Marble Pound Cake

There’s something undeniably charming about Marble Pound Cake. With its rich, buttery flavor and delightful swirls of chocolate and vanilla, it’s the perfect treat for any occasion. Whether you’re hosting a brunch or simply craving a slice with your afternoon tea, this cake is sure to impress. The combination of light and dark batter creates a beautiful marbled effect, making it as pleasing to the eye as it is to the palate. Let’s dive into this indulgent recipe that will have your kitchen smelling heavenly!

The Upside of Marble Pound Cake

Marble Pound Cake is not just a feast for the eyes; it’s a deliciously moist and flavorful cake that combines two classic flavors in one. The dense, buttery texture pairs beautifully with the lightness of the cocoa-infused batter. Plus, it’s versatile enough to be served plain, topped with fresh fruit, or drizzled with a sweet glaze. This cake is perfect for sharing with family and friends, and it’s sure to become a staple in your baking repertoire.

Ingredient Checklist

• 1 cup (2 sticks) unsalted butter, at room temperature
• 2 teaspoons vanilla extract
• 1 and 1/2 cups granulated sugar
• 1/2 cup light brown sugar, packed
• 5 large eggs, at room temperature
• 1 cup whole milk
• 1/3 cup full-fat sour cream
• 2 and 1/2 cups cake flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/4 cup unsweetened cocoa powder
• 1 pound fresh strawberries
• 1 teaspoon vanilla extract (for strawberries)
• 1 teaspoon orange zest
• 1/4 cup orange juice (preferably fresh squeezed)
• 1/2 cup orange blossom honey

Tools & Equipment Needed

• Mixing bowls – For combining ingredients.
• Electric mixer – To achieve a fluffy batter.
• Rubber spatula – For folding the batter.
• 9×5 inch loaf pan – Perfect size for baking the pound cake.
• Parchment paper – To prevent sticking.
• Cooling rack – For cooling the cake after baking.

Method: Marble Pound Cake

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). Grease your loaf pan with butter and line it with parchment paper for easy removal.

Step 2: Cream the Butters and Sugars

In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.

Step 3: Incorporate the Eggs

Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

Step 4: Mix the Wet Ingredients

In a separate bowl, whisk together the whole milk and sour cream until smooth.

Step 5: Combine Dry Ingredients

In another bowl, sift together the cake flour, baking powder, and salt.

Step 6: Combine It All

Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture. Mix until just combined; be careful not to overmix.

Step 7: Create the Chocolate Batter

In a small bowl, take about 1 cup of the batter and mix in the cocoa powder until smooth.

Step 8: Assemble the Cake Batter

In your prepared loaf pan, alternate dollops of vanilla and chocolate batter. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect.

Step 9: Bake

Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

Step 10: Cool and Prepare the Strawberries

Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. While it cools, prepare the strawberries. In a bowl, combine the fresh strawberries, vanilla extract, orange zest, orange juice, and orange blossom honey. Allow them to macerate for about 15 minutes.

Step 11: Serve

Once the cake has completely cooled, slice it and serve it with the macerated strawberries on top for a delightful finish.

Seasonal Adaptations

• Spring: Serve with fresh raspberries or a lemon glaze.
• Summer: Top with peaches and a sprinkle of cinnamon.
• Fall: Add pumpkin spice to the vanilla batter for a seasonal twist.
• Winter: Include a touch of peppermint extract in the chocolate batter for a festive flavor.

Chef’s Notes

• Ensure your butter and eggs are at room temperature for optimal mixing.
• For a richer chocolate flavor, consider adding a touch more cocoa powder.
• This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil for up to 3 months.
• Don’t skip the macerated strawberries—they add a fresh, juicy contrast to the dense cake.

How to Store & Reheat

Store any leftover Marble Pound Cake in an airtight container at room temperature for up to 3 days. If you’d like to keep it longer, you can freeze it for up to 3 months. To reheat, simply slice and warm in the microwave for about 10-15 seconds, or enjoy it at room temperature.

Marble Pound Cake Q&A

Can I use a different type of flour?

While cake flour gives the best texture for Marble Pound Cake, you can substitute with all-purpose flour. Just keep in mind that the cake may be a bit denser.

Is there a way to make this cake dairy-free?

Yes! You can replace the unsalted butter with a dairy-free butter substitute and use almond milk or oat milk instead of whole milk and sour cream.

What can I use instead of orange blossom honey?

If you can’t find orange blossom honey, any mild honey will work. Alternatively, you can use agave syrup or maple syrup for a different but delicious flavor.

Can I make this cake ahead of time?

Absolutely! Marble Pound Cake is an excellent make-ahead dessert. Bake it a day or two in advance, and it will taste even better as the flavors meld together.

Weekend Projects

• Sally’s Baking Addiction – More Cake Recipes
• Pinch of Yum – Delicious Dessert Ideas
• Minimalist Baker – Simple Baking Recipes
• Bakerella – Cake Pops and More!

Let’s Eat

This Marble Pound Cake is a lovely blend of flavors and textures that will keep you coming back for more. With its swirls of chocolate and vanilla, alongside the juicy, sweet strawberries, it’s a dessert that celebrates the joy of baking. So gather your ingredients, preheat that oven, and get ready to enjoy a slice of heaven. Happy baking!