Easiest Marble Pound Cake Recipe
This delicious Marble Pound Cake has the perfect moist yet dense crumb structure with beautiful swirls of chocolate and vanilla!
The chocolate part tastes like fudge while the vanilla has a beautiful buttery flavor. I promise one slice will never be enough!
In this post, I will teach you how to make a delicious and rich Marble Pound Cake, or shall I say marble swirl cake?
Since the chocolate flavor is kicking big time in this pound cake recipe, I guess I will call it chocolate marble pound cake or fudge marble pound cake. Ok, I think I have confused you enough!
Let’s get started because I’m sure you want to try this cake as much as I do every time I make it!
What is a Marble Pound Cake?
A Marble Pound Cake is a pound cake that is made up of two separate batters: a chocolate cake batter and a vanilla cake batter. Mixing the two batters creates a marble cake that has an effect that looks similar to marble!
It’s an incredibly fun and easy way to create a beautiful cake that is loved by kids and adults alike. The great thing about this cake is that no two slices look alike and the cake itself looks really elegant.
You’re absolutely going to love making this marble loaf cake and since it’s a pound cake, it has a dense and rich flavor with a beautiful tender crumb structure.
What Makes This Marble Pound Cake Recipe So Special?
This marble pound cake recipe is for a moist, yet rich pound cake. The chocolate part of it tastes almost like fudge, so you have everything you love in one cake, a moist, rich texture, wonderful flavor, and it looks gorgeous.
Use high-quality butter and chocolate for this pound cake recipe, the flavor of these two ingredients is dominant. The steps to making this marble swirl cake are easy to follow.
You can use a hand mixer or a stand mixer to speed up the process of making the cake. A whisk will work too, but you will take a longer time in mixing the batter.
In this pound cake recipe, I have used evaporated milk mixed with water since (in my opinion) it enhances the richness of the cake, but of course, you can use whole milk instead.
I wouldn’t use skim milk in this recipe. If you’re looking after your calorie intake but still crave delicious pound cake, then try my low-calorie pound cake recipe.
If you want the Authentic Classic Pound Cake Recipe, I’ve got that too. I have a feeling that you’ll love the marble version more though! In case you are not fond of chocolate, do not add it to the batter and you will still enjoy an amazing pound cake.
How to Get the Marble Cake Swirl Effect?
Creating the marble swirl effect is incredibly easy! The trick is in the way you scoop and place the vanilla batter and chocolate batter into the prepared pan.
All you have to do when scooping both batters in the pan is to start by placing a scoop of vanilla batter beside it chocolate and then vanilla batter and beside it the chocolate batter.
Keep repeating till you have the bottom layer done. Now for the second layer, on top of every white batter place a chocolate batter, and on each chocolate, scoop a scoop of white batter.
To create a beautiful marble swirl effect, use a butter knife to make a U or an S shape. You’re going to end up with an incredibly elegant and stunning swirl effect with the least amount of work!
Do I Have to Make the Batters Separately?
Most recipes require you to make separate batters for both vanilla and chocolate, but this recipe combines the two to give you both batters with only one additional step!
All you have to do is to make the vanilla batter and then separate 2 and a half cups of the batter into a separate bowl.
Now all you have to do is to mix hot water with cocoa powder and add it to this batter. Mix it all well and you have a chocolate batter all ready to swirl into a beautiful marble design!
Seriously, that’s all you need to do. It’s incredibly easy and a fun activity to do with your kids as well!
What You Need to Make Marble Pound Cake at Home
This recipe requires the simplest ingredients that are most likely sitting in your pantry already! Here’s everything you’ll need to make this delicious and stunning marble cake at home:
All-purpose flour: We’ll be using all-purpose flour for this recipe, so don’t worry you won’t have to go buy some cake flour for it! Told you the ingredients are simple.
Baking powder: This is the leavening agent we’ll be using to bake this delicious cake.
Unsalted butter: The flavor of butter really shines through the cake so try to find the best quality butter you can get your hands on.
Sugar: We’ll be using white sugar for this recipe
Eggs: You’ll need 3 large eggs at room temperature. It’s important that the eggs aren’t too cold, or they’ll affect the baking process. If you don’t have time to wait till they reach room temperature, make sure to read the post to know a quick way to do it!
