh powdered sugar before serving.

Good to know

Can I make one big bundt cake instead?
Yes, pour everything into a greased 6-cup bundt pan and bake 30 to 40 minutes, until a toothpick comes out clean.
Why did my cakes stick to the pan?
The detailed bundt grooves need a thorough coat of melted butter and flour. Also let them cool 5 minutes before turning out, not longer or shorter.
Can I use self-rising flour?
Yes, skip the baking powder and salt if you do, since self-rising flour already contains both.
How do I know they're done?
A toothpick poked into the center should come out clean with no wet batter, usually around 15 to 18 minutes.

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