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Perfect Pastel Marble Bundt Cake Recipe with Easy White Chocolate Glaze

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A cheerful pastel marble bundt cake with soft swirls of pink, blue, and cream, topped with a silky white chocolate glaze. This cake is tender, subtly vanilla-flavored, and perfect for celebrations or casual treats.

Ingredients

Scale
  • 2 ½ cups (312g) all-purpose flour
  • 2 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ¾ cups (350g) granulated sugar
  • 4 large eggs, room temperature
  • 1 tablespoon pure vanilla extract
  • 1 cup (240ml) whole milk, room temperature
  • Food coloring gels in pastel shades (soft pink, baby blue, pale yellow)
  • 6 ounces (170g) white chocolate, chopped
  • ⅓ cup (80ml) heavy cream
  • 1 teaspoon vanilla extract (for glaze)
  • Pinch of salt (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan with butter and dust with flour, tapping out excess.
  2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
  3. In a large bowl, cream softened butter and sugar with a mixer until light and fluffy, about 4-5 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. Add dry ingredients in three parts, alternating with milk, beginning and ending with dry ingredients. Mix gently after each addition.
  6. Divide batter evenly into 3 or 4 small bowls. Add a tiny drop of food coloring gel to each and fold gently until color is evenly distributed.
  7. Spoon colored batters into bundt pan in alternating layers. Use a skewer or butter knife to gently swirl the colors for a marbled effect without overmixing.
  8. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Check at 45 minutes to avoid overbaking.
  9. Cool cake in pan for 15 minutes, then invert onto a wire rack to cool completely.
  10. To make glaze, gently warm heavy cream in a small saucepan until just simmering. Remove from heat and add chopped white chocolate. Let sit 2 minutes, then stir until smooth.
  11. Stir in vanilla extract and a pinch of salt. Allow glaze to cool slightly until thick but pourable.
  12. Drizzle glaze evenly over cooled cake. Let set for about 30 minutes before slicing.

Notes

Use room temperature eggs and milk to prevent curdling. Cream butter and sugar thoroughly for a light crumb. Gently swirl batter to avoid muddy colors. Ensure cake is completely cool before glazing to prevent glaze from melting off. Glaze can be prepared a day ahead and reheated gently before use. If glaze is too thin, chill briefly before glazing.

Nutrition

Keywords: pastel marble bundt cake, white chocolate glaze, marble cake, pastel cake, bundt cake recipe, easy cake recipe, celebration cake

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