Easy Chocolate and White Cake Mix Marble Bundt Cake Recipe

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This Easy Chocolate and White Cake Mix Marble Bundt Cake Recipe will sure be a hit for all your Americana summer celebrations! Delicious, moist, and simple to follow instructions using two cake mixes. Light and fluffy chocolate and white marble cake, made with a cake mix and a simple vanilla drizzle frosting with powdered sugar! Perfect for Memorial Day picnics, 4th of July barbecues, and Labor Day family reunions.

Marble cake is a classic choice to satisfy your sweet tooth, and this recipe can be whipped up in no time. After all, it doesn’t get any easier than using a cake mix and an icing drizzle made with powdered sugar! If you’re looking for an easy recipe for marble cake to bake for dinner or dessert then look no further. You just found your solution.

The Easy Chocolate and White Cake Mix Marble Bundt Cake Recipe is perfect for any occasion! This easy marble bundt cake recipe is easy for beginner bakers to follow, but it’s delicious enough for everyone to love. This was my first try at a marble bundt cake. It was the hit at our monthly friends’ gathering.

I will tell you where I went wrong and you will see it in the slice pictures. I used a white cake mix but then forgot to remove the yokes from the batter. So while it had the classic vanilla flavor you could not see the white stripes. So read the box twice and mix once, only using the egg whites for the white cake mix.

When I make this recipe again I will take a few new pictures so you can really see the marbling of the two cake mixes.

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Tools You Will Need for Marble Bundt Cake

• Bundt Pan
• Cooling Rack
• Sharp knife
• Icing Bottle
• Cake Stand

Ingredients You Will Need for Marble Bundt Cake

• White Cake Mix
• Divil’s Food Cake Mix
• 2 cups of Water
• 3 Egg Whites
• 3 Whole Eggs
• 1 cup of vegetable oil
• Spray oil & Flour or Bakers Spray Oil
• Dark Coco Powder
• Dark Chocolate Chips
• Powdered Sugar
• Milk
• 3 teaspoons of Vanilla Extract
• Red White & Blue Sprinkles

How to Make a Marble Bundt Cake

For a regular size bundt pan, you need more than one box of cake mix. We all have seen over the years that the cake mixes are smaller in size and it is very evident when making a bundt cake. If you try to make a bundt cake with only one mix it will be very short. For This cake, you need one White cake mix and one Devil’s Food cake mix.

1. For the white Cake mix, I used 1 box of Duncan Hines Perfectly Moist Classic White Cake mix. Add to the cake mix in a stand mixer or a large bowl with a hand mixer, 1 cup of water, 3 large egg whites, 1 teaspoon vanilla, and 1/2 cup of vegetable oil. Mix on low speed for 1 minute and then mix on medium speed for 2 minutes. If using a stand mixer, transfer this to an extra-large measuring cup (4 cups) or another bowl.
2. For the rich Devil’s Food cake mix, I used one box of Duncan Hines Perfectly Moist Devil’s Food cake mix. Add to the cake mix in the stand mixer or a large bowl with a hand mixer, 1 cup of water, and 3 whole large eggs, 1 teaspoon of vanilla extract, 3 tablespoons of dark cocoa powder, and 1/2 cup of dark chocolate chips. Mix on low speed for 1 minute and then mix on medium speed for 2 minutes.
3. Spray the inside of the bundt pan with spray oil and then add 1/4 of a cup of flour to the pan and roll around the flour to lightly coat the pan with flour. You can also use a baking flour spray oil for one less step.
4. Preheat the oven to 350 degrees Fahrenheit.
5. Pour the whole Devil’s Food Chocolate cake mix batter into the bundt pan and spread evenly around the pan.
6. Taking the White cake mix batter spoon dollops of cake mix around the pan. Use at least two-thirds of the batter. With a butter knife or a sharp knife swirl in an “S” pattern the white cake batter around the chocolate. This will make the “marble” look on the cake. Do not overdo it.
7. Bake at 350° F for 30 to 35 minutes until a toothpick comes out clean when inserted in the middle of one of the sides.
8. Remove it from the oven and set it on a cooling rack. After the cake cools for 20 minutes take a sharp knife and run it around the outer and inner edge of the cake pan. Invert the pan and remove the cake.
9. Allow to totally cool.
10. Make the Powdered Sugar Icing drizzle. Mix together 3 cups of Powdered sugar, 1 teaspoon of vanilla extract, and 2 to 3 tablespoons of milk. Spoon the frosting into a zip-lock plastic bag or a frosting bottle with a small opening. If using a plastic bag cup a small tip off the corner.
11. Have your Red White & Blue Sprinkles at the ready and drizzle the frosting across the cake. After the frosting is all over the cake add the sprinkles. Add the sprinkles right away as the icing will quickly harden.

What You Need to Know About Bundt Pans

There are different shapes of the bundt pan. The one above has soft curves. This makes it easy to remove the cake. There are more decorative and more dramatic sides of bundt pans. These pans take a little more care in getting the cake loose to be able to remove it.

Bundt pans are different from Angel Food Cake pans they have very tall straight sides.

If you are having trouble with removing the cake you can purchase a Spring Form Bundt Pan that the pan removed from the cake.

There are so many decorative Bundt Pans in all shapes and sizes. Take a look and find your favorite.

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