Marbled Bundt Cake (Mramorová Bábovka)

This is one of my favorite cakes. It is not overly sweet, so you can have it at any time of day. Delicious with a cup of hot tea.


  • 3 eggs
  • 1 stick (1/2 cup) unsalted butter, melted and brought to room temperature
  • 1 cup sugar
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • zest of 1 lemon
  • 2 cups all-purpose flour
  • 1 cup milk
  • 2 tbsp unsweetened, dutch process cocoa powder


  1. Preheat oven to 350F.
  2. Lightly butter a bundt pan, dust with flour, and set aside.
  3. Combine the sugar and eggs in the bowl of a stand mixer. Whisk just to combine and then add the melted butter.
  4. Whisk on medium-high speed for almost a minute. The mix should start to look lighter and a bit airy.
  5. Add the vanilla extract, baking powder, and lemon zest. Whisk just to combine.
  6. Finally, add the flour and milk and whisk again to combine.
  7. Pour half of the batter into the bundt pan, distributing evenly.
  8. Stir the cocoa powder into the remaining batter and add to the bundt pan.
  9. Bake for 40 minutes or until a cake tester comes out clean. An overbaked bábovka will be dry so be careful not to overbake.
  10. Turn the cake out onto a drying rack. It should release easily.
  11. Let it cool for at least 10 minutes before dusting with confectioner’s sugar.

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