Chocolate Almond Marbled Bundt Cake 巧克力杏仁大理石蛋糕
Recipe type: Baked Cakes
Prep time: 
Cook time: 
Total time: 
Serves: 5
  • 180g butter, softened
  • 105g caster sugar
  • ¾tsp almond extract (or vanilla extract)
  • 2tsp baking powder
  • 180g plain flour
  • 75g ground almond/almond meal
  • 3 large eggs
  • 2tbsp milk (I used diary whipping cream)
  • 3tbsp cocoa powder mixed with 3 tbsp hot water to make a paste
  • 50g chocolate chips
  • recipe adapted from with reduced sugar
  1. Heat the oven to 180 deg C. Grease a 7inch bundt pan with butter or cooking spray.
  2. Cream the butter and sugar together until light and fluffy. Stir in the almond extract.
  3. Sift together the baking powder, flour and ground almond. 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 with a rubber spatula 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 the mixture. Add spoonfuls of each of the batter alternately to the pan and use a chopstick to create a marbled effect through the mixture.
  5. Bake for around 40-50 minutes or a skewer inserted into cake comes out clean.
  6. Let the cake cool in the tin for 10 minutes before turning out onto a cooling rack.
Recipe by Anncoo Journal at