This marble chocolate swirl pound cake is a delightful twist on the classic pound cake, perfect for any chocolate lover. The marbling effect is achieved by swirling rich chocolate batter with a creamy vanilla base, creating a visually stunning and indulgent dessert. Topped with a smooth vanilla icing, this cake has a wonderful balance of flavors and textures, making it ideal for special occasions or as a comforting treat at home.
Ingredients:
For the Pound Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup cocoa powder, unsweetened
- ¼ cup whole milk, warm
For the Vanilla Icing:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk (add gradually to desired thickness)
- ½ teaspoon vanilla extract
Preparation
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Prepare the Batter
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 3–4 minutes).
- Add the eggs, one at a time, mixing well after each addition to incorporate fully.
- Mix in the vanilla extract and sour cream until well combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as this can make the cake dense.
Step 4: Separate and Prepare the Chocolate Batter
- Divide the batter evenly between two bowls.
- In one of the bowls, add the cocoa powder and warm milk, mixing until well combined. This will create the chocolate portion of the batter.
Step 5: Create the Marble Swirl
- Alternate dollops of vanilla and chocolate batter into the prepared loaf pan. Begin with a layer of vanilla batter, then add spoonfuls of chocolate batter on top.
- Use a butter knife to gently swirl the two batters together, creating a marbled effect. Be careful not to over-swirl, as you want distinct chocolate and vanilla streaks.
Step 6: Bake the Cake
- Place the loaf pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 7: Prepare the Vanilla Icing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly thick. Adjust the milk to achieve the desired consistency; it should be pourable but not too runny.
Step 8: Ice the Cake
- Once the cake is fully cooled, drizzle the vanilla icing evenly over the top. Let the icing set for a few minutes before slicing and serving.
Cooking Notes
- Swirling Tip: For the best marbling, make sure to spoon the batter in layers and gently swirl with a knife. Avoid over-swishing to keep the swirls defined.
- Room Temperature Ingredients: Having ingredients like butter, eggs, and sour cream at room temperature helps them incorporate smoothly and ensures a light texture in the final cake.
- Sour Cream Substitute: Greek yogurt can be used instead of sour cream if you want a slight tang or don’t have sour cream on hand.
Serving Suggestions
This marble chocolate swirl pound cake pairs wonderfully with:
- A cup of hot coffee or tea for a cozy afternoon snack.
- A scoop of vanilla ice cream for an extra indulgent dessert.
- Fresh berries or a berry compote for a pop of color and a fruity complement.
Tips
- Storage: Store the cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week, but let it come to room temperature before serving for the best flavor and texture.
- Freezing: This cake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and freeze for up to 2 months. Thaw in the refrigerator overnight.
- Alternative Icing Flavors: Try adding a bit of lemon or almond extract to the icing for a unique twist that enhances the vanilla-chocolate flavor.
Timing
- Prep Time: 20 minutes
- Cooking Time: 50–60 minutes
- Total Time: 1 hour 20 minutes
Nutritional Information (Per Slice)
- Calories: 320
- Protein: 4g
- Sodium: 210mg
Conclusion
This marble chocolate swirl pound cake with vanilla icing is a treat for both the eyes and the taste buds. The balance between rich chocolate and creamy vanilla flavors is deliciously enhanced by a soft, buttery pound cake texture and a sweet, delicate vanilla icing. Perfect for gatherings or as a simple homemade dessert, this cake brings warmth and joy to every bite. Bake one today and savor the beauty of marbled chocolate perfection!
PrintMarble Chocolate Swirl Pound Cake with Vanilla Icing Recipe
- Total Time: 1 hour 20 minutes
Ingredients
For the Pound Cake:
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- ½ cup cocoa powder, unsweetened
- ¼ cup whole milk, warm
For the Vanilla Icing:
- 1 cup powdered sugar, sifted
- 2–3 tablespoons milk (add gradually to desired thickness)
- ½ teaspoon vanilla extract
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and lightly flour a 9×5-inch loaf pan or line it with parchment paper.
Step 2: Prepare the Batter
- In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy (about 3–4 minutes).
- Add the eggs, one at a time, mixing well after each addition to incorporate fully.
- Mix in the vanilla extract and sour cream until well combined.
Step 3: Combine Dry Ingredients
- In a separate bowl, sift together the flour, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed just until combined. Be careful not to overmix, as this can make the cake dense.
Step 4: Separate and Prepare the Chocolate Batter
- Divide the batter evenly between two bowls.
- In one of the bowls, add the cocoa powder and warm milk, mixing until well combined. This will create the chocolate portion of the batter.
Step 5: Create the Marble Swirl
- Alternate dollops of vanilla and chocolate batter into the prepared loaf pan. Begin with a layer of vanilla batter, then add spoonfuls of chocolate batter on top.
- Use a butter knife to gently swirl the two batters together, creating a marbled effect. Be careful not to over-swirl, as you want distinct chocolate and vanilla streaks.
Step 6: Bake the Cake
- Place the loaf pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Step 7: Prepare the Vanilla Icing
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and slightly thick. Adjust the milk to achieve the desired consistency; it should be pourable but not too runny.
Step 8: Ice the Cake
- Once the cake is fully cooled, drizzle the vanilla icing evenly over the top. Let the icing set for a few minutes before slicing and serving.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
Nutrition
- Calories: 320
- Sodium: 210mg
- Protein: 4g