Irresistible Marble Bundt Cake
This cake is pure comfort – soft, fluffy, with a hint of vanilla and a swirl of rich cocoa. Perfect for coffee breaks, family gatherings, or just because you deserve something sweet today. Easy to make, and trust me: it disappears faster than you can say “delicious”!

Step-by-Step Instructions:

  1. Prepare the pan
    • Grease a bundt pan with butter and dust with semolina.
    • Preheat the oven to 180°C (350°F).
  2. Cream butter and sugars
    • Place butter, sugar, and vanilla sugar in the mixer bowl.
    • Beat on medium speed for 3–4 minutes until light and fluffy.
  3. Add yolks
    • Reduce speed slightly.
    • Add yolks one at a time, mixing well after each addition.
  4. Add dry ingredients and cream
    • Add flour and baking powder.
    • Pour in heavy cream.
    • Mix briefly, just until combined (do not overmix).
  5. Whip egg whites
    • In a clean bowl, whip egg whites on medium, then high speed until stiff peaks form.
    • Gently fold the egg whites into the batter by hand with a spatula to keep it airy.
  6. Divide the batter
    • Remove 1/3 of the batter to a separate bowl.
    • Add cocoa powder and mix gently.
  7. Layer the batter
    • Pour some of the plain batter into the prepared pan, then the cocoa mixture, then the remaining plain batter.
  8. Bake
    • Bake in the preheated oven for about 60 minutes at 180°C (350°F).
    • Check with a skewer – if it comes out clean, the cake is ready.
  9. Decorate
    • Let the cake cool completely.
    • Drizzle with icing or dust with powdered sugar.

Thermomix Method:

  1. Butter & sugar – Place butter, sugar, and vanilla sugar in the mixing bowl. Beat 2 min / speed 6 until fluffy.
  2. Add yolks – Set speed 3, add yolks one by one through the lid opening.
  3. Add flour, baking powder & cream – Mix 30 sec / speed 4.
  4. Whip egg whites – In a clean bowl, whip whites with the butterfly 3 min / speed 3.5 until stiff.
  5. Combine gently – Fold the egg whites into the batter by hand.
  6. Divide batter – Take 1/3 of the batter, mix in cocoa.
  7. Layer in pan – Grease and dust a bundt pan with semolina. Pour some white batter, then cocoa, then the rest of the white.
  8. Bake – Bake at 180°C for 60 min.
  9. Finish – Cool completely, drizzle with icing or dust with powdered sugar.