Mixed cake (marble cake or bolo mesclado) is a soft, moist bundt cake made with vanilla batter and two chocolate batters layered together to create a classic three-color design.
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This mixed cake recipe uses avocado oil to keep the batter soft, making it easier to spoon the batters over the tube of the pan and create a marbled pattern without mixing the colors.
It is an easy, reliable cake recipe made with simple ingredients, and it can be baked plain or mixed, making it perfect for afternoon coffee, family gatherings, or special occasions.
Ingredients You'll Need
Note: Full ingredients and amounts are listed in the recipe card below.
- Eggs: Provide structure and help bind the batter.
- Oil: Keeps the batter soft and fluid, making it easier to spoon over the tube of the pan and create the marbled design without mixing the colors.I use avocado oil, but you can also use grapeseed oil, sunflower oil, or vegetable oil.
- Sugar: Adds sweetness and helps keep the cake moist while contributing to a tender texture.
- Milk: Adds moisture and helps create a smooth, pourable batter. It can also be replaced with water or coconut milk.
- All-Purpose Flour: Forms the cake's base and provides structure while keeping the crumb light.
- Baking Powder: Helps the cake rise evenly and creates a soft, fluffy texture.
- Cocoa Powder (50%): Adds chocolate flavor and creates the light batters used for the mixed design.
- Cocoa Powder (100%): Adds deep chocolate flavor and creates the dark chocolate batter used for the mixed design.
How to Make Mixed Cake
Note: Full instructions are provided in the recipe card below.
- Adjust the oven rack to the lower-middle position and heat the oven to 350°F. (180°C). Grease a Non‑Stick Fluted Tube Cake Pan 9″ with butter and flour, or use baking spray with flour.
- Add the eggs and vanilla to a mixing bowl and beat for about 1 minute, until well combined. Add the oil and mix briefly until incorporated.
- Add the sugar and beat for about 1 minute, until the mixture is smooth. Add the milk and mix to combine.
- Add the flour and baking powder. Mix gently, then beat for about 1 minute until the batter is smooth and uniform.
- Divide the batter evenly among three bowls, about 2 cups per bowl. Leave one portion of the batter plain.
- Add 1 tablespoon of sifted 50% cocoa powder to the second bowl and mix until smooth. Add 6 tablespoons of sifted cocoa powder to the third bowl and mix until smooth.
- If using a fluted bundt pan with a center opening, temporarily cover the center opening with a small piece of aluminum foil to help assemble the design.
- Using a tablespoon, scoop a spoonful of the batter, gently roll it in the spoon, and place it over the center tube area, letting it run down naturally. Add two spoonfuls, then turn the pan and do the same on the other side.
- Repeat this process with all three batters, always in this order: plain, light chocolate, and dark chocolate. Carefully remove the aluminum foil from the center opening once all the batter is in the pan.
- Bake for about 1 hour, or until a knife inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 30 minutes.
- While still warm, invert onto a serving plate and unmold. If desired, dust lightly with powdered sugar before serving.
Hint: Gently roll the batter in the spoon so it drops in a controlled way.
Storage, Make Ahead, & Freezing
Storage: Store the bundt cake, covered, at room temperature for up to 3 days or refrigerate for up to 5 days. Let refrigerated slices come to room temperature before serving for the best texture.
Make Ahead: This bundt cake can be baked 1 day in advance. Once completely cooled, keep it covered at room temperature or refrigerated until ready to serve.
Freezing: Wrap the whole cake or individual slices tightly in plastic wrap, then in foil. Freeze for up to 2 months. Thaw at room temperature, still wrapped, before serving.
Camila's Tips & Variations
- Oil helps keep the batter softer, making it easier to create the mixed cake design with a spoon. If you are not making a mixed cake, you can use unsalted butter or margarine at room temperature.
- Milk can be replaced with water or coconut milk.
- The batter can be baked plain, without mixing colors, and it will still be delicious.
- The cake is done when a toothpick inserted in the center comes out clean.
- Let the cake cool for about 30 minutes before unmolding.
- Lightly dusting the cake with powdered sugar makes it more delicate for serving.
Frequently Asked Questions
Can I make this cake without mixing the colors?
Yes. You can bake the batter plain without dividing it, using the same pan and baking time.
Can I replace the milk?
Yes. Milk can be replaced with water or coconut milk.
Why is oil used instead of butter?
Oil keeps the batter softer, which helps when creating the mixed design with a spoon.
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Recipe
Mixed Cake
Equipment
- Wilton Everyday Non‑Stick Fluted Tube Cake Pan 9″
Ingredients
- 4 large eggs
- 210 ml avocado oil , you can substitute with grapeseed oil, sunflower oil, or vegetable oil
- 370 g granulated sugar
- 210 ml whole milk , you can substitute water or coconut milk
- 338 g all-purpose flour
- 1 tablespoon baking powder
- 1 tablespoon vanilla extract
For Mixing the Cake
- 13 g (1 tablespoon) 50% cocoa powder, sifted (13 g)
- 78 g (6 tablespoons) unsweetened cocoa powder, sifted
Decoration (Optional)
Instructions
- Adjust the oven rack to the lower-middle position and heat the oven to 350°F. (180°C). Grease a Non‑Stick Fluted Tube Cake Pan 9″ with butter and flour, or use baking spray with flour.
- Add the eggs and vanilla to a mixing bowl and beat for about 1 minute, until well combined. Add the oil and mix briefly until incorporated.
- Add the sugar and beat for about 1 minute, until the mixture is smooth. Add the milk and mix to combine.
- Add the flour and baking powder. Mix gently, then beat for about 1 minute until the batter is smooth and uniform.
- Divide the batter evenly among three bowls, about 2 cups per bowl. Leave one portion of the batter plain.
- Add 1 tablespoon of sifted 50% cocoa powder to the second bowl and mix until smooth. Add 6 tablespoons of sifted cocoa powder to the third bowl and mix until smooth.
- If using a fluted bundt pan with a center opening, temporarily cover the center opening with a small piece of aluminum foil to help assemble the design.
- Using a tablespoon, scoop a spoonful of the batter, gently roll it in the spoon, and place it over the center tube area, letting it run down naturally. Add two spoonfuls, then turn the pan and do the same on the other side.
- Repeat this process with all three batters, always in this order: plain, light chocolate, and dark chocolate. Carefully remove the aluminum foil from the center opening once all the batter is in the pan.
- Bake for about 1 hour, or until a knife inserted in the center comes out clean. Remove the cake from the oven and let it cool in the pan for 30 minutes.
- While still warm, invert onto a serving plate and unmold. If desired, dust lightly with powdered sugar before serving.
Notes
Nutrition
Nutrition Disclaimer: The nutritional information provided is an estimate, calculated using standard data sources. Actual values may vary based on ingredient brands, preparation methods, and portion sizes. This information is for general reference only and should not be considered a substitute for professional dietary advice.
