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How to Make the Best Moist Marble Pound Cake

Best Moist Marble Pound Cake

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Prep Time 30 minutes
Cook Time 40 minutes
Cooling 10 minutes
Course Breakfast, Dessert, Snack, Tea Time
Cuisine British
Servings 2 Loafs

Equipment

  • 1 KitchenAid OR Hand Mixer
  • 2 Mixing Bowls
  • 1 Silicone Spatula
  • 1 Digital Scale
  • 1 Sifter
  • 1 Loaf Pan 9x5
  • 1 Parchment Paper
  • 1 Paring Knife
  • 1 Silicone Brush
  • 1 Cooling Rack

Ingredients
  

  • 453 g Unsalted Butter
  • 430 g Sugar
  • 453 g Cake Flour
  • 453 g Eggs 7-8 ea
  • 5 g Baking Powder
  • 2.5 g Salt
  • 5 ml Vanilla Extract
  • 50 ml Whole Milk OR Heavy Cream
  • 15 g Unsweetened Cocoa Powder
  • 60 g Callebaut D811 Dark Chocolate
  • 15 ml Whole Milk OR Heavy Cream

Instructions
 

  • Prepare the Pan
    Grease a loaf pan and line it with parchment paper.
    Preheat the oven to 325°F(165-170°C ).
  • Melt 60g of Callebaut D811 chocolate
    Use a double boiler or microwave, then let it cool until it is lukewarm (around body temperature). Note: If it’s too hot, it may cook the eggs in the batter!
  • Cream Butter and Sugar
    In a large bowl, beat the softened unsalted butter (453g) and sugar (430g) together until the mixture becomes light, fluffy, and pale ivory in color.
  • Incorporate Eggs
    Add the eggs (7–8 count, 453g) one at a time, mixing thoroughly after each addition to prevent the batter from separating. Stir in the vanilla extract (5ml).
  • Fold Dry Ingredients & Milk: Sift together the cake flour (453g), baking powder (5g), and salt (2.5g). Add this dry mixture to the batter in portions, alternating with the first pour of milk (50ml). Mix gently with a spatula just until no raw flour is visible—do not overmix.
  • Dividing the Batter & Creating the Chocolate Marble(Use 2nd Milk)
    Separate 1/3 of the Batter: Transfer about 1/3 of the completed vanilla batter into a separate mixing bowl.
    Blend Chocolate Elements
    Add the unsweetened cocoa powder (15g) and the melted, lukewarm Callebaut D811 dark chocolate (60g) into the separated 1/3 batter.
    Adjust Consistency
    To keep the chocolate portion from getting too dense or stiff from the cocoa powder, pour in the additional splash of milk (15ml). Mix until the chocolate batter is completely smooth and matches the consistency of the vanilla base.
  • Layer & Swirl: Alternately spoon the vanilla and chocolate batters into your prepared loaf pan. Run a skewer or a butter knife gently through the layers in a large 'S' shape 2 to 3 times to create a beautiful marble pattern.
  • Bake
    Bake in your preheated oven at 325°F (165–170°C) for about 40 minutes, or until a toothpick inserted into the center comes out clean.
  • Serve
    Slice and enjoy with coffee, whipped cream, Ice Cream or fresh berries.
Keyword 1:1:1:1, 1LB, Baking, Baking for Beginners, Beginner, Chocolate, Classic, Classic Pound Cake, Coco Powder, Cream, Easy Recipe, Home Baking, Loaf, Moist, Moist Pound Cake, Pound Cake, Tea Time, Traditional