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Marbled Buttermilk Pound Cake – Moist, Rich, and Beautifully Swirled

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Moist, buttery pound cake swirled with chocolate and vanilla batters, enriched with tangy buttermilk for a tender crumb and beautiful marble design.

Ingredients

Scale

  • 1 cup (2 sticks) unsalted butter, room temp

  • 1¾ cups granulated sugar

  • 4 large eggs

  • 2 tsp vanilla extract

  • 3 cups all-purpose flour

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 cup buttermilk

  • ¼ cup unsweetened cocoa powder

  • 1–2 tbsp buttermilk (for cocoa batter)

Instructions

  • Preheat oven to 325°F. Grease and flour a 9×5 loaf or bundt pan.

  • Cream butter and sugar until light and fluffy, 3–5 mins.

  • Beat in eggs one at a time, then add vanilla.

  • In a separate bowl, whisk flour, baking soda, and salt.

  • Alternate adding flour mixture and buttermilk, starting and ending with flour.

  • Transfer 1½ cups of batter to a separate bowl. Stir in cocoa and extra buttermilk to loosen.

  • Layer vanilla and chocolate batters in the pan. Swirl gently with a knife.

  • Bake 60–70 minutes, or until toothpick comes out with moist crumbs.

  • Cool 15 minutes in pan, then transfer to a wire rack to cool completely.

Notes

Use real buttermilk for best texture. Swirl gently for a clean marble pattern. Store at room temp up to 4 days.

Find it online: https://goldenflavorstudio.com/marbled-buttermilk-pound-cake-moist-rich-and-beautifully-swirled/