Easy chocolate marble pound cake recipe, this classic marble pound cake is moist and flavorful with distinct tastes of chocolate and vanilla that melt in your mouth.
This chocolate marble pound cake is made with one batter that is then divided, 2 tbsp. of cocoa powder are added to one half.
This pound cake as all pound cakes is made of equal parts butter, sugar and flour, with the addition of cocoa powder to the chocolate half. It’s a very simple quick bread to make and a real crowd pleaser.
I generally don’t glaze my quick breads because my husband has early stage diabetes and therefore, we cannot be too crazy with sugar, a simple veil of powdered sugar is perfect for us.
This chocolate marble pound cake will remain moist and tender for about 3 days, if it lasts that long. Since it is made with butter, I like to keep it at room temperature on my kitchen counter, loosely covered with aluminum foil.
I hope you enjoy this recipe and if you do, please leave me a comment and let me know how it went!
1 cup + 2 tbsp. (250 g.) unsalted butter, softened
1 1/4 cup (250 g.) sugar
1 tsp pure vanilla extract
2 cups (250 g.) all-purpose flour
2 tsp. baking powder
1/4 tsp salt
2 tbsp. unsweetened cocoa powder, sifted
1/4 cup (30 g.) powdered sugar
1 standard loaf pan
Pre-heat your oven at 375 °F (180°C), butter or spray your loaf pan with a non-stick cooking spray
Into the bowl of your stand mixer fitted with the paddle attachment, cream the butter and sugar for about 3 minutes, start on low, once the sugar is all moistened, increase the speed to high
Add the eggs and vanilla extract, whisk in, scrape the sides of the bowl as needed
Briefly whisk together the flour, baking powder and salt, add to the egg butter mixture, beat on low just to incorporate, finish mixing with a spatula checking that there is no dry flour left at the bottom of bowl
Divide the batter in half, add 3 heaping tbsp. in one of the halves, that will be the vanilla batter
Add the sifted cocoa powder to the smaller half, mix thoroughly to incorporate with a spatula
Into the prepared loaf pan, pour half of the vanilla batter, spread to all corners with a spatula
Top with the chocolate batter, spread evenly to all corners
Top with the rest of the vanilla batter, again spread to all corners, with a wooden skewer, make one large zig zag through the batter
Into the oven for 55 to 60 minutes, or until a skewer inserted in the center of the cake comes out clean. Let cool in the mold on a cooling rack for about 30 minutes, to unmold, run a knife around all sides of the cake
Sprinkle the cooled cake with some powdered sugar through a fine mesh sieve
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