Chocolate & almond marbled bundt cake

Chocolate & almond marbled bundt cake

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(31 ratings)

Prep: 20 mins Cook: 40 mins - 50 mins


Serves 12 - 16

Great British Bake Off's Ruby Tandoh creates a two-tone decorative sponge ring. Pick a patterned bundt cake tin for an extra-special finish

Nutrition and extra info

Nutrition: Per serving (12)

  • kcal359
  • fat21g
  • saturates11g
  • carbs37g
  • sugars24g
  • fibre2g
  • protein5g
  • salt0.5g
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  • 180g butter, softened, plus extra for greasing



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 225g caster sugar
  • ¾ tsp almond extract
  • 2 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 180g plain flour
  • 75g ground almond
  • 3 large eggs
  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • 3 tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
  • 100g dark chocolate chip
  • 30g icing sugar, to dust
  • 1½ l (or bigger) bundt cake tin


  1. Heat the oven to 180C/160C fan/gas 4. Thoroughly brush a 1.5 litre bundt tin with melted butter.

  2. Cream the butter and sugar together until light and fluffy. Stir in the almond extract.

  3. Mix together the baking powder, flour and ground almonds. Beat in one egg at a time, adding a spoonful of the flour mixture in between. Repeat until all three eggs have been added, then fold in the remaining flour mixture and stir in the milk.

  4. Spoon half of the cake batter into a separate bowl and mix in the cocoa paste. Add the chocolate chips to the other half of the mixture. Add spoonfuls of each of the batters alternately to the tin and drag the handle of a teaspoon through the mixture to create a marbled effect.

  5. Bake for around 40 minutes and then test the cake to see if a skewer inserted into the deepest part comes out clean. The cake will take 40 - 50 mins, depending on the proportions of your bundt tin.

  6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack. Once cooled, dust the cake with a little icing sugar.

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Comments, questions and tips

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17th Sep, 2019
I have to say, one of the best cake recipes I've ever tried and definitely the best one for marble cake. Be warned: it produces a very substantially sized cake but it keeps really well.
Sophie.rose's picture
28th Aug, 2018
A lovely twist on the classic marble cake, it's quite an easy recipe and the ground almonds give it a more interesting flavour and texture. I just used the bundt tin we had available and that seemed absolutely fine :)
The baking boater
24th Oct, 2017
This is a terrible recipe. Totally confusing at step 3. As others have said, the quantities are nowhere near enough for a 11/2 l bundt tin. Really disappointed - this is not good enough to be on a Good Food website.
17th Sep, 2017
Tried this today,and it was undeniably the best bundt cake I ever made! The cake was moist and light. The comination of chocolate and almond was simpy heavenly. Few modifications I made: - Since I had no baking powder,I used self-raising flour. - Used 4 small eggs instead of 3 large ones. - Skipped the milk (I found the consistency of the batter already good enough). Also,instead of using melted butter for greasing the pan,I used soft margarine followed by dusting with flour.My cake came out effortlessly!
VanillaSpice81's picture
9th Aug, 2017
I used a 1.5l ring cake tin as opposed to a bundt tun and the shape came out neat though not as tall as in the recipe picture. Was fairly easy to make. I didn't use an electric mixer so when adding each egg I had to beat vigorously to mix it in as it looks curdled, but persevere and it does mix in! I liked the taste and found it airy, used 200g sugar and half the chocolate chips and this was sweet enough. I'd make this again but perhaps add some chocolate icing to top it off!
11th May, 2017
This was delicious! I managed to miss out the almond extract by mistake but it was still tasty. Very moist. Next time I'd make the alternate spoonfuls smaller so there are more stripes. I preferred the sections with choc chips and others preferred the full-on chocolate sections, so it's nice to have both. I agree with others - the instructions in number 3 are misleading and need to be changed. My cake slipped out very easily but I think my bundt tin was a bit large. Also the bottom was a bit wonky so make sure you smooth it over. All in all an impressive-looking cake that tastes great. I'll definitely make it again.
helensj's picture
30th Apr, 2017
Really lovely cake. Takes a little time but well worth the efforts for a beautiful tasting cake.
16th Dec, 2016
Made this yesterday. Really easy. Reading all the other reviews, I made sure that I well greased the tin and then dusted with flour. It turned out of the tin easily after resting for 10 minutes. I altered the recipe slightly by omitting the almond essence and adding the zest of an orange and a teaspoon of orange extract to the plain mixture. I only had 50g of milk chocolate chunks that I added to the chocolate mix. Couldn't wait a day or two for it to mature, even so it was really really fabulous. Will definitely make this again soon, in fact, next week ready fr Christmas.
4th Dec, 2016
I followed the recipe to the dot ....without choc chips! It is scrummy and worked a treat. No issues with turning it out of my cheapy Tesco Bundt Tin. I am a complete Bundt a thrilled Bundt baker! Thank you
21st Feb, 2016
I am a novice baker and my husband bought me a Nordic ware Bundt tin for Christmas. The tin has sat in my cupboard unused until today, my husbands 50th birthday. I followed this recipe, upping the mixture by 60% as my tin was 2.4L. The results was a brilliant cake that looked and tasted better than I could of hoped for. The cake vanished in 10 minutes with not a crump left on the plate. I am very happy with this recipe. Thank you.


10th Nov, 2014
At which stage do you add the butter and sugar mix?
20th Dec, 2014
It's not clear from the recipe but you cream the butter and sugar, then add the beaten eggs a little at a time, beating well, followed by the flour and ground almonds, all into the butter/sugar mix. This is the classic way to make a sponge cake.
Jon Edmondston's picture
Jon Edmondston
17th Dec, 2019
Fully agree with the flour to coat the butter on the tin. First attempt a car crash without it (albeit tasted amazing).
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