POUND CAKE RECIPES: Marble Swirl Pound Cake

Marble Swirl Pound Cake




Marble Swirl Pound Cake Recipe

Classic, Buttery, and Beautifully Swirled

There’s something irresistible about a marble pound cake—the visual contrast of chocolate and vanilla swirls paired with a rich, buttery, tender crumb. This classic dessert is perfect for afternoon tea, brunch, or special occasions, and it’s easier to make than you might think.

Whether you serve it plain, dusted with powdered sugar, or drizzled with glaze, this Marble Swirl Pound Cake is a crowd-pleaser every time.

Why You’ll Love This Marble Pound Cake

  • Classic vanilla and chocolate swirls

  • Moist, tender crumb with a buttery finish

  • Elegant enough for gifts or parties

  • Easy for home bakers of all skill levels

  • Customizable with glazes or chocolate drizzle

Ingredients

Cake

  • 3 cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp salt

  • 1 cup (2 sticks) unsalted butter, softened

  • 2½ cups granulated sugar

  • 6 large eggs, room temperature

  • ½ cup whole milk

  • 1 tsp vanilla extract

  • ¼ cup cocoa powder

  • 2 tbsp milk (for cocoa mixture)

Optional Glaze

  • ½ cup powdered sugar

  • 2–3 tbsp milk or cream

  • ½ tsp vanilla extract

How to Make Marble Swirl Pound Cake

1. Prep Oven & Pan

Preheat oven to 325°F (165°C). Grease and flour a 10–12 cup Bundt pan.

2. Mix Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large bowl, cream butter and sugar until light and fluffy (4–5 minutes).

4. Add Eggs & Vanilla

Beat in eggs one at a time. Mix in vanilla extract.

5. Combine Flour & Milk

Alternate adding flour mixture and milk, beginning and ending with flour. Mix until just combined.

6. Prepare Chocolate Batter

In a small bowl, mix cocoa powder with 2 tbsp milk until smooth. Reserve ¼–⅓ of the vanilla batter and stir in the cocoa mixture to make chocolate batter.

7. Layer & Swirl

Spoon vanilla and chocolate batters alternately into prepared pan. Use a knife or skewer to gently swirl the batters, creating a marbled effect.

8. Bake

Bake 75–85 minutes, until a toothpick inserted comes out clean.

9. Cool & Glaze

Cool in the pan for 15 minutes, then invert onto a wire rack. Optional: whisk powdered sugar, milk, and vanilla for a glaze and drizzle over cooled cake.

Expert Tips

  • Use room-temperature ingredients for smooth batter.

  • Do not overmix after adding flour to keep the crumb tender.

  • Swirl gently for a pretty marble effect—avoid over-blending.

  • Tent with foil if the top browns too fast.

Serving Ideas

  • Dust with powdered sugar for a classic look

  • Serve slices with coffee, tea, or milk

  • Add chocolate drizzle or whipped cream for extra indulgence

  • Great for holiday tables, birthdays, or casual gatherings

Storage

  • Room temperature: 3–5 days, covered

  • Refrigerator: Up to 7 days, wrapped

  • Freezer: Wrap tightly; freeze slices or whole cake up to 3 months

Variations

  • Chocolate-Cherry Marble Pound Cake: Fold in ½ cup chopped cherries

  • Mocha Marble Pound Cake: Add 1 tbsp instant coffee to chocolate batter

  • Mini Marble Bundts: Reduce baking time to 25–30 minutes for individual cakes

Final Thoughts

This Marble Swirl Pound Cake combines the best of both worlds: vanilla and chocolate in one buttery, tender cake. It’s perfect for everyday treats, special occasions, or gifting, and its beautiful marbled pattern is as impressive as it is delicious.

OTHER RECIPES



Pound Cake Recipe Ingredients :
  • 2 cups white sugar
  • 1 cup butter, softened
  • 3 1/2 cups cake flour
  • 1 cup milk
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 4 eggs
  • 1/4 cup unsweetened cocoa powder
Pound Cake Recipe Instructions :

In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool pound cake in pan, and on a wire rack, for 10 minutes. Remove the pound cake from pan, and cool completely...and the pound cake recipe is ready to serve...nice ! 


Marble Swirl Pound Cake Video :



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