Marble Coffee Cake

There’s something so comforting about a slice of coffee cake, and this Marble Coffee Cake takes it up a notch!

It’s buttery, soft, and has that swirl of chocolate goodness running through every slice—so pretty and SO tasty.

This is a family favorite in my house because it feels a little fancy but is super easy to make.

Whether it’s for a cozy breakfast, a snack, or even dessert, this cake is perfect for sharing with loved ones.

Kids especially love helping with the chocolate swirl part—it’s like edible art!

Let’s get baking.

What You’ll Need

Ingredients:

2 1/4 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1 cup sour cream
1/3 cup milk
1/4 cup unsweetened cocoa powder
1/3 cup chocolate chips (optional)
Powdered sugar for dusting (optional)

Tools:

Mixing bowls (2)
Hand or stand mixer
9-inch bundt pan (or loaf pan)
Spatula
Measuring cups and spoons
Butter knife or skewer (for swirling)

Pro Tips

Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature. This helps everything mix together smoothly for a tender cake.
Grease Your Pan Well: Use butter or nonstick spray and really get into all the corners of your bundt pan—no one likes a cake that sticks!
Don’t Overmix the Batter: Stir just until combined. Overmixing can make your cake dense.
Make the Swirl Fun: When swirling the chocolate batter in, less is more. A few gentle swirls will give you a pretty marble effect without over-mixing.
Powdered Sugar Touch: A light dusting of powdered sugar on top makes this cake look bakery-worthy!

Substitutions and Variations

No Sour Cream? Use plain Greek yogurt instead.
Milk Options: Whole milk, almond milk, or even oat milk will work.
Extra Flavor: Add a teaspoon of espresso powder to the chocolate batter for a mocha twist.
Skip Chocolate? Use cinnamon sugar in place of the cocoa powder for a cinnamon swirl cake.

Make-Ahead Tips

You can bake the cake a day in advance. Once cooled, wrap it tightly in plastic wrap and store it at room temperature. Dust with powdered sugar right before serving for the freshest look.

Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Grease your bundt pan well with butter or nonstick spray.

2. Mix Dry Ingredients

In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

In another bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, then mix in vanilla.

4. Combine Wet and Dry Ingredients

Alternate adding the dry ingredients and sour cream to the butter mixture, starting and ending with the dry. Add milk and mix just until combined.

5. Make the Chocolate Batter

Transfer 1/3 of the batter to a smaller bowl. Mix in cocoa powder and chocolate chips (if using).

6. Swirl It Together

Pour half of the vanilla batter into the bundt pan, then dollop the chocolate batter on top. Add the remaining vanilla batter. Use a butter knife to gently swirl the two batters together for a marble effect.

7. Bake

Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring to a wire rack.

8. Serve

Once the cake is cool, dust with powdered sugar if desired. Slice and enjoy!

Leftovers and Storage

Wrap leftovers tightly in plastic wrap or store in an airtight container. The cake will stay fresh at room temperature for up to 3 days or in the fridge for up to a week. You can also freeze slices for up to 3 months—just thaw at room temperature.