This vanilla and chocolate marble pound cake loaf is the best of both worlds! Delicious vanilla pound cake, with a vein of brownie in the middle.

marble pound cake loaf sliced on parchment paper

This marble pound cake loaf a “best of both worlds” bake, where you don’t have to decide between chocolate and vanilla. You can have them both in one pan. The vanilla pound cake has wonderful flavour and texture, while the vein of brownie is moist and chocolaty. It’s a great combination of different flavours and textures and definitely a winner!

Ingredient and Substitutions

A few notes about the key ingredients …

Unsweetened Chocolate – the recipe requires unsweetened chocolate, usually sold in blocks in with the baking chocolate. You can’t easily substitute another type of chocolate here.

Sour Cream – for best results, use full-fat sour cream.

Recipe Tips

Using room temperature eggs, butter and sour cream will make the best loaf. So when you take the butter out of the fridge, take the eggs and sour cream out as well.

Baking times will vary slightly between kitchens. Be sure to check towards the end of baking. Bake until a tester inserted in the centre of the loaf comes out clean.

Vanilla Brownie Pound Cake Loaf

Making ahead, Storing and Freezing

Store loaf well-wrapped at room temperature, where it will keep well for a couple of days.

This loaf freezes well, so don’t hesitate to freeze any you can eat up right away.

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marble pound cake loaf sliced on parchment paper

Get the Recipe: Marble Pound Cake Loaf

Delicious marble pound cake loaf, with vanilla cake and a vein of brownie in the middle. The best of both worlds! This freezes well.
5 stars from 5 ratings
Prep Time: 20 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 5 minutes
Yield: 14 servings


Brownie Batter:

  • 6 Tablespoons unsalted butter
  • 1 oz unsweetened baking chocolate, coarsely chopped
  • 1/2 cup white granulated sugar
  • 1/4 cup all-purpose flour, spooned and levelled
  • 1 large egg
  • 1/4 teaspoon vanilla extract

Pound Cake Batter:

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt, reduce to 1/4 teaspoon if using salted butter
  • 1 1/4 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 2 Tablespoon vanilla bean paste , or vanilla extract
  • 4 large eggs, at room temperature
  • 1/2 cup sour cream, taken from the fridge 15 minutes before using


  • Preheat oven to 325° F. (regular bake setting/not fan assisted). Lightly coat a 9- x 5- x 3-inch loaf pan with cooking spray, then line the bottom and 2 long sides of pan with parchment paper, allowing 2 to 3 inches to extend over sides (to use as handles to remove later).
  • Prepare the Brownie Batter: Combine the butter and chocolate in a microwave-safe bowl. Microwave on HIGH until melted, about 1 minute. Stir until smooth and slightly cooled. Whisk in sugar and flour. Add the egg and vanilla and stir to form a loose batter. Set aside to cool slightly while making cake batter.
  • Prepare the Pound Cake Batter: In a medium bowl, whisk together well the flour, baking powder and salt. Set aside.
  • In a large bowl with an electric mixer (or the bowl of a stand mixer with a paddle attachment), beat sugar and butter in a on medium-high speed until light and fluffy, about 4 to 5 minutes. Beat in vanilla bean paste. Add eggs, 1 at a time, beating well after each addition. Beat in sour cream just until smooth. Add flour mixture, one-third at a time, and beat on low speed just until blended after each addition.
  • Spoon half of the Pound Cake Batter into prepared pan. Spoon Brownie Ripple Batter over Pound Cake Batter, covering it completely. Top with remaining Pound Cake Batter. Using a small offset spatula, smooth batter carefully.
  • Bake cake in middle of preheated oven until a a cake tester inserted in centre of cake comes out clean, about 1 hour and 45 minutes. (If cake seems to be browning too quickly, cover top loosely with foil for last 30 minutes of baking.)
  • Cool cake in pan on a wire rack 30 minutes. Remove cake from pan using parchment paper as handles, and cool completely on wire rack, about 1 hour. Be sure to let the cake cool completely before slicing, so the brownie layer has a chance to set. Slice and serve.


Be sure to read the notes above this Recipe Card, for more tips on making this recipe.
Cuisine: American, Canadian
Course: Snack
Serving: 1serving, Calories: 384kcal, Carbohydrates: 43g, Protein: 5g, Fat: 22g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 119mg, Potassium: 101mg, Fiber: 1g, Sugar: 26g, Vitamin A: 679IU, Vitamin C: 0.1mg, Calcium: 38mg, Iron: 2mg
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