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Marble Pound Cake

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A classic buttery pound cake swirled with rich vanilla and deep chocolate flavors. Moist, tender, and beautifully marbled, this timeless dessert is perfect for any occasion.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 3/4 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup unsweetened cocoa powder
  • 2 tablespoons milk (for chocolate batter)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  4. In a separate bowl, whisk flour, baking powder, and salt.
  5. Gradually add dry ingredients to wet mixture, alternating with milk. Mix until just combined.
  6. Divide batter evenly into two bowls.
  7. In one bowl, mix cocoa powder and 2 tablespoons milk until smooth to form chocolate batter.
  8. Spoon alternating dollops of vanilla and chocolate batter into the loaf pan.
  9. Use a knife or skewer to gently swirl the batters for a marbled effect.
  10. Bake 50–60 minutes until a toothpick inserted in the center comes out clean.
  11. Cool in pan 10–15 minutes, then transfer to a wire rack to cool completely.

Notes

  • Do not over-swirl to keep distinct marble patterns.
  • Store at room temperature up to 3 days.
  • Freeze wrapped tightly for up to 2 months.
  • Add sour cream for extra moisture if desired.
  • Grease pan thoroughly to prevent sticking.

Nutrition

Find it online: https://thefamilycooking.com/marble-pound-cake/