If you’re craving a classic dessert that’s both beautiful and delicious, look no further than marble pound cake. This classic treat combines the rich flavors of chocolate and vanilla in a moist, dense crumb that’s perfect for any occasion, a morning snack with a cup of coffee, or just an afternoon treat!
To make moist Marble Pound cake you start with a vanilla cake batter and then put half of it into another bowl. Mix cocoa powder into half of the batter and then spoon them into the cake pan in a checkerboard pattern. Swirl the batters and bake to beautiful perfection!
Ingredients for Marble Pound Cake Recipe:
- Unsalted butter, room temperature
- Cake flour
- Baking powder
- White sugar
- Large eggs, room temperature
- Pure vanilla extract
- Buttermilk, room temperature
- Dutch-process cocoa powder
- butter or spray for pan
Supplies needed for Marble Cake Recipe:
- Cooling Rack
- Large Bowl
- Rubber Spatula
- Loaf Pan
- Preheat your oven to 350°F (Grease and flour a loaf pan and set aside.)
- Mix the dry ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set aside.
- Prepare the wet ingredients: In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and sour cream: Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter: Scoop some of the batter into another bowl and set aside.
- In a separate small bowl, mix the cocoa powder and 1/4 cup plus 2 tablespoons of boiling water until smooth. Add the cocoa mixture to the small bowl of cake batter; and stir it well for chocolate batter.
- Create the marble effect: Create a checkerboard pattern in the bottom of the prepared pan by spooning dollops of the separate batters on opposite sides of the pan. (see picture below recipe.) For the second layer, alternate the pattern, spooning vanilla batter over the chocolate cake batter and vice versa. Finish with a final layer of batter- again alternating it from the pattern of the 2nd layer. Scrape the sides of the bowls as needed.
- The Swirl: Use a knife or skewer to swirl all the batters together. Make a couple figure 8s and run it back and forth so it is swirled and pretty.
- Bake until a cake tester inserted into the top of the cake comes out with a few moist crumbs, 50 to 60 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
- Cool completely in the pan on a wire rack before slicing and serving.
Tips and Tricks
- Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are all at room temperature before you begin. Room temperature ingredients blend more smoothly, resulting in a lighter, fluffier texture.
- Swirling Technique: When swirling the vanilla and chocolate batters together, use a gentle hand and avoid over-mixing. A few quick swirls or “figure 8s” with a butter knife or skewer should be enough to create a beautiful marble effect without blending the batters too much.
- Proper Pan Preparation: Grease and flour your loaf pan thoroughly. This prevents the cake from sticking and ensures easy removal after baking.
- Baking Time: Keep a close eye on your cake as it bakes. Every oven is different, so baking times may vary. Insert a toothpick or cake tester into the center of the cake to check for doneness. If it comes out with a few moist crumbs, the cake is ready.
- Cooling the Cake: Allow the cake to cool in the pan for about 10-15 minutes before transferring it to a wire rack to cool completely. Cooling the cake in the pan helps it set and prevents it from falling apart when you take it out of the pan.
- Storage: Store any leftover marble pound cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can freeze it for up to a month. Wrap slices individually in plastic wrap and then aluminum foil before freezing for best results.
Other Easy Cake Recipes:
- 1/2 cup 1 stick unsalted butter, room temperature
- 1 3/4 cups cake flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- 2/3 cup buttermilk, room temperature
- 1/4 cup plus 1 tablespoon Dutch-process cocoa powder
- butter or spray for pan
- Preheat oven to 350 degrees. Generously butter or spray a 9-by-5-inch loaf pan; set aside.
- Whisk together the cake flour, baking powder, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour.
- Scoop 1/3 of the batter into another bowl and set aside.
- In a separate small bowl, mix the cocoa powder and 1/4 cup plus 2 tablespoons of boiling water until smooth. Add the cocoa mixture to the small bowl of cake batter; and stir it well.
- To assemble the cake- start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. (see picture below recipe.)
- For the second layer, alternate the pattern, spooning vanilla batter over the chocolate and vice versa.
- Finish with a final layer of batter- again alternating it from the pattern of the 2nd layer.
- Use a knife or skewer to swirl all the batters together. Make a couple figure 8s and run it back and forth so it is swirled and pretty.
- Bake until a cake tester comes out clean, 40 to 60 minutes*. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.
* I know this is a wide range, but every oven is different. I needed the full 60 minutes for my cake to bake through. Start with 40 minutes and add more time as needed. Recipe from: Martha Stewart
Nutrition Information:Yield: 1 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g