This old fashioned marble pound cake recipe is rich and moist without being too sweet. The light batter is flavored with a hint of citrus while the dark chocolate swirl has a whisper of bourbon. It's one of those desserts that is purely homemade comfort. You might also like this buttermilk pound cake.
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Ingredients
- Baking release spray
- Graham cracker crumbs
- All-purpose flour
- Baking powder
- Baking soda
- Kosher salt
- Butter
- Sugar
- Eggs
- Vanilla
- Orange
- Sour cream
- Cocoa
- Bittersweet chocolate
- Bourbon
Instructions
The hardest part about making this cake is the marbling, when you mix the light and dark batters. Honestly that isn't difficult at all - and I'll show you how!
- Spray the pan with nonstick spray, or grease with butter. Dust with the graham cracker crumbs.
- Add the batter, alternating dark and light spoonfuls.
- Keep going until you've used all the batter.
- Run a knife in a swirling motions but be careful not to overdo it. You want to swirl it - not mix it.
Tips
Add the batter in dollops to the pan, alternating the batters until it's all used up then swirl a knife through carefully. If you get too crazy with the knife you won't have pretty swirls it will all just be muddy looking. But if you are careful you'll get beautiful, sharp swirls of chocolate and vanilla cake when you cut into it. That's what makes marble pound cake so amazing. 🙂
- I like to make about half my batter chocolate. You can use more or less chocolate if you like.
- Be sure to allow it to cool in the pan for at least 20 minutes before turning out to cool all the way.
- You can leave the orange out if you want to.
- I like just a dusting on powdered (confectioner's ) sugar because it downs off the cake design but if you want to add a glaze you can.
FAQs
It's called a marble cake because of the way the two colors of batter are swirled (marbled) together. The cool thing is that you don't have to make two batters - you make just one then add chocolate to half of it.
Brilliant!
Storage
You can wrap this marble pound cake tightly and store it at room temperature for up to 3 days. As a matter of fact it will be better on day 2!
Or, wrap it and freeze it for up to 3 months.
Can you make it in a loaf?
You can! This is easily made in a loaf pan - and if you leave the orange out it's a lot like Starbucks marble pound cake. You'll bake it about 45 minutes to an hour - and you'll have enough batter for 2 loaf pans.
Related recipes
Who doesn't love pound cake? Here are more of my favorites from here on Restless Chipotle.
- Dr Pepper Bundt Cake has the flavor of cherry Dr Pepper. I love this one!
- Apple Whiskey Cake is moist and flavorful. I love it on chilly fall days with a cup of tea.
- White Chocolate & Key Lime Bundt Cake is sweet and tangy. This is so good in the summertime!
Kaffeeklatsch
Believe it or not, marble cake is one of the first cakes I ever made -- maybe the very first.
I made it across the street at my best friend's house with his and his mom's help. It was my mom's birthday and I was just old enough to notice that she never got cakes. We rectified that on that very day.
He is now a rather famous artist and probably does not make cakes anymore. I still hear from him once in a blue moon but that's a memory I'll treasure forever.
Old Fashioned Marble Pound Cake Recipe
Print Pin Recipe SaveEquipment Needed
Ingredients
- Nonstick baking spray
- ½ cup Graham cracker crumbs
- 2 cups All-purpose flour
- 11/2 teaspoons Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Kosher salt
- ½ cup Butter, room temperature
- 1 ¼ cups Sugar
- 4 Eggs, room temperature
- 1 ½ teaspoons Vanilla
- 1 ½ teaspoons Orange zest
- ¾ cup Sour cream
- 4 ounces Melted bittersweet chocolate
- 1 tablespoon dark cocoa powder, I used extra dark
- 2 tablespoons Bourbon
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Instructions
- Preheat the oven to 325F.
- Grease the pan and dust with graham cracker crumbs, shaking out the excess.
- Whisk together the flour, baking powder, baking soda, and salt -- set aside.
- Beat the butter and sugar on medium speed about 5 minutes, until very light and fluffy.
- Add the eggs, one at a time, beating 1 minute after each addition.
- Stir in the vanilla and sour cream.
- Fold in the flour mixture.
- Remove 1 ½ cups of the batter to a smaller bowl.
- Mix in the melted chocolate, cocoa, and bourbon until the color is consistent with no light streaks.
- Add the orange zest to the remaining vanilla batter, mixing in well.
- Spoon the batter in the pan, alternating chocolate and vanilla.
- Swirl a knife through the batter.
- Bake for 50 minutes to 1 hour, or until a toothpick inserted in center comes out clean.
- Let cool in the pan for 20s minute.
- Loosen the cake from the pan and turn out to finish cooling.
Notes
- I like to make about half my batter chocolate. You can use more or less chocolate if you like.
- Be sure to allow it to cool in the pan for at least 20 minutes before turning out to cool all the way.
- You can leave the orange out if you want to.
- I like just a dusting on powdered (confectioner's ) sugar because it downs off the cake design but if you want to add a glaze you can.
Nutrition Facts
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We'll never share your email or send you spam. Pinkie swear.First published January 30, 2015. Last updated March 10, 2020 for better images, step by step, and video.
Keri
Made this today with the following changes, skipped the graham cracker crumbs, skipped the orange zest and bourbon. Used vanilla, replaced the melted bittersweet chocolate with 12 tablespoons of cocoa powder mixed with about 1/4 cup cold coffee. The cake was moist and delicious. My hubby ate two pieces before it was completely cooled and would have ate a third if I would have let him?Thanks for the recipe, I will definitely make this again.
Marye
That's great! I like using coffee with chocolate as well.
Laila
Love tbis, will make this weekend. Thank you
Marye
Let me know what you think! It's one of our favorites.