You want a dessert that looks bakery-level but takes less time than choosing a Netflix show? This Cinnamon Marble Bundt Cake with Chocolate Glaze hits that sweet spot—literally. It’s buttery, swirled, and smells like the holidays moved into your kitchen.
And when that glossy chocolate glaze drips down the ridges? People will think you hired a pastry chef. Spoiler: you didn’t.
You just followed a ridiculously good blueprint.
Why You’ll Love This Recipe
- Two flavors, one slice: Warm cinnamon cake marbled with vanilla for a beautiful ripple effect.
- Foolproof bundt texture: Tender crumb, golden edges, and no dry, sad cake. Promise.
- Chocolate glaze = instant upgrade: Shiny, rich, and ready in minutes.
- Company-ready: Looks fancy without complicated steps or weird ingredients.
- Make-ahead friendly: Stays moist for days and freezes like a champ.
What Goes Into This Recipe – Ingredients
- For the cake:
- 2 1/2 cups (300 g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp fine salt
- 1 cup (225 g) unsalted butter, softened
- 1 1/2 cups (300 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) sour cream, room temperature
- 1/3 cup (80 ml) whole milk, room temperature
- 2 tsp pure vanilla extract
- 1 tbsp ground cinnamon
- 2 tbsp light brown sugar
- For the chocolate glaze:
- 1/2 cup (120 ml) heavy cream
- 4 oz (115 g) semi-sweet chocolate, finely chopped
- 1 tbsp unsalted butter
- 1/2 tsp vanilla extract
- Pinch of salt
- For the pan: Softened butter and flour (or baking spray with flour)
Step-by-Step Instructions
- Prep your pan and oven: Preheat to 350°F (175°C). Grease and flour a 10–12 cup bundt pan thoroughly, getting into every groove.
- Mix dry ingredients: Whisk flour, baking powder, baking soda, and salt in a bowl.
Set aside.
- Cream the butter and sugar: Beat butter and granulated sugar on medium-high until pale and fluffy, 3–4 minutes. This builds structure.
- Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl. Add vanilla.
- Combine wet and dry: Mix sour cream and milk together.
Add dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture. Mix just until smooth.
- Make the cinnamon swirl: In a small bowl, stir cinnamon and brown sugar. Scoop out about 1 1/2 cups of batter into another bowl and fold in the cinnamon mixture.
- Layer and marble: Add half the vanilla batter to the pan, dollop half the cinnamon batter over it, then repeat.
Swirl gently with a butter knife—two or three figure-eights. No over-mixing; we want drama, not a blend.
- Bake: 45–55 minutes, until a skewer comes out with a few moist crumbs. If the top browns too fast, tent with foil at 40 minutes.
- Cool and release: Cool 15 minutes in the pan, then invert onto a rack.
Let cool completely before glazing.
- Make the glaze: Heat cream until steaming. Pour over chopped chocolate, add butter, vanilla, and salt. Let sit 2 minutes, then whisk until glossy.
- Glaze: Spoon or drizzle over the cooled cake, letting it drip naturally into the ridges.
Flex on everyone.
Preservation Guide
- Room temperature: Store covered for 3 days. Keep away from direct sunlight and heat.
- Refrigerator: Up to 5 days, tightly wrapped. Bring to room temp before serving for best texture.
- Freezer: Freeze unglazed slices or the whole cake (double-wrapped) for up to 2 months.
Thaw overnight in the fridge, then glaze.
- Refreshing tip: Microwave an unglazed slice for 10–12 seconds before serving. Instant bakery vibes.
Health Benefits
- Cinnamon perks: Contains antioxidants and may help support healthy blood sugar levels. It also makes your kitchen smell like a hug.
- Dairy power: Sour cream adds calcium and protein while delivering moisture with fewer crumbs on your shirt.
- Mindful indulgence: A satisfying slice can curb snack-grazing later—quality over quantity, IMO.
Common Mistakes to Avoid
- Skipping room temp ingredients: Cold butter and eggs = dense, uneven crumb.
Let them warm up.
- Overmixing the batter: Once flour goes in, gentle hands. Overmixing toughens the cake.
- Under-greasing the pan: Bundts are beautiful and petty. Grease every crevice and flour it.
- Over-swirling: Two or three swipes max.
Otherwise you’ll lose the marble effect.
- Glazing while warm: Warm cake melts glaze into a sad puddle. Cool completely first.
Recipe Variations
- Mocha Marble: Add 1 tsp instant espresso to the cinnamon batter for a latte vibe.
- Citrus Twist: Zest one orange into the vanilla batter and add a pinch of cardamom to the cinnamon layer.
- Nutty Crunch: Fold 1/2 cup toasted chopped pecans into the cinnamon batter.
- Maple Glaze: Swap chocolate glaze for 1 cup powdered sugar + 2–3 tbsp maple syrup + pinch of salt.
- Lighter Option: Use Greek yogurt instead of sour cream and 3/4 cup sugar plus 1/4 cup maple syrup. Flavor stays strong.
FAQ
Can I use a different pan if I don’t have a bundt?
Yes.
A 9×5-inch loaf pan (bake 55–65 minutes) or a 9-inch tube pan works. Watch for doneness cues rather than the clock.
Can I make this gluten-free?
Use a 1:1 gluten-free all-purpose flour blend with xanthan gum. Increase sour cream by 2 tablespoons if the batter seems stiff.
What if I only have salted butter?
Use it and reduce added salt to a scant 1/4 teaspoon.
Taste your glaze before adding extra salt.
How do I keep the cake extra moist?
Do not overbake, measure flour accurately (spoon and level), and store covered. A quick simple syrup brush (1:1 sugar-water) on the warm cake is a pro move, FYI.
Can I make the glaze ahead?
Yes. Refrigerate up to 3 days.
Rewarm gently in the microwave or over a double boiler, whisking to restore shine.
Wrapping Up
This Cinnamon Marble Bundt Cake with Chocolate Glaze is the dessert that makes people ask for the recipe and then text you photos when they nail it. It’s simple, striking, and ridiculously satisfying. Bake it once for brunch, then again for a birthday—nobody complains about a repeat performance.
Ready to be “that person” who brings the legendary cake? Go preheat the oven.