Marble Pound Cake
Experience a taste sensation with this marble pound cake. The combination of chocolate and vanilla creates a visual masterpiece.
This marble pound cake brings together two classic flavors—chocolate and vanilla—in the most satisfying way. Baked in a simple loaf pan, it’s one of those cozy, homemade cakes that feels just right for any occasion.
The texture is everything you want in a pound cake: rich, buttery, and tender. The chocolate swirl adds a touch of decadence, while the vanilla keeps it familiar and comforting. It’s sweet, but not too sweet—just enough to let the flavors shine without being overpowering.
And the best part? It’s easy to make. If you’ve got the basics on hand, you’re most of the way there. No fancy techniques—just a few steps and a swirl with a butter knife. Whether you’re baking for company or just craving something a little special, this is the kind of cake that always disappears fast.
Why You’ll Love It
Beautiful marbled appearance. Each slice showcases a striking swirl of chocolate and vanilla.
Classic flavor pairing. The combination of rich chocolate and buttery vanilla never goes out of style.
Moist and tender texture. This loaf stays soft and satisfying with the perfect crumb.
Great for any occasion. Perfect with coffee, for guests, or as an everyday treat.
Beginner-friendly recipe. Simple steps and common ingredients make it accessible for all bakers.
Ingredient Notes
- Flour: Use regular all-purpose flour; be sure to measure it accurately (spooned and leveled).
- Butter: Unsalted butter gives you control over the salt level. Soften it to room temperature for easier creaming.
- Buttermilk: Adds moisture and a gentle tang. Shake it well before using.
- Extracts: Vanilla for warmth, and almond extract for a subtle, complementary background note.
- Dutch-process cocoa: Deepens the chocolate flavor and reacts well with the baking soda.
- Hot water: Helps “bloom” the cocoa and gives a smoother chocolate batter.
Steps to Make Marble Pound Cake
- Prepare a loaf pan by greasing it and lining with parchment paper. Preheat the oven.
- Whisk together the dry ingredients and set them aside.
- Cream the butter and sugar until light and fluffy. Beat in the extracts and eggs.
- Mix in the dry ingredients and buttermilk in stages, just until blended.
- Make the chocolate batter by mixing cocoa and hot water, then stirring it into half the batter.
- Spoon both batters into the pan, alternating, and swirl gently for a marbled effect.
- Bake until a tester comes out with just a few moist crumbs.
- Let the cake cool in the pan for a bit, then transfer to a rack to finish cooling.
- Slice and serve!
Recipe Variations
- Extra chocolatey. Stir a handful of chocolate chips into the chocolate batter before marbling.
- Nutty. Fold in chopped pecans or walnuts to either batter for texture.
- Citrus twist. Add orange zest to the vanilla batter for a bright note.
- Glazed. Drizzle with a simple vanilla or chocolate glaze once cooled.
Some Fun 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.
How to Store and Reheat
Refrigerate: Wrap leftover slices or the whole loaf in plastic wrap or store in an airtight container. Keep in the fridge for up to 5 days.
Freeze: Wrap individual slices or the whole cake tightly in plastic and then foil. Freeze for up to 3 months. Thaw in the fridge overnight.
To Reheat: For a warm slice, microwave briefly (10–15 seconds), or toast lightly to revive texture.
Marble Pound Cake
Ingredients
- 2 cups all-purpose flour, 255 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt, fine
- 2 sticks, 227 grams unsalted butter (softened)
- 1 1/2 cups granulated sugar, 300 grams
- 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.
- 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.
- 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.
- Slice and serve. Enjoy!
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
