Best Fudge Marble Pound Cake is rich and buttery with the best vanilla and chocolate in every bite! This recipe is stunning and scrumptious!
I made a Vanilla Red Velvet Marbled Pound Cake which has been a big hit with family and friends. It’s been popular on this site too especially during the Christmas holidays.
Similarly, if you like strawberry, you’ll enjoy the Strawberry & Cream Pound Cake that uses the same marble effect.
Best Fudge Marble Pound Cake
Almost everyone loves chocolate. Even if you’re not a big dessert fan (like my husband), you’ll still like this Best Fudge Marble Pound Cake. It’s the best of the best with the combination of vanilla and chocolate.
It’s sweet but not overly sweet. I added the glaze on top for more sweetness because I love a really rich, sweet dessert, but the glaze is completely optional.
For an easy chocolate glaze, you can use a half a cup of premade chocolate frosting. Warm it in the microwave a few seconds, stir until it’s smooth, and drizzle it over the cake. Alternately, you can make Chocolate Frosting with Cocoa Powder and Powdered Sugar to drizzle over. I suggest you half that recipe.
This cake is buttery with a hint of chocolate. As well, it has a tender, small crumb with that crust on top that everyone loves about a pound cake.
More of my pound cakes!
Tips to make the best pound cake
- I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
- As well, all the tips aren’t going to help if you’re oven is not calibrated. Read How to Calibrate your Oven here.
What pan should I bake my pound cake in?
For this cake, keep an eye on it and start watching it closely after 60 minutes the first time you bake it. Note exactly what you used and how long you baked it for future reference.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used. The nutritional information does not include a glaze on this pound cake.
Best Fudge Marble Pound Cake
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- 3 ounces unsweetened chocolate melted and cooled
- 1 cup butter real butter, no substitutions, at room temperature
- 2 cups granulated sugar
- 3 cups all purpose flour sifted and measured correctly
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 5 large eggs
- 1 cup milk whole or 2% recommended
- 1 tablespoon vanilla extract
- chocolate glaze link to chocolate glaze, half this recipe for glaze
- Chop chocolate and placed in a microwavable safe bowl. Melt chocolate at 30 second intervals in the microwave. Stir after each 30 seconds. When melted through stir until smooth. Allow to cool.
- Preheat oven to 325 degrees F
- Add eggs one at a time, stirring until yolk disappears into batter before adding the next egg.
- Turn the mixer to low and alternately add the flour and milk beginning andn ending with flour. Add vanilla and mix until just combined. Don't over mix at this point.
- Take 1 and 1/2 cups of batter out. Add the melted and cooled chocolate to this and fold in with a spatula.
- Pour 1/3 of the vanilla batter into the prepared pan and smooth evenly.Pour 1/2 of the chocolate batter into pan over the vanilla.Pour another 1/3 of the vanilla batter over the chocolate.Pour remaining 1/2 of the chocolate batter into pan.Pour remaining 1/3 of the vanilla batter into pan and gently smooth the top.
- Bake in 325 degree oven for 60 to 70 minutes.
- Cake is done with no crumbs or dry crumbs remain on wooden pick when inserted into thickest part of the cake.
- Remove cake from the oven and allow to cool for 20 minutes on a wire rack before inverting onto serving tray. Cool completely.
- link to chocolate glaze (half this recipe)