My cookbook is here! 
This quick marble pound cake is delicious and easy to make. The alternating layers of chocolate and vanilla really stand out and are so special!
This marble pound cake is the perfect marriage of simplicity and decadence, proving you don’t need professional pastry skills to create a showstopper. By blending a rich butter and sugar base with sour cream and cream cheese. The crumb achieves a velvety, melt in your mouth moisture that rivals any high end bakery.
The magic happens during the assembly, where the two distinct batters are layered and gently dragged with a knife to create those signature ribbons. Because no two swirls are ever identical, each cake emerges from the oven as a unique edible art piece.
Despite its intricate appearance, the process is incredibly forgiving the more organic your swirling, the more “special” and artisanal the final product looks.
It’s a sophisticated dessert that feels like a celebration, making it a reliable go-to for when you want to impress guests without spending the entire day in the kitchen.
If you like this recipe, you will also love my Healthy Chocolate Lovers Cake or my Healthy Chocolate Blender Cake.
Thank you for stopping by Hungry Happens! If you create this dish or any other from our site, we would greatly appreciate you taking the time to comment and rate the recipe. Now LOVE YOUR LIFE!
Quick Marble Pound Cake
Ingredients
- 1/2 cup (115 g) butter, softened
- 4 oz (115 g) cream cheese, room temperature
- 1/2 cup (115 g) sour cream
- 1 cup (200 g) sugar
- 3 eggs
- 1 tsp vanilla extract
- 1½ cups (185 g) flour, divided
- 1/4 cup (20 g) cacao powder
- 1/2 tsp salt
Instructions
- Preheat oven to 350℉. Line an 9 inch round cake pan with parchment paper.
- In a large bowl using an electric hand mixer, beat together the butter, cream cheese and sour cream until smooth. Next, add half the sugar and beat for 1 minute. Add the remaining sugar and beat until fluffy. Add the eggs, one at a time beating well each time. Mix in the vanilla.
- Transfer half of the batter to another bowl. Add 3/4 cup flour to the original bowl, 1/4 tsp salt and mix until just combined.
- To the second bowl, add 1/2 cup flour, 1/4 cup cacao powder and 1/4 tsp salt and mix until just combined.
- Scoop batters into prepared pan, 1/2 cup at a time, alternating vanilla and chocolate. Use a butter knife to swirl the batters. Bake for 30-35 minutes or until toothpick comes out clean.
Notes
- Store leftovers in an airtight container on your counter for up to 4 days.
- If you don’t have sour cream, you can sub in Greek yogurt or just 4 oz. more cream cheese.