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Home / Recipes / Dessert / Cake / Chocolate Marble Pound Cake

Chocolate Marble Pound Cake

1 hour hr 15 minutes mins
| 2 Comments |
4.80 from 5 votes
Jump to Recipe 01/17/20 | Updated: 01/17/24 | by Nora
Chocolate Marble Pound Cake Image Pin

This is a fun twist on classic pound cake – chocolatey, marbled and so delicious. Top it with a thick chocolate glaze to make it even more special!

slice of marble pound cake on a wooden board

Step by Step Photos:

Chocolate Marble Pound Cake - Step by Step Photos
1: Beat butter, then add eggs and sugar and beat until fluffy; then add the cream and vanilla. 2: Carefully beat in flour and baking powder to make a smooth cake batter. 3: Fill half the batter into the prepared loaf pan. 4: Beat cocoa and an extra splash of cream into the remaining batter. 5: Spoon cocoa batter over vanilla batter and carefully marble with a fork.
top down view on sliced chocolate marble pound cake
Add the chocolate glaze only once the cake has cooled completely!
sliced marble pound cake on a wooden board
The pattern on the inside is always a surprise – it looks different every time.

Serving ideas

I mean, does a cake really need something to serve it with? I say, yes! Why not 😉

Just like regular pound cake, this marble cake pairs beautifully with a strawberry topping. Or if you want to indulge in a cozy afternoon treat, serve it with a mug of homemade hot chocolate!

Recipe video

PS If you try this recipe, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

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slice of marble pound cake on a wooden board
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Chocolate Marble Pound Cake

This is such a fun twist on pound cake – the classic vanilla batter is marbled with cocoa batter for a beautiful surprise once you slice into this cake.
Recipe by Nora from Savory Nothings
made it? tap the stars to add your rating!
4.80 from 5 votes
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Recipe details

Prep 15 minutes mins
Cook 1 hour hr
Total 1 hour hr 15 minutes mins
Servings 10 slices

Ingredients
 

  • 1 stick butter softened
  • 3 large eggs
  • 1 cup granulated sugar
  • ¼ teaspoon salt
  • ⅔ cup heavy cream OR milk
  • 1 teaspoon vanilla extract
  • 2 cups white flour
  • 1 tablespoon baking powder

For the chocolate batter:

  • 4 tablespoons unsweetened cocoa powder
  • 1 – 2 tablespoons heavy cream OR milk

Instructions
 

  • Prep: Heat oven to 360°F and line a 4×8 inch loaf pan with nonstick baking parchment.
  • Make cake batter: In a large mixing bowl, cream butter with an electric mixer until smooth, then add the eggs, sugar and salt and cream until light and fluffy. Beat in milk. Combine flour and baking powder in a separate bowl, then beat into egg mixture on low until smooth.
  • Divide batter: Place half of the cake batter into the prepared pan. Beat cocoa powder and extra milk into remaining batter in the bowl. Spread batter on top of light batter in prepared pan, then carefully swirl together using a fork (don't swirl too much or you'll completely mix it – see video for my technique).
  • Bake: Bake around 50-55 minutes, or until a toothpick inserted into the middle comes out just clean. Cool in the pan for 5 minutes, then lift out and place on a cooling rack to cool completely.

Notes

To make a chocolate glaze

Melt 4oz semi-sweet or dark chocolate with 1 tablespoon butter and 2-3 tablespoons icing sugar over medium-low heat until smooth. Place the COMPLETELY COOLED pound cake back into the loaf pan and spread the glaze on top. Let cool and dry at room temperature until glaze is firm.
Nutrition is an estimate.

More recipe information

Course: Dessert
Cuisine: American

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Nora Rusev from Savory Nothings
About Nora 
When I got married to my professional chef husband, I realized I had to step up my game in the kitchen. Now I share my favorite foolproof family recipes here on Savory Nothings: Chef-approved, kid-vetted and easy enough for everyday home cooks like you and me!   Learn more.

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4.80 from 5 votes (4 ratings without comment)

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Comments

  1. Lonna says

    Apr 8, 2020

    5 stars
    Omg…this was so good! I didn’t have heavy cream so I substituted half almond milk & half half-and-half.

    Reply
    • Nora Rusev says

      Apr 13, 2020

      I’m so glad, Lonna!

      Reply

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Nora Rusev from Savory Nothings

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Hi, I'm Nora! I wasn't always a good cook, but then I fell in love with a professional chef and learned my way around the kitchen. Now I share all my secrets to effortlessly great food here on my blog, bite-sized for home cooks just like me and you.

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