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Marble loaf cake frontal sliced view.
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4.84 from 6 votes

Chocolate Marble Pound Cake

A classic, buttery Marble Loaf Cake with a tender crumb and beautiful chocolate swirls. This simple recipe uses pantry staples and is perfect for afternoon tea or school lunches!
Prep Time15 minutes
Cook Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Difficulty: Easy
Servings: 10 slices
Author: Nora from Savory Nothings

Ingredients

Vanilla batter

  • 2-¼ cups flour (2-¼ cups spooned and leveled, scant 2 cups scooped, 280g weighed); all-purpose flour works just fine, cake flour gives a slightly nicer texture
  • 2 tablespoons cornstarch
  • 2 teaspoons baking powder
  • 1-¾ sticks butter softened at room temperature (14 tablespoons)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 4 large eggs at room temperature
  • ⅓ cup heavy cream OR whole milk (Note 1)

Chocolate batter

  • 3 tablespoons unsweetened cocoa poweder
  • 1 tablespoon granulated sugar
  • 2 tablespoons heavy cream OR whole milk

To finish

  • powdered sugar or chocolate ganache Note 2

Instructions

  • Preheat & prep:

    Preheat your oven to 350°F. Line a 9x5-inch loaf pan with parchment paper.
  • Dry Ingredients:
    
In a small bowl, whisk together the flour, cornstarch, and baking powder. Set aside.
    2-¼ cups flour, 2 tablespoons cornstarch, 2 teaspoons baking powder
  • Cream butter & sugar:

    Using a hand mixer on high speed (for a stand mixer, use the paddle attachment and a slightly lower speed than the recipe indicates), beat the butter until creamy. Add the sugar, vanilla sugar, and salt. Beat for 2–3 minutes until the mixture is pale and fluffy.
    1-¾ sticks butter, 1 cup granulated sugar, 1 teaspoon vanilla extract, ¼ teaspoon salt
  • Add eggs:

    Incorporate the eggs one at a time, beating on high speed for about 30–60 seconds after each addition (Note 3).
    4 large eggs
  • Combine:

    Turn the mixer to medium-high. Gradually add the flour mixture and the heavy cream, alternating between the two, until the batter is smooth.
    ⅓ cup heavy cream
  • Marble the batter:

    Pour about ⅔ of the batter into the prepared pan and smooth the top.
    Mix the remaining ⅓ of the batter with the cocoa powder, extra tablespoon of sugar, and 2 tablespoons of cream.
    Spread the chocolate batter over the vanilla layer. Use a knife or fork to swirl the batters together in a spiral motion, making sure to touch the bottom of the pan to create the marble effect.
    3 tablespoons unsweetened cocoa poweder, 1 tablespoon granulated sugar, 2 tablespoons heavy cream
  • The Bake:
    Bake at 350°F for 55–60 minutes. The cake is done when a toothpick inserted into the center comes out clean (moist crumbs are fine, just no liquid/unbaked batter.)
  • Cool & serve:

    Let it cool in the pan on a wire rack for 10 minutes before removing. Let it cool completely on the rack before serving.
    Dust with powdered sugar or top with a chocolate ganache.
    powdered sugar or chocolate ganache

Notes

  • Note 1: Heavy cream makes the cake taste a little richer, but whole milk works perfectly.
  • Note 2: To make ganache, melt 4-oz semi-sweet chocolate with 6 tablespoons heavy cream and mix until smooth and glossy.
  • Note 3: Do not rush this step. Add each egg separately and beat for the full minute after, before adding the next egg. This gives the cake a great crumb and wonderful height!