Vanilla extract: We’ll be using 1 ¼ teaspoon vanilla extract in this recipe you get a beautiful, subtle vanilla flavor.
Milk: I’ve used evaporated milk to give the recipe a richer feel, but you can opt for whole milk instead too. The recipe card includes all the information you’ll need to use whole milk instead.
Cocoa powder: Be sure to use high-quality cocoa powder since its flavor will come through in the cake. The better the quality of your ingredients, the better the flavor.
Salt: We’ll be using just a pinch of salt to bring everything together.
How to Make Marble Pound Cake – Step by Step
Making this Marble Pound Cake is easier than you think! Here are step by step instructions to make the best marble cake you’ve ever had:
1- Start by preheating your oven to 350F or 180C. Now butter and flour a 9 x 5 x 3-inch loaf pan and set it aside.
2- Next, take a bowl and sift the dry ingredients, namely the flour with salt and baking powder into it. Keep it aside.
3- Grab a separate large bowl and add butter to it. Beat for 3 minutes on medium speed using an electric mixer or stand mixer until lighter in color. Now add the sugar and beat until the batter is fluffy and much lighter in color, about 4 minutes on high speed.
4- Add the vanilla extract and then add the eggs one at a time, and each time you add an egg, beat for three minutes.
5- Next, add half the sifted dry ingredients to the butter and sugar mixture and beat at the lowest speed until combined. Make sure to not overmix it.
6- Now add all the milk and beat until combined then add the rest of the flour and beat until combined. The batter should look silky but a little thick.
Now the Fun Part
7- Take around three fourth of the batter (around 2 cups and a half) and separate it into another medium bowl. Add to it the chocolate and hot water mixture, mix well, this is your chocolate batter.
8- Time to scoop the batters into your prepared loaf pan. Using a large spoon or measuring cup, drop the cake batter into the prepared pan, alternating between vanilla and chocolate.
9- For the second layer, on top of every white batter place a chocolate batter, and on each chocolate, scoop a scoop of white batter. Make a U or an S shape using a butter knife or rubber spatula.
10- Tap the pan lightly two times over the kitchen counter. Place in the middle rack of the oven and bake for 1 hour or until a toothpick or cake tester inserted in the middle of the cake comes out clean.
11- Once the cake is done, cool it in the pan for 10 minutes once the cake is done, then transfer it to a cooling rack to cool completely.
Your Marble Pound Cake is ready to serve!
How Do I Get My Eggs to Room Temperature Quickly?
Like I mentioned above, you need to make sure your eggs are at room temperature before using them for this recipe. This is because the temperature of the eggs will affect the rise or even baking time of your cake.
If you don’t have enough time to leave the eggs out till they reach room temperature, here’s something you can do:
Submerge your eggs in a bowl of lukewarm water for about 15 minutes. This will allow them to quickly reach room temperature and make sure you have the best marble cake ever!
Storage Information
Wrap your marble cake tightly in plastic wrap and keep it at room temperature for up 4 days. Your cake will also stay fresh in the fridge for up to 2 weeks if kept in an airtight container.
You can also freeze this cake for up to 3 months. Make sure to let the cake cool completely before covering it with plastic wrap and storing it in a freezer bag. You can also slice the cake and freeze each slice individually after wrapping them with plastic wrap and then placing them in a container.
Other Recipes You’ll Love
Whipping Cream Pound Cake: This cake is also known as the Elvis Presley pound cake because it was his favorite type of cake! This recipe features a secret technique that will give you the best cake you’ve ever had in your life!
Light Pound Cake (Low Calorie): Want to have a delicious pound cake but without the extra calories? Then this beautiful low-calorie pound cake is for you! Each slice of this light and beautiful cake has only 115 calories! Now you can enjoy a treat without the guilt!
More Cake Recipes
- Coconut cream cheese pound cake.
- Chocolate pound cake easy recipe.
- 7up moist pound cake.
- German chocolate cake.
- Pecan upside down cake Recipe.
