Simple Marble Pound Cake

Simple Marble Pound Cake


Pound cakes are easy to make, and my Simple Marble Pound Cake recipe is no exception — with its gorgeous swirls of chocolate and vanilla.


  • 1 cup (8 oz/225 g) butter (softened)
  • 1½ cups (12 oz/340 g) granulated sugar
  • 4 large eggs (at room temperature)
  • ¼ cup (2 oz/57 g) sour cream (at room temperature)
  • 1 tablespoon vanilla extract
  • 1 ½ cups (7½ oz/213 g) all-purpose flour
  • ¼ cup (1 oz/28 g) cornstarch
  • ¼ teaspoon salt
  • 2 tablespoons cocoa powder (sifted)


  1. Preheat the oven to 350°F (180°C) and butter and line with parchment a 9 x 5- inch (23 x 12½-cm) loaf pan.
  2. Butter and flour the parchment paper and set it aside.
  3. In a medium bowl with a handheld mixer or in the bowl of a stand mixer fitted with a paddle attachment on medium-high speed, cream the butter and sugar together until very light and fluffy, about 5 minutes.
  4. Lower the speed to medium and add the eggs, one at a time, and fully mix each before adding the next. Scrape down the sides of the bowl after each addition. Mix in the sour cream and vanilla extract.
  5. Whisk the flour, cornstarch, and salt together in a small bowl, then beat this into the butter mixture on low speed until just combined.
  6. Remove half of the batter to a separate medium bowl and fold in the cocoa powder until combined.
  7. Drop alternating spoonfuls of vanilla and chocolate batter into the prepared loaf pan, then run a knife through the batter to swirl it.
  8. Bake for 60 to 70 minutes, until a skewer inserted in the center, comes out clean.
  9. Let cool in the pan for 10 minutes before lifting it out of the pan onto a wire rack to cool completely.
  10. Store in an airtight container at room temperature for up to 5 days or freeze for up to 2 months. Defrost at room temperature for 2 hours.