Chocolate marble pound cake was our mom’s go-to dessert when we kids. Although she’s an excellent cook, she never really liked baking and would always use a box mix for pound cake. Her signature was to create a chocolate marble pound cake by mixing in a bit of cocoa to half of the batter. When I started getting into baking, I would take over her chocolate marble pound cake duties. I eventually began to experiment with other cake and dessert recipes, but there’s something nostalgic about chocolate marble pound cake.
Ryan and I have some super potent inky vanilla essence from Trinidad, so this recipe only uses 1/2 Tbsp. If you have regular store-bought vanilla extract, increase to 1 Tbsp. We also bought some butter essence from the essence store when we visited Trinidad last spring, so I added a bit of that to amp up the flavour. Omit the butter essence if you don’t have any.
Serve this cake for teatime or dessert with a dollop of whipped cream and some fresh berries.
- 1 cup butter, softened
- 1½ cups granulated sugar
- 5 eggs, at room temperature
- ½ tsp butter essense
- 3 Tbsp milk, divided
- ½ Tbsp vanilla
- ½ tsp salt
- 2 cups flour
- ½ tsp baking powder
- ¼ cup cocoa powder
- Preheat oven to 325 F.
- Grease a 9"x5" loaf pan. Line the bottom with parchment paper and grease the paper.
- In a large bowl, beat the butter and sugar until creamy.
- Add the eggs, one at a time, beating well between each addition.
- Beat in the butter essence, 2 Tbsp milk, vanilla, and salt.
- Stir in the flour just until combined.
- Spread half the batter in the prepared loaf tin.
- Add the remaining 1 Tbsp milk and cocoa powder to the remaining batter until well blended.
- Pour the chocolate batter on top of the vanilla batter. Swirl with a butterknife.
- Bake on the centre rack for 75 minutes or until a skewer inserted in centre comes out clean.
- Let cool in pan for 30 minutes before turning out onto a wire rack and let the cake cool completely.
- The cake can be baked up to 2 days ahead; wrap in plastic and keep at room temperature. Or, you can wrap it in plastic and freeze for up to 6 months.