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Cakes

Simple Marble Pound Cake

5 from 6 votes
Pound cakes are easy to make, and my Simple Marble Pound Cake recipe is no exception — even with the gorgeous swirls of chocolate and vanilla.
Sliced marble pound cake

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Hi Bold Bakers!

WHAT YOU GET: A perfectly dense, rich marble pound cake recipe featuring beautiful swirls of vanilla and chocolate throughout. As is with most pound cakes, impressive results are easy to achieve for this variation!

Full disclosure: I love pound cake. I love eating it almost as much as I love how easy they are to make. And not only is this Marble Pound Cake super simple to make, but I consider it a never-fail dessert — there’s something for everyone. 

Whether your guests are team chocolate or team vanilla, everyone loves tucking into this homemade marble pound cake after a light dinner, as a midday snack, or even for breakfast with a steaming cup of coffee. Glaze this pound cake with homemade chocolate ganache if you want to up the ante.

Truly, this incredibly rich and moist pound cake never disappoints. 

A loaf of marble pound cake sliced thick.

Why Add Sour Cream To Pound Cake

While most people use sour cream as a topping for baked potatoes and tacos, it can also be a fantastic ingredient when baking! Sour cream gives your pound cake a slightly tangy flavor, which means every bite is bright and interesting instead of just… heavy and dull. Beyond that, adding sour cream to your pound cake ensures you will have a moist cake every time because you are adding fat, which makes your cake rich, and moisture that isn’t liquid, which would thin your batter. The acid in the sour cream also interacts with the flour of the cake, breaking down the gluten, which gives you a fluffier, more satisfying bite. 

How Do I Get A Swirl In My Chocolate And Vanilla Pound Cake

The swirl in this pound cake will impress your guests — and it is the result of a straightforward technique. You do not want to mix your vanilla and chocolate batters. Instead, you will alternate spoonfuls of vanilla or chocolate batter into your loaf pan and run a knife through each spoonful to swirl it in a “U” or “S” shape. Don’t get carried away. A light touch is all you need. You’ll repeat this process until you’re out of batter. 

Tools You’ll Need To Make Marble Pound Cake

  • Measuring cups and spoons
  • 9 x 5- inch (23 x 12½-cm) loaf pan
  • Parchment paper
  • Mixing bowls
  • Stand mixer or handheld mixer

The interior of my marble pound cake recipe.

Gemma’s Pro Chef Tips For Making Marble Pound Cake

  • There is no leavening in this poundcake; all of the lift comes from creaming the butter for a full 5 minutes until it is very fluffy and light. Don’t rush the mixing process.
  • Make sure to fully beat in each egg and scrape down the sides of the bowl before adding the next.
  • For the best rise, always make sure that all of your ingredients are at room temperature before you begin.
  • To quickly bring eggs to room temperature, place them in a bowl of hot (but not boiling) water for 5 minutes.
  • If you want to glaze this cake, a simple chocolate ganache is lovely.

Make More Pound Cake!

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Simple Marble Pound Cake Recipe

5 from 6 votes
Pound cakes are easy to make, and my Simple Marble Pound Cake recipe is no exception — with its gorgeous swirls of chocolate and vanilla.
Author: Gemma Stafford
Servings: 6 people
Prep Time 20 mins
Cook Time 1 hr 10 mins
Pound cakes are easy to make, and my Simple Marble Pound Cake recipe is no exception — with its gorgeous swirls of chocolate and vanilla.
Author: Gemma Stafford
Servings: 6 people

Ingredients

  • 1 cup (8 oz/225 g) butter (softened)
  • cups (12 oz/340 g) granulated sugar
  • 4 large eggs (at room temperature)
  • ¼ cup (2 oz/57 g) sour cream (at room temperature)
  • 1 tablespoon vanilla extract
  • 1 ½ cups (7½ oz/213 g) all-purpose flour
  • ¼ cup (1 oz/28 g) cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons cocoa powder (sifted)

Instructions

  • Preheat the oven to 350°F (180°C) and butter and line with parchment a 9 x 5- inch (23 x 12½-cm) loaf pan. Butter and flour the parchment paper and set it aside.
  • In a medium bowl with a handheld mixer or in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, cream the butter and sugar together until very light and fluffy, about 5 minutes.
  • Lower the speed to medium and add the eggs, one at a time, and fully mix each before adding the next. Scrape down the sides of the bowl after each addition. Mix in the sour cream and vanilla extract.
  • Whisk the flour, cornstarch, and salt together in a small bowl, then beat this into the butter mixture on low speed until just combined.
  • Remove half of the batter to a separate medium bowl and fold in the cocoa powder until combined.
  • Drop alternating spoonfuls of vanilla and chocolate batter into the prepared loaf pan, then run a knife through the batter to swirl it.
  • Bake for 60 to 70 minutes, until a skewer inserted in the center, comes out clean.
  • Let cool in the pan for 10 minutes before lifting it out of the pan onto a wire rack to cool completely.
  • Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Defrost at room temperature for 2 hours.
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Karen Ooi Lay Hwa
Karen Ooi Lay Hwa
4 months ago

Hi Gemma. Can I reduce the sugar by 50% as I find 1.5 cups is too sweet. Thanks.

yashodhara kulkarni
yashodhara kulkarni
7 days ago

Hi Gemma,
Love your recipes. Can I make cup cakes of this batter?
Thankyou

Shirley
Shirley
7 days ago

Hola! I love your recipes, and make many of them! I am not new to baking, but I am wondering how you can make a cake with no baking soda or baking powder?! Gracias!

Samantha
Samantha
17 days ago

Hi Gemma,

I made this marble cake and it was soooo delicious 😋

Making it again today double batch ☺️

Emily13
Emily13
18 days ago

Made this yesterday! It was soooo nice. Thank you for another great recipe. I did reduce the sugar to 260 gr.

CD82FB32-1C25-46A3-84A8-D35FB4AB58F4.jpeg
Jen S
Jen S
23 days ago

Can’t wait to try this. Wondering if I could switch the cocoa powder to cinnamon as I’m not a big fan of chocolate, If so do you know what ration I would use? Thanks for all your recipes!

Pallavi
Pallavi
1 month ago

Hi Gemma,
Thanks for all the recipes. I have been successful in recreating your cakes (not the cookies though)! In this cake, can the eggs be substituted? I know that 4 eggs is a big number, and that means that the cake probably depends on eggs to rise. But is there any chance of omitting them?
Regards
Pallavi

Marium
Marium
1 month ago

Hi Gemma
Can I skip the parchment paper ? I don’t have it
And also can I use a electric hand mixer instead of a stand mixer.
Thank you.
I am planning to make this tomorrow.

Maria Constantinides
Maria Constantinides
2 months ago

Hi, Gemma I would love to make this chocolate marble cake, I’d like to use vegetable oil instead of butter & I really like the combo of chocolate & orange. Thanks for your recipes I have made your muffins, berry tiramisu, chocolate brownie tiffle & so much more 😋

Hiba Khan
Hiba Khan
4 months ago

Hi! Can we use cornflour instead of cornstarch?

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, a cookbook author, and the creator of Bigger Bolder Baking. I want to help you bake with confidence anytime, anywhere with my trusted and tested recipes and baking tips. You may have seen one of my 500+ videos on YouTube & TikTok or as a guest judge on Nailed It! on Netflix or the Best Baker in America on Food Network. No matter your skills, my Bold Baking Team & I want to be your #1 go-to baking authority.

 

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