Name: Marble Pound Cake
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 cups unsalted butter (room temperature and divided); 3 cups granulated sugar (divided); 3 tsp vanilla extract (divided); 4 large egg whites (room temperature); 4 ounces white chocolate (115 grams , melted); 2 ¼ cups cake flour (divided); 2 tsp kosher salt (divided); 2 large eggs (room temperature); 4 large egg yolks (room temperature); 3/4 cup Dutch process cocoa powder (, sifted); ½ cup whole buttermilk (room temperature)

Jump to Recipe Jump to Video Print Recipe

In the serene silence of my kitchen, where the golden hues of the afternoon sun dance gracefully upon the countertops, the enchanting aroma of the Marble Pound Cake weaves its intricate ballet. It isn’t just the mingling of vanilla and chocolate that whispers tales of indulgence, but the tender crumb, the delicate balance, and the soulful artistry infused in every slice.

Table of Contents

Marble Pound Cake Recipes

Marble Pound Cake

A classic Marble Pound Cake recipe calls for the use of cocoa powder, but you can also use real chocolate for an even more decadent flavor. This will make the chocolate swirl portion of the cake taste more like a rich brownie than a marble cake. You can also make your own buttermilk at home by mixing 1 tablespoon each of lemon juice and white vinegar with one cup of regular milk. This process takes about 10 to 15 minutes.

No ratings yet

Print Pin Recipe

Course: Cake, Vegetarian

Cuisine: French

Diet: Low Calorie, Vegetarian

Keyword: marble, pound cake

CookingStyle: Baking

Prep Time: 15

Cook Time: 10

Total Time: 25

Servings: servings

Calories: 1951kcal

Author: Gobble The Cook and James Anderson

Cost: 15

Add to Collection

Equipment

5 Steps To Make Super Delicious Marble Pound Cake 2

ice cream scoop

Ingredients

2 cups unsalted butter room temperature and divided
3 cups granulated sugar divided
3 tsp vanilla extract divided
4 large egg whites room temperature
4 ounces white chocolate 115 grams , melted
2 ¼ cups cake flour divided
2 tsp kosher salt divided
2 large eggs room temperature
4 large egg yolks room temperature
3/4 cup Dutch process cocoa powder , sifted
½ cup whole buttermilk room temperature

Instructions

Butter and flour a 10-inch Bundt pan or angel food cake pan with removable bottom.
In the bowl of a stand mixer with the paddle attachment, beat 1 cup butter, 11⁄2 cups sugar, and 1 ½ teaspoons vanilla at medium speed until fluffy and pale, a minimum of 6 minutes. Add egg whites one at a time, beating well after each addition, about 15 seconds, and scraping down sides with a rubber spatula. With mixer on medium-high speed, add melted white chocolate, beating until smooth, about 1 minute. Add 1 ½ cups flour and 1 teaspoon salt, and stir with a rubber spatula just until combined. Scrape white batter into a bowl, and set aside.
Return bowl to stand mixer. With the paddle attachment, beat remaining 1 cup butter, remaining 1 ½ cups sugar, and remaining 1 ½ teaspoons vanilla at medium speed until fluffy and pale, at least 6 minutes. Add eggs, one at a time, beating well after each addition, about 15 seconds. Add egg yolks, two at a time, beating well after each addition, about 15 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer on medium-high speed, beat until smooth, about 1 minute. Add cocoa, remaining ¾ cup flour, and remaining 1 teaspoon salt. With mixer on low speed, add buttermilk, beating just until batter comes together. Scrape bottom and sides of bowl with a rubber spatula, and stir just until combined.
Using a large (2- to 3-ounce) spring-loaded ice cream scoop, alternately scoop white and black batters into prepared pan. Tap pan lightly on counter to settle batter.
Place pan in a cold oven, and bake at 300°F (150°C) until lightly browned on top and a wooden pick inserted near center comes out clean, 1 ½ to 2 hours. (This bake time depends on how long it takes your oven to preheat. Start checking after 1 ½ hours, and continue baking in 10-minute intervals until cake is done.) Let cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack, and unmold from pan. Let cool completely.

Video

Notes

The recipe makes a gorgeous marble pound cake that's easy to make! You'll love it!

Click here to add your own private notes.