Marble Pound Cake Recipe
Ingredients
- 1 ¼ cup all-purpose flour
- Pinch of salt
- 1 teaspoon baking powder
- ½ cup unsalted butter
- 1 ½ cup sugar
- 3 large eggs at room temperature
- 1 ¼ teaspoon vanilla
- ¼ cup evaporated milk mixed with ¼ cup water OR 1/2 cup regular whole milk
- ⅓ cup unsweetened cocoa powder mixed with 4 tablespoon hot water
Instructions
- Preheat oven to 350F/180C. Butter and flour a 9 x 5 x 3-inch loaf pan, keep aside.
- In a bowl, sift flour with salt and baking powder. Keep aside.
- In a different bowl, Add the butter and beat for 3 minutes until lighter in color. Add the sugar and beat until fluffy and much lighter in color, about 4 minutes on high speed.
- Add the vanilla and then add the eggs one at a time, and each time you add an egg, beat for three minutes.
- Add half the flour to the butter and sugar mixture and beat on lowest speed until combined (do not over mix).
- Add all the milk and beat until combined then add the rest of flour and beat until combined. The batter should look silky but a little thick.
- Take around three fourth of the batter (around 2 cups and a half) and mix with the chocolate and hot water mixture.
- When scooping both batters in the pan, place a scoop of white batter and beside it a chocolate and the white batter and beside it chocolate batter. For the second layer, on top of every white batter place a chocolate batter, and on each chocolate, scoop a scoop of white batter. Using a butter knife, make a U or an S shape.
- Tap the pan lightly two times over the kitchen counter, place in the middle rack of the oven and bake for 1 hour or until a skewer inserted in the middle of the cake comes out clean.
- Cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Video
Notes
- To bring the cold eggs to room temperature, place the eggs in lukewarm water for 15 minutes before using.
- Use good quality unsalted butter.
- Use unsweetened cocoa powder manufactured for baking purposes.
- This post was originally published in 2017 and was updated in 2022 with more information.
Your marbled cake turned out perfect, Muna. I love the smooth even crumb.
Thank you 🙂 … I love this version of pound cake since it has chocolate!
Would it be too much to add a tablespoon of sugar to the Cocoa Powder, to give it a boost to its sweetness?
You don’t have to add more sugar but if you wish then add two teaspoons of sugar.
I love marble cake because it makes my decision easy. I don’t have to choose between chocolate or yellow.
Holy moly that sounds amazing! I’ve never made a pound cake but I think I have to now. Amazing job!
xo, Kimberly
OHHHH this looks AMAZING! I may have to attempt this! Im not the best baker but the recipe looks simple enough to try! Thanks for sharing
Love the idea to mix evaporated milk with water to maintain the richness of the cake. Swirl cakes are so good so I’m adding this to my must try list!
Thank you Nicole!
Hi I baked your Marble Cake it came so moist and rich tasting but I har a problem when it was time to do the able in pan first Blythe yellow thzn the chocolate I ran together had more chocolate than I want some of b asx nilla cake I’m going put a block to help get enough cake measurement
Hi Rita, to have the best marble effect, the chocolate batter spreads more than the vanilla, it was my preference when I made the cake, since adding more vanilla batter didn’t allow the chocolate flavor to come through like I wanted. You didn’t do anything wrong it is supposed to come out like that. I hope this helped 😊
This cake looks divine!!
This looks so good!!! I will try to bake this cake for my grandparents birthday next week. cross your fingers 🙂
Can we substitute with salted butter?
Hi Naila, you can use salted butter, but omit the pinch of salt mentioned in the recipe!
Now I have to admit I love a good marble cake, they are perfect with a hot drink and I really should think about making one myself soon. I’ll perhaps give your recipe a try.
Hope you liked it 🙂
Sooo good..
I’ll try to show some restraint here-but this looks great! Can’t wait to try it!
Your marble pound cake recipe looks and sounds ridiculously delicious. I love fudge, so the chocolate part sounds divine to me!
If you like fudge then this cake will make you smile!
This cake looks so so pretty! and instagrammable! I would love to bake something like this and will keep this recipe in mind
Well the way I read this recipe I thought the instructions said to mix the chocolate part with three quarters of the batter. This made the cake mostly chocolate rather than the other way around…is this how it is supposed to be?
Hi Debbie, yes, the chocolate will be a little more than the vanilla batter, but you can reduce the amount of vanilla batter mixed with chocolate to get less chocolate batter.
