Dessert

The Timeless Charm of Mocha Marble Pound Cake

1 hour 30 minutes Cook
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Few cakes feel as comforting and elegant as a well-made Mocha Marble Pound Cake. This beautifully swirled loaf combines rich chocolate and aromatic coffee batters, creating a striking marble pattern and a perfectly balanced flavor in every slice. Dense yet tender, it’s the kind of cake that pairs just as well with a quiet afternoon coffee as it does with a celebratory dessert spread.

The deep cocoa notes blend seamlessly with the warmth of espresso, while the classic pound cake base keeps the crumb buttery and moist. Each slice reveals dramatic swirls that make the cake as visually appealing as it is delicious. Simple to prepare yet impressive to serve, this mocha marble pound cake proves that timeless flavors never go out of style.

Whether baked for guests, gifting, or your own indulgence, this cake delivers comfort, elegance, and irresistible flavor in equal measure.

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The Timeless Charm of Mocha Marble Pound Cake

The Timeless Charm of Mocha Marble Pound Cake

humaira
prep time
20 minutes
cooking time
1 hour 30 minutes
servings
8–10 slices
total time
1 hour 50 minutes

Equipment

  • Mixing bowls

  • Electric mixer or hand mixer

  • Whisk

  • Rubber spatula

  • Measuring cups

  • Measuring spoons

  • 9×5-inch loaf pan

  • Parchment paper

  • Knife or skewer (for marbling)

  • Cooling rack

Ingredients

  • For the Pound Cake Batter

  • 2 cups (250 g) all-purpose flour

  • ½ teaspoon baking powder

  • ¼ teaspoon salt

  • 1 cup (225 g) unsalted butter, softened

  • 1¼ cups (250 g) granulated sugar

  • 4 large eggs, room temperature

  • 1 teaspoon vanilla extract

  • ¼ cup (60 ml) milk

  • For the Mocha Marble Swirl

  • 2 tablespoons unsweetened cocoa powder

  • 1½ tablespoons instant coffee or espresso powder

  • 2 tablespoons hot water

Instructions

1

Prepare the Batter

Preheat oven to 325°F (165°C). Grease and line a 9×5-inch loaf pan with parchment paper. In a bowl, whisk together flour, baking powder, and salt. In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract. Gradually add dry ingredients, alternating with milk, until just combined.
2

Create the Mocha Swirl

In a small bowl, mix cocoa powder, espresso powder, and hot water until smooth. Divide batter evenly into two bowls. Stir mocha mixture into one portion of the batter.
3

Marble and Bake

Spoon alternating dollops of vanilla and mocha batter into the loaf pan. Gently swirl with a knife or skewer to create a marble pattern. Bake for 55–60 minutes, or until a toothpick inserted comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
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