Chocolate & almond marbled bundt cake

Chocolate & almond marbled bundt cake

  • 1
  • 2
  • 3
  • 4
  • 5
(39 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


  • 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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
3rd Aug, 2020
Oh this is sooo good. One of those of those cakes I keep cutting little slivers off each time I walk past - a good sign. The cale is wonderfully moist thanks to the almonds, and much lighter in texture than the usual madeira-type bundt cakes. My bundt tin is exactly 1.5l, so seeing the .....'or bigger' note I worried the cake would overflow, so I halved the recipe which was an error. I will make full quantity next time - not sure you'd want bigger than 1.5l or you wouldn't get all the design on your cake. This is a keeper for sure, and could be adapted e.g. chocolate orange as others have commented. Can also highly recommend the marzipan ring bundt recipe.
dragonma5306's picture
18th May, 2020
I bought a 22cm bundt tin from Amazon just to make this cake and it was definitely worth it! It was delicious, although the chocolate half was a tiny bit dry. Made it again yesterday, but this time did a chocolate & orange version. I left out the almond extract (although still added the ground almonds) and added the zest of an orange to the vanilla half. Also chopped up a dark chocolate bar with orange (Co-op) and added to the vanilla half. I then mixed the cocoa powder with 3 (not 2) tbsp of the juice from the orange, instead of water. The result was delicious, and the chocolate bit was not dry this time. We can't decide which version we like the best!
Rosie Pick's picture
Rosie Pick
9th May, 2020
This recipe is so yummy!
vintagemunchkin's picture
12th Apr, 2020
Loved this! I put melted chocolate and rose gold eggs on top and it was our Easter Sunday dessert. Lovely and moist will definitely make again. Might omit chocolate chips as I don’t think it needs them.
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.


Chithraa Saikrishna's picture
Chithraa Saikrishna
20th Jun, 2020
I have made this recipe 3 times. It’s delicious & moist when warm. But as it cools down completely it is on the dry side. Any reason why?
lulu_grimes's picture
28th Jun, 2020
Hi, This recipe isn't for a very moist cake, and it doesn't have any frosting either. You could try cooling it for longer in the tin but be careful that it doesn't stick. If you'd like something that is less dry then a cake based on oil might give you the outcome you want - or try this one Lulu
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.
13th Apr, 2020
100% THE best cake I have ever made. One tip... I multiplied by 60% ish because my bundt tin is 2.36L. Also I cooked for 15 minutes longer. Sooo delicious. Moist on the inside, chewy on the base (was the top when cooking) and the chocolate was perfect. Very pleased.
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).
Want to receive regular food and recipe web notifications from us?