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Easy Marbled Pound Cake Recipe with Tender Crumb

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This Marbled Buttermilk Pound Cake is a buttery, tender cake swirled with rich cocoa for a striking appearance and balanced flavor. Perfect for brunch, tea, or dessert any time of year.

Ingredients

Scale

Dry Ingredients:

  • 2½ cups all-purpose flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

Wet Ingredients:

  • 1 cup unsalted butter, softened

  • 2 cups granulated sugar

  • 4 large eggs

  • 1 tbsp vanilla extract

  • 1 cup buttermilk

Chocolate Swirl:

  • ¼ cup cocoa powder

  • 2 tbsp sugar

  • 2–3 tbsp buttermilk

  • 1 cup vanilla batter (from main mix)

Instructions

  • Preheat oven to 325°F. Grease and flour bundt or loaf pan.

  • Whisk dry ingredients together.

  • Cream butter and sugar until light and fluffy.

  • Add eggs one at a time, then vanilla.

  • Add dry ingredients in three parts, alternating with buttermilk in two.

  • In a separate bowl, mix cocoa, sugar, and buttermilk. Stir in 1 cup vanilla batter.

  • Layer and swirl batters in pan.

  • Bake 60–70 minutes or until toothpick comes out clean.

  • Cool 10–15 minutes in pan, then remove and cool fully.

Notes

  • Use Greek yogurt or sour cream if buttermilk is unavailable.

  • Glaze or dust with powdered sugar before serving.

  • Freeze up to 3 months, well wrapped.

Find it online: https://thefoodaunt.com/easy-marbled-pound-cake-recipe-with-tender-crumb/