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+ servings
chocolate marble pound cake on parchment with a slice in front and a slice behind, glass of milk, two empty glasses, a creamer, and cake knife

Chocolate Marble Pound Cake

Prep Time: 25 minutes
Cook Time: 1 hour 5 minutes
Total Time: 1 hour 30 minutes
Author: Traci
Easy to make and absolutely delicious! This Chocolate Marble Pound Cake is the perfect thing when you're craving chocolate and vanilla. SO. GOOD.



  • 3 cups all purpose flour
  • 1 Tablespoon baking powder
  • 1 teaspoon salt
  • 1 cup salted butter
  • 2 cups sugar
  • 4 large eggs
  • 1 cup milk
  • 2 teaspoons vanilla
  • 8 ounces bittersweet chocolate melted

Bittersweet Chocolate Ganache


For The Cake:

  • Preheat oven to 325 degrees.
  • Spray bundt pan with baking spray. Set aside.
  • Stir together flour, baking powder, and salt. Set aside.
  • Cream butter at high speed of an electric mixer.
  • With mixer running add sugar, a little at a time, and continue beating until fluffy, about 2-3 minutes, scraping the sides and bottom of the bowl if necessary.
  • Add eggs, one at a time, beating well after each addition.
  • Add flour mixture alternately with milk, beginning and ending with flour mixture.
  • Stir in vanilla.
  • Spoon 1/4 of cake batter into melted chocolate, and fold in completely.
  • Spoon half of remaining batter into in bundt pan.
  • Top with chocolate batter.
  • Pour the rest of the plain batter on top of the chocolate batter.
  • Using the handle of a wooden spoon or a knife, swirl the batters together.
  • Bake until cake pulls away from the sides of the pan and tests done, about 60-65 minutes.

For The Ganache:

  • In the top of a double boiler, combine chocolate and cream.
  • Heat over simmering water until chocolate melts and dissolves completely into cream when you stir it.
  • Cool for 10-15 minutes, just until it starts to thicken a little bit.
  • Pour over cooled cake.


  • You might need to cover the cake with foil for the last 15 or 20 minutes of baking to prevent over browning!
  • Make sure all ingredients are room temperature before you start.
  • This can be baked in 2 loaf pans instead of a bundt.
  • Do not beat or whisk ganache. Stir or fold gently.
  • Don't let the melted chocolate for the cake sit too long before stirring in the cake batter. The longer you let it cool, the higher chance you have of it solidifying. I recommend you melt the chocolate directly after you finish mixing the cake, or a few minutes before.
  • Let this cake cool completely before turning out!


Serving: 1slice | Calories: 320kcal | Carbohydrates: 33g | Protein: 5g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 61mg | Sodium: 233mg | Fiber: 3g | Sugar: 17g