Chocolate Vanilla Marble Pound Cake

This Chocolate Vanilla Marble Pound Cake is tender and moist, and it’s the perfect classic dessert to serve with fresh berries or for coffee break.

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I don’t know about you but as soon as fall is in the air I’m immediately in the baking mood. I don’t know if it’s because the air’s finally cool enough outside that turning on my oven isn’t out of the question, or if baking’s just something I have more time for now that our fall routine is about to begin again – but whatever it is, I’m glad to be starting with this super classic recipe, Chocolate Vanilla Marble Pound Cake!

Want more dessert recipes? Make these  Vanilla Bean Angel Food Cake Trifles with Fresh Berries, or try this recipe for Vanilla Bean Custard Fruit Tarts with Honey Glazed Fruit.

It really doesn’t get any more classic than this delicious and easy pound cake recipe, and one of my favourite things about it is that I use my bundt pan. It’s the perfect pan for getting that classic pound cake slice and it allows for a really nice marble effect. And because this recipe is so classically simple, it’s perfect to serve with fresh berries, if they’re still in season where you live, or any other fruit will do. Or, enjoy it all on its own!

How to make pound cake

Pound cake is a very simple cake that’s perfect for beginning bakers. It’s really as simple as taking your time and mixing one ingredient at a time. The only kitchen tools that are essential for this recipe? A large mixing bowl and a hand mixer, or a stand mixer, if you have one (affiliate links). Simply mix the butter and sugar on high speed for several minutes until pale in colour and light and fluffy, mix in the vanilla and one egg at a time, along with the rest of the wet ingredients and then add the dry ingredients carefully and gently. Don’t forget to grease your bundt pan very well, pour in the batter, bake, and enjoy!

Looking for more decadent desserts? Find all my favourite decadent dessert recipes here!

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I hope you love this Chocolate Vanilla Marble Pound Cake as much as we do! Let me know in the comments below, what’s your favourite dessert to serve for guests? I’d love to know!

Looking for more delicious desserts? You’ll LOVE these!

• Vanilla Bean Cupcakes with Mascarpone Buttercream

• Double Chocolate Cupcakes

• Black Forest Icebox Cake

• Chocolate Mocha Tiramisu Icebox Cake

• Strawberry Cheesecake Fruit Dip

• Easy No Bake Oreo Cheesecake

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Chocolate Vanilla Marble Pound Cake

This Chocolate Vanilla Marble Pound Cake is tender and moist, and it's the perfect classic dessert to serve with fresh berries or for coffee break. 

5 from 6 votes

Print Pin Rate

Course: Baking, Dessert

Cuisine: American, British

Keyword: Chocolate Vanilla Marble Pound Cake, Marble Pound Cake, Pound Cake

Servings: 12 servings

1x2x3x

Calories: 496kcal

Author: Chrissie

Ingredients

• 1 1/2 cups unsalted butter slightly softened
• 2 1/4 cups white sugar
• 2 teaspoons vanilla extract
• 7 eggs at room temperature
• 1/2 cup sour cream full fat, at room temperature
• 2 1/4 cup all purpose flour
• 1/3 cup cocoa powder
• 1/2 teaspoon salt

US Customary - Metric

Instructions

• Preheat your oven to 325 degrees Fahrenheit.
• Grease a medium bunt pan with butter (8 1/2 inch or 9 inch) and set aside.
• In a large mixing bowl with a hand mixer, or in the bowl of your stand mixer, mix the butter and sugar together on medium high speed for several minutes until light and fluffy in texture and pale in colour.
• Add the vanilla extract and mix until incorporated.
• Add in one egg at a time, mixing on high speed for about one minute and scraping down the bowl after each addition. Mix in the sour cream.
• In 2 medium bowls, divide the flour in half (1 1/8 cup in each bowl). Add the cocoa powder to one bowl and divide the salt between the 2 bowls (1/4 teaspoon to each bowl). Whisk the flour mixtures in the 2 bowls separately with a fork, just to combine.
• Pour half the butter, sugar and egg mixture into each of the bowls with the separate flour mixtures. You should have one with cocoa powder, and one without.
• Fold the dry and wet ingredients together gently in each bowl separately, just until no streaks of flour remain.
• Dollop spoonfuls of batter into the bundt pan, alternating colours. Use a wooden skewer or butter knife to create a swirl pattern in the batter before baking.
• Bake at 325 degrees Fahrenheit for about 65 minutes or until a toothpick inserted into the middle of one side of the cake comes out clean.
• Cool for about 10 minutes in the pan before inverting onto a cooling rack (remove the cake pan) to cool completely to room temperature before slicing and serving.

Notes

This cake keeps at room temperature in an airtight container for up to 2 days.

Freeze it in an airtight container for up to 1 month.

Nutrition

Serving: 1serving | Calories: 496kcal | Carbohydrates: 57g | Protein: 7g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 161mg | Sodium: 146mg | Potassium: 117mg | Fiber: 1g | Sugar: 38g | Vitamin A: 907IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg

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