Moist Vanilla Chocolate Marble Pound Cake (Loaf)

Beautiful marbled vanilla chocolate pound cake made in a loaf pan.

5 from 2 votes

Moist Vanilla Chocolate Marble Pound Cake (Loaf)

This loaf cake is the perfect combination of moist and flavorful vanilla pound cake swirled with chocolate cake. Made in a loaf pan, this cake has a beautiful marble effect made using one batter.

Prep Time20

Cook Time1 10

Total Time1 30

Course: All Recipes, Baking, Dessert

Cuisine: American

Keyword: chocolate vanilla pound cake, marble loaf cake, swirled pound cake, vanilla chocolate loaf cake, vanilla chocolate pound cake

Servings:

Calories: 264kcal

Author: Kimberlee Ho

Equipment

Ingredients

2 cups all-purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
½ cup heavy cream or whipping cream
1 tablespoon vanilla extract
1 ½ sticks (¾ cup) unsalted butter room temperature
1 ⅓ cup granulated sugar
3 large eggs room temperature
2 tablespoons vegetable oil
2 tablespoons unsweetened cocoa powder natural or dutch-process
½ teaspoon espresso powder optional
3 tablespoons melted butter
powdered sugar for dusting

US Customary - Metric

Instructions

Preheat the oven to 350°F and line an 8x4 inch loaf pan with parchment paper. A 9x5 inch loaf pan will also work.I like to spray the loaf pan first with nonstick cooking spray then trim a long strip of parchment paper to the width of the loaf pan. Lay the parchment length-wise in the pan and press down gently so the parchment paper sticks to nonstick spray. Spray the parchment paper in the pan then lay the leftover piece of parchment across the pan. There should be overhang on the sides of the pan, allowing you to easily lift the baked marble pound cake out of the pan later on. Set aside the prepared loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt
In a measuring cup or small bowl, combine the heavy cream and vanilla extract. Set aside.
½ cup heavy cream, 1 tablespoon vanilla extract
In the bowl of a stand mixer, add the butter and beat for 1-2 minutes until smooth. Then add the sugar, slowly, continuing to beat on medium to medium-high speed 3-5 minutes until light and fluffy.
TIP: Part of the rise from this cake will come from how much air you are able to incorporate into the butter mixture so beating together the butter and sugar until light and fluffy is important.
Stop the mixer to scrape the bottom and sides of the bowl as needed to ensure everything is mixed evenly.
1 ½ sticks (¾ cup) unsalted butter, 1 ⅓ cup granulated sugar
Add the eggs, one at a time, beating well after each addition. The mixture should be very light, fluffy and airy after beating for a few minutes after incorporating the third egg.
TIP: While many pound cake recipes use only 2 eggs, adding the additional egg benefits this recipe by making it lighter and fluffier, while still maintaining a rich, buttery flavor.
Stop the mixer to scrape the bottom and sides of the bowl as needed to ensure everything is mixed evenly.
3 large eggs
In this step, we will add the flour mixture in 3 parts alternating with the milk and vanilla, beginning and ending with the flour mixture. This process is important because it allows the flour to absorb the butter and milk mixtures a little at a time. If you add all the flour at once, only some of the flour will hydrate (aka, absorb the moisture from the butter and milk mixtures), leaving dry spots of flour in the batter, which will leave dry spots of flour in your baked loaf.
With the mixer running on low, add ⅓ of the flour mixture and mix for a few seconds. Keep the mixer running and add ½ of the milk/vanilla mixture. Next, add ⅓ of the flour mixture then the remainder of the milk mixture. Lastly, add the remaining ⅓ of the flour and stir just until there are no dry flour spots.
Stir in the vegetable oil, making sure not to overmix the batter. Set the batter aside for a moment.
2 tablespoons vegetable oil
To a separate bowl, mix together the melted butter with the cocoa and espresso powder, if using, until smooth.
2 tablespoons unsweetened cocoa powder, ½ teaspoon espresso powder, 3 tablespoons melted butter
Transfer 1 cup of the batter to the cocoa powder butter mixture and stir to combine. This is your chocolate batter.
Place the two batters next to each other with your prepared loaf pan nearby. With an ice cream scoop or a spoon, scoop a small amount of the plain batter into the bottom of the prepared pan and use a spatula to smooth it out. Next, spoon dollops of the chocolate batter on top, leaving space between dollops for the vanilla batter so it forms an alternating pattern of vanilla and chocolate. Repeat the process of alternating dollops of both batters until there’s no batter remaining.
Gently shake the loaf pan back and forth to smooth the batter out and allow it to fill in any gaps.
Using a butter knife, gently swirl the top of the batter horizontally across the pan then vertically up and down lengthwise. Refrain from swirling too much otherwise the batters will get all mixed together and muddled, losing the marbled effect.
Bake the pound cake in the preheated oven for 25 minutes. Reduce the temperature to 325° and bake for 40-45 minutes or until a toothpick inserted in the center comes out with moist crumbs attached. Cover loosely with aluminum foil at anytime during baking if you see the top is getting too browned.
Let the pound cake cool in the pan for 10 minutes. Using the parchment overhang, lift the cake out of the pan and allow to cool on a wire rack. While still warm, dust with powdered sugar before slicing and serving.
powdered sugar

Notes

Storing: To retain moisture, wrap the cake in plastic wrap or foil while still slightly warm, if possible. Store cake at room temperature for 3 days or in the refrigerator for up to 1 week.
Freezing Instructions: Wrap the cake tightly in plastic wrap and place in a freezer safe bag. Store in the freezer for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature before serving.
Recipe inspired by and adapted from Sally's Bake Blog and the comments made by other bakers on that recipe and other similar recipes across the internet.

Nutrition