Marble Pound Cake: the delicious dessert recipe with a fun marble effect

Total time: 60 Min
Difficulty: Low
Serves: 8 people
By Cookist

Pound cakes are traditionally made with a pound each of flour, butter, eggs, and sugar—hence the name, “pound cake”. These days, there are many varying recipes, but usually, it refers to a dense cake baked in a loaf pan or Bundt pan.

This marble pound cake is an easy and fun dessert recipe. Using two different colored batters, a marbled pattern is created. The flavor is rich and buttery, while the texture is tender and moist.

This moist marble pound cake can be served plain with a dusting of powdered sugar, or you can add a thin layer of icing. Enjoy it for desserts or as a quick snack with a cup of coffee. You’ll love the buttery taste!

Marble Pound Cake Ingredients

Eggs – use large eggs that are at room temperature.

Sugar – use granulated sugar.

Milk – use full-fat milk for best results.

Vegetable oil – used instead of butter; creates a moist cake.

Flour – use all-purpose flour, not cake flour.

Cocoa powder – use natural, unsweetened cocoa powder.

Baking powder – use baking powder and not baking soda.


How To Make Marble Pound Cake

Start by creaming together the butter and sugar. Do this by beating the eggs and sugar until pale and fluffy. Whisk together the dry ingredients (except the cocoa powder and 45g of the flour). Then mix the dry ingredients into the wet ingredients.

Divide the batter in half, and mix cocoa with the one half to create a cocoa powder. Create a marbled pattern by pouring the batter into the Bundt pan, alternating between the two batters. Sprinkle with chocolate chips and bake at 180°C/350°F for 45 minutes.

Can You Decorate Marble Pound Cake With A Frosting?

Yes! A thin, spreadable icing works well with the marble pound cake. Whip up a quick and easy glaze icing by whisking together 2 cups of confectioners’ sugar, 2 tbsp butter, 1 tsp vanilla extract, and up to 4 tsp milk. Drizzle and spread over the cooled pound cake.


Tips For Moist Marble Pound Cake

Make sure to use fresh baking powder. To test if your baking powder is still active, mix a cup of hot water with 2 teaspoons of baking powder. If it fizzes immediately, it’s active. If not, it’s time to buy new baking powder!

If you want to increase the richness of the marble pound cake, use sour cream or buttermilk instead of milk.

To prevent the cake from sticking to the Bundt pan, grease it well with butter and sprinkle with flour.

How To Store Marble Pound Cake

Store the marble pound cake (tightly wrapped with plastic) at room temperature for up to 5 days.

If you want to store it for longer, you can store the pound cake in the fridge for 2 weeks, or in the freezer for 3 months.


240 ml (1 cup)
210 g (1 cup)
Vegetable Oil
240 ml (1 cup)
Vanilla powder
1/2 tsp
All-purpose flour
300 g (2 cups)
Baking powder
16 g
Cocoa powder
50 g (3 tbsp)
All-purpose flour
50 g (3 tbsp)
Chocolate chips


Using a hand mixer, beat 4 eggs with sugar until pale and fluffy.

Add milk, vegetable oil, and vanilla into the eggs.

Whisk flour and baking powder.

Add dry ingredients into the liquids and whisk to combine.

Divide the batter into 2 halves and mix one with cocoa powder and another with 45 g of flour.

Pour chocolate and white batter one after another into a bundt mold.

Repeat until you run out of dough

Top with chocolate chips.

Bake at 180°C/350°F for 45 minutes.

Remove the cake from the mold. Slice, serve and enjoy!

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