Marble Pound Cake Recipe
Ingredients:
For the batter:
1 cup (230 g) unsalted butter, softened
1 cup (200 g) sugar
4 large eggs (room temperature)
2 cups (250 g) all-purpose flour
2 tsp baking powder
1/4 cup (60 ml) milk
1 tsp vanilla extract
2 tbsp cocoa powder
1 tbsp hot water
Instructions:
1. Preheat the oven:
Set your oven to 170°C (340°F).
Grease and line a loaf pan with parchment paper.
2. Make the base batter:
In a large bowl, beat butter and sugar until light and fluffy.
Add eggs one by one, beating after each addition.
Mix in the vanilla extract.
Sift together flour and baking powder, then add to the mixture alternating with milk.
Mix just until smooth.
3. Divide the batter:
Pour 2/3 of the batter into a clean bowl — this will be the vanilla part.
In the remaining 1/3, mix in cocoa powder dissolved in hot water to make the chocolate batter.
4. Shape the cake:
Pour half of the vanilla batter into the loaf pan and smooth the top.
Spoon the chocolate batter into the center, forming a thick line (or drop shape) from one end to the other.
Cover with the remaining vanilla batter and smooth the surface.
5. Bake:
Bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean.
Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
6. Slice and serve:
When you cut the cake, you’ll see the beautiful chocolate “drop” shape inside!
Tips:
For a stronger chocolate flavor, add a bit of melted dark chocolate to the cocoa batter.
You can use a piping bag to help shape the chocolate part neatly inside the loaf.
The cake keeps well for 3–4 days in an airtight container.
