Easiest Marble Pound Cake Recipe
This Marble Pound Cake recipe is rich, buttery, moist, and beautifully swirled with layers of vanilla and chocolate cake. It has the perfect dense yet tender crumb that makes pound cake so irresistible.
The chocolate portion tastes deep and fudgy, while the vanilla layer adds a warm buttery flavor that balances every bite perfectly. It’s the kind of homemade cake that disappears quickly, so don’t be surprised if one slice turns into two.
If you’ve been looking for an easy marble cake that looks impressive but is simple to make, this recipe is for you. I’ll walk you through each step so you get perfect swirls and a delicious result every time.
Let’s bake this classic marble pound cake.
Why You’ll Love This Recipe
- Freezes well
- Easy to make
- Rich buttery flavor
- Beautiful chocolate swirls
- Perfect for tea or dessert
What Makes This Marble Pound Cake Recipe So Special?
This Marble Pound Cake recipe combines everything you want in a homemade cake: a rich buttery flavor, a moist yet dense crumb, and beautiful swirls of vanilla and chocolate in every slice.
The chocolate batter has a deep fudgy taste, while the vanilla layer keeps the cake balanced and classic. Together, they create a cake that looks impressive and tastes even better.
Another reason readers love this recipe is how simple it is to make. The steps are easy to follow, and you can use either a hand mixer or stand mixer for convenience.
I also use evaporated milk for extra richness, which gives the cake a soft texture and fuller flavor. Whole milk works well too if that’s what you have on hand.
If you enjoy classic pound cake, this marble version adds a delicious chocolate twist that makes it hard to resist.
Ingredient Tips for Best Results
- Measure flour correctly (spoon and level)
- Use softened butter, not melted
- Bring eggs to room temperature
- Use quality cocoa and vanilla
How to Get the Marble Cake Swirl Effect
Creating the classic marble cake swirl effect is easier than it looks. The secret is simply alternating scoops of vanilla and chocolate batter, then swirling them gently before baking.
Start by adding scoops of vanilla batter and chocolate batter side by side in the prepared loaf pan until the bottom is covered.
For the second layer, place chocolate batter over the vanilla sections and vanilla batter over the chocolate sections. This helps create distinct layers and a beautiful marbled pattern throughout the cake.
Once all the batter is in the pan, use a butter knife or skewer to make gentle S-shapes or U-shapes through the batter. Do not overmix—just a few swirls are enough to create a stunning marble design.
After baking, each slice will reveal elegant chocolate and vanilla swirls with very little effort.
Tip: Do not over-swirl the batter. Too much swirling blends the colors together and reduces the marble effect.
What You Need to Make Marble Pound Cake at Home
This Marble Pound Cake uses simple pantry staples and everyday baking ingredients. You may already have most of them in your kitchen.
- All-Purpose Flour: Use all-purpose flour for the perfect pound cake texture. No cake flour needed.
- Baking Powder: Helps the cake rise while keeping the crumb soft and tender.
- Unsalted Butter: Use good-quality butter for the best flavor, since butter is one of the main stars of this recipe.
- Sugar: Regular white granulated sugar adds sweetness and helps create a light texture.
- Eggs: Use 3 large eggs at room temperature. Room temperature eggs blend more smoothly into the batter and help the cake bake evenly.
- Milk: I like using evaporated milk for extra richness, but whole milk works well too.
- Cocoa Powder: Use high-quality unsweetened cocoa powder for a rich chocolate flavor and deep color.
Ingredient Tips for Best Results
- Measure flour correctly (spoon and level)
- Use softened butter, not melted
- Bring eggs to room temperature
- Use quality cocoa and vanilla
How to Make Marble Pound Cake – Step by Step
Making this Marble Pound Cake is simple when you follow each step carefully.
- Prepare the Oven and Pan: Preheat the oven to 350°F (180°C). Grease and flour a 9 x 5 x 3-inch loaf pan, then set aside.
- Mix the Dry Ingredients: In a bowl, sift together the flour, baking powder, and salt.
- Cream the Butter and Sugar: In a large bowl, beat the butter on medium speed for about 3 minutes until smooth and lighter in color. Add the sugar and beat on high speed for about 4 minutes until light and fluffy.
- Add Eggs and Vanilla: Mix in the vanilla extract. Add the eggs one at a time, beating well after each addition.
- Add Dry Ingredients and Milk: Add half of the flour mixture and mix on low speed just until combined. Pour in the milk and mix briefly. Add the remaining flour mixture and mix until smooth. Do not overmix. The batter should be thick and silky.