Almost looks too pretty to eat! Almost. 😉 Pinning this to my desserts board.
Thanks for you kind words Alexandra 🙂
Perhaps mine was too close to the top. It’s a bit crisper on the outside than the photos show. Chocolate had good flavor. Maybe more vanilla extract to get a stronger taste on the vanilla side. Overall this is tasty and I love marbled pound cake!
Hi Lynn, Thanks for your comment. The top part of pound cakes can get darker and crispier because the cake takes a long time to bake. What you can do next time is to cover the top of the cake with aluminum foil when the color turn golden and continue baking, this will prevent the cake from getting darker. Hope this helps 🙂
I forgot to add baking powder to the cake 😭😭
No problem, you can always make it again 😉
Can you believe I have never eaten a pound cake? I was never sure about the texture! I guess this one would be a great one to test out
WHAT?!! I never met a person who never had a pound cake in his life, but Jessica I think when you taste one you’ll fall in love 🙂
This pound cake looks so delicious! Love how the chocolate and vanilla just swished with each other so perfectly.
Thank you Lisa 🙂
OOoo this pound cake looks so delicious. I’m all about pound cake. I need to make this soon!
Oh my! I have all the ingredients! I don’t own a loaf pan. I have a mil Bundt pans!!!! Ughhhh!
This looks incredible and after many, many different tries I am STILL after the perfect marble cake, so maybe this will be it!
I can’t get evaporated milk here, so I’ll need to replace that. How much milk would I use? I wasn’t sure if it would be 1/4 cup (for the evaporated milk) or 1/2 cup (for the evaporated milk + water).
Thanks!
Hi Miriam, I have updated the recipe and you can use 1/2 cup whole milk if you don’t have evaporated milk and omit the water.
Thank you!
I’m usually not a chocolate lover, but this looks amazing! The marble pound cake looks like it’s just enough chocolate so that it’s not overload.
Yes, the chocolate is not taking over the flavor of this cake.
Ohhh this looks so pretty. I have oly made plain or lemon pound cake. I have all your ingredients except the evaporated milk. After I pick it up this may be as good as made!!
You can still make it with whole milk, but I would love for you to share how you liked it 🙂
I used evaporated milk n the second time I made it I used regular milk it was moist n delicious n easy too make my family n I enjoyed it
Thanks for your feedback, Rachel 🙂
Seriously, this looks amazing! And your original pound cake recipe looks awesome. And so does that lamb stew on the sidebar! Anyway, I love the addition of chocolate to pound cake – I’ve had something like this before. Nothing like a good slice of pound cake – it’s one of our favorites.
Thank you so much and I hope you give this recipe a try!
Wow! This looks delicious and it came out perfect!
Thank you!
Oh my god this marble cake looks so delicious and I would love this cake with tea. Thank you so much for your tutorial xx
I love marble cake and this looks amazing and so straight forward to make! That’s my plan for the weekend.
Thank for sharing this amazing recipe. It look so good especially for somebody who love chocolate like me. I will try it someday and I hope it will be same to you.
I am always looking for new recipes to try. I love to bake and pound cake is one of my favorites. I will have to give this recipe a try this weekend.
I am a huge fan of marble cakes and I will totally be cancelling my stuff now to make one. Thanks for the recipe!
I love a good pound cake! Marble cake used to be my favorite so I will have to try this!
Oh my goodness this looks divine! My preggie belly needs to have this TODAY! I am definitely bookmarking and baking this as soon as possible!
Will have to try evaporated milk next time, mine always come out a little drier to taste :-/ Pinning this recipe !
Oh my this looks so amazing! Sounds great with some strawberries and whipped topping. It seems pretty easy to make. Thanks for sharing the recipe.
I am not a huge fan of pound cake. But to be honest this pound cake does look incredible. The marbelization makes it looks so much better.
Thank you David 🙂
Hi this looks awesome. Is the butter supposed to be softened? I wasn’t sure. Thanks.
Liz
Hi Liz, the butter should be soft but not melting. It should be cold and can hold its shape, yet a butter knife cand cut it easily. I hope this helped 🙂
You certainly got the perfect swirl on that cake! I love pound cake and haven’t had it in a long time. It’s easy to turn pound cake into other delicious desserts, too – like trifle. So I’m sure I could make this cake go a long ways! Thanks for the recipe.
