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Cocoa Ribbon Pound Cake


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Rate this recipe 4/5 (21 Votes)


  • 1 1/2 cups butter, softened
  • 8 oz mascarpone cheese
  • 3 cups sugar
  • 6 large eggs
  • 1 tsp vanilla extract
  • 3 cups flour, sifted
  • 2 tsp salt
  • Cooking spray
  • 5 TBS cocoa powder
  • 2 TBS milk


Servings 16


Step 1

1. Preheat oven to 350F.

2. With electric mixer, beat butter and mascarpone together until smooth. Add sugar; beat until light and fluffy. Beat in eggs, one at a time. Mix in vanilla. With mixer on low, add 3/4 cup flour; mix until well combined. Add second 3/4 cup flour; mix until combined.

3. Measure 1 1/2 cups finished batter into a separate bowl; mix in cocoa until smooth, add milk and continue mixing until well incorporated. Set aside.

4. Coat a bundt pan with cooking spray; pour in 1/2 of remaining (white) batter. Top with cocoa batter, then top cocoa layer with remaining white batter. Use a knife to swirl cocoa ribbons in batter.

5. Bake until golden, 60-75 minutes. Cool 10 minutes in the pan and then turn out onto wire rack. Cool completely before slicing.

Makes 16 servings.

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