Hello! I’m Cassandre, and today on Caramel Loafing, I’m sharing one of my favorite simple yet satisfying bakes: the Chocolate Marble Pound Cake—also known as Marbré au Chocolat or a classic marble cake.
Technically speaking, this beautiful two-toned loaf is a delightful variation of the traditional pound cake. It’s rich and buttery with a moist, tender crumb, while the chocolate swirl adds a distinct flavor twist. The cocoa provides depth and aroma, perfectly balanced by the soft, creamy base. Each bite offers the best of both worlds.
One of the most charming features of a marble cake is the marbled swirl itself. There’s no “correct” pattern—just let your creativity run wild! The way you layer and swirl the batters creates completely unique designs, making this a fun and artistic bake—especially great for baking with kids.
Although marble cake is said to originate from Germany (Marmorkuchen), this recipe draws inspiration from two iconic French culinary schools: Ferrandi Paris and Le Cordon Bleu. I’ve made a few small adjustments and found that a two-stage baking temperature produces the best result. Once you try it, I think you’ll agree. Enjoy!
If you're a chocolate lover or obsessed with beautiful marble patterns, you may also enjoy these delicious variations: Chocolate Banana Pound Cake, French Chocolate Pound Cake, and Rum-Soaked Fruit Pound Cake.
Chocolate Marble Pound Cake Recipe
Ingredients
Pan size: 16 x 7 x 6 cm loaf pan
Servings: 4–5 people
For other pan sizes, use our Loaf Pan Size Calculator.
- Butter – 100g (3.5 oz)
- Powdered sugar – 100g (3.5 oz)
- Large eggs – 2 (approx. 110g total / 3.9 oz)
- Vanilla extract – 1.3g (0.05 oz)
- Honey – 9g (0.32 oz)
- All-purpose flour – 110g (3.9 oz)
- Baking powder – 1.3g (0.05 oz)
- Cocoa powder – 9g (0.32 oz)
- Salt – a pinch
Use our Dessert Nutrition Calculator to check the nutrition facts for this recipe.
Instructions
- Lightly grease the loaf pan with softened butter and line it with parchment paper. (Butter helps the parchment stick snugly.)
- Sift the powdered sugar to remove any lumps. Also sift the flour and baking powder together and set aside.
- In a mixing bowl, cream the softened butter with a pinch of salt using a hand mixer on medium speed for about 4–5 minutes, until the mixture is light and fluffy. Scrape down the sides of the bowl once or twice as needed.
- Add half of the powdered sugar and beat for 1 minute. Add the remaining sugar and vanilla extract, then beat another minute until well incorporated.
- Add the honey and one egg. Beat until the mixture is smooth and cohesive before adding the second egg. Beat again until fully combined, scraping the bowl once or twice.
- Add half of the flour mixture and gently fold using a spatula. Don’t overmix—just until no dry flour remains. Add the rest of the flour and fold again until just combined.
- Transfer two-thirds of the batter into a piping bag and set aside.
- Mix the remaining one-third of the batter with the cocoa powder until evenly combined. Place it into a second piping bag.
- Snip the tips of both piping bags to a 1–1.5 cm (0.4–0.6 inch) opening, and alternate piping each batter into the prepared pan to create a marbled layer effect. (No piping bag? Use a spoon instead!)
- Once filled, use a fork, skewer, or chopstick to gently swirl the two batters and create your desired marble pattern.
- Preheat the oven to 392°F (200°C) and bake for 15 minutes. Then, reduce the temperature to 320°F (160°C) and bake for another 22–24 minutes.
- Once baked, remove from the pan and let it cool completely on a wire rack.
For a step-by-step visual guide, watch the video: Chocolate Marble Pound Cake