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Marble Swirl Pound Cake

Rated as 3.96 out of 5 Stars

"A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect."
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Ingredients

servings 391 cals
Original recipe yields 14 servings (1 tube cake)

Directions

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  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.

Nutrition Facts


Per Serving: 391 calories; 15.4 g fat; 58.5 g carbohydrates; 5.7 g protein; 89 mg cholesterol; 215 mg sodium. Full nutrition

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Reviews

Read all reviews 148
  1. 177 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
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

Like many others, the recipe AS WRITTEN DID NOT WORK for me. It came out dense to the point of tough; dry, and not edible to the kids. I tried it a second time, following the many excellent sugg...

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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 ...

I melted 2 squaes of unsweetened chocolate, ground 2 squares of semisweet chocolate squares, instead of the cocoa powder. DELICIOUS