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You are here: Home / Recipes / Desserts / Copycat Marble Pound Cake

Copycat Marble Pound Cake

November 3, 2016 By Shannah Coe 56 Comments

Copycat Starbucks Marble Pound Cake is the perfect compliment to a cup of coffee, latte or even a cup of tea! You can now enjoy your favorite Starbucks treat at home for a fraction of the price! Make a loaf and enjoy it all week long!

Starbucks marble cake is on of those desserts that you try once and fall in love with. You don’t have to break the bank spending $3 per slice though. Make this copycat marble pound cake at home and enjoy it any time you want at only a fraction of the cost.

Copycat Marble Pound Cake

One of my first memories of dating my husband is a trip we took to the coffee shop the first time. He was definitely NOT a coffee drinker but I loved my mocha lattes. So, he would go with me and we’d sit for an hour or two just talking.

As we dated longer, he started drinking lattes as well and we would go to the local bookstore and just read while enjoying our lattes. Back then, they didn’t have it but now, one of my favorite treats with my mocha latte is a piece of black and white cake.

Marble Pound Cake

A marble cake is the combination of chocolate and vanilla cakes swirled together (this is a great marble cake recipe).

This pound cake recipe uses the same idea as a marble cake and then tops it with a thick chocolate frosting. Pound cake does tend to be more dense than a regular cake but this pound cake recipe is nice and moist.

Marble Pound Cake Recipe

One of the things that makes this marble pound cake recipe out of this world is the frosting on top. I use dark chocolate chips to give it a rich, deep flavor. You can substitute milk chocolate if you prefer though when you make this marble cake recipe.

Copycat Marble Cake

Copycat Marble Pound Cake

If you make this copycat marble pound cake or any recipe from the blog, I’d love to hear about it! Let me know in the comments or snap a photo and tag it #MySuburbanKitchen on Instagram or Twitter.

If you loved this Copycat Marble Pound Cake recipe, check out these great pound cake recipes:

  • Almond Pound Cake
  • Grilled Strawberry Basil Pound Cake
  • Cream Cheese Pound Cake Recipe
  • Blueberry Lemon Pound Cake

What you’ll need for this recipe:

  • Loaf pans
  • Stand mixer
  • Mixing bowl
4.67 from 3 votes
Print
Copycat Marble Pound Cake
Prep Time
15 mins
Cook Time
1 hr 5 mins
Total Time
2 hrs 20 mins
 

Take all the flavors of a marble cake and turn it into this delicious marble pound cake! This is the perfect Starbucks marble pound cake copycat recipe.

Course: Dessert
Cuisine: Dessert
Keyword: pound cake recipe
Servings: 4 cakes
Calories: 3523 kcal
Ingredients
Regular Cake Batter
  • 3 cups all purpose flour
  • 1 tsp salt
  • 4 sticks butter softened
  • 2 cups sugar
  • 1 tsp vanilla extract
  • 9 eggs
Chocolate Cake Batter
  • 2 1/4 cups all purpose flour
  • 1 cup dark cocoa powder
  • 1 3/4 cup sugar
  • 2 tsp salt
  • 4 sticks butter softened
  • 1 tsp vanilla extract
  • 9 eggs
Frosting
  • 3/4 cup dark chocolate chips
  • 3 Tbsp butter
  • 1 Tbsp light corn syrup
Instructions
  1. Preheat oven to 325 degrees. Lightly grease four loaf pans with shortening or nonstick cooking spray.

  2. In a medium bowl, combine flour and salt for regular cake batter. Stir to mix.

  3. In the bowl of a stand mixer, cream together 4 sticks of butter and 2 cups sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour mixture and mix until just combined.

  4. In a medium bowl, combine 2 1/4 cup flour, 1 cup cocoa and 2 tsp salt. Stir to mix well.

  5. In the bowl of a stand mixer, cream together 4 sticks of butter and 2 cups sugar until light and fluffy. Reduce mixer speed to medium and add in eggs, one at a time. Scrape down the sides of the bowl. Reduce mixer speed to low and, working in small batches, add in flour and cocoa mixture and mix until just combined.

  6. Alternating between the regular and chocolate batters, pour batters into prepared loaf pans.Using a knife, swirl to randomly mix the batters together. Bake in preheated oven for one hour. Remove from oven and cool completely.

  7. Once the cakes are cooled, combine chocolate chips, butter and syrup in a double boiler. Heat over medium-low heat and, stirring constantly, heat until melted and smooth. Pour over cooled cakes and let sit for 5 minutes or until set.

Copycat Marble Pound Cake
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Filed Under: Cooking, Desserts, food, Recipes

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Comments

  1. Robby H says

    January 19, 2017 at 6:00 pm

    This looks like exactly what I was looking for. I can’t wait to try it. Can you please clarify for me what size the loaf pans are?

    Reply
    • Shannah Coe says

      January 19, 2017 at 8:24 pm

      I used pans that are 8.5″ X 4.5″ X 2.75″.

