Marble Pound Cake

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Marble cakes are a wonderful treat not only for their taste but also for the eye-catching swirls of color.

Have you ever found yourself wanting to impress your guests but not knowing which recipe will fit your baking skills? This cake is perfect for these occasions, being both stunning and delicious! You can even conceal the marbling beneath icing if you want to make it a surprise.

The simplicity of the batter used in this marble cake recipe allows for experimentation with different shapes and tins. I used a decorative bundt tin to create an extra wow factor.

One unique aspect of this recipe is that the butter is creamed with the dry ingredients, creating a softer and gentler crumb due to the way the fat in the butter affects the gluten in the flour. While a chocolate ganache is my personal choice for a topping, you can also opt for a simple dusting of icing sugar if you prefer.

Whether you are an experienced baker or just starting out, you are sure to dazzle with this visually stunning crowd-pleaser.

If you make this recipe, please share it with me by tagging me on Instagram @adventureswithsugar or on Facebook at Adventures with Sugar.

For the Marble Pound Cake

  • 200g self-raising flour
  • 100g cake flour
  • 300g caster sugar
  • 300g unsalted butter, cubed at room temperature
  • 6 large eggs
  • 2 tsp vanilla essence
  • 100ml full-cream milk
  • 1/2 tsp salt
  • 1 tbsp coca powder


  1. Preheat the oven to 180˚ celsius. Grease a 23cm bundt tin by brushing it with butter and dusting it with flour. Chill in the fridge or freezer while you make the batter.
  2. Place the flour, salt, sugar and butter in the bowl of a stand mixer fitted with a paddle attachment.
  3. In a separate bowl, gently whisk the eggs until fully mixed together.
  4. Add the vanilla and milk to the eggs.
  5. Pour half the egg mixture into the flour and butter mixture, and beat for about 30 seconds.
  6. Add the remaining egg mixture and beat for a further minute, allowing the batter to increase in volume.
  7. Make a thickish paste with the cocoa powder and boiling water. Add it to a third of the batter to make the chocolate batter.
  8. Spoon the vanilla and chocolate batters into your bundt tin, mixing very slightly so as to create a marbled effect.
  9. Bake for 50-60 minutes or until a skewer inserted comes out clean.

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