Orange Marble Pound Cake

This orange marble pound cake has swirls of moist, rich dark chocolate tunneling through it. A sprinkling of powdered sugar gives the cake a festive look. Great for breakfast, snacks, dessert.

Orange Marble Pound Cake

While it’s hard to improve upon one of your mom’s best cakes, I think this comes close as a very suitable equal. (Yes, even she approves!) The secret to a tender crumb is the addition of club soda — the carbonation acts as a leavening agent. Originally published August 23, 2001.–Jennifer Appel

Orange Marble Pound Cake

  • Quick Glance
  • 20 M
  • 1 H, 40 M
  • Serves 10 to 12

Special Equipment: 10-inch Bundt pan

Print RecipeBuy the The Buttercup Bake Shop Cookbook cookbook

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  • 1 1/2 cups unsalted butter (12 oz), softened
  • 3 cups sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 3/4 cup club soda (not seltzer)
  • 1 tablespoon vanilla extract
  • 2 tablespoons grated orange zest
  • 3 tablespoons orange liqueur
  • 1/3 cup unsweetened cocoa powder


  • 1. Preheat oven to 350°F (175°C). Grease and lightly flour a 10-inch Bundt pan.
  • 2. In a large bowl, on the medium speed of an electric mixer, cream the butter and sugar until fluffy, about 5 minutes. Add the eggs one at a time, mixing well after each addition.
  • 3. Add the flour in thirds, alternating with the club soda, beating after each addition until smooth. Add the vanilla, zest, and liqueur and mix well.
  • 4. Pour two-thirds of the batter into the prepared pan. In a small bowl, take the cocoa powder and 1 cup of the remaining batter and mix together until smooth. Spoon this mixture into the pan. Cover with the remaining batter bake 1 hour 10 minutes to 1 hour 20 minutes until golden brown, or until a cake tester inserted into the center of the cake comes out clean.
  • 5. Let cake cool in pan for 20 minutes. Remove from pan and cool completely on a wire rack.


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