      Reply
  2. Ayette says

    June 16, 2017 at 11:26 pm

    I just want to clarify something on the ingredients. Is it 9 eggs each for the regular batter and the chocolate batter? Your response is greatly appreciated. Thank you.

    Reply
    • Shannah Coe says

      June 18, 2017 at 9:42 pm

      Hi – Yes, it is 9 eggs per batter type so a total of 18 eggs. Since it makes four loaves, it needs a lot of eggs 🙂

      Reply
    • karen says

      September 25, 2017 at 1:08 pm

      yeah my question too…18 eggs?! How many loaves does this make?

      Reply
      • Shannah Coe says

        September 25, 2017 at 1:38 pm

        It makes four loaves.

        Reply
        • Tamiko says

          July 2, 2020 at 8:56 pm

          What size loaf pans?

          Reply
          • Shannah Coe says

            July 15, 2020 at 1:16 pm

            This recipe calls for standard sized cake loaf pans.

  3. ellaine salamat says

    July 12, 2017 at 11:19 pm

    will this recipe work if I cut it in half? thanks.

    Reply
    • Shannah Coe says

      July 16, 2017 at 10:49 pm

      Hi – I would think it would work fine but I have not tested it out to say for sure. The most difficult part would be halving the 9 eggs for each type of batter.

      Reply
  4. Regine says

    October 10, 2017 at 8:37 am

    Sorry, I have not made this cake but one thing i can tell you is that based on the amount of ingrediente the batter calls for, there is no way it will only result in 2 loaves.

    Reply
    • Shannah Coe says

      October 10, 2017 at 5:24 pm

      Thanks for your comment. I actually went back to check my handwritten notes to see if I had messed up in typing up the recipe and I did! It makes a total of 4 cakes, not two. I will be sure to update the post.

      Reply
  5. Myar says

    November 18, 2017 at 8:00 pm

    Hi, could you please tell me the one stick of butter by grams..
    Thans in advance..:)

    Reply
    • Shannah Coe says

      November 18, 2017 at 8:06 pm

      One stick of butter is equal to 115 grams. Thanks!

      Reply
  6. Nashreen durgahed says

    August 11, 2018 at 12:07 pm

    Hello there..thks for the recipe..can i use self raising flour instead of all purpose flour…thks.

    Reply
    • Shannah Coe says

      August 13, 2018 at 10:24 am

      Hi – I would not recommend self rising flour as I have not tested the recipe with it. It may work but, since I have not made the recipe that way, I cannot say for sure.

      Reply
  7. Elle says

    August 14, 2018 at 11:57 am

    4 stars
    This comment is in regards to Ellaines question:
    It would be easy to reduce this recipe by simply making only ONE batch of batter and dividing it in half. After which you can add HALF the cocoa (in this case 1/2 cup) to one of the bowls and mix well. Won’t make (4) loaves but with all that butter who needs it. Good luck and enjoy~

    Reply
    • Shannah Coe says

      August 15, 2018 at 9:39 pm

      Thank you Elle!

      Reply
  8. Mariama says

    October 11, 2018 at 2:04 pm

    I just realized this recipe has no raising agent ie. baking POW ever or baking soda. Is that correct or an over sight??

    Thank you x

    Reply
    • Shannah Coe says

      October 11, 2018 at 4:02 pm

      It is correct. 🙂

      Reply
  9. Kat says

    October 23, 2018 at 11:48 am

    2 Teaspoons of SALT seems extreme in the Chocolate batter, and the Butter doesn’t appear to be Unsalted either so there’s even more… all together this recipe has 3 Teaspoons of Salt, anyone else think this sounds like a bit much?

    Reply
    • Shannah Coe says

      October 24, 2018 at 11:59 am

      I always bake with unsalted butter but that would be a personal choice. The recipe would be ok with just 1 tsp of salt. I just preferred how it tasted with 2 since it is very rich.

      Reply
  10. Carla says

    November 2, 2018 at 4:27 pm

    Do you remove the cakes from the pans, then frost them.

    Reply
    • Shannah Coe says

      November 3, 2018 at 1:42 pm

      I do so that the frosting will go down the sides. It is optional though.

      Reply
  11. Joan says

    January 5, 2019 at 2:13 pm

    What size pans do you use?

    Reply
    • Shannah Coe says

      January 8, 2019 at 5:58 pm

      9×5 pans

      Reply
  12. Steven says

    January 18, 2019 at 7:26 am

    Hi what is the measurement of 4 sticks of butter in gram? Cos i have never seen the butter in the size of stick. Thanks

    Reply
    • Shannah Coe says

      January 22, 2019 at 7:39 pm

      Hi – 1 stick or 1/2 cup butter is equal to 4 ounces, or 113 grams

      Reply
  13. Jamie says

    January 26, 2019 at 10:53 am

    Can this be cooked in a bundt pan and would you know how long?

    Reply
    • Shannah Coe says

      January 29, 2019 at 7:39 pm

      Hi – I have never made it in a bundt pan before so I am not sure how well that would work. I think it would be fine but do not know how long to recommend adjusting the cooking time.

