Marble Pound Cake

Why You’ll Love This Recipe

I love this recipe because it blends the best of both worlds—velvety vanilla and deep chocolate flavors—in one simple, show-stopping cake. The texture is dense like a traditional pound cake, yet soft and moist thanks to the sour cream. The marble effect makes every slice beautiful, and the ganache glaze (optional, but highly recommended) takes it to another level of decadence. Plus, it’s incredibly easy to make and hard to mess up.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup unsalted butter (at room temperature, slightly cool)

• 1 cup granulated sugar

• 2 large eggs (at room temperature)

• ⅔ cup full-fat sour cream

• 2 teaspoons vanilla extract

• ½ cup flour

• 1 teaspoon baking powder

• ½ teaspoon salt

• 85 g (3 oz) dark chocolate, melted and cooled

• 2 tablespoons cocoa powder, sifted

Directions

1. Prep the Oven and Pan:
I preheat the oven to 350°F (175°C), grease a 9×13-inch cake pan, and dust it lightly with flour to prevent sticking.

2. Make the Batter:
In a mixing bowl, I cream the butter and sugar until light and fluffy. I beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then I fold in the sour cream and vanilla with a spatula for a silky texture.

Next, I sift in the flour, baking powder, and salt, stirring gently until everything is smooth and combined.

3. Create the Marble Layers:
I divide the batter in half. To one half, I stir in the melted chocolate and cocoa powder. I alternate spoonfuls of the vanilla and chocolate batters into the prepared pan to create the marbled effect. For more definition, I swirl it lightly with a fork or skewer—but I’m careful not to overdo it or the pattern blends too much.

4. Bake the Cake:
I bake it for 45 to 55 minutes, checking for doneness by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs.

5. Cool and Serve:
I let the cake cool in the pan for about 15–20 minutes before turning it out. I either dust it with powdered sugar or pour a glossy ganache over the top. Then I slice and serve—each piece a little bit different from the last.

Servings and Timing

This recipe makes 8 to 10 slices.
Prep Time: 15 minutes
Baking Time: 45–55 minutes
Total Time: About 1 hour

Variations

• I sometimes add a bit of espresso powder to the chocolate batter for a mocha twist.

• Swapping dark chocolate for milk chocolate makes it sweeter and creamier.

• For a citrusy take, I add orange zest to the vanilla batter—it pairs beautifully with the chocolate.

• A cream cheese swirl in place of the chocolate creates a totally different (but just as good) marbled effect.

Storage/Reheating

I store leftovers tightly wrapped at room temperature for up to 3 days, or in the fridge for up to a week.
To keep it moist, I usually store it with a piece of parchment under the cake and a loose wrap over the top.

If I want to reheat a slice, I microwave it for 10–15 seconds to make it soft and just a bit warm—perfect with tea or coffee.

FAQs

Why is sour cream used in pound cake?

I use sour cream to add moisture and richness without thinning out the batter. It also gives the cake that signature dense but tender crumb.

Can I make this in a loaf pan or bundt pan?

Yes, I’ve made it in both. For a loaf, I reduce the temperature slightly to avoid overbrowning, and for a bundt, I make sure to grease every crevice well.

How do I get a distinct marble pattern?

I alternate spoonfuls of vanilla and chocolate batter, then swirl gently with a knife or fork. I try not to overmix or it all turns one color.

Can I use yogurt instead of sour cream?

Yes, full-fat Greek yogurt works as a substitute. It still gives a creamy texture, though I find sour cream gives a slightly richer flavor.

What ganache recipe works best for topping?

I melt equal parts dark chocolate and heavy cream together until smooth—about ½ cup each for this cake. I pour it on once the cake is cooled for a shiny, luscious finish.

Conclusion

This Marble Pound Cake is one of my all-time favorite bakes. It’s rich, beautifully swirled, and simple enough to whip up anytime I want to impress without a lot of fuss. Whether I’m serving it plain, dusted, or glazed in chocolate ganache, it always brings comfort and compliments. A slice of this cake is a slice of home, and I never get tired of it.