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+ servings
A round marble cake covered in marbled buttercream. A slice of the cake is cut out

Chocolate Marble Pound Cake with Icing - Moist, Easy & Best Ever!

An easy and moist homemade chocolate marble pound cake with icing. Learn how to make marble cake from scratch with this best-ever recipe!
5 from 20 votes
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Course: Dessert
Cuisine: American
Keyword: Marble Pound Cake
Prep Time: 15 minutes
Cook Time: 50 minutes
Decorating Time: 45 minutes
Total Time: 1 hour 50 minutes
Yield: 1 Seven inches round cakes / Six inches square cakes
Author: Priya Maha

Ingredients

Cake

  • 360 g self raising flour
  • 360 g castor sugar
  • 360 g butter at room temperature
  • 6 eggs at room temperature
  • 100 ml milk
  • 15 g cocoa powder
  • 1 teaspoon vanilla essence
  • ¼ teaspoon salt
  • ¾ teaspoon baking powder

Marble Buttercream

  • 300 g butter salted
  • 600 g icing sugar sifted
  • 10 g cocoa powder sifted
  • 2 tablespoon milk optional

Instructions

  • Preheat oven to 170 °Celsius. Grease and line two 7-inches round cake tins.
  • Mix cocoa powder with ¼ of the milk and leave aside.
  • In a separate bowl, beat butter and sugar till soft and creamy.
  • Add eggs, one at a time, beating well after each addition.
  • In another separate bowl, sift flour, baking powder and salt. Fold in the sifted ingredients into the creamed mixture alternately with milk, starting and ending with flour.
  • Finally add in vanilla essence and combine well.
  • Transfer ⅓ of the batter into a separate bowl and add the milk-cocoa mixture to it. Mix well.
  • Scoop the plain batter and chocolate batter alternately into 2 equal sized, well greased and floured cake tins.
  • Bake the cakes for approximately 45 to 50 minutes until the top of the cake springs back when lightly pressed. The cakes are done when a skewer inserted in the center of the cake comes out without any wet batter.
  • Remove cakes from oven and let them cool completely before frosting and decorating.
  • Baking time may vary slightly for larger cakes.
  • To make the buttercream, cream butter in a large bowl. Add the sifted icing sugar and beat until the buttercream turns fluffy.
  • Remove a small amount of the buttercream into a separate bowl. Mix in the sifted cocoa powder. Add some milk if the icing is too stiff.
  • To assemble the cake, fill each cake layer with the plain buttercream. Use the remaining icing to cover the sides and top of the cake. Smooth the buttercream.
  • Use a spatula to spread the chocolate buttercream in random intervals on the sides and top fo the cake. Use an icing scraper to smooth the buttercream on the cake.
  • Use a palatte knife to create horizontal lines on the sides of the cake and circular patterns on the top of the cake.

Notes

Calculated Tin Sizes

9 inches round/ 8 inches square (makes 2 layers of 2 inch high cakes)
  • 600 g butter
  • 600 g castor sugar
  • 550 g self-raising flour
  • 10 eggs
  • 25 g cocoa powder
  • 150 ml milk
  • 1 ⅔ teaspoon vanilla essence
  • ½ teaspoon salt
  • 1 ¼ teaspoon baking powder
 
11 inches round/ 10 inches square (makes 2 layers of 2 inch high cakes)
  • 840 g butter
  • 840 g castor sugar
  • 840 g self-raising flour
  • 14 eggs
  • 35 g cocoa powder
  • 220 ml milk
  • 2 ⅓ teaspoon vanilla essence
  • ¾ teaspoon salt
  • 1 ¾ teaspoon baking powder
 
13 inches round/ 12 inches square (makes 2 layers of 2 inch high cakes)
  • 1200 g butter
  • 1200 g castor sugar
  • 1200 g self-raising flour
  • 20 eggs
  • 50 g cocoa powder
  • 330 ml milk
  • 3 ⅓ teaspoon vanilla essence
  • 1 teaspoon salt
  • 2 ½ teaspoon baking powder
Note: Larger cakes may take a longer time to bake.

Nutrition

Calories: 5760kcal | Carbohydrates: 638g | Protein: 85g | Fat: 328g | Saturated Fat: 197g | Cholesterol: 1766mg | Sodium: 3902mg | Potassium: 1171mg | Fiber: 14g | Sugar: 367g | Vitamin A: 10584IU | Calcium: 597mg | Iron: 10mg
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