Marble Pound Cake
I don’t really have much to say about this marble cake other than it is GOOD. So good in fact that I made it three times in a week when I first came up with the recipe! It won’t last long in your home, trust me. It’s the ideal cake to bake up for gatherings or potlucks.
Serve this with some vanilla ice cream and dessert is solved.
Grab your ingredients and make this cake with me step by step by watching this video!
Recipe for Marble Pound Cake:
Ingredients Needed:
1 cup butter softened (room temperature)
1 cup granulated sugar
6 eggs
2 cups all purpose flour
3/4 cup whole milk
2 teaspoons baking powder
2 teaspoons vanilla
4 tablespoons cocoa powder
*Optional - 3 tablespoons chocolate chips or chunks roughly chopped up
Servings Made: 1 bundt cake, 2 thin round cakes 8 or 9 inch, one thin 9x13 sheet, 18-24 cupcakes
Time to Prep: 10 minutes
Time to Cook: 35-45 minutes
How to Make:
Preheat oven to 350°F. Cream butter and sugar together with an electric mixer (about 3 minutes) until mixture looks lighter in color and fluffy.
Add eggs in 1-2 at a time, mixing well in between. Add flour and baking powder, mix until combined then add vanilla and milk. Mix well but don’t over beat.
Split batter into two bowls. Leave one bowl as is, and add cocoa powder into the other. Mix until cocoa powder combined, then gently fold in chocolate chips or chunks if using.
Pour batter into greased baking dish using a spoon. Alternate one spoon of each batter type placing spoonfuls on top of each other. Just have fun doing this step, it doesn’t need to be perfect!
I use a bundt cake pan and grease it with cooking spray. You can use butter or baking spray as well.
Pro tip - when using baking spray or butter, use a pastry brush if you have one to brush the entire pan, up the sides and in any corners or creases. This will help to release the cake.
Bake in oven for about 35-45 minutes. This time will vary (more or less) depending on your oven and what pan you decided to bake it in. Example: cupcakes will take much less time. Take the cake out of the oven when it is golden brown and when a toothpick inserted into the center of the cake comes out pretty clean with a few moist crumbs on it.
Pro tip - Be patient and don’t open the oven door until at least 3/4 of the baking time has passed. If you open the door of the oven too soon, heat escapes leading to collapsed cakes, or uneven cooking.
Cool in cake pan for at least 15-20 minutes before trying to remove. Remove by placing wire rack on top of cake pan and slowly inverting. If you try to remove the cake before it has cooled, it may break when inverting. Cool completely on wire racks before serving.
Serve with tea, coffee, milk or ice cream! You can also dust some powdered sugar on top before serving.
Enjoy!
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Check my recipe posts to learn how to make a plain vanilla or tri color pound cake using the same recipe with a few changes!