      Reply
  14. Kandy Sieverding says

    January 29, 2019 at 5:49 am

    Could I use a bundt pan?

    Reply
    • Shannah Coe says

      January 29, 2019 at 7:39 pm

      Hi – I have never made it in a bundt pan before so I am not sure how well that would work. I think it would be fine but do not know how long to recommend adjusting the cooking time.

      Reply
  15. Trish says

    August 5, 2019 at 4:04 pm

    5 stars
    This is exactly what I wanted. I just baked came out amazing even without baking soda or baking powder. The batter firm and not runny like the other recipes like Martha Stewart or James Beard winner bakers. The balance Chocolate and Vanilla really good. The batter easy to swirl as marble. Thank you . 5 stars

    Reply
    • Wajiha says

      June 22, 2020 at 1:00 pm

      Did u make the full amount? How many loafs it gave?

      Reply
      • Shannah Coe says

        September 2, 2020 at 2:09 pm

        It makes 4 loaves.

        Reply
    • Clau says

      June 2, 2021 at 7:25 pm

      It’s because with soooo many eggs they act as raising/leavening agent.

      Reply
  16. shirley says

    August 8, 2019 at 4:22 pm

    Hi, would one bundt pan equal to two pan?

    Reply
    • Shannah Coe says

      August 8, 2019 at 9:38 pm

      I have never made it in a bundt pan so it is difficult for me to say. I would guess that would be pretty close.

      Reply
  17. susan shade says

    December 28, 2019 at 7:51 pm

    What do you think would be the best type of dark chocolate chips for the frosting.

    Reply
    • Shannah Coe says

      December 29, 2019 at 7:39 pm

      I use the ghiradelli brand.

      Reply
  18. Ralph Schneider says

    December 31, 2019 at 4:10 pm

    In your frosting ingredient list one of one of the items shows “1 Tbsp Light Corn Syrup”, but in your instructions it says, “…combine butter, chocolate chips and oil…”
    I assume you probably meant Syrup, right?
    ,

    Reply
    • Shannah Coe says

      January 18, 2020 at 3:05 pm

      Yes, thank you for catching that! I will go back and update the recipe to be accurate.

      Reply
    • Odelette says

      August 4, 2020 at 8:43 am

      Hi, so…is it oil or syrup. In the recipe it says syrup first and then oil, and I really want to try it. Thanks for replying.

      Reply
      • Shannah Coe says

        August 24, 2020 at 8:55 pm

        My apologies. The frosting is syrup, not oil. I have updated the recipe.

        Reply
  19. Liz says

    January 12, 2020 at 10:58 am

    Just made this recipe with Cup4Cup gluten free flour! Uniced and warm from the oven and it’s delicious!!! I might cut the salt a little in the chocolate batter next time, but overall very good! I also added red food color To the chocolate and plan to use white chocolate or cream cheese icing for a spin on Starbucks Red Velvet Loaf!

    Reply
    • Shannah Coe says

      January 18, 2020 at 3:03 pm

      So glad this recipe worked out for you! Love the gluten free flour replacement!

      Reply
  20. Laura says

    March 4, 2020 at 6:07 pm

    Can this be frozen?

    Reply
    • Shannah Coe says

      March 23, 2020 at 1:54 pm

      I think you could freeze the cake before it is iced. However, I never tried it to predict how it will turn out when you thaw it.

      Reply
  21. doris stuart says

    March 10, 2020 at 4:11 pm

    could you use choc or cook frosting for these cakes

    Reply
    • Shannah Coe says

      March 23, 2020 at 1:54 pm

      Yes, you could. It will just change the top.

      Reply
  22. Allexa says

    January 24, 2021 at 12:05 am

    Is there any way to get this recipe for 1 loaf.

    Reply
    • Shannah Coe says

      February 2, 2021 at 7:26 pm

      Sorry but I do not have a recipe for a single loaf and have no experimented with cutting down the ingredients.

      Reply
  23. Sagar Sahay says

    April 1, 2021 at 10:37 am

    5 stars
    This will certainly be on the menu of Easter desserts

    Reply
  24. Aly says

    July 10, 2021 at 2:27 pm

    Try adding in a tea. of instant espresso or coffee into your cocoa mixture. It intensifies the flavor of the chocolate and you cannot tell it is in there.

    Reply

Trackbacks

  1. 19+ BEST Pound Cake Recipes - ArticleCity.com says:
    February 21, 2022 at 11:25 am

    […] Copycat Starbucks Marble Pound Cake […]

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  2. 19+ BEST Pound Cake Recipes – Duoctw5 says:
    February 21, 2022 at 11:43 am

    […] Copycat Starbucks Marble Pound Cake […]

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About Me

Hi, I'm Shannah! Welcome to My Suburban Kitchen, where you'll find tons of recipe ideas including family friendly dinners, sinfully delicious desserts and even Paleo and Whole30 recipes. I love spending time in our kitchen and also share little glimpses of my life as a wife to one awesome Mathlete and working mom to 2 cute kids! I hope you'll grab a seat at our table and enjoy your time in the kitchen with us.

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