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Easy Marble Pound Cake Recipe

Marble Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 11 reviews
  • Author: Shelly
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: serves 12 1x
  • Category: Cake
  • Method: Oven
  • Cuisine: Dessert


This easy Marble Pound Cake is so moist with the perfect combination of chocolate and vanilla cake!


  • 1 cup butter, room temperature
  • 2 cups granulated sugar
  • 2 1/2 teaspoon vanilla extract
  • 4 large eggs
  • 1/2 cup sour cream
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 3/4 cups all purpose flour
  • 3/4 cup milk
  • 2/3 cup mini chocolate chips
  • 1/4 cup unsweetened cocoa powder

Frosting (optional)

  • 6 tablespoons butter, room temperature
  • 1/4 cup unsweetened cocoa powder
  • 1 1/4 cups powdered sugar
  • 1 teaspoon vanilla
  • 3 tablespoons milk


  1. Preheat oven to 325°F. Coat a 10- cup bundt pan with baking spray. Set aside.
  2. In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.
  3. Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary.
  4. Turn the mixer to low. Add the flour and the milk in alternating additions, beginning and ending with the flour. Mix until just combined. Stir in the mini chocolate chips.
  5. Divide the batter in half in 2 bowls. Add the cocoa powder into one half of the batter and stir to combine.
  6. Scoop portions of the batter into the prepared pan, alternating between chocolate and vanilla. When all the batter is in the pan use a butter knife to swirl the batter, creating the marble effect.
  7. Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Cool the cake in the pan for 20 minutes, and then invert the pan onto a cake plate or wire rack to cool completely.
  9. For the frosting combine the butter, cocoa powder, and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment for 1 minute. Add in the vanilla and the milk and mix for 2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.
  10. Spread the frosting on the top of the cake.


Store airtight at room temperature for up to 3 days.


  • Serving Size:
  • Calories: 410
  • Sugar: 25.1 g
  • Sodium: 341.2 mg
  • Fat: 22.8 g
  • Carbohydrates: 47.5 g
  • Protein: 8.5 g
  • Cholesterol: 106.4 mg
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