This marble pound cake combines two flavors that stand on their own yet blend harmoniously to create a magical symphony of taste. Baked to perfection in a loaf pan, the cake is a testament to the joy of baking at home.
This marble pound cake is a treat for the taste buds and a feast for the eyes. The swirling patterns of chocolate and vanilla create an artistic masterpiece in every slice, making it as visually stunning as delicious. Whether serving it a snack, a dessert with coffee, or a sweet surprise for the family, the cake delivers.
Its perfect balance of textures and flavors sets this two-tone pound cake recipe apart. The cake is rich, buttery, and tender, with just enough sweetness to let the chocolate and vanilla flavors shine. The chocolate adds depth and decadence, while the vanilla lends a comforting warmth that ties everything together beautifully.
Best of all, this recipe is straightforward and approachable, even for beginners. You can create this stunning cake with simple ingredients and a few easy steps. Whether baking for a special occasion or satisfying your sweet tooth, this chocolate and vanilla marble pound cake is a crowd-pleaser that will quickly become a household favorite.
Unique Ways to Use Pound Cake
- Grilled: Slice the pound cake and lightly butter each side. Grill it in a hot skillet or grill pan browned. Serve with a scoop of ice cream for a warm treat.
- French Toast: Dip slices of pound cake into an egg, milk, and vanilla custard mixture and cook them like French toast. Serve with syrup, whipped cream, or ice cream topping.
- Trifle: Cut the pound cake into cubes and layer in a glass bowl with layers of pudding or whipped cream and diced fruit or berries.
- Pound Cake Croutons: Cut the pound cake into small cubes and toast them in the oven. Sprinkle the croutons on fruit salads, ice cream, or desserts.
Marble Pound Cake
This visually stunning pound cake loaf combines the flavors of chocolate and vanilla.
- Prep Time: 12
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 22 minutes
- Yield: 12 servings 1x
- Category: cakes, chocolate cakes
- Method: Bake
- Cuisine: American
Ingredients
- 2 cups (255 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon fine sea salt
- 2 sticks (227 grams) unsalted butter (softened)
- 1 1/2 cups (300 grams) granulated sugar
- 3 large eggs (room temperature)
- 1/2 cup buttermilk, well shaken
- 1 1 /2 teaspoons pure vanilla extract
- 1/4 teaspoon almond extract
For the Chocolate Batter
- 3 tablespoons Dutch process cocoa powder
- 3 tablespoons hot water
Instructions
- Spray an 8 1/2-by-4 1/2-inch loaf pan with cooking spray and line it with parchment paper, leaving an overhang. Heat the oven to 300 F.
Credit: Diana Rattray - Combine the flour, salt, and soda in a bowl and whisk to blend; set aside.
- In a mixing bowl with an electric mixer, beat the butter and sugar together for 4 to 5 minutes or until light in color and fluffy. Scrape the sides of the bowl occasionally. A stand mixer is easiest, but you can use a handheld mixer.
- Add the vanilla and almond extract and beat just to blend. Add the eggs, one at a time, beating each one until thoroughly incorporated into the batter.
- Add 1/3 of the flour mixture and half of the buttermilk and beat until blended. Repeat with another 1/3 of the flour mixture and remaining buttermilk, then beat in the remaining flour mixture.
- Transfer about half of the batter to a medium bowl. Combine the Dutch cocoa powder and hot water and whisk until smooth. Fold the chocolate mixture into the medium bowl of batter.
- Spoon both batters into the pan, alternating between colors. Use a knife or spatula to swirl the batter to make a marble pattern.
Credit: Diana Rattray - Bake the cake for 1 hour and 5 minutes to 1 hour and 15 minutes or until a cake tester or toothpick inserted into the center comes out with just a few crumbs clinging to it.
- Cool in the pan on a cooling rack for 20 minutes, then turn the cake out onto the cooling rack to cool completely.
Credit: Diana Rattray - Slice and serve. Enjoy!
Credit: Diana Rattray
