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    Home » Recipes » Quick Bread/ Loaves/ Snack Cakes

    Chocolate Marble Pound Cake

    By Wendy Sondov · Published: Jul 26, 2020 · Modified: Jul 28, 2022 · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Moist and flavorful, Chocolate Marble Pound Cake is incredibly versatile. Enjoy it plain with your coffee or paired with ice cream or fruit.  

    Chocolate Marble Pound cake, with caramel and chocolate swirls, cut into slices.

    Why you'll love this recipe

    This is predominantly a chocolate cake. The marble swirl is more for visual appeal than flavor, however I use caramel extract in the light batter to add a bit of warmth.  You could certainly use the light batter without additional flavoring or add another extract (almond, mint, strawberry, etc.) of your choice.

    This recipe fills 4 mini loaves, an ideal size for gifting and care packages. Plus, there is a bonus. After filling the 4 mini loaf pans, there will be just enough batter left over for one or two cupcakes.

    You wouldn’t want to ship off the loaves without trying some, would you? The cupcakes made with the left over batter are a perfect taste testing opportunity.

    Instructions

    This is an overview of the instructions. The full instructions are in the recipe card below.

    Process collage showing batter with vanilla added and batter with cocoa and chocolate added.
    Process of batter and cakes in the pan with text overlay; add batter, swirl, bake.
    1. Combine the dry ingredients. Set aside.
    2. Beat together the eggs and vanilla. Set aside.
    3. In the bowl of a stand mixer, using the paddle attachment at medium speed, cream the shortening and sugar until light and fluffy.
    4. Slowly drizzle in the egg mixture, beating to combine.
    5. Alternate adding the flour mixture and the milk, until a smooth batter forms.
    6. In a medium bowl, mix together 2 cups of the batter and the caramel extract to form the vanilla cake batter.
    7. In a small bowl, stir the espresso powder and milk until the powder is dissolved.
    8. Mix the espresso mixture, chopped semisweet or dark chocolate, and cocoa into the remaining batter to form the chocolate batter.
    9. Add scoops (about ¼ cup) of batter into the baking pan, alternating flavors. Repeat alternating the scoops of batter in three layers, until about ½ inch from the rim. ***See note below***
    10. Tap the pan on the counter to even out the batter and remove air bubbles.
    11. To create the beautiful marble effect, swirl an “S” shape in each loaf using a butter knife or skewer.
    12. Tap the pan on the counter again to even out the batter and remove air bubbles.
    13. Bake for about 35-40 minutes, until a toothpick inserted in the center comes out clean. Cool completely on a wire rack.

    ***NOTE: There will be a just enough batter left over to make 1-2 cupcakes. Bake them separately. Cupcakes bake in 15-20 minutes.

    Storage

    When completely cool, wrap the loaves in plastic wrap and store in a plastic storage container or freezer weight ziplock bag at room temperature for up to 1 week. 

    Three loaves of marbled chocolate and vanilla pound cake.

    Tips and variations

    • Lining each pan cavity with parchment paper strips ensures that each loaf comes out of the pan easily and without tearing.
    • Do not substitute butter for the shortening in this recipe. As mentioned, the shortening makes these loaves more heat resistant. Also, loaves made with shortening stay moist and fresh much longer than loaves made with butter.
    • In order for the batter to rise properly to a rounded topped loaf, be sure to fill the pans only up to ½” from the top. Overfilling will cause the batter to rise up too far and flatten.
    • When making 4 mini loaves, there will be a small amount of batter left over. Use the extra batter to bake 1-2 cupcakes.  I like having the cupcakes to sample, before I send the loaves off in care packages!
    • This cake freezes well. Wrap each loaf in plastic wrap, then freeze inside a freezer weight ziplock bag for up to one month.
    • There is enough batter for 4 mini loaves plus 1-2 cupcakes, two regular sized 9” loaves, or one 10 cup bundt pan.
    • Leave out the caramel extract for Chocolate Vanilla Pound Cake, or use a flavoring of your choice in the light batter.
    Marbled loaf on a white platter with one cut slice showing the marbled pattern inside.

    Frequently asked questions

    Why is it called marble cake?

    Marble cake has swirled dark and light batter resembling the swirls of color in marble stone.

    What is the difference between pound cake and regular cake?

    Classic pound cake is more dense than regular cake and is normally baked in a loaf pan.

    How do you do marble effect in cakes?

    Marbled cake batter is created by alternating the placement of different colors of batter, then swirling the batters with a knife before baking.

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    We'll email this post to you, so you can come back to it later! Plus, you’ll get more great recipes and tips from us each week!

    More loaf cakes

    Amazingly fragrant and flavorful, Gingerbread Loaf Cake is super easy to make with this blender recipe.

    Orange Loaf is full of bright citrus flavor. This one bowl, olive oil cake is moist and tender.

    Looking for fruit flavor? Lemon Loaf Cake is a luscious citrus pound cake topped with lemon syrup and glaze and Cherry Bread is a pretty pink loaf speckled with maraschino cherries.

    Looking for a cozy fall dessert? Pumpkin Butterscotch Cake is full of warm, spiced flavors.

    This Applesauce Cake Recipe adds honey for flavor and sweetness. Perfect as a Rosh Hashanah honey cake!

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    Three slices of marbled cake on a plate next to two cups of coffee.

    Why this loaf is great for care packages

    This loaf is ideal both for snacking at home and for gifting in care packages, even summer care packages.  Heat resistant ingredients give this pound cake a long shelf life ideal for “desert safe” military care packages. 

    There are dozens of Monday Box recipes for cookies and bars that were developed especially for hot weather shipping, but until now there were no "desert safe" loaf cakes.

