Sweet Dishes Recipes glossy ganache marbled cake

If you love the buttery richness of traditional pound cake but crave a bit more visual flair and flavor depth, this Marbled Buttermilk Pound Cake is a dream come true. Moist, dense, and beautifully swirled with chocolate and vanilla batters, this cake brings elegance and nostalgia together in every slice.

Thanks to tangy buttermilk, it stays incredibly tender while baking up with a golden crust and tight crumb. Serve it plain, dusted with powdered sugar, or drizzled with ganache — this versatile cake is perfect for any occasion from brunch to birthdays.

Ingredients Overview

Marbled pound cake is all about contrast — two batters, one smooth swirl. Here’s how each ingredient contributes:

For the Pound Cake Base

• Unsalted butter: The base of any good pound cake — rich, creamy, and flavorful.

• Granulated sugar: Adds sweetness and helps create a golden crust.

• Eggs: Essential for structure and that classic pound cake density.

• All-purpose flour: The main dry ingredient — gives the cake body.

• Baking soda: Works with buttermilk to help the cake rise.

• Salt: Balances and enhances the sweetness.

• Buttermilk: Adds moisture and subtle tang, ensuring a soft, tender crumb.

• Vanilla extract: Brings warmth and flavor to the vanilla base.

For the Chocolate Swirl

• Unsweetened cocoa powder: Delivers rich chocolate flavor.

• Hot water: Helps dissolve the cocoa and create a smooth chocolate batter.

• Extra sugar (optional): Slightly sweetens the chocolate portion for balance.

Step-by-Step Instructions

Step 1: Prep Your Oven and Pan

Preheat your oven to 325°F (163°C). Generously grease and flour a 10-cup bundt pan or spray with baking spray with flour. Set aside.

Step 2: Cream the Butter and Sugar

In a large mixing bowl, beat:

• 1 cup (2 sticks) unsalted butter, room temp

• 2 cups granulated sugar

Cream on medium-high speed for 3–5 minutes, until light and fluffy.

Step 3: Add the Eggs

Add 4 large eggs, one at a time, beating well after each. Scrape down the sides as needed.

Step 4: Mix Dry and Wet Ingredients

In a separate bowl, whisk:

• 3 cups all-purpose flour

• ½ tsp baking soda

• ½ tsp salt

In a measuring cup, combine:

• 1 cup buttermilk

• 2 tsp vanilla extract

Alternate adding dry and wet ingredients to the creamed mixture, beginning and ending with the flour. Mix just until combined.

Step 5: Make the Chocolate Batter

In a small bowl, combine:

• 1/3 cup unsweetened cocoa powder

• ¼ cup hot water

• Optional: 2 tbsp granulated sugar

Stir until smooth. Fold in 1 cup of the finished vanilla batter to create the chocolate swirl batter.

Step 6: Layer and Swirl

Spoon half the vanilla batter into the bundt pan. Add spoonfuls of chocolate batter, then top with remaining vanilla. Use a butter knife to gently swirl the batters — avoid overmixing.

Step 7: Bake

Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.

Cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely.

Step 8: Garnish (Optional)

Dust with powdered sugar, drizzle with chocolate ganache, or top with a vanilla glaze for extra sweetness.

Tips, Variations & Substitutions

• Use cake flour for a softer crumb.

• Add espresso powder to the chocolate batter for mocha depth.

• Try almond or orange extract for a flavor twist.

• Make mini pound cakes using mini bundt pans (adjust baking time to 25–35 minutes).

Serving Ideas & Occasions

Serve this marbled pound cake:

• At brunches, tea parties, or holiday tables

• With fresh berries and whipped cream

• To impress guests with minimal effort

• Sliced and toasted lightly with a pat of butter

It’s ideal for both casual and formal gatherings.

Nutritional & Health Notes

This is a rich, traditional dessert — best enjoyed in moderation.

• One slice delivers classic comfort and a satisfying sweet bite.

• You can reduce sugar by 1/4 cup without sacrificing texture.

• Buttermilk adds protein and calcium while keeping it moist.

Estimated per slice: ~400–450 calories

FAQs

Q1: Can I use sour cream instead of buttermilk?

A: Yes, use equal parts sour cream or a mix of sour cream and milk to mimic the moisture and acidity.

Q2: How do I prevent my cake from sticking?

A: Use baking spray with flour or grease thoroughly with butter and flour, especially in bundt pans with ridges.

Q3: Can I freeze this pound cake?

A: Yes! Wrap slices or the whole cake tightly and freeze for up to 3 months. Thaw at room temperature.

Q4: My cake cracked on top — is that okay?

A: Yes, it’s common with pound cakes due to their density. It’s part of their rustic charm.

Q5: Can I use Dutch-processed cocoa?

A: Yes, though natural cocoa gives a slightly more acidic bite that complements the buttermilk.

Q6: Can I use a loaf pan?

A: Yes, divide into two 9×5-inch loaf pans and bake for 50–60 minutes.

Q7: How long does it keep?

A: Stored airtight at room temp, it lasts 4–5 days. Refrigerate for longer shelf life.

Print