- Make the Chocolate Batter: Transfer about three-fourths of the batter (around 2½ cups) to another bowl. Mix in the cocoa powder and hot water mixture until fully combined.
- Layer the Batter: Spoon the vanilla and chocolate batters alternately into the prepared loaf pan. Repeat until the first layer is complete. For the second layer, place chocolate batter over vanilla sections and vanilla batter over chocolate sections.
- Create the Marble Swirl: Use a butter knife or skewer to make gentle S-shapes or U-shapes through the batter. Do not over-swirl.
- Bake: Tap the pan lightly on the counter twice to release air bubbles. Bake on the center rack for about 1 hour, or until a toothpick inserted in the center comes out clean.
- Cool: Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Your marble pound cake is ready to slice and serve.
How Do I Know It’s Done?
- Toothpick comes out clean
- Top springs back lightly
- Edges pull slightly from pan
Common Mistakes to Avoid
- Opening oven early
- Overmixing batter
- Over-swirling
- Cold eggs
Frequently Asked Questions
Why did my marble pound cake sink in the middle?
A marble pound cake may sink if the batter was overmixed, the oven door was opened too early, or the cake was underbaked. Make sure to measure ingredients accurately and bake until a toothpick inserted in the center comes out clean.
Why is my marble pound cake dry?
Dry pound cake is usually caused by too much flour or overbaking. Spoon and level the flour instead of packing it into the measuring cup, and start checking the cake a few minutes before the suggested baking time.
Can I use whole milk instead of evaporated milk?
Yes, whole milk works well in this recipe. Evaporated milk gives the cake a slightly richer flavor and softer texture, but whole milk is a great substitute.
Can I make marble pound cake without cocoa powder?
Yes. If you prefer a classic vanilla pound cake, simply leave out the cocoa mixture and bake the batter as a plain pound cake.
How do I get a clear marble swirl pattern?
Alternate spoonfuls of vanilla and chocolate batter in the loaf pan, then use a butter knife or skewer to make a few gentle S-shapes through the batter. Avoid overmixing, or the colors may blend together.
Why did my pound cake crack on top?
A crack on top is completely normal for pound cakes. The dense batter rises in the oven and often creates a natural split as it bakes.
Can I freeze marble pound cake?
Yes. Let the cake cool completely, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. Freeze for up to 3 months.
How long does marble pound cake stay fresh?
Stored in an airtight container, the cake stays fresh at room temperature for up to 4 days or in the refrigerator for up to 2 weeks.
Can I make this marble pound cake in a bundt pan?
Yes, but baking time may vary depending on the size and shape of the pan. Grease the pan well and check for doneness with a cake tester.
What is the best way to serve marble pound cake?
This cake is delicious served on its own, lightly dusted with powdered sugar, or with coffee or tea. You can also serve it with whipped cream or fresh berries for dessert.
Storage Information
This Marble Pound Cake stores beautifully, making it perfect for baking ahead.
Room Temperature
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 4 days.
Refrigerator
For longer storage, keep the cake in an airtight container in the refrigerator for up to 2 weeks.
Freezer
- You can freeze the cake for up to 3 months.
- Let the cake cool completely first, then wrap it tightly in plastic wrap and place it in a freezer-safe bag or container.
- For easy serving, slice the cake first and wrap individual slices before freezing.
To Serve After Freezing
Thaw the cake at room temperature or overnight in the refrigerator before serving.
Best Tip for Freshness
Place a paper towel in the container to absorb excess moisture if storing in the fridge.
More Homemade Cake Recipes
If you enjoyed this Marble Pound Cake, here are more delicious cake recipes to try next:
- Whipping Cream Pound Cake: A rich, classic pound cake with a tender crumb and buttery flavor. This recipe is famously associated with Elvis Presley’s favorite cake.
- Light Pound Cake (Low Calorie): A lighter pound cake option with great flavor and fewer calories per slice.
- Coconut Cream Cheese Pound Cake: Rich, moist, and full of coconut flavor with a creamy texture.
- Easy Chocolate Pound Cake: Perfect for chocolate lovers who want a simple homemade dessert.
- 7UP Pound Cake: A classic Southern-style pound cake with a soft texture and bright citrus notes.
- German Chocolate Cake: Layers of chocolate cake with a rich coconut pecan frosting.
- Pecan Upside Down Cake: A buttery cake topped with caramelized pecans for a beautiful finish.
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!
Does the milk need to be room temp?
Yes, it will help for the dough to come together better.
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.