I hope my post encouraged you to make some pound cake 🙂
I tried that marble cake. It was delicious and light. Thank u for sharing with us the perfect receipe..
Hi Khulood, thanks for your feedback, I’m glad you enjoyed it 🙂
My pleasure
This recipe came out PERFECT on the first try. I just had to add one or two tablespoons of hot water to my cocoa because the mix came out super dense and I felt like it wasn’t going to mix well with the rest of the batter. I also used 2% evaporated milk because I didn’t have whole. Thanks for the recipe!
Thanks for your feedback Claudia, I’m happy that you liked it 🙂
I would like to try this. I do have a question though – it appears from the pictures and assembly instructions (step 8) that there is a 50/50 split of chocolate/yellow batter, yet based on step 7, there would be 75% chocolate and 25% yellow. I just want to confirm whether you split the batter in half or 3/4 to achieve this cake. Can’t wait to bring this into work for team coffee break!
Hi Barb. I have taken almost 3/4 of the batter and mixed it with chocolate. I didn’t weight it but eyeballed it. I wanted the marble effect to be intense and make the chocolate part more visible than the yellow. I hope you give it a try and please do let me know how you liked it 🙂
Get it ready to make this easy pound cake. I have one problem! I check my ingredients and I have salted butter.. please help!!💖
I sometimes use salted butter too, just omit the pinch of salt mentioned in the ingredients and go ahead. 🙂
Could I use 1 c up of sour cream
instead of buttermilk??
Hi, it is better to use whole milk instead for this recipe but you can use buttermilk. Sour cream will result in a dense cake and it won’t have the texture desired.
Muna! Great recipe. I made this for board game night and it was a hit
Have you ever used this recipe with the addition of strawberries? Using this recipe for my Grandbabies to make and one wanted chocolate and strawberries.
Using strawberries in the batter will make it soggy, but you can add some on top of the cake before baking.
Hi Muna, can you tell me if this cake freezes well.
Thanks
Rhonda B
Hi Rhonda, the cake will be a little dry if kept in the freezer or in the fridge since it is a butter based cake. Hope this helped.
Hi! So I made this recipe today and have a question for you. What is the consistency of the cocoa powder and hot water mixture supposed to be like? Mine turned into almost a clay like consistency which resulted in a light brown colored chocolate batter freckled with clumps of cocoa powder. Any advice or help would be greatly appreciated! Thank you😊
Hi Whitney, you should get a thick batter but you have to fluff the cocoa powder first and then measure it to get the exact amount. You have to mix the chocolate batter well to avoid lumps. I hope this helped 🙂
Hello I was wonder if this recipe would fit a 10” tube pan or if I would have to change the recipe thanks:)
Hi! I think it will work fine but you might not get the height shown in the images of this post.
Hi muna , I used to bake normal marble cake and it was good. But when I tried yours, it turned out to be AMAZING. It was moist, creamy inside, very delicious and just the right balance. My only tip: I added more chocolate to the batter. That’s the only change that I have made. Everyone has asked me where I got the recipe from. Thank you so much and wish you the best 🤗
Hi Majida, thanks for your feedback. Between you and me, I like more chocolate too 😉
I just put this in the oven and the batter was wonderful
and light, can’t wait till it’s done. Thanks
Please let me know how it turned out 🙂
This was delightful. I added a little melted chocolate to the chocolate batter as I find just adding cocoa and water can make the cake a bit dry. This is a generalization in reference to marble cakes, yours may not do this. I was being proactive. 🙄🙂
And I used 3/4 tsp salt.
Definitely making this again.
Hi, I’m so happy to get your feedback! Adding melted chocolate sounds delicious, I will try it too 🙂
I followed your recipe exactly as you have described and it came out delicious. The texture of the cake was perfect. The addition of evaporated milk made a big difference. Thanks for the lovely recipe. My only concern was the ratio of white and chocolate batter. The recipe mentions to mix 3/4th of the batter with chocolate mix which ended up in a more chocolaty cake than a marble. Should it be 3/4 cup of the batter than 3/4th of the batter?
