Cakes & Cupcakes

Chocolate Chip Marble Bundt Cake

August 6, 2019

This post is sponsored by Danish Creamery. As always, all thoughts and opinions are my own. Thank you for supporting […]

This post is sponsored by Danish Creamery. As always, all thoughts and opinions are my own. Thank you for supporting the brands that help make Browned Butter Blondie possible.

Easy to make and beautiful straight out of the pan, this chocolate chip marble bundt cake with a rich chocolate ganache glaze is perfect for all occasions.


Yesterday my middle daughter went to the DMV for her behind the wheel driver’s test. After six months riding next to her on high alert, gritting my teeth and wishing the passenger side foot break wasn’t just imaginary, the day had finally come for her to have her driving skills critiqued by someone other than mom and dad. I’m not sure if I was more nervous that she would pass or that she wouldn’t pass. I distinctly remember feeling the same way when I handed over the keys to the car to my oldest daughter and I’m pretty sure it doesn’t get any easier the more kids you have. In a word, it’s nerve-racking.

Spoiler alert: SHE PASSED!!


To pass the time while she was off driving circles at 25 mph around the local DMV, I decided to quell my anxiety with a little time in the kitchen. I bake a lot. I bake when I’m happy. I bake when I’m sad. And I definitely like to bake when I’m feeling worried. Something about mixing butter and sugar together with a scoop of flour and a dash of salt helps to calm my nerves. It quiets my energizer bunny brain and makes me feel relaxed and momentarily at peace with whatever worries I’m wrestling with in my mind on any given day.

I decided to bake a chocolate bundt cake, hoping that I wasn’t jinxing her good luck by making a celebratory cake before her test results were officially official. I figured cake would be good for us all either way, good news or bad. Cake is always a good idea if you ask me. This Chocolate Chip Marble Bundt Cake turned out to be a good luck charm and was just the ticket to mark the occasion of one more driver in the house. I had two slices. Because – one more driver in the house!!


If you know me, you know how much I love a bundt. They are easy to make, delicious to eat and they are pretty enough to serve right out of the pan. To make this Chocolate Chip Marble Bundt Cake, I have partnered with my favorite butter brand – Danish Creamery. Their European style recipe hasn’t changed one bit since 1895 and it’s made with the highest quality ingredients from California pasture-raised cows. Danish Creamery European Style Butter has 85% butter fat and a touch of sea salt.  That’s 5% more butterfat that regular butter, which makes it ideal for baking perfectly soft and buttery cakes. If you aren’t baking with European style butter, you are really missing out.


To make this ultimate chocolate bundt cake we first cream together the butter and sugar. When baking a bundt, or any cake for that matter, it’s important that all of your dairy ingredients are at room temperature. To soften the butter, leave it out on the countertop for 30-60 minutes. Tempting though it may be, do not soften the butter in the microwave. The result is butter that is too soft and almost always slightly melted which prevents the butter from forming tiny air bubbles when whipped with the sugar. Those tiny air bubbles are crucial because the baking powder and/or baking soda steps in to expand those air pockets and creates the light and fluffy baked goods we are all after. If a recipe calls for room temperature butter, follow the rules bakers. You’ll be glad you did.


Once the butter and sugar are mixed until light and fluffy, we add the vanilla and eggs one at time followed by the dry ingredients. Being careful not to over mix the batter, leave a few streaks of flour remaining and then gently fold in the mini chocolate chips with a wooden spoon or spatula. Next we divide the batter in two parts and add a melted chocolate syrup to one portion. Simply layer the batters in the prepared bundt pan and now comes the fun part. Ok, full disclosure. This part actually stresses me out. I’m always worried that I’ll fail at creating the perfect swirl and I definitely fret over this step far too much. The trick is to swirl intentionally but with a light hand. I find the figure eight technique to work best for clear, defined swirls. Be sure to reach down towards the bottom of the pan with the butter knife and pull back up towards the top to be sure the marble effect runs throughout the cake. The good news is, a perfect swirl does not make a more delicious cake. Don’t stress it…the cake will taste ah-may-zing no matter how good {or bad} your marble looks.


Truth be told, a naked bundt cake makes for a lovely dessert. But this Chocolate Chip Marble Bundt Cake was begging for just one more layer of chocolate. So, in true “more is better” fashion, I’ve adorned the top with a rich, chocolate ganache glaze. Tah-dah!  You’re looking at pure chocolate heaven right here bakers. I’m thinking this cake is my new favorite for all future cake-worthy occasions. Tonight I’m celebrating with the very last piece of cake the fact that I now have one more driver in the house that can run to the store when I run out of butter. Now that deserves a slice of cake!