    "Desert safe" baked goods use ingredients that have the best chance of shipping well in the hot weather, especially to the extreme heat in locations where our military service members are deployed. In order to be considered "desert safe", a recipe has to contain ingredients that are least likely to mold or spoil in extreme heat.

    Moist sweeteners, like honey, molasses, or brown sugar, promote mold in warm temperatures. Granulated white sugar, with the lowest moisture content of the sweeteners, is a better choice.

    Vegetable shortening is shelf stable and less likely to go rancid than other fats used in baking, like butter, margarine, or oil. Also, loaves and cakes baked with shortening stay fresh tasting longer than loaves baked with dairy.

    Ready to bake? Join the free membership group to get new recipes and a newsletter delivered to your inbox! You can also stay in touch on Facebook, Pinterest, and Instagram. I’d love to stay in touch!

    Chocolate Marble Pound cake, with caramel and chocolate swirls, cut into slices

    Marble Pound Cake Recipe

    A moist and delicious pound cake that is incredibly versatile. Enjoy it plain with your coffee or paired with ice cream or fruit.  
    5 from 2 votes
    Print Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 40 minutes minutes
    Servings: 16
    Calories: 340kcal
    Author: Wendy Sondov

    Equipment

    • 4 cavity mini loaf pan

    Ingredients

    • 2 ¼ cups plus 1 tablespoon all-purpose flour
    • 1 ¼ teaspoons baking powder
    • ½ teaspoon salt
    • 5 large eggs room temperature
    • 1 ½ teaspoons vanilla extract
    • 1 ¼ cups butter flavored vegetable shortening
    • 1 ½ cups granulated sugar
    • ⅔ cup milk
    • 1 ½ teaspoons caramel extract
    • 2 teaspoons espresso powder
    • 1 tablespoon milk
    • 3 tablespoons unsweetened cocoa powder I use Whole Foods 365 fair trade brand
    • 3 ounces about ½ cup + 1 tablespoon finely chopped semisweet chocolate

    Instructions

    • Preheat the oven to 325° F. Coat the 4 cavities of a mini loaf pan with nonstick spray then line each loaf cavity with two strips of parchment paper long enough for overhang in each direction.
    • In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
    • In a medium bowl, lightly beat together the eggs and vanilla. Set aside.
    • In the bowl of an electric mixer, cream the shortening and sugar for about 4 minutes, until light and fluffy.
    • While the mixer continues beating, slowly add the egg mixture.
    • Alternate adding the flour mixture and the milk, beating until a smooth batter forms.
    • In a medium bowl, combine 2 cups of the batter with the caramel extract.
    • Mix together the espresso powder and milk in small bowl.
    • For the chocolate cake batter, stir the espresso mixture, chopped chocolate, and cocoa into the remaining batter.
    • Add dollops of batter to the prepared pan, alternating flavors, in three layers, to about ½ inch from the rim. (Use any remaining batter to make 1-2 cupcakes.)
    • Tap the pan on the counter to even out the batter and remove air bubbles.
    • Use a butter knife to swirl the dough in an “S” shape.
    • Tap the pan on the counter again to even out the batter and remove air bubbles.
    • Bake for about 35-40 minutes, until a toothpick or cake tester inserted in the center comes out clean. (Cupcakes bake in 15-20 minutes)
    • Remove from the oven and cool for 10 minutes. Use the parchment strips to lift the mini loaves from the pan and cool completely on a wire cooling rack.

    Notes

    • Lining each pan cavity with parchment paper strips ensures that each loaf comes out of the pan easily and without tearing.
    • Do not substitute butter for the shortening in this recipe. As mentioned, the shortening makes these loaves more heat resistant. Also, loaves made with shortening stay moist and fresh much longer than loaves made with butter.
    • In order for the batter to rise properly to a rounded topped loaf, be sure to fill the pans only up to ½” from the top. Overfilling will cause the batter to rise up too far and flatten.
    • When making 4 mini loaves, there will be a small amount of batter left over. Use the extra batter to bake 1-2 cupcakes.  I like having the cupcakes to sample, before I send the loaves off in care packages!
    • Chocolate marble loaf cake freezes well. Wrap each loaf in plastic wrap, then freeze inside a freezer weight ziplock bag for up to one month.
    • There is enough batter for 4 mini loaves plus 1-2 cupcakes, two regular sized 9” loaves, or one 10 cup bundt cake.
    • Leave out the caramel extract for Chocolate Vanilla Marble Cake, or use a flavoring of your choice in the light batter.
    Packing tips
    When completely cool, wrap the loaves in plastic wrap and store in a plastic storage container or freezer weight ziplock bag at room temperature for up to 1 week. For longer shipping times, vacuum sealing is recommended.

    Nutrition

    Calories: 340kcal | Carbohydrates: 36g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Cholesterol: 53mg | Sodium: 132mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 91IU | Calcium: 46mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @TheMondayBox or tag #themondaybox!

    First Published: July 26, 2020. Last Updated: April 28, 2022. Updated for additional information and better reader experience.

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    Comments

    1. LORRAINE SKURA

      October 27, 2021 at 11:45 am

      What would happen if you just used a regular cake mix and not use any angle food cake mix

      Reply
      • Wendy Sondov

        October 27, 2021 at 12:26 pm

        Hi Loarraine. Making a mug cake without the Angel Food mix is like baking a cake without eggs. The Angel Food gives the cake rise. Some brands of regular mix have enough rising agents (baking powder or baking soda) to make the cake rise enough to be edible but it won't rise as much as with the Angel Food.

        Reply
    5 from 2 votes (2 ratings without comment)

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    I'm Wendy, a baker, care package maker, and smile creator. On The Monday Box you’ll find care package inspiration and recipes for delicious treats that make it easy for you to share home baked love. Let’s spread happiness, one cookie at a time!

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