This moist and soft marble loaf cake is made with vanilla batter and chocolate batter. It only takes 20 minutes to prepare this delicious pound cake and gives you the most amazing effect! This is the best marble pound cake to have with your afternoon coffee, plus you only need 10 ingredients.
Tell me about this recipe!
- This cake is super soft and moist due to the sour cream that is used in the batter. I love using sour cream instead of milk in my pound cakes, it adds so much richness to your loaves.
- The cake is flavored with vanilla, and half of the batter is mixed with cocoa powder and a little bit of espresso. Using just a bit of hot coffee will keep your chocolate batter dark and it really brings out the chocolate flavor.
- I topped this pound cake with chocolate ganache, however it also tastes delicious on it’s own.
The printable recipe card with the full list of ingredients and instructions can be found at the bottom of this post.
- Make sure that all of your ingredients are at room temperature, including the sour cream! I take everything out of the fridge at least 2 hours before I start baking.
- I used dutch process cocoa powder in this recipe. How do you know if the cocoa powder you have in your pantry is dutch process cocoa powder? If you read the ingredients it would mention either acidity regulators or alkaline.
- I love mixing cocoa powder with hot coffee to bloom the color – and it provides such great flavor! This will give you a dark chocolate swirl in the cake. If you don’t want to use hot coffee though, substitute it for hot water.
How to make this recipe
One: Whisk together your salt, baking powder and flour. Set aside. Preheat your oven to 325 degrees and generously grease and line a loaf pan.
Two: Cream your butter in your stand mixer with the paddle attachment for 1 minute, until it is smooth and creamy.
Three: Add your sugar to the butter and whip on high speed for 5 minutes. Stop the mixer once or twice during this process to scrape down the sides of the bowl.
Four: Add in your vanilla and then add your eggs one at a time. After each egg is added, whip up the batter for 1 minute.
Five: Add in your flour on a lower setting, as soon as you no longer see streaks of flour you can stop. Your batter is ready! Take half of it out into a medium bowl. In a small bowl, mix 1 tablespoon of hot water with the espresso powder. Pour that and the cocoa powder into the medium bowl and mix together – this is your chocolate batter.
Six: Using an ice cream scooper or large spoon, scoop out the vanilla and chocolate batter into a checkerboard pattern. You will have enough batter to do two layers of this.
Seven: Use a butter knife or a small offset spatula to create the swirls – make sure your knife/spatula goes all the way down to the bottom of the pan so everything gets swirled! Don’t do it too many times as then it will get muddy.
Eight: Tap the pan on the counter a few times to remove any air bubbles. Bake for 1 hour and 10 minutes. A tester will come out clean.
- I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a huge difference to your baking and is the most accurate way to bake!
- In order to get a soft and fluffy pound cake, you’ll need to whip up the batter a lot more than you think. I recommend using a timer to make sure you really are whipping it up as much as the recipes states!
- Be sure to allow your loaf to cool completely before slicing into it, otherwise the loaf will fall apart when you cut into it.
Frequently Asked Questions
I recommend keeping it tightly wrapped in plastic wrap and at room temperature.
Yes! Cut the loaf into slices and wrap each one in plastic wrap, keep in your freezer for up to 3 months. When ready to eat, let it defrost in the fridge for a few hours. If you topped it with ganache, the ganache’s texture will be quite thick once you’ve defrosted it but still delicious.
I recommend using a metal pan with a lighter metal. If you use a dark pan, it will cook the outsides of your loaf faster resulting in a crunchier crust – not ideal in this recipe! I also recommend using a pullman loaf pan, this will give you sharper corner and a taller loaf!
Other Simple Cake Recipes:
Marble Loaf Cake
- 8.5"x4.5" loaf pan
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 eggs room temperature
- 1 ⅓ cups all purpose flour
- ½ tsp kosher salt
- ¼ tsp baking powder
- ½ cup sour cream room temperature
- 2 tsp vanilla extract
- 3 tbsp cocoa powder
- 2 tsp espresso powder
- 4 oz semisweet chocolate chopped
- pinch kosher salt
- ½ cup heavy cream
- Preheat your oven to 325°F/167°C. Generously butter your loaf pan and line it with parchment paper.
- In a medium bowl, whisk together your flour, baking powder and salt. Set aside.
- In a stand mixer fitted with a paddle attachment, beat the butter for 1 minute on high speed. It should be smooth and creamy.
- Add your sugar and beat on high speed for 4 minutes. You want it to be very light and airy. Add your vanilla.
- Add your eggs one at a time, beating for 1 minute after each new addition and scraping down the bowl well before each addition.
- Add a third of your flour mixture and beat on your lowest speed. Add half of your sour cream, and again beat on low speed. Repeat the flour, sour cream and then the final addition of flour. Beat on low speed until combined after each new addition.
- In a small bowl, whisk your espresso powder with 1 tablespoon of boiling water. Take half of your batter into a medium bowl, and whisk it with the espresso and cocoa powder.
- Using an ice cream scooper, scoop out the vanilla batter into your loaf pan and alternate it with the chocolate batter, creating a checkerboard pattern. Repeat until you have used all the batter, I created two layers like this. Then use a butter knife or small offset spatula to create a few swirls. Do not over swirl it.
- Tap the loaf pan on your countertop a few times to get rid of any air bubbles.
- Bake for 1 hour and 10 minutes, a tester should come out clean. After 20 minutes, take out of the pan and let cool completely.
- In a small saucepan, bring your heavy cream to a simmer (not a boil!). Place your chopped chocolate in a medium bowl, and pour the heavy cream on top. Leave for 3 minutes. With a rubber spatula, swirl the two together until it is completely smooth. Sprinkle over your salt. Let it sit until it is a harder consistency, about 15 minutes. Spread on top of your loaf.