Marble Spice Bundt Cake

Unleash your artsy side when marbling the light and dark batters together. The latter is fragrant with loads of cinnamon, allspice, cloves and nutmeg and gets its color from molasses and espresso powder.

Marble Spice Bundt Cake
Photo: Ryan Liebe
Active Time:
20 mins
Total Time:
2 hrs
Nutrition Profile:


  • 1 ⅓ cups all-purpose flour, plus more for dusting

  • 1 ⅓ cups white whole-wheat flour

  • 4 teaspoons baking powder

  • ½ teaspoon salt

  • 4 large eggs, at room temperature

  • 2 cups granulated sugar

  • 1 ⅓ cups low-fat milk, at room temperature

  • ½ cup (1 stick) unsalted butter, melted

  • cup canola oil

  • ¼ cup molasses

  • 2 teaspoons instant espresso powder or unsweetened cocoa powder

  • 2 teaspoons ground cinnamon

  • 1 teaspoon ground allspice

  • 1 teaspoon ground cloves

  • 1 teaspoon freshly grated nutmeg


  1. Position rack in lower third of oven; preheat to 350°F. Coat a 10-inch (12-cup) Bundt pan, preferably nonstick, with cooking spray. Dust with flour and shake out excess.

  2. Whisk all-purpose flour, whole-wheat flour, baking powder and salt in a medium bowl to combine. Whisk eggs, sugar, milk, butter and oil in a large bowl until creamy yellow, about 2 minutes. In 3 additions, whisk in the flour mixture, making sure the batter is just smooth after each addition.

  3. Pour a scant 3 cups of the batter back into the medium bowl. Add molasses, espresso powder (or cocoa), cinnamon, allspice, cloves and nutmeg to the remaining batter in the large bowl. Whisk until smooth.

  4. Pour half of the plain batter into the prepared pan, then top with half of the spiced batter, spreading it to the sides. Draw a knife or a skewer through the batters to create swirls. Repeat with the remaining batters.

  5. Bake the cake until the top feels dry and a toothpick inserted in the center comes out clean, 45 to 50 minutes. Let cool in the pan on a wire rack for at least 1 hour. Carefully run a knife around the edges and center tube to loosen, then invert the cake onto a cake platter. Serve slightly warm or at room temperature.

To make ahead

Store, well wrapped, at room temperature for up to 2 days.


10-inch (12-cup) Bundt pan, preferably nonstick

Nutrition Facts (per serving)

305 Calories
12g Fat
46g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 16
Calories 305
% Daily Value *
Total Carbohydrate 46g 17%
Dietary Fiber 2g 7%
Total Sugars 30g
Protein 5g 10%
Total Fat 12g 15%
Saturated Fat 4g 20%
Cholesterol 63mg 21%
Vitamin A 287IU 6%
Sodium 225mg 10%
Potassium 153mg 3%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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