Marbled Chocolate Bundt Cake - Millstone

World Chocolate Day might be coming up on 7 July, but this Marbled Chocolate Bundt Cake recipe is something that can be enjoyed year-round by your customers!

Prep Time: 45 minutes
Cook time: 1 hour
Proofing: 2 hour 45 minutes
Yield: 12 Bundt Cakes


For the Bundt Cake:

  • 5.05 kilograms Millstone Cake Wheat Flour
  • 16 tablespoons baking powder
  • 4 tablespoons salt
  • 2.4 kilograms unsalted butter room temperature
  • 1.3 kilograms vegetable oil
  • 4.8 kilograms light brown sugar
  • 36 eggs + 24 egg whites, room temperature
  • 4 tablespoons vanilla extract
  • 3.05 kilograms sour cream room temperature
  • 1.8 kilograms whole milk
  • 290 grams natural cocoa powder
  • 290 grams Dutch processed cocoa powder
  • 290 grams black cocoa powder
  • 1.3 kilograms hot espresso divided

For the Chocolate Icing:

  • 2.5 kilograms powdered sugar
  • 290 grams Dutch processed cocoa powder
  • 1.5 teaspoons salt
  • 660 grams whole milk


For the Bundt Cake:

  1. Preheat the oven to 175°C. Butter and generously coat twelve x 12-cup capacity Bundt pans with sugar or flour.
  2. Whisk together the flour, baking powder, and salt. Set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment beat together the butter, oil, and brown sugar for 5 minutes until light and fluffy.
  4. Scrape down the sides of the bowl, and add in one whole egg at a time, beating for 20 seconds between each addition until well combined. Add in the egg whites and the vanilla and beat until well combined.
  5. Alternate between adding in the flour mixture and the sour cream and milk. Fold in ⅓ of the flour mixture, then ½ of both the sour cream and milk. Then, fold in ½ of the remaining flour mixture, all the remaining sour cream and milk, then the remaining flour mixture.
  6. Prepare three mixing bowls. To each bowl, add one of the cocoa powders.
  7. To each bowl of cocoa powder, whisk in ⅓ of the hot espresso.
  8. To each bowl, add in 2.7 kg of the vanilla cake batter. Gently fold the cake batter into each of the cocoa powder mixtures until just combined.
  9. Evenly spread 3.1 kg of the vanilla batter into the prepared Bundt pans. Place dollops of the natural cocoa powder batter over the vanilla and gently spread it into an even layer in each pan.
  10. Top with another layer of vanilla batter, followed by the Dutch processed cocoa powder batter.
  11. Top that layer with another layer of vanilla batter, followed by the black cocoa powder batter, and the remaining vanilla batter.
  12. Bake the cakes for 50-60 minutes, until a knife inserted in the Bundt comes out with only a few moist crumbs.
  13. Allow the cakes to cool in the pan for 10-15 minutes. Once the pans are cool enough to touch, flip the cakes out onto a cooling rack and allow to cool completely before frosting.

For the Chocolate Icing:

  1. In a small mixing bowl, whisk together the powdered sugar, cocoa powder, salt, and milk until smooth. Add in more milk as needed to reach your desired consistency.
  2. Pour the icing evenly over the cakes, then display for your customers!

Recipe sourced from