Marble Pound Cake
A classic American butter cake with vanilla and chocolate ribbons swirled throughout. Rich, tender crumb with simple elegance that impresses every time.
- Total time
- 60 min
- Servings
- 12
- Calories
- 385
- Protein
- 5g
Ingredients
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 4 whole large eggs
- 1.5 teaspoons pure vanilla extract
- 2 cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup whole milk
- ¼ cup unsweetened cocoa powder
- ¼ cup hot water
Instructions
- 1
Preheat your oven to 325°F. Lightly coat a 9-inch loaf pan or 10-cup Bundt pan with nonstick cooking spray, then dust with a tablespoon of flour, tapping out the excess — this prevents sticking and ensures clean edges.
- 2
In a small bowl, whisk together 2 cups all-purpose flour, 0.5 teaspoon baking powder, and 0.25 teaspoon kosher salt. Set aside.
- 3
In another small bowl, mix 0.25 cup unsweetened cocoa powder with 0.25 cup hot water, stirring until completely smooth and no lumps remain. Let it cool for a moment.
- 4
Using an electric mixer on medium speed, cream together 1 cup softened unsalted butter and 2 cups granulated sugar for 3-4 minutes. Scrape down the bowl halfway through. The mixture should be pale, fluffy, and noticeably lighter in color — this incorporates air and creates a tender crumb.
- 5
Add 4 large eggs one at a time, beating on medium speed for about 20 seconds after each addition. After the last egg, scrape down the bowl and beat for another 30 seconds until the mixture looks smooth and creamy, not curdled.
- 6
Mix in 1.5 teaspoons pure vanilla extract on low speed until just combined.
- 7
Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the 0.5 cup whole milk. Begin and end with the flour — add flour, then milk, then flour, then milk, then flour. Mix each addition until just barely combined. Do not overmix at this stage, or the cake will be tough.
- 8
Measure out exactly 1.5 cups of the vanilla batter into the cooled cocoa mixture. Fold gently with a rubber spatula until the chocolate is fully incorporated and the batter is a uniform dark brown. Keep this chocolate batter separate.
- 9
Spread half of the vanilla batter into the prepared pan, using an offset spatula to even it out.
- 10
Pour all of the chocolate batter over the vanilla layer in a thin stream, using a spatula to help spread it evenly. Do not stir or fold.
- 11
Top with the remaining vanilla batter, spreading gently to cover the chocolate layer.
- 12
Create the marble pattern by inserting a butter knife about 1 inch deep into the batter and dragging it through in a figure-8 motion, working from one end of the pan to the other. Rotate the pan 180 degrees and repeat. The goal is loose swirls, not a fully blended mix.
- 13
Place the pan on the middle oven rack and bake at 325°F for 50-60 minutes. The cake is done when a wooden toothpick inserted into the thickest part comes out with just a few moist crumbs clinging to it — not wet batter, but not completely dry either. The top should be deep golden brown and spring back when lightly touched.
- 14
Remove the pan from the oven and let the cake rest in the pan for 15 minutes. This allows the structure to set slightly, so it won't fall apart when you unmold it. After 15 minutes, run a thin knife around all edges to loosen it, then turn it out onto a wire rack to cool completely, at least 1 hour, before slicing.
Tools you’ll need
- 9-inch loaf pan or 10-cup Bundt pan
- nonstick cooking spray
- measuring cups and spoons
- small mixing bowls
- whisk
- electric mixer with paddle attachment
- rubber spatula
- offset spatula
- butter knife
- wooden toothpick
- wire cooling rack
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