Marble Pound Cake – Deliciously moist, soft, and buttery pound cake that is both vanilla and chocolate swirled together to create a beautiful marble effect. This cake is the best of both worlds!
Marble Pound Cake Recipe
For this recipe, I took my Perfect Pound Cake and Chocolate Pound Cake and combined them together to create this beautifully marbled loaf cake.
This cake is moist, soft, dense, and incredibly buttery. With hints of vanilla and chocolate in every bite, it is sure to be a winner!
It’s super quick and easy to throw together, and you only need a few simple ingredients you probably already have at home.
Looking for more easy cake recipes? Check out my Chocolate Peanut Butter Mug Cake, Chocolate Molten Cakes, and my Chocolate Fudge Cake.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this cake. You can find my recipe card at the bottom of this post for the complete list with their amounts.
- Unsalted butter: Softened to room temperature.
- Caster/granulated sugar
- Large eggs: You’ll need 3, at room temperature.
- Vanilla extract
- Sour cream: For added moisture.
- Plain/all-purpose flour
- Salt
- Cocoa powder: I love and use Dr. Oetker Fine Dark Cocoa Powder.
How to make Marble Pound Cake
In a large mixing bowl, beat together the butter and sugar until light and fluffy.
Add the eggs and mix until completely combined.
Add the vanilla extract and sour cream, and mix until just combined.
Add the flour and salt, and gently fold in until completely combined and no pockets of flour remain.
Pour half of the batter into a separate bowl and fold in the cocoa powder.
Alternating between the vanilla batter and the chocolate batter, add scoops to a 9×5-inch loaf pan lined with parchment paper until both mixtures are used up.
Using a knife or a cake tester, swirl the two mixtures together.
Bake for 50 – 60 minutes, or until a toothpick inserted into the centre comes out clean.
Leave the cake to cool completely in the pan on a wire rack before slicing and serving.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
NOTE: For best results, I highly recommend using the gram measurements (with a digital scale), rather than the cup measurements.
Cup measurements are simply not accurate enough, and I cannot guarantee the best results if you use them.
This Marble Pound Cake is:
- quick and easy to throw together
- made from a few simple ingredients
- deliciously moist, soft, and buttery
- loaded with vanilla and chocolate flavour
How long will this cake last? This cake and any leftovers can be stored in an airtight container at room temperature or in the fridge for up to 5 days.
Can I freeze this cake? Yes, it also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #simplybakeblog. I’d love to see!
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Marble Pound Cake
Deliciously moist, soft, and buttery pound cake that is both vanilla and chocolate swirled together to create a beautiful marble effect. This cake is the best of both worlds!
Ingredients
- 1 cup (226g) unsalted butter, softened
- 1 and 1/2 cups (300g) caster/granulated sugar
- 3 large eggs, room temperature
- 2 tablespoons vanilla extract
- 1/2 cup (120g) sour cream
- 2 cups (250g) plain/all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup (30g) cocoa powder
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and mix until completely combined. Add the vanilla and sour cream, and mix until just combined.
- Add the flour and salt, and gently fold in until completely combined and no pockets of flour remain.
- Pour half of the batter into a separate bowl and fold in the cocoa powder.
- Alternating between the vanilla batter and the chocolate batter, add scoops to the prepared pan until both mixtures are used up.
- Using a knife or a cake tester, swirl the two mixtures together.
- Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Leave the cake to cool completely in the pan on a wire rack before slicing and serving.
Notes
Leftover cake can be stored in an airtight container at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition Information:
Yield:
10 slicesServing Size:
1 sliceAmount Per Serving: Calories: 425Total Fat: 22gSaturated Fat: 13gCholesterol: 110mgSodium: 275mgCarbohydrates: 51gFiber: 1gSugar: 30gProtein: 5g
Nutrition information is an estimate only. For the best accuracy, use your preferred nutrition calculator based on the actual ingredients you used for the recipe.
Karen
Thursday 14th of April 2022
Hello, for the marbled pound cake, there is no baking soda nor baking powder. What makes cake rise. Thank you.
Rusty
Friday 17th of June 2022
@Karen, Beating the butter and sugar together well incorporates air that serves to leaven traditional pound cakes. It's important to devote sufficient energy at this step so your cake doesn't become your newest doorstop.
Marsha
Thursday 14th of April 2022
That is correct! I wanted to keep this pound cake dense. It is not meant to be like a fluffy, airy cake :)