Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
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Directions

Instructions Checklist
  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

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  • Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.

  • Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.

  • Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

Cook's Notes:

Be sure that all ingredients are at room temperature or your baking time will be off.

If you have parchment paper, grease the pan then line the sides and center tube. Spray any paper that will overlap so it sticks well. Once cake has cooled the paper comes off easily and the cake had a beautiful, crumb-free appearance.

Nutrition Facts

636 calories; protein 8.2g 16% DV; carbohydrates 80.1g 26% DV; fat 32.6g 50% DV; cholesterol 174.5mg 58% DV; sodium 329mg 13% DV. Full Nutrition

Reviews (9)

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Most helpful positive review

Rating: 5 stars
05/26/2016
I did everything wrong when making this recipe and yet, it turned out to be one of the best cakes I've made in a long time. And this isn't self-praise, this is certified by third parties. This recipe is perfectly forgiving. Let's begin: I used gluten free flour, measuring it first then sifting three times (to keep it light and fluffy, like regular cake flour). As I added it to the batter, I realised it was much more than 3 cups. I bought the wrong kind of cheese, so I ended up having to use mascarpone instead. Nothing was at room temperature. I ran out of sugar halfway through, so only used 2.5 cups having to open little packets of sugar taken from a hotel room that I had rolling around in my purse. I realized, at the very last second, that I didn't have any almond extract, so I watered down some marzapane and added that. I couldn't decide if I wanted this cake or the submitter's other pound cake with chocolate chips, so I made both in one. I added some chocolate chips to each layer of batter. I ate about 1/3 cup of batter raw-it was really good. The cake was smaller than it should have been, so I didn't cook it for as long as I should have. Then after about 10 minutes I pricked it with a toothpick and it was still doughy inside, turned the oven back on and baked it for another 15 minutes. I mean, in theory, this cake should have bit the big one. Instead, it was moist and delicious. This recipe ROCKS! Thank you for sharing it. Read More
(9)
10 Ratings
  • 5 star values: 7
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/26/2016
I did everything wrong when making this recipe and yet, it turned out to be one of the best cakes I've made in a long time. And this isn't self-praise, this is certified by third parties. This recipe is perfectly forgiving. Let's begin: I used gluten free flour, measuring it first then sifting three times (to keep it light and fluffy, like regular cake flour). As I added it to the batter, I realised it was much more than 3 cups. I bought the wrong kind of cheese, so I ended up having to use mascarpone instead. Nothing was at room temperature. I ran out of sugar halfway through, so only used 2.5 cups having to open little packets of sugar taken from a hotel room that I had rolling around in my purse. I realized, at the very last second, that I didn't have any almond extract, so I watered down some marzapane and added that. I couldn't decide if I wanted this cake or the submitter's other pound cake with chocolate chips, so I made both in one. I added some chocolate chips to each layer of batter. I ate about 1/3 cup of batter raw-it was really good. The cake was smaller than it should have been, so I didn't cook it for as long as I should have. Then after about 10 minutes I pricked it with a toothpick and it was still doughy inside, turned the oven back on and baked it for another 15 minutes. I mean, in theory, this cake should have bit the big one. Instead, it was moist and delicious. This recipe ROCKS! Thank you for sharing it. Read More
(9)
Rating: 5 stars
12/20/2016
Is it possible to bake this in a bundt pan? If so, what changes to the recipe should be made? Read More
(4)
Rating: 5 stars
10/15/2016
I made it this afternoon and it came out moist and full of flavour. I did tweak a bit by replacing about 5 Tbsp of flour with cornflour for a lighter airy texture reduced the sugar by 1/2 cup replaced 1 cup white sugar with brown sugar sifted the flour 3x together with baking powder and salt. My sister and her husband were impressed and loved the cake. "This recipe is for keeps"..said my sister. Thank You very much for sharing this outrageously splendid recipe! Read More
(3)
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Rating: 4 stars
03/18/2017
It was a good recipe but a little heavier recipe than I like. Read More
Rating: 5 stars
06/24/2016
This cake made my husband very very happy. It's excellent. Read More
Rating: 4 stars
08/27/2017
Followed as written but sifted the dry ingredients before adding. Topped with a thin drizzle of melted chocolate. Everyone at the family gathering loved it but some thought it was slightly dry and that more chocolate drizzle would've helped! Read More
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Rating: 4 stars
09/08/2016
This is a delicious marble pound cake. My boys loved it. Thanks for sharing your recipe Read More
Rating: 5 stars
02/25/2018
Love this pound cake. NOTE: Next time I will use 1/4 cup less flour to make the cake more moist. Read More
Rating: 5 stars
01/23/2020
This turned out so perfectly that my friend who always says she doesn t like sweets had seconds. Read More