If you give this Chocolate Chip Marble Bundt Cake a try, be sure to tag @brownedbutterblondie on Instagram so I can see what you are baking up in your kitchens! And don’t forget to follow along on Pinterest for all the latest recipe details straight from the blog. Happy Baking!

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Chocolate Chip Marble Bundt Cake

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  • Author: Browned Butter Blondie
  • Prep Time: 25 mins
  • Cook Time: 55 mins
  • Total Time: 1 hour 20 mins
  • Yield: 1 1x
  • Category: Cake


Swirls of vanilla and chocolate cake with mini chocolate chips and a rich chocolate ganache glaze. Easy to make and beautiful straight out of the pan, this cake is perfect for all occasions.



For Cake

  • 2 cups granulated sugar
  • 1 cup (2 sticks) Danish Creamery European Style Butter with Sea Salt, room temperature
  • 1 tsp vanilla extract
  • 5 large eggs, room temperature
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp kosher salt
  • 3 cups all purpose flour
  • 3/4 cup full fat sour cream, room temperature
  • 1/4 cup whole milk, room temperature
  • 1 cup mini semisweet chocolate chips

For Chocolate Syrup

  • 1/2 cup granulated sugar
  • 1/2 cup natural cocoa powder
  • 1/2 cup freshly brewed espresso
  • 1/4 cup honey
  • 1/2 tsp vanilla

For Chocolate Ganache Glaze

  • 1 cup heavy cream
  • 1 cup bittersweet or dark chocolate, chopped
  • pinch of salt


For Cake

  1. Preheat oven to 350 degrees.
  2. Generously grease a 10-12 cup bundt pan with non stick cooking spray. Sprinkle with flour and turn over to remove excess. Set aside.
  3. To make the chocolate syrup add sugar, cocoa powder, espresso, and honey to a small saucepan. Stirring often, bring the mixture to a bowl. Reduce heat and simmer until no lumps appear. Whisk continuously.
  4. Remove from heat and stir in vanilla. Set aside to cool slightly.
  5. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar on medium high speed until light and fluffy, about 3 minutes.
  6. Add vanilla and mix until combined.
  7. Add eggs one at time until fully incorporated. Stop mixer to scrape down sides of bowl as needed.
  8. In a separate bowl, whisk together flour, baking powder, baking soda and salt.
  9. Add the flour to the butter and sugar mixture in three additions, alternating with the sour cream and whole milk.
  10. Do not over mix. A few streaks of flour should remain.
  11. Add 1/2 TBSP of flour to a small bowl. Add mini chocolate chips and toss to coat.
  12. Remove bowl from mixer and gently fold in chocolate chips with a large spatula.
  13. Separate 1/3 of batter into a medium bowl and stir in the chocolate syrup. Use a wooden spoon or spatula to combine completely.
  14. Transfer half of the vanilla batter into the prepared bundt pan.
  15. Scoop all of the chocolate batter on top and then repeat with the remaining vanilla batter.
  16. Using a table knife, gently swirl 3 to 4 figure eights into the batter, being sure to reach towards the bottom of the pan and pull up during the motion.
  17. Do not swirl the batter excessively or the marble will blend together rather than leaving distinct swirls.
  18. Tap bundt pan firmly on countertop 2-3 times to release any air bubbles.
  19. Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. The cake top should be golden brown and spring back when pressed gently.
  20. Cool cake on a wire rack in the pan for 25 minutes.
  21. Invert the cake onto a plate or platter, tapping to release if needed.
  22. Cool cake completely before adding chocolate ganache glaze.

For Chocolate Ganache Glaze

  1. Heat heavy whipping cream over medium high heat in a small saucepan. Remove from heat once simmering, do not boil.
  2. Add chocolate to a medium bowl and pour hot cream over the top.
  3. Allow to sit for 5 minutes before whisking to combine.
  4. Let ganache sit at room temperature for 10-15 minutes to thicken.
  5. Pour over top of cake.


Recipe adapted from Irvin Lin’s Marbled, Swirled and Layered
May be frozen



  • Reply
    September 29, 2021 at 4:03 am

    May I ask if freshly brewed espresso is liquid or dry? Can I use iced Americano coffee instead?

    • Reply
      Heather Mubarak
      September 29, 2021 at 4:22 am

      Freshly brewed espresso should be liquid. I haven’t tried this recipe with any other type of coffee so I can’t speak to how it will turn out. Although since you are heating the mixture to make the chocolate syrup, there’s no need to use an iced coffee.

      • Anonymous
        September 29, 2021 at 8:53 am

        thank you 🙂

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