This recipe for Glazed Marble Pound Cake is made with melted chocolate and vanilla bean for optimal flavor. It’s a dense and indulgent bakery-style cake that’s perfect for dessert or coffee break treat.
This pound cake is rich moist, and buttery, and with its golden-brown crust, it will soon become a family favorite. I love a pound cake, if you do too, why not try my Raspberry Swirled Orange Pound Cake.
When I think of pound cake I have thoughts of nostalgia – cakes that were made with love by our mothers, grandmothers, and our great-grandmothers.
Back in my grandmother’s day Pound Cake was make with much more butter and eggs.
The pound cakes we make today often have different proportions from the ones of days gone by, but they are still wonderfully rich, moist, and buttery with a lovely golden-brown crust.
This cake is no exception. It’s baked at a lower temperature for longer giving it a beautiful crisp crust.
Greek yogurt gives this Glazed Marble Pound Cake a rich, moist texture and four large eggs give it that classic denseness you’d expect from a pound cake.
Then two of everyone’s favorite flavors are swirled together – chocolate and vanilla. I didn’t skimp on flavor with this cake – instead of vanilla extract, vanilla beans were used, and in place of the cocoa powder that’s used in so many marble cakes, I used melted semisweet chocolate, giving it an amazing depth of flavor!
Here’s how to make it:
Start with beating together the butter and sugar until light and fluffy.
Add the eggs one at a time followed by the vanilla beans, and yogurt and beat until smooth.
Add the dry ingredients and mix just until combined.
Transfer 1 cup of the batter to the bowl and mix with the melted chocolate and stir until smooth.
Spoon the batter alternating the vanilla and chocolate batter into the prepared pan.
Using a butter knife, cut swirls in the batter.
Bake and allow to cool for 5 minutes before applying the glaze.
While the cake is still warm, transfer to a wire wrack and prick the warm cake all over with a skewer and then pour over the glaze – the vanilla flavor will sink in to the cake.
The sugar will form a lovely, crisp topping as it sets.
Let cool completely before serving.
- It’s all about the butter. Beating the butter and sugar together in the first step is what helps give the structure to the pound cake. Beat them until light and fluffy.
- It’s best to have your ingredients at room temperature before preparing the batter. This will result in a cake with maximum volume.
- Don’t overbeat the batter. Add the eggs, one at a time, beating just until the yellow disappears. Over beating the eggs may cause the batter to overflow the sides of the pan when baked or create a fragile crust that crumbles and separates from the cake as it cools.
- When baking with yogurt, be sure to use full fat. Low-fat yogurt will liquefy when heated and change the cake’s consistency.
- If you feel you’ve over beat the batter, just set it aside for 10 minutes. It will relax so when you bake it, it will be fine.
- To avoid air bubbles, give the pan a tap on the counter before putting it in the oven.
- To slice a pound cake, a bread knife works best to cut through the crust and through the dense cake.
- To freeze this cake, freeze without the glaze in a wrapped well for up to three months. Then defrost, reheat, glaze and allow to set before serving.
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For the cake:
- ¾ cup butter, softened
- 1 cup sugar
- 4 eggs
- 1 vanilla pod, split and beans scraped and reserved.
- ¾ cup Greek yogurt
- 2 cups flour
- ½ teaspoon salt
- 1¼ teaspoons baking powder
- 2 oz semi-sweet chocolate, melted
For the glaze:
- ¼ cup granulated sugar
- 2 tablespoons hot water
- splash vanilla extract
- Preheat oven 325F
- Grease an 8x4 loaf pan
- Beat together the butter and sugar until light and fluffy.
- Add the eggs one at at time followed by the vanilla beans, and yogurt and mix until smooth.
- Add the dry ingredients and mix just until combined.
- Transfer 1 cup of the batter to the bowl and mix with the melted chocolate and stir until smooth.
- Spoon the batter alternating the vanilla and chocolate batter into the prepared pan (see photos in post). Using a butter knife, cut swirls in the batter.
- Bake for 50-60 minutes or until lightly browned and a cake tester comes out with moist crumbs attached.
- Leave to cool 5 minutes in the pan.
- While the cake is cooling in the pan, mix together the sugar, hot water, and vanilla to make the glaze.
- While the cake is still warm, transfer to a wire rack and prick the warm cake all over with a skewer and then pour over the glaze – the vanilla flavor will sink into the cake and the sugar will form a lovely, crisp topping.
- Leave to cool completely before serving
Update Notes: This post was originally published in February of 2017, but was republished with an updated recipe, new photos, step by step instructions, tips, and FAQs in March of 2018.