I baked a Moist Marble Cake with flawless ribbons of chocolate and vanilla, studded with mini chocolate chips and topped with creamy chocolate frosting.

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I love making Marble Pound Cake because it surprises me every time. My Chocolate Marble Pound Cake Recipe started as an experiment, I wanted ribbons of dark batter folded into a pale one and I added mini chocolate chips for extra pockets of melt.

The crumb stays ultra moist thanks to a generous amount of unsalted butter, yet the swirls never look exactly the same so you keep guessing where the next chocolate ribbon will be. I frost it with a creamy chocolate topping and sometimes I wonder if this is the Moist Marble Cake everyone keeps asking about.

Ingredients

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unsalted butter: rich fat adds moisture and buttery flavor, high calorie, low fiber
granulated sugar: pure sweetener adds structure and sweetness, empty calories raise blood sugar
eggs: provide protein, help bind and leaven, add moisture and richness
sour cream: tangy dairy adds moisture and subtle tang, gives fat and protein
all purpose flour: main carbohydrate that gives structure, refined flour has little fiber
unsweetened cocoa powder: bitter chocolate flavor adds depth and color, contains antioxidants
mini chocolate chips: burst of sweet chocolate adds texture, increases sugar and calories
hot coffee or water: enhances chocolate, deepens flavor without adding sweetness or extra sugar
frosting butter and sugar: butter and powdered sugar make creamy sweet topping, very high in fat and sugar

Ingredient Quantities

1 1/2 cups unsalted butter softened (3 sticks)

2 1/2 cups granulated sugar

4 large eggs room temperature

2 teaspoons vanilla extract

1 cup sour cream room temperature

1/2 cup whole milk

3 cups all purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsweetened cocoa powder sifted

1/4 cup hot coffee or hot water

3/4 cup mini chocolate chips

For the creamy chocolate frosting

1/2 cup unsalted butter softened

2 cups powdered sugar sifted

1/3 cup unsweetened cocoa powder sifted

2 to 3 tablespoons milk or heavy cream

1 teaspoon vanilla extract

Pinch of salt

Optional garnish: extra mini chocolate chips or chocolate shavings

How to Make this

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1. Preheat oven to 325°F and grease and flour a 10 cup bundt pan or two loaf pans; let your butter and eggs sit out so they’re room temperature, and spoon and level the flour when measuring so you dont end up with a dry cake.

2. In a large bowl cream 1 1/2 cups softened unsalted butter with 2 1/2 cups granulated sugar until light and pale, about 3 to 5 minutes, scraping the bowl once or twice.

3. Add 4 large eggs one at a time, beating a little after each, then mix in 2 teaspoons vanilla extract.

4. Whisk together 3 cups all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt in a separate bowl. In a measuring cup stir together 1 cup sour cream and 1/2 cup whole milk.

5. Add the dry mixture to the butter mixture in three additions, alternating with the sour cream mixture (dry, wet, dry, wet, finish with dry), mixing just until combined each time so you dont overwork the batter. Fold in 3/4 cup mini chocolate chips.

6. Split the batter into two roughly equal bowls. In one bowl whisk 1/2 cup sifted unsweetened cocoa powder with 1/4 cup hot coffee or hot water until smooth, then stir that into one half of the batter to make the chocolate portion.

7. Spoon alternating dollops of vanilla and chocolate batter into the prepared pan, then use a butter knife or spatula to swirl a few times to create ribbons but dont over swirl or the marbling will disappear. Tap the pan on the counter to release air bubbles.

8. Bake at 325°F for about 60 to 75 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Cool in the pan for 15 to 20 minutes, then invert onto a wire rack to cool completely.

9. Make the creamy chocolate frosting while the cake cools: beat 1/2 cup softened unsalted butter until smooth, add 2 cups sifted powdered sugar and 1/3 cup sifted cocoa powder, then add 1 teaspoon vanilla and a pinch of salt. Add 2 to 3 tablespoons milk or heavy cream a little at a time until you reach a spreadable consistency, beating until fluffy.

