Marble Swirl Pound Cake

Marble Swirl Pound Cake

Made  times
shirleyo 8

"A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect."
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servings 391 cals
Serving size has been adjusted!

Original recipe yields 14 servings



  • Calories:
  • 391 kcal
  • 20%
  • Fat:
  • 15.4 g
  • 24%
  • Carbs:
  • 58.5g
  • 19%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 89 mg
  • 30%
  • Sodium:
  • 215 mg
  • 9%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  1. In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
  2. Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
  3. Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.


  1. 162 Ratings

Most helpful positive review

I have done this cake twice. First time following the instructions to the letter and the result was OK, not great. The second time around I reduced flour quantity by half a cup and baked it for ...

Most helpful critical review

I followed the original recipe and it turned out to be too dry. Too much flour. Then I read the reviews and realised that indeed the flour should be reduced. If the flour amount is correct, it...

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Least positive

I have done this cake twice. First time following the instructions to the letter and the result was OK, not great. The second time around I reduced flour quantity by half a cup and baked it for ...

Great! but If I hadnt made these changes I think it might have turned out dry: 1. use 3 cups flour (I used normal all purpose flour) 2. Mix differently: First cream butter and sugar together. Be...

The look was fantasctic, but the taste was not to die for, next time, I would cut down the amount of flour to 2 3/4 cups only, because the flour ratio is big comparing to the to the other ingr...

Very nice pound cake with just the right amount of sweetness. I cut the recipe in half and baked it in a 9x5 inch glass baking dish. I creamed the butter and sugar together, then added the egg...

Used regular flour less 2 Tbsp per cup. Easy to use recipe. Nice texture and flavor, not at all dry.

I followed the advice of other reviewers and decreased the amount of flour. I also reduced the bake time from a full hour to just 50 minutes. I was glad to have the tips ahead of time because ...

Really really good, everyone LOVED it. Following others suggestions, I just did 3 1/4 cups of flour, (and we're high altitude, 7800 ft) and then added a TBSP of milk to the choclate mixture wh...

Loved this cake! It's exactly what I've been looking for. Since others had posted that they thought it was a bit dry, I cooked it 5 minutes less than the recipe said and made sure my oven was ...

Incredibly easy, beautiful, moist, and tasty! I baked this in a 9x13 for 35 minutes. Would have been great with chocolate buttercream frosting, but frosting is so not necessary. Will DEFINITELY ...

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