Hi Paru, Thank you for trying my recipe and I’m happy that you enjoyed it. I always made the recipe the same way I wrote it and yes the chocolate batter always seems to look much more than the white but the white batter rise more while baking than the chocolate batter. However, I will make the recipe again and give a precise measurement of how many cups should be taken from the batter to mix with chocolate, I guess this will make it easier on my readers.
Thanks again for bringing this to attention, I truely appreciate it 🙂
Hi…can use sweetened condesed milk instead of evaborating milk and reduce the sugar amount?
Hi, I didn’t try it but I think the texture of the cake won’t be the same and may turn dense.
Hello, can this recipe be doubled without a problem?
Hi! Yes, you can double it with no problem at all just use two loaf pans instead of one.
Fantastic! Great taste, beautifully soft texture. The chocolate makes it scrumptious. I served it topped with strawberries for a birthday dessert, and everyone was in heaven. Love this recipe!
Only thing I would edit: the prep time. The beat & mix times alone add up to about 20 mins, so no way this takes only 10 mins to prep. 🙂 I spent about 40 mins on prep — I might be able to shave off 5 mins or so once I get it down, but I don’t think you could prep this in less than 30 mins (plus extra time to get eggs and butter to room temp).
Other than that, it’s a true 5-star recipe!
Thanks for your feedback Shawn, I’m glad that you like this cake as much as we did 🙂
Hi! This cake is beautiful and I’m going to try making it. I’ve read that coffee enhances the flavor of chocolate. Can four tablespoons of hot coffee be used in place of plain water in the cocoa mixture? thanks!
Hi Stephanie, yes you can use coffee instead of water 🙂
I loved it
Thank you 🙂
Hello! Just wondering why there is more chocolate batter than vanilla in the end. Should there not be equal amounts when they’re scooped into the pan or should the vanilla scoops be smaller? I added about 3/4 of the original batter to the chocolate mixture but ended up not using a lot of the chocolate since I ran out of vanilla. Thanks!
Hi Olivia, In this recipe, the chocolate is a little more to give and intense marble pattern, but if you prefer more vanilla or equal portions then you can adjust the amount of the batter you use to mix with chocolate to half instead!
If I want to make 2 (in two loaf pans) can I just double the recipe?
Yes 🙂
I couldn’t resist but managed to bake this cake today and it turned out so good everyone loved it!
Thank you for trying my recipe, this cake is amazing and I bake it often to my family too!
Made this tonight absolutely scrumptious.
Moist and delicious thank you for the awesome recipe. Now to keep from eating the whole thing in one sitting.
This cake is our favorite too, I’m glad you enjoyed it 🙂
Made this last night for iftar. It was delicious! This will be my go to marble cake recipe. Thank you!
Hi Alya, thanks for your comment 🙂
The taste and texture is amazing! However, my swirl didn’t happen, I think the batter was too watery. Any idea what I did wrong? Followed the recipe exactly.
Hi Jas, I can only guess that you might have mixed the batter a little too long!
Best marble cake I have ever eaten! I made it in a bundt pan though.
Hi Swetha, I’m sure that cake looked amazing, thanks for your kind comment 🙂
That cake is absolutely beautiful. I love the swirled coloring all through it. It’s almost too pretty to eat. I would eat it, though.
Thank you Leesa, it is easy to make this marble pound cake and I hope you give it try 🙂
I love everything about this cake. From the beautiful swirl to the rich, buttery and chocolatey flavors, this cake looks like a BIG winner. I can’t wait to make it.
Hi, Thanks for your comment, I hope that you enjoy making this cake, it’s one of my favorite cakes 🙂
Your cake looks amazing! When I made a marble pound cake, I couldn’t get the contrast between the chocolate and the vanilla cake to be as distinct as yours.
Marble pound cake looks different each time and that’s normal! I try my best to make the swirl look good but at times it just doesn’t happen 🙂
i love a good pound cake! looks delicious. why does your recipe require evaporated milk?
Thanks! You can use whole milk instead of evaporated milk, I have added it as a suggestion in case someone has no milk at home, the evaporated milk mixed with water work as a substitute! 🙂
This marble cake looks amazing–it looks so velvety soft and tasty! I can’t wait to try it!
It looks so nnniiiccceeeee….my issue comes in with the milk. Can I use non-dairy milk?