Read How to make Jamie Oliver's Fridge Cake Bites

Nutrition

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

Pin Recipe

The Microwave Marvel: Crafting the Marble Pound Cake with a Modern Twist

Ingredients:

1 cup of all-purpose flour
1/2 cup granulated sugar
2 large eggs, a whispered sonnet of nature’s grace
1/2 cup butter, melted, the golden liquid artistry
2 tablespoons cocoa powder, the soulful embrace of the earth
1 teaspoon vanilla extract, the ethereal kiss of celestial blooms
A pinch of salt, echoing the ancient songs of the sea

Steps to the Silent Symphony:

The First Movement: The Blend of the Ages: In the tender embrace of a mixing bowl, unite the sugar and melted butter, crafting a silent sonnet of sweetness and golden artistry.
The Second Movement: The Whisper of Life: Introduce the eggs and vanilla, and witness the dance of elements, where the earthy grace meets celestial whispers, creating a melody of life and flavor.
The Third Movement: The Earthly Ballet: Flour and salt join this intricate dance, and in their silent union, the foundation of the Marble Pound Cake is laid, echoing the profound embrace of earthly elements.
The Fourth Movement: The Chocolate Verse: Retrieve a portion of the batter. Introduce it to the cocoa powder, where in this intimate dance, the deep, earthly echoes of cocoa find voice.
The Fifth Movement: The Marble Dance: In a microwave-safe dish, pour the vanilla batter, and with the artistic grace of a seasoned maestro, weave in the chocolate batter, crafting the iconic marble narrative.
The Finale: The Microwave’s Embrace: The stage is set; the microwave awaits. On high, let this silent symphony of ingredients dance for 5-6 minutes. Witness the rise, the bloom, and the silent songs of aromas filling the spaces.
The Encore: The Rest: Let it rest, for in this quietude, the Marble Pound Cake finds its voice, its texture, its silent song.

Tips for making Marble Pound Cake

Cooking Tips

Ensuring the Elegant Swirl: The signature marble effect is an art. A gentle hand ensures that chocolate and vanilla dance but do not merge, echoing the elegant ballet of distinct yet harmonious flavors.
The Tender Kiss of Cocoa: Quality cocoa doesn’t just color but imparts the profound, earthy whisper that contrasts the ethereal embrace of vanilla. Choose with soul, for in this choice lies the silent song of the earth.
Avoiding the Pitfalls: Too hasty a hand can mute the silent symphony. Mix with intention, bake with patience, and every slice will echo the silent dance of the cosmos, where stars and earth waltz in harmonious embrace.

Serving Suggestions

A Side Companion: Consider a dollop of whipped cream, not just as a side but as a cloud where the earthy chocolate and ethereal vanilla find echo, contrast, and silent harmony.
The Beverage Ballet: A cup of black coffee, rich, profound, echoing the silent depths of the universe. Each sip is a dance with the slice, where contrasts meet, marry, and create silent symphonies of flavors.
Garnish with Grace: A sprinkle of powdered sugar or cocoa, like the silent kiss of the first snow or the tender embrace of the night sky, adds not just aesthetics but whispers the first notes of the unfolding sonnet of flavors.

Read Irresistible Caneles Tea Cakes: A French Delight

FAQs of Marble Pound Cake

How Do I Ensure the Perfect Marble Effect? Ah, the dance of the cosmos encapsulated in each slice. Simply alternate dollops of vanilla and chocolate batter and then run a knife gently through, creating celestial swirls that echo the silent dance of the stars and the earth.
Can This Cake Be Made Vegan?Indeed, the ballet of ingredients is as versatile as nature’s silent symphony. Replace eggs with flax eggs and butter with coconut oil, and watch as the vegan narrative unfolds with grace and flavor.
How Long Does the Marble Pound Cake Last?In the silent embrace of an airtight container, every note of flavor and texture is preserved for up to 4 days at room temperature. Each day echoes the original ballet of creation.
Can I Freeze the Leftovers?The silent serenade of the freezer extends the sonnet of flavors. Wrapped in cling film and then aluminum foil, each slice retains its silent song for up to 3 months.
Is It Necessary to Use a Water Bath While Baking in the Oven? While not pivotal, the tender hug of a water bath ensures the moist, delicate crumb that echoes the tender dance of rain amidst nature’s silent serenade.

Step into a world where the Marble Pound Cake recipe is not just tasted but felt. Dive into the sensory dance of chocolate & vanilla. Embark on the journey!

Gobble The Cook

Media Photography at Food And Meal

Hi! I’m Paula from the Philippines, the passionate blogger and skilled photographer behind Gobble the Cook. I also spearhead the media photography for Food And Meal in Vietnam.

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.

Affiliate DisclaimerAbout The Content

As an affiliate, we may earn a commission from qualifying purchases. We get commissions for purchases made through links on this website from Amazon and other third parties.

All content published on the website https://foodandmeal.com is compiled and edited by the editorial team of Hana Hotel Travel Company. Before publication, each piece undergoes thorough scrutiny and is approved by our Expert Review Board to ensure its quality and relevance. Sir Mark Zoch oversees the entire process and is responsible for ensuring the quality and accuracy of the content presented on the site.