Marble Funfetti Bundt Cake
This Marble Funfetti Bundt Cake is a sprinkle-filled vanilla cake swirled with chocolate cake and topped chocolate sauce and sprinkles. It's a show stopping cake that's perfect cake for birthdays!
Servings: 12 slices
Calories: 361kcal
Ingredients
Marble Funfetti Bundt Cake
- 1/2 cup vegetable oil or canola oil
- 3 large eggs room temperature
- 2 3/4 teaspoons vanilla
- 1 cup buttermilk room temperature
- 2 cups all purpose flour
- 3 3/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1⅔ cups granulated sugar
- 1/2 cup rainbow sprinkles add up to 3/4 cup to batter, depending on your preference
- 2 ounces semi-sweet chocolate chopped
- 1/4 cup water
- 1/4 cup granulated sugar
- 1/4 cup cocoa powder
FOR THE CHOCOLATE SAUCE
- 1 tablespoon unsalted butter melted
- 2 tablespoons cocoa powder
- 1/2 cup powdered sugar add an additional tablespoon powdered sugar if needed
- 1 tablespoons warm water add an additional ½ tablespoon if needed
- 1/2 teaspoon vanilla extract
Instructions
Marble Funfetti Bundt Cake
- Preheat the oven to 350 F. Butter and flour a 10 to 12-cup Bundt pan.
- Begin by making the chocolate layer. In a small saucepan over medium heat, bring the water, cocoa powder, sugar to a simmer. Stir to combine. Remove from heat and stir in the chocolate until melted. Set aside.
- In a large bowl, combine the flour, baking powder and salt. Set aside.
- In a medium sized bowl, whisk to combine the eggs, sugar, buttermilk and vanilla until combined. Whisk in the oil.
- Stir the wet ingredients into the dry just until smooth. Pour 1 1/4 cup of batter into a medium bowl. Mix in the chocolate mixture.
- For the remaining vanilla batter, carefully stir in the rainbow sprinkles. Do not overmix or else the sprinkles may bleed.
- Pour half of the vanilla mixture into the bottom of the bundt pan. As evenly as possible, pour the chocolate mixture over the vanilla layer. Do not stir the layers. Pour the remaining vanilla batter over the chocolate layer. Swirl the batter around in a zig zag pattern using a butter knife. Go around the pan three times. Be careful not to overmix.
- Bake for 45 to 50 minutes or until a toothpick comes out clean when inserted in the cake. Place the pan on a rack for 15 minutes. Remove cake from the pan and let cool completely on the cooling rack. Allow to cool completely before glazing.
Chocolate Sauce
- Combine the melted butter, cocoa powder, powdered sugar, and warm water and vanilla extract. Stir until the mixture is smooth and combined. Drizzle the chocolate over the bundt cake. Sprinkle more sprinkles on top of the chocolate.
Notes
Nutrition information: The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
Nutrition
Serving: 1slice | Calories: 361kcal | Carbohydrates: 55g | Protein: 5g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 46mg | Sodium: 268mg | Potassium: 134mg | Fiber: 2g | Sugar: 37g | Vitamin A: 124IU | Calcium: 113mg | Iron: 2mg
