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5 from 6 votes
A slice of this vanilla chocolate marble pound cake with homemade chocolate ganache is perfect with a cup of coffee.
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Vanilla Chocolate Marble Pound Cake
Prep Time
30 mins
Cook Time
1 hr 15 mins
 
This Vanilla Chocolate Marble Pound Cake recipe is a mix of vanilla pound cake and fudgy chocolate pound cake that’s topped with an easy chocolate ganache. Both the vanilla cream cheese pound cake and the chocolate pound cake have the same base batter, making this pretty swirled pound cake incredibly easy.
Course: Dessert
Cuisine: American
Keyword: Marble Pound Cake
Servings: 10 slices
Author: Michelle
Ingredients
Vanilla Batter
  • 3/4 cup butter, softened to room temperature
  • 4 oz cream cheese, softened to room temperature
  • 1 1/4 cups granulated sugar
  • 1/2 cup brown sugar
  • 3 eggs
  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 2 Tbsp milk
  • 2 tsp vanilla extract
Chocolate Batter
  • 2 oz melted chocolate (you can use unsweetened, bittersweet or semi-sweet, see notes in the post for more details)
  • 3 Tbsp cocoa powder
  • 1/2 tsp espresso powder (optional)
  • 3 Tbsp milk
Chocolate Ganache (optional)
  • 1 cup semi-sweet chocolate
  • 1/2 cup heavy whipping cream
Instructions
  1. Preheat oven to 350 degrees and line an 8x4 baking pan with parchment paper (or grease well).
Vanilla Batter
  1. With a standing mixer or hand mixer, cream butter and cream cheese together until light and fluffy, about 1 minute.
  2. Add in granulated sugar and brown sugar; cream the mixture until well combined.
  3. Add in eggs, one at a time, beating well after each addition.
  4. Add in flour, salt and baking powder and mix until just combined.
  5. Mix in milk and vanilla extract.
  6. Remove 1 cup of batter and set aside in a medium sized bowl.
Chocolate Batter
  1. Melt chocolate in the microwave in a microwave safe bowl. Once melted, allow the chocolate to cool 1-2 minutes.
  2. Sift cocoa powder and espresso powder (if using) into the 1 cup of batter, and mix until combined.
  3. Add in milk, and mix until combined.
  4. Lastly, mix in melted chocolate, mixing until combined.
  5. Spoon 1/3 of the vanilla batter into the bottom of the prepared baking pan.
  6. Dollop half of the chocolate batter on top.
  7. Spoon 1/3 of the vanilla batter on top.
  8. Dollop the remaining chocolate batter on top.
  9. Spoon the remaining 1/3 of vanilla batter on top of the chocolate.
  10. With a knife, swirl the batter together.
  11. Bake at 350 for 15 minutes, then reduce the heat to 300 and bake for another 55- 60 minutes, or until a cake tester comes clean. If the top of the pound cake is browning too quickly, tent a piece of non-stick foil on top.
  12. Allow to cool 10 minutes before removing from the pan.
Chocolate Ganache
  1. Heat heavy cream in the microwave until just under a boil.
  2. Pour over chocolate and allow the mixture to stand 1 minute or so, until the chocolate has melted.
  3. Whisk the mixture together until completely smooth.
  4. Pour ganache over the pound cake (alternately, you can use a knife to ‘frost’ the pound cake).
  5. Allow the ganache to set before slicing.
  6. Serve cold or at room temperature.
  7. Enjoy!