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marbled bundt cake

Marble Bundt Cake with Cocoa Hazelnut Spread

  • Author: Patty
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 10 - 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


a moist and delicious cake featuring hazelnut cocoa spread


  • 1 cup unsalted butter at room temperature plus more to butter the bundt pan
  • 3 1/2 cups flour
  • 1 1/2 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 1/4 cups sugar
  • 4 eggs
  • 2 tsp vanilla
  • 2 cups milk mixed with 2 TBS buttermilk at room temperature
  • 1/2 cup cocoa hazelnut spread
  • confectioner’s sugar for dusting


  • Preheat oven to 350°
  • Butter and flour the bundt pan.
  • Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Set aside.
  • In a stand mixer with the paddle attached cream the butter and sugar until light and fluffy. About three minutes
  • Add the eggs, one at a time, mixing well after each addition.
  • Add the vanilla and mix well.
  • On low alternate the flour and milk mixture with 3 additions of flour and two of the liquid – beginning and ending with the flour.
  • Separate half the batter to a bowl and add the cocoa hazelnut spread.
  • Mix well.
  • Add the chocolate batter to the vanilla and swirl gently. You don’t want to overmix.
  • Add the batter to the prepared pan
  • Bake in the preheated oven for 50 – 60 minutes until a tester comes out clean.
  • Let cool in the pan for 15 minutes then unmold
  • When completely cool dust with confectioner’s sugar

Keywords: bundt cake, chocolate hazelnut spread, marbled bundt cake, cake, chocolate and vanilla