Mexican Chocolate Marbled Bundt Cake #Choctoberfest #BundtBakers

Spicy Mexican chocolate  and cinnamon marbled Bundt cake glazed with  chocolate ganache.
Mexican Chocolate Marbled Bundt Cake

Welcome to Choctoberfest 2018!

It’s the fourth day of #Choctoberfest 2018!

#Choctoberfest is a virtual event put together by The PinterTest Kitchen. Bloggers from around the world will be posting their favorite chocolate recipes, and you’ll get a chance to win some awesome prizes.

Enter to Win!

For information  about the raffle and giveaway, how to enter,

and what the  prizes are, visit the welcome page for:


Mexican Chocolate Marbled Bundt Cake

An Avalanche of Chocolate Recipes!

Don’t forget to come back to my blog for more chocolatey goodness between now and October 20.

Click on the hop link button to be transported to the other blogger’s recipes of the day for #Choctoberfest:

marbled cake batter in pan

Bundt Bakers October 2018

Marbled Bundt Cakes

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.
Mexican Chocolate Marbled Bundt Cake

Mexican Chocolate Marbled Bundt Cake

By Sue Lau | Palatable Pastime

My recipe of the day for today is a Mexican Chocolate Marbled Bundt Cake, which I am doing as a joint posting  for both #Choctoberfest and also #BundtBakers (which I am hosting the event for this month).

It was a lot of fun for me to come up with a split batter of two different tones and flavors. I actually started mixing this cake up last month for a white Bundt event, and suffered some sort of brain death dropping whole  eggs into my batter. You see, white cakes are made with egg whites and yellow cakes include the yolks. So the cake was never going to have that lovely white color after I spaced out   and dropped in whole eggs.

But rather than chucking the batter into the trash,  I just pushed it forward to this month and made a marbled Bundt of it, which is very easy to do.

I’ve included a little bit of cayenne in there for added bite,  but you can leave it out if you like. The basic Mexican chocolate flavors are cinnamon and chocolate anyway. The cayenne was just a bit of added fun.

The ganache was lovely and sets up  very nice, without being sticky. For  me, the ganache is actually the best part since I love ganache so much. And it couldn’t be easier to make on the stovetop in  just a few minutes.

Overall, this makes for a nice, fun chocolate Bundt with the added plus of spice. Enjoy.

Mexican Chocolate Marbled Bundt Cake

  • Servings: 10-12
  • Difficulty: moderate
  • Print

Mexican Chocolate Marbled Bundt Cake

  • 3/4 cup  unsalted butter, at room temperature
  • 1-3/4 cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces buttermilk
  • 2 cups all-purpose flour
  • 3-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/3 cup flour
  • 1 teaspoon cinnamon
  • 1/3 cup  King Arthur Flour brand black cocoa
  • 1/2 teaspoon ground cayenne pepper (optional)


  • 1/2 cup sweetened  condensed milk
  • 1/2 cup semi-sweet chocolate chips
  • 1/4 teaspoon cinnamon
  • decorative sprinkles


  1. Preheat oven to 350°F.
  2. Spray a 10-cup Bundt pan with baker’s release spray or grease and  flour, shaking  out excess flour.
  3. Cream butter and sugar in an electric mixer until smooth.
  4. Add eggs, one at a time, allowing them to incorporate before adding more.
  5. Add buttermilk and vanilla.
  6. Sift together the 2 cups flour, baking powder and salt.
  7. Gradually add flour mixture to the mixer and allow to beat for 1-2 minutes.
  8. Divide batter into two  bowls.
  9. Into one, mix in the third cup flour and the cinnamon.
  10. Into the other bowl, mix in the black coca and cayenne pepper.
  11. Using a small cookie scoop, add dollops of batter to the pan,  alternating colors to achieve a  marbled effect.
  12. Bake for 60-65  minutes or until  a toothpick  can be inserted and removed cleanly, without wet batter.
  13. Remove cake from oven and cool for 15 minutes in the pan.
  14. Turn out cake onto a wire rack and allow to cool completely.
  15. Prepare the ganache by stirring the chocolate chips, condensed milk and cinnamon together in  a saucepan and  continue stirring  over low heat just until chips melt and ganache is smooth.
  16. Spoon  over the cake and  top with  colorful  sprinkles.

From the kitchen of

Mexican Chocolate Marbled Bundt Cake

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7 responses

  1. Great save, Sue! A wonderful marble cake. I loved the theme this month. Such a fun challenge to put two flavors together in one delicious cake!

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