10. When the cake is fully cooled, spread the frosting over the top, sprinkle extra mini chocolate chips or chocolate shavings if you want, slice and serve. Store loosely covered at room temp for 2 to 3 days or refrigerate for longer.

Equipment Needed

1. Oven (set to 325°F)
2. 10-cup bundt pan or two loaf pans, plus butter or nonstick spray for greasing
3. Stand mixer or electric hand mixer with beaters
4. Large mixing bowl and a medium bowl (for dry ingredients and for splitting batter)
5. Measuring cups and spoons, plus a 1-cup liquid measuring cup
6. Whisk and rubber spatula for folding and scraping
7. Sifter or fine mesh sieve for cocoa and powdered sugar
8. Butter knife or small offset spatula for swirling the batter
9. Wire cooling rack and toothpick to test doneness (and a couple small bowls for dividing batter if you want)

FAQ

Q: How do I get a nice marble swirl without overmixing? A: Split the batter in two, stir the cocoa and hot coffee into one half, then spoon alternating dollops into the pan. Use a knife to drag a few gentle figure eights through the batter, dont overdo it or the swirls will disappear.

Q: Can I swap the sour cream or whole milk? A: Yes, you can use plain Greek yogurt in a 1 to 1 swap for sour cream, and any milk (or nut milk) for whole milk. Texture may change a bit but it will still be tasty.

Q: Why do chocolate chips sink and how do I stop that? A: Toss the mini chips in a tablespoon of flour before folding them in, that helps them stay suspended. Also fold them in at the end and dont overmix the batter.

Q: How can I keep the cake moist and avoid a dry, tough loaf? A: Use room temp eggs and sour cream, dont overmix when adding flour, and check doneness with a toothpick. If the top browns too fast cover loosely with foil for the last part of baking.

Q: How do I make the creamy chocolate frosting smooth and spreadable? A: Beat softened butter well, sift powdered sugar and cocoa, then add 2 to 3 tablespoons milk or cream and vanilla, beat until light and smooth. If its too stiff add a tsp of milk at a time, if too thin add a little more powdered sugar.

Q: How should I store or freeze the cake? A: Store wrapped at room temp for up to 3 days, or in the fridge for up to a week once frosted. For longer keep unfrosted slices or the whole loaf tightly wrapped in plastic and freeze up to 3 months, thaw overnight in the fridge before serving.

Marble Pound Cake Recipe Substitutions and Variations

Unsalted butter (1 1/2 cups). Swap with salted butter 1:1, just omit the 1/2 teaspoon salt in the recipe so it’s not too salty.
Sour cream (1 cup). Swap with plain Greek yogurt 1:1, same tang and moisture, works great if you forgot the sour cream.
Whole milk (1/2 cup). Use buttermilk 1:1 for extra tang and a bit more lift with the baking soda, or unsweetened almond or oat milk 1:1 for a dairy free option.
4 large eggs. Make flax eggs for vegan: 4 tablespoons ground flaxseed mixed with 12 tablespoons water, let sit until gelled, or use 1 cup applesauce (1/4 cup per egg) for added moisture though the cake may be a bit denser.

Pro Tips

1. Get everything truly room temp, not kinda room temp; butter that feels soft to the touch and eggs warmed in a bowl of warm tap water for 8 to 10 minutes will give you a smoother batter and fewer lumps. If you try to speed it by microwaving butter make sure it isnt melted, you want soft not liquid.

2. Bloom the cocoa in the hot coffee or hot water first, then whisk until glossy before you add it to batter, that way you avoid dry cocoa pockets and the chocolate flavor pops more. Sifting the cocoa first also saves you from little gritty bits.

3. When you layer and swirl the batters less is more, do a few gentle swirls with a butter knife and stop, over swirling will make the marble disappear. Also tap the pan to release big air bubbles and start checking doneness at the lower end of the bake time so it doesnt dry out.

4. Never frost a warm cake, the frosting will slide right off; chill the cake if you need it to set faster, or warm the frosting a bit if its too stiff. For neat slices chill the frosted cake 20 to 30 minutes then use a sharp knife wiped between cuts.