Hi, you can try coconut milk since it has enough amount of fat, and if you do let me know how it came out for you.
The marbling effect came out so nicely, the cake looks truly amazing! Thanks for such a detailed recipe!
Thanks for your kind words Ivana 🙂
Wonderful pound cake it looks sublime. I’ll give it a try
That pumpkin crumble cake is calling my name. I love a good crumbly topping.
It was a huge hit and I never get bored of baking it!
I love your Marble Pound Cake recipe. I hope I can make it on weekends. So yummy!
Just wondering why the batter is separated into 3/4 to mix with cocoa powder and then 1/4 unmixed batter? How will the layering of white and dark mix evenly in the loaf tin? I tried this just now and got a lot more of the chocolate batter remaining.
Hi Mei, I have tried this recipe with half batter vanilla and half chocolate, the marble effect wasn’t that great and the flavor of chocolate didn’t come out as I wished. Trying this recipe with this amount of vanilla batter and chocolate batter the cake turned out great. When layering the batter, try scooping double the amount of chocolate on the vanilla batter and then add a layer of vanilla over it, this way the batter will distribute evenly. Hope this helped, but if you have more questions or suggestions please let me know 🙂
Hi Muna..
I love your recipes! MashaAllah..keep up your good work! Just a question .for the marble cake can i omit the eggs n replace with yoghurt? If so may i knw how much..
Thanks a lot..God bless u
Hi Siraya, Adding yogurt instead of eggs won’t work in this recipe, the texture will not come out right!
Hi Muna,
I mentioned before that this is the best marble cake I have ever eaten. Sadly the second time I tried it it formed a hardish crust on top and was tender in the middle. I followed the same method as the first time ( as outlined in your recipe) but I’m not sure why it didn’t turn out the same way. The batter was also much thinner because of which it looked like a white flecked chocolate cake rather than a marble cake.
Hi Swetha, I guess the oven was very hot therefore the hard crust. It’s best to cover the cake when it turns light brown while baking with aluminum foil which will prevent the cake from over-baking at the top. The batter might be thinner because the butter melted while making the batter. When the butter melts the batter spreads quickly and the white batter mixes with the chocolate batter. I hope this helped 🙂
Any thoughts about baking time if I do it in a bundt pan? I made it in loaf pans and it’s the best!
I would think 40 minutes but start checking on it after 30 minutes of baking! Hope this helped 🙂
Hi Muna thanks for sharing this recipe. I made it and came out good. I am just wondering if 4 Tbsp of water is enough to mix in to the 1/3 cup of unsweetened cocoa powder on the recipe. It came out pasty unlike your video. Yours on your video came out like a thick liquid. Can I add more water to the cocoa instead of just 4 Tbsp? Like maybe 5 Tbsp or 6 Tbsp? Will it matter if I add more than 4 Tbsp of water to the cocoa?
Hi Mary, I wonder why this happened! Did you measure the cocoa powder and water using a measuring cup and spoon? Was the water you used hot? If your answer to both questions is yes, then it could be the brand of cocoa powder you are using. Go ahead and add one or two more tablespoons of hot water next time and I hope it works for you 🙂
Can this be used to make a 9” double layered cake?
You have to double the ingredients. Hope this helped!
Not a bad tasting marble cake but not at all a traditional pound cake consistency/taste. I think it’s rather sweet compared to the buttery taste of pound cake. Also I agree with other reviews the portions are off on this marble recipe. 4 T. of hot water to 1/3 c dry unsweetened cocoa powder makes for a cement mix. Once the cake baked the chocolate had dense flecks of uncooked cocoa powder. Yes, I measured right and yes I mixed well…..I’ve been baking a very long time. I appreciate the recipe and it was fun to try but not at all what I would consider to be traditional pound cake.
I use this recipe almost once a week and it turns out perfect everytime. The only thing is that for me it’s a tad bit crumbly but other than that, lovely.
Hi, I’m glad that you liked the recipe. I think you should reduce the baking time or the oven temperature to avoid having a dry cake. Hope this helped.
Hi,
First of all, thank you for the recipe.
My batter is too liquid. Do you know why?
And for step 9 – bake for 1 hour. What is the Fahrenheit or Celsius? Same as preheated?
