Marble Mini Bundt Cakes: the soft, bite-sized dessert recipe

Total time: 35 Min
Difficulty: Low
Serves: 6 people
By Cookist

Sometimes you just want a dessert that is easy to make, even easier to eat, but still pretty enough for a special event. These marble mini bundt cakes are just that. It’s an easy, muffin-sized dessert recipe made from two differently-colored batters. The result? Beautifully marbled bundt cakes that are soft and moist, with a fine crumb.

To make it, you need typical pantry ingredients such as flour, eggs, sugar, butter, and cocoa powder, and a bundt pan. Don’t have a bundt pan? No worries, we have all the tips you need to make this recipe work for you! You’ll love how easy and tasty this recipe is.

Ingredients For Marble Mini Bundt Cakes

Flour – use all-purpose flour, not cake flour.

Sugar – use granulated sugar.

Butter – use unsalted or salted butter. If using unsalted butter, add a pinch of salt to the batter.

Potato starch – potato starch works in the same way that corn starch does. It improves crispness and creates a more delicate texture.

Baking powder – use baking powder, and not baking soda.

Eggs – use large eggs that are at room temperature.

Cocoa powder – use natural, unsweetened cocoa powder.

How To Make Marble Mini Bundt Cakes

Mix together the dry ingredients. Mix flour, sugar, potato starch, and baking powder in a bowl. Add the eggs and butter and mix to form a smooth batter.

Divide the batter into two bowls. Add cocoa powder to one bowl and mix thoroughly. You will now have two different batters, one cocoa batter and one vanilla one.

Transfer the batter to piping bags. Pipe the batter into the bundt mold, alternating between vanilla and cocoa powder. Bake until golden and dust with powdered sugar before serving.


Don’t have a mini bundt pan? You can also use a regular muffin tin. Fill a lined muffin tin ½ way with chocolate batter and a spoonful of vanilla batter. Swirl with a knife and bake for 18-20 minutes at 350°F. If you bake the batter in a regular cake pan, increase the baking time to 35-45 minutes.

Test the bundt cakes to see if it’s done. Insert a wooden skewer into the bundt cakes and see if moist crumbs stick to the skewer. If you see wet batter, you’ll need to bake the cake a little bit longer.

Mini Bundt Cakes Variations

Marble the with other flavors, adding lemon, peppermint, or almond extract to the vanilla batters. Coffee also works well with the chocolate batter. Add 1 tablespoon instant coffee to the vanilla batter and stir through.

Use a gluten-free flour blend to make this cake gluten-free.

Add a cream cheese layer to your marble cake before swirling in the vanilla batter. Fill the bundt mold with 2/3 of the chocolate cake batter and then add cream cheese filling. Top with the remaining chocolate batter before marbling in the vanilla cake batter.

How To Store Mini Bundt Cakes

Store the Mini Bundt Cakes in a cake tin, or another airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days.

260 g (2 cups)
200 g (1 cup)
150 g
Potato starch
140 g (1 1/5 cups)
Baking powder
16 g
Cocoa powder
30 g


Mix flour, sugar, potato starch, and baking powder in a bowl.

Add the eggs and butter.

Whisk until a batter forms.

Divide the batter into two bowls.

Add cocoa powder to one bowl and mix thoroughly.

Pour the mixtures into piping bags.

Pipe a bit of the vanilla batter into the molds.

Pipe the chocolate with the vanilla into the molds.

Bake for 20 minutes at 180°C/355°F.

Carefully remove the bundt cakes from the mold.ù

Dust with powdered sugar.

Serve and enjoy!


To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!

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