Ding-Ding-Ding — the Winning Marble Pound Cake

Marble Pound Cake

We have a winner – at least so far. Of the three marbled chocolate pound cakes I’ve made, today’s was the best in terms of taste, texture and ease of preparation.

Marbled Pound Cake #1 was tasty, not-too-sweet and pretty good.

Marbled Pound Cake #2 was stellar. It was moist and light thanks to sour cream and whipped egg whites. The only drawback to Marble Pound Cake #2 is how many dishes and beaters it requires. I’d give the recipe to a more experienced baker friend, but it’s not the kind of recipe my Sunday baker friends would choose….and if they did, they’d stress over it. It’s the kind of cake I’d make for them.

Marble Pound Cake #3 (this one) was excellent too. Based on an Epicurious recipe recommended by Jennifer in the comment section, this cake was not only light, it was extremely tight crumbed and very moist. It was also fairly easy to make, but like all pound cakes, it’s important to follow the directions carefully and 1) measure flour accurately and sift 2) use room temperature ingredients and 3) don’t skimp on the beating and 4) watch cook time carefully.

marble pound cake

So as of now, Marble Pound Cake #3 is the best. I might have to freeze it because I’ve been testing it on people at the school and the school is now closed.

Oh, and there will be a Marble Pound Cake #4. I still haven’t done a cream cheese version.

Marbled Pound Cake



UPDATE:  I’ve  made this cake a few times since posting and now I make it in a 6 cup Bundt pan.  The photos you see are of the  6 cup Bundt.  If using a Bundt pan, make sure to really grease and flour that pan thoroughly because the cake is sticky.

Marble Pound Cake #3 — adapted from Elvis Presley’s Favorite

1 1/2 cups (165 grams) sifted cake flour (not self-rising; sift before measuring)
1/2 teaspoon salt
1 stick (1/2 cup) unsalted butter, softened
1 1/2 cups granulated sugar
3 large eggs plus 2 tablespoons beaten egg, at room temperature 30 minutes
1 teaspoon vanilla
1/2 cup heavy cream
2 1/2 oz semi-sweet chocolate, melted and cooled slightly

Put oven rack in middle position, but do not preheat oven.
Spray a 9×5 inch metal loaf pan with flour-added cooking spray.  Alternatively, use a 6 cup Bundt.
Sift together sifted flour (1 1/2 cups) and salt into a bowl. Repeat sifting into another bowl (flour will have been sifted 3 times total).
Beat together butter and sugar with an electric mixer for a full 5 minutes. Add eggs 1 at a time, beating well after each addition; beat in vanilla. Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. Scrape down side of bowl, then beat for about 2 minutes or until batter is creamy and smooth.
Spoon out about 1 1/4 cups of batter (eyeball it) and mix with cooled melted chocolate.
Spoon batter into pan, starting with vanilla, layering with chocolate and topping with vanilla, then rap pan against work surface once or twice to eliminate air bubbles.
Place pan in (cold) oven and turn oven temperature to 350°F. Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 60 minutes. Cool cake in pan on a rack 30 minutes. Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.  If using a Bundt pan, cool in the pan for about 15 minutes before inverting.

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  1. says

    I was about to ask if you were gonna try a cheese cake one. Cool! I like this one’s texture better, at least from the pictures. And if it’s Elvis aprooved we know it’s good!

  2. Carole R. says

    Only for you, Anna. I do not have any heavy cream in fridge so I am going to the store NOW to get some.

    I have lots of cream cheese on hand so I will try the cream cheese version as soon as it is posted.

  3. HeartofGlass says

    Ha, now I have no excuses for not trying a marbled cake, after making my way through cookies, brownies, bar cookies, and a ‘snack’ chocolate cake.

    I’m looking for an image of Elvis in the cake but cannot find him. These cakes are like pastry Rorschach tests, do you think there is a new Food Network show in this–psychiatry/baking?

  4. says

    Marble Cake #3 sounds like a winner!

    There are some rich, rich recipes in an Elvis cookbook I have called “Are You Hungry Tonight?” It’s a wonder he lived as long as he did, eating like that!

  5. says

    I’ve never made a marble pound cake, but If I ever do, I will definatly try your #3 version since you gave it three “dings” haha and because it looks soo good!

  6. Susan says

    OMG, lately you’ve been posting so many recipes I want to try that I’m sure my family will go into a sugar coma if I get around to baking them! Will it be this pound cake, the best lemon squares ever, or the chocolate sour cream muffins… Sigh, decisions, decisions. 🙂

  7. says

    I can see why #3 is a winner – it looks so luscious and simple to just cut a piece or two and take a coffee while reading about what to cook next.

  8. says

    Jackie, I am not sure. I’ve had mine for a long time. I’m sure Bed Bath & Beyond and/or Linens & Things will have that size.

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