This Simple Marble Pound Cake is a timeless treat that combines rich, buttery flavor with a stunning swirl of chocolate and vanilla. In just 20 minutes of prep, you’ll create a batter that bakes into a moist, tender crumb with a golden crust. The marbled effect isn’t just beautiful—it’s a delightful surprise in every slice, offering a perfect balance of sweetness and depth. Whether you’re baking for a special occasion or a cozy afternoon, this cake is sure to impress.
After 70 minutes in the oven, your kitchen will be filled with the irresistible aroma of vanilla and cocoa. The cake’s dense yet soft texture melts in your mouth, while the marbled layers add a playful visual and flavor contrast. Serve it warm with a cup of tea or as a decadent dessert—it’s versatile, comforting, and utterly satisfying. This recipe proves that elegance and simplicity can go hand in hand.
Ingredients for Simple Marble Pound Cake
- 1 cup (8 oz/225 g) butter (softened)
- 1½ 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
- 1½ cups (7½ oz/213 g) all-purpose flour
- ¼ cup (1 oz/28 g) cornstarch
- ¼ teaspoon salt
- 2 tablespoons cocoa powder (sifted)
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C). Butter and line a 9 x 5-inch (23 x 12½-cm) loaf pan with parchment paper. Butter and flour the parchment paper, then set aside.
- In a medium bowl or stand mixer fitted with a paddle attachment, cream the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
- Reduce the speed to medium and add the eggs one at a time, mixing fully after each addition. Scrape down the sides of the bowl as needed.
- Mix in the sour cream and vanilla extract until combined.
- In a small bowl, whisk together the flour, cornstarch, and salt. Gradually beat this into the butter mixture on low speed until just combined.
- Remove half of the batter to a separate bowl. Fold in the sifted cocoa powder until fully incorporated.
- Alternate spoonfuls of the vanilla and chocolate batter into the prepared loaf pan. Use a knife to swirl the batters together for a marbled effect.
- Bake for 60 to 70 minutes, or until a skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer it to 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 before serving.
Perfect Pairings: Sauce and Topping Ideas
Elevate your Simple Marble Pound Cake with a drizzle of chocolate ganache or a dusting of powdered sugar for a touch of elegance. For a fruity twist, serve it with a side of fresh berries or a dollop of whipped cream. If you’re feeling indulgent, warm slices slightly and top with a scoop of vanilla ice cream for a delightful dessert.
Smart Storage and Reheating Tips
Keep your pound cake fresh by storing it in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To enjoy, simply defrost at room temperature for 2 hours or warm individual slices in the microwave for 10-15 seconds for a cozy treat.
Fun Variations to Try
Switch up the flavors by adding orange zest to the vanilla batter or swapping cocoa powder for matcha powder for a green tea twist. You can also fold in chopped nuts or chocolate chips for added texture. Experiment with different extracts like almond or lemon to create a unique flavor profile.
Time-Saving Tips for Busy Bakers
To streamline the process, measure all your ingredients before starting and use a stand mixer for effortless creaming and mixing. If you’re short on time, skip the marbling step and bake it as a classic vanilla pound cake. The result will still be delicious and satisfying!
Essential Equipment Guidance
A 9 x 5-inch loaf pan is key for this recipe, and lining it with parchment paper ensures easy removal. A handheld or stand mixer makes creaming the butter and sugar a breeze, while a skewer or toothpick is essential for testing doneness. Don’t forget a wire rack for cooling—it prevents the cake from becoming soggy.
Simple Marble Pound Cake
Ingredients
- 1 cup butter (softened) 8 oz/225 g
- 1½ cups granulated sugar 12 oz/340 g
- 4 large eggs (at room temperature)
- ¼ cup sour cream (at room temperature) 2 oz/57 g
- 1 tablespoon vanilla extract
- 1½ cups all-purpose flour 7½ oz/213 g
- ¼ cup cornstarch 1 oz/28 g
- 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.
