Marble Pound Cake is a timeless classic with a twist. This cake is the perfect marriage of three beloved flavors: rich vanilla, decadent chocolate, and warm, aromatic cinnamon. Made in a loaf pan, it’s not only a treat for the taste buds but also a visual delight with its beautiful swirls of chocolate and cinnamon throughout the moist vanilla batter.
Imagine slicing into this cake and being greeted by the contrasting yet complementary flavors in each bite. The vanilla provides a smooth and creamy base, the chocolate adds a depth of indulgence, and the cinnamon offers a cozy, spiced warmth. Whether you’re serving it at a family gathering, enjoying a slice with your afternoon tea, or gifting it to a friend, this Marble Pound Cake is sure to impress.
Check out my Chocolate Pound Cake and Easy Vanilla Pound Cake for Pound Cake variations.
Baking this cake is as enjoyable as eating it. The process of creating those perfect marbled swirls is both therapeutic and rewarding. And don’t worry if you’re new to baking; this recipe is designed to be beginner-friendly, ensuring you achieve great results even on your first try. So, preheat your oven, gather your ingredients, and let’s get started on making this delicious treat!
Ingredients required :
Following is a preview of the ingredients required, for the detailed list with quality, find the recipe card below:
- Unsalted Butter
- Granulated Sugar
- Large Eggs
- Vanilla Extract and Orange extract (optional)
- All-Purpose Flour
- Baking Powder
- Salt
- Whole Milk
- Cocoa Powder
- Ground Cinnamon
How to make marble pound cake :
Following is a preview of instructions, for detailed instructions, find the recipe card below:
- Prep:
Preheat your oven. Grease and line a loaf pan with parchment paper.
- Cream the Butter and Sugar:
Beat the butter and sugar together until light and fluffy.
- Dry Ingredients:
Sift in all the dry ingredients and mix till just combined.
- Liquid Ingredients:
Mix eggs, milk, and vanilla extract in a separate bowl.
- Combine
Add the liquid mix to the butter-sugar-flour mixture and mix till just combined.
- Chocolate-cinnamon batter:
Transfer some of the batter to another and mix in cocoa powder and ground cinnamon.
- Layer the Batter:
Pour the vanilla batter and chocolate-cinnamon batter into the prepared loaf pan alternatively. Use a knife or skewer to gently swirl the batters together.
- Bake:
Bake until a toothpick inserted into the center comes out clean.
- Cool and Serve:
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Drizzle with melted dark and white chocolate. Slice and enjoy!
Storage of marble pound cake:
Let the cake cool completely to prevent condensation. Wrap the cake or slices in plastic wrap or aluminum foil. Then place it in an airtight container. Place in the room temperature for 3 days, refrigerator for 1 week, or in the freezer for 3 months.
To thaw the cake leave it in the refrigerator overnight or at room temperature for a few hours.
Tips to ensure successful baking:
This marble pound cake is a foolproof recipe. There’s not a lot you can do to mess this up. Nonetheless, here are some tips.
- Ensure your butter, eggs, and milk are at room temperature. This helps them blend more easily, creating a smoother batter and better texture.
- Over-mixing can result in a dense cake. Therefore, mix until just combined.
- Create swirls gently with a skewer or knife to ensure a distinct marble effect.
- If the top browns too quickly, cover it loosely with aluminum foil to prevent over-browning.
if you like this recipe, try these!
Marble Pound Cake
Ingredients
For the Batter:
- 220 g unsalted butter room temperature, 1cup
- 200 g granulated sugar 1 cup
- 4 large eggs room temperature
- 2 tsp vanilla extract
- 1 tsp Orange extract optional
- 160 g All-purpose flour 1¼ cups
- 1 tsp baking powder
- ½ tsp salt
- 60 g whole milk room temperature, ¼cup
For the Chocolate-Cinnamon Swirl:
- 2 tbsp unsweetened cocoa powder
- 2 tbsp ground cinnamon
For the topping optional:
- Melted dark chocolate
- Melted white chocolate
Instructions
- Preheat your oven to 350°F/180°C. Grease and line a 9×5 inch loaf pan with parchment paper.
- In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 3-5 minutes. You can use a stand mixer, hand mixer, or whisk.
- Sift in all-purpose flour, baking powder, and salt. Mix until just combined.
- In another bowl, mix eggs, milk, vanilla extract, and orange extract till well combined.
- Add the liquid mix to the dry mix in 2-3 parts while mixing between each addition. Mix till well combined.
- Transfer 3/8 part of the batter into another bowl. Add cocoa powder and ground cinnamon. Mix with a spatula till well combined.
- Pour half of the vanilla batter into the prepared loaf pan. Pour half of the chocolate-cinnamon batter over the vanilla batter. Add the remaining vanilla batter and top with the rest of the chocolate-cinnamon batter.
- Use a knife or skewer to gently swirl the batters together to create a marble effect. Be careful not to overmix.
- Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Drizzle melted white chocolate and dark chocolate on top. Refrigerate for 20 minutes. Slice and enjoy!
Notes
- Ensure your butter, eggs, and milk are at room temperature.
- Avoid over-mixing.
- Create swirls gently with a skewer or knife to ensure a distinct marble effect.
- If the top browns too quickly, cover it loosely with aluminum foil to prevent over-browning.
- Wrap the cake in plastic wrap or aluminum foil and place it in an airtight container. Store at room temperature, fridge, or freezer for 3 days, 1 week, or 3 months respectively.