Hi, your batter might be liquid because either the butter was too soft or almost melting, or you have not measured the flour correctly. Yes, the temperature of the oven shouldn’t change. Hope this helps 🙂
Hi, I really want to try this recipe but I have a question, what sort of cocoa powder should I use? Natural or Dutch-processed(alkalised)?
Hi Natalie, both work but I have used the Natural regular cocoa powder.
Good afternoon. I tried today this recipe, and to be honest I don’t understand why didn’t work for some people. My cake was perfect. So so fluffy, I used only 160 gr of sugar but only because I like cakes not too sweet, this cake is soft, tasty and the texture is just perfect,I’m in love. I will do many more times❤️❤️Thanks so much for this wonderful recipe.
Thank you for trying the recipe, I’m happy that it came out great for you 😊
hi! the four tablespoons of water for the cocoa powder was less. it needs to be of a runny texture right? kindly tell the adjusted amount of water for 1/3 cup of cocoa powder. thanks 🙂
The quarter cup of hot water is to make the cocoa powder bloom and release more flavour, it is not meant to make the batter runny or thick! The amount mentioned is the correct one for the recipe. Hope this helped.
Good cake but the prep time is certainly not 15 minutes lol
I try to be fair 😅
Hi Muna!
Thank you for sharing this amazing receipe … i will certainly try it soon.
Did you use natural unsweetened cocoa powder or « dutch processed unsweetened cocoa powder?
Hi Luce, I have used unsweetened cocoa powder.
Hi
Can I use olive oil or a flavourless oil instead of butter and can I use coconut milk instead of evaporated milk. I would like a dairy free option
Hi Chi, I’m afraid it will be a completely different cake if you add oil. It will no longer be a pound cake. However, you can use coconut milk instead of evaporated milk. Hope this helped.
Your cake looks delicious! Thank you for sharing. I just made this and popped it in the oven but I’m afraid mine wil look more chocolate than marbled. I took out about 2 1/2 cups of the batter and added the cocoa and hot water mixture to it but then didnt have enough yellow cake batter to spread throughout. Next time I will do about 1/2 the mixture for chocolate and 1/2 for the yellow batter. Otherwise it looks good. We will see how it tastes when I take it out. 😊
Hi cj, Yes, the chocolate is a bit more than the vanilla batter, but you can reduce the amount you take from the batter and mix it with the cocoa if you want to see more vanilla batter. I made this cake as we like it at home!
I made this recipe and it turned out good! I like the fact that there is more chocolate than vanilla, that’s why I picked this recipe. However, I took one star away because it’s quite sweet and I only put 1 1/4 cup sugar. I’ll definitely make the recipe again but I’ll cut it down to 1 cup of sugar next time.
Did you use regular unsweetened cocoa powder or special dark ?
Hi, I have used regular unsweetened cocoa powder.
Hi there. I followed the recipe to a tee and I ended up with a very eggy and fluffy like bread which is not like cake at all. Also the ratio of chocolate to vanilla was off so the whole loaf is basically chocolate.
Hi Sue, If the eggs are not beaten well, they will leave and eggy flavor in any baking, also after adding the flour overmixing can result in a dense and heavy bread like loaf cake. If you want more vanilla than chocolate, when layering the cake, add a scoop of chocolate batter over the previously scooped chocolate layer instead of adding chocolate scoop over a vanilla scoop. I hope this helped, and please let me know if you have more questions.
I screwed up the recipe by adding half bread flour (a mistake I thankfully caught though not before it was already mixed in) despite that the cake still turned out wonderful and was a hit 🙂
I usually bake when I’m feeling pretty bad- I’ve been baking a lot recently- because it’s something I can take my frustrations out on and I’ll have a nice dessert by the end of it. I say all this to say, I really enjoyed making this today and it helped me when I was spiralling, so thank you for that
Hi Viktor, thank you so much for trying my recipe and sharing your feed back. I agree that baking has a calming and relaxing effect. I pray that things go well at your end.
Awesome recipe! The pound cake was yummy, I’ll bake it again. I substituted with plant based batter and almond milk and it turned out great.
Hi Laura, Thanks alot for your comment I’m sure it will be helpful to other readers.