Marble Pound Cake Recipe

I’ve just whipped up this delightfully rich marbled loaf that combines the best of both worlds: classic vanilla and deep chocolate. Trust me, slicing into this beauty is like uncovering a treasure chest of swirls, and each bite delivers pure, timeless comfort. Let’s get baking, shall we?

Creating a visually stunning, yet deliciously rich and tasty, Marble Pound Cake is something I truly love. The softened unsalted butter and granulated sugar provide the perfect sweet base; then I add a touch of good vanilla extract.

My secret to a tender crumb: incorporating whole milk that is at room temperature. For the marbled effect—irresistibly good—I blend together unsweetened cocoa powder and a little bit of boiling water.

Marble Pound Cake Recipe Ingredients

• Unsalted Butter: Adds rich flavor and moisture; provides healthy fats for texture.
• Granulated Sugar: Sweetens the cake; essential for caramelization and texture.
• All-Purpose Flour: Provides structure; rich in carbohydrates for a soft, fine crumb.
• Whole Milk: Adds moisture and richness; facilitates a tender crumb with protein.
• Unsweetened Cocoa Powder: Provides deep chocolate flavor; high in antioxidants.

Marble Pound Cake Recipe Ingredient Quantities

• 1 cup (230g) unsalted butter, softened to room temperature
• 1 and 3/4 cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 3 cups (375g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (240ml) whole milk, at room temperature
• 1/4 cup (25g) unsweetened cocoa powder
• 2 tablespoons boiling water

How to Make this Marble Pound Cake Recipe

1. The oven should be set to 350 degrees Fahrenheit (177 degrees Celsius) and a loaf pan measuring 9×5 inches (23×13 cm) should be greased.

2. In a large mixing bowl, softened butter and granulated sugar are creamed together at medium-high speed until light and fluffy, about 3-4 minutes.

3. Incorporate the eggs, one at a time, into the mixture, ensuring thorough blending after each addition. Follow this with the inclusion of vanilla extract, and continue the blending process thereafter.

4. Combine the flour, baking powder, baking soda, and salt in another bowl.

5. Slowly incorporate the dry ingredients into the creamed mixture. Alternate between adding the dry ingredients and the whole milk. Start and end with the flour mixture. Combine until just mixed.

6. Combine the cocoa powder and boiling water in a small bowl and stir until smooth.

7. Scoop approximately 1 cup of the plain batter into the cocoa mixture and blend until smooth to form the chocolate batter.

8. Pour 1/2 of the plain batter into the prepared loaf pan. Dollop 1/2 of the chocolate batter over the plain batter. Alternate with the remaining plain and chocolate batters.

9. Gently swirl the batter with a butter knife to create a marbled effect.

10. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. Let in the pan cool for 10 minutes, then transfer it to a wire rack to cool completely before serving.
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan or a 10-inch springform pan. For easy removal, also line the bottom of the pan with parchment paper.

Marble Pound Cake Recipe Equipment Needed

1. Oven
2. 9×5 inch (23×13 cm) loaf pan
3. Parchment paper (optional for lining)
4. Large mixing bowl
5. Electric mixer
6. Measuring cups and spoons
7. Spatula
8. Second mixing bowl
9. Small bowl
10. Butter knife
11. Cooling rack
12. Toothpick

FAQ

• How do I ensure my pound cake is moist?Make sure that any element you are using in this recipe is at room temperature before you begin. Also, do not overmix the ingredients; if you do, the finished product will be dry.
• Can I use salted butter instead of unsalted?Definitely, but lessen the salt in the recipe by half to counter the salted butter.
• How do I create the marble effect in the cake?Two-thirds of the simple batter goes into the loaf pan. Cocoa with the remaining batter, and swirl the chocolate batter into the simple with a knife.
• Can I substitute milk with a non-dairy alternative?Certainly, a cup of almond or soy milk can be utilized, albeit it might slightly change the texture.
• Why is room temperature important for the ingredients?When the components are at room temperature, they blend into a smooth mixture. This means that the cake has a better texture and bakes more evenly. When I make a cake, I want it to have an even crumb. I want it to be fluffy. I don’t want it to be gummy or dense. The better the batter, the better the cake.
• Can I use a bundt pan instead of a loaf pan?You can use a bundt pan; however, you should adjust the baking time and start checking for doneness with a toothpick after 45 minutes.

Marble Pound Cake Recipe Substitutions and Variations

1 cup (230g) unsalted butter can be replaced with either 1 cup (230g) salted butter, in which case it is necessary to reduce the additional salt in the recipe by half, or with 1 cup (230g) butter that has no salt whatsoever.
1 and 3/4 cups (350g) of granulated sugar can be substituted with 1 and 3/4 cups (350g) of caster sugar for a finer-textured result.
1 cup (240ml) buttermilk can replace 1 cup (240ml) whole milk in recipes that call for it and that you want to have a tangier flavor.
1/4 cup (25g) unsweetened cocoa powder can be replaced with 1/4 cup (25g) cocoa powder processed in the Dutch manner for a deeper color and a more velvety taste.

Pro Tips

1. Make sure all your ingredients are at room temperature before starting. This ensures they blend together smoothly, resulting in a more uniform texture for the cake.

2. When creaming the butter and sugar, be patient. This step is crucial for incorporating air into the batter, which contributes to a light and fluffy cake. Aim for a light and pale mixture.

3. Measure the flour accurately using the spoon-and-level method to avoid adding too much, which can make the cake dense. Fluff the flour, spoon it into the measuring cup, and level it off with a knife.

4. To prevent overmixing when incorporating the dry ingredients and milk, mix by hand or on a low setting. Overmixing can lead to a tough cake.

5. Use a gentle swirling motion with the knife when creating the marble effect. Over-swirling can blend the batters too much, losing the distinct marble appearance. Aim for a couple of passes with the knife through the batter.