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

Marble Pound Cake

This marble pound cake recipe has the best combination of the soft and delicious vanilla pound cake and dark rich chocolate cake in pretty swirls that are not only pleasing to the taste buds but also the eyes. What is more, the recipe comes with calculated ingredients for various tin sizes.
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 tsp vanilla essence
  • ¼ tsp salt
  • ¾ tsp baking powder

Marble Buttercream

  • 300 g butter salted
  • 600 g icing sugar sifted
  • 10 g cocoa powder sifted
  • 2 tbsp 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 tsp vanilla essence
  • ½ tsp salt
  • 1 ¼ tsp 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 tsp vanilla essence
  • ¾ tsp salt
  • 1 ¾ tsp 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 tsp vanilla essence
  • 1 tsp salt
  • 2 ½ tsp 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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