Easy Marble Cake
Easy Marble Cake with swirls of chocolate and buttery yellow cake batter. It's a beautiful, delicious dessert made with very little effort.
Servings: 12 slices
Ingredients
- 15 ounce Box of yyellow cake mix
- 4 Eggs
- 1 cup Milk
- 2/3 cup Butter melted
- 2 tablespoons Cocoa powder
- Powdered sugar optional
Instructions
- Preheat oven to 325 degrees F. Grease a 10-inch bundt pan with nonstick cooking spray.
- In a large bowl and with an electric mixer, beat cake mix, eggs, milk and butter for 2 minutes at medium speed, scraping the sides and bottom a couple of times so everything is incorporated.
- Scoop out about ¾ cup of the batter into another bowl. Stir in the cocoa powder.
- Pour about ⅔ of the yellow cake batter into the budt pan. Drop spoonfuls of the chocolate mixture evenly on top of the yellow. Pour the remaining yellow cake batter evenly on top. Take a knife and make a few swirls into the batter. *Note - take care not to scrape the metal pan with the knife or it will scratch.
- Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 10-15 minutes, then turn out onto a wire rack to cool completely. Transfer to a serving platter and dust with powdered sugar, then slice and serve.
Notes
- How to store leftover cake: Keep the cake tightly wrapped on a platter, or in an airtight container. It should stay fresh and moist for about 3 days. Do not refrigerate or it will dry out.
- How to freeze leftover cake: 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.
Nutrition
Calories: 284kcal | Carbohydrates: 37g | Protein: 4g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 84mg | Sodium: 433mg | Potassium: 83mg | Fiber: 1g | Sugar: 20g | Vitamin A: 427IU | Calcium: 126mg | Iron: 1mg
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