Marble Pound Cake

Name: Marble Pound Cake
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6-8 servings servings
Cuisine: American
Ingredients: 2 cups all-purpose plain flour; 2 tsp baking powder; 1/4 tsp salt; 1 and 1/2 sticks unsalted butter, softened, plus 3 tbsp melted butter; 2 tbsp unsweetened Dutch-processed cocoa powder; 1 tsp instant coffee granules (optional); 1 and 1/3 cup granulated sugar; 2 large eggs; 1tsp pure vanilla extract; 1/2 cup heavy/double cream (51% fat)

Jennifer

1 year ago

Cuisine: American

Categories: Desserts, Baking & Cake

Marble Pound Cake is a delightful, visually striking dessert that combines the rich, buttery flavor of traditional pound cake with the decadent swirl of chocolate and vanilla. The dense, moist cake is perfectly balanced with a tender crumb, and the marbled effect adds a touch of elegance and indulgence. Each slice offers a satisfying contrast between the smooth, velvety vanilla and the rich, cocoa-infused chocolate, creating a deliciously sweet treat that’s perfect for any occasion. Whether served with a cup of coffee or as a stand-alone dessert, Marble Pound Cake is a timeless favorite that’s sure to impress.

Tags:

pound cake

Difficulty: EASY

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Serving Size: 6-8 servings

Ingredients:

2 cups all-purpose plain flour
2 tsp baking powder
1/4 tsp salt
1 and 1/2 sticks unsalted butter, softened, plus 3 tbsp melted butter
2 tbsp unsweetened Dutch-processed cocoa powder
1 tsp instant coffee granules (optional)
1 and 1/3 cup granulated sugar
2 large eggs
1tsp pure vanilla extract
1/2 cup heavy/double cream (51% fat)

Directions:

Preheat the oven to 350°F. Spray an 8-by-4 inch or 9-by-5 inch loaf pan with cooking oil spray and line the loaf pan.
In a medium bowl sift flour, baking powder and salt.
In a medium saucepan, melt 3 tbsp butter and whisk in cocoa powder and coffee granules. Set aside to cool.
In a mixer, beat softened butter with sugar until pale. Then, add the eggs, one at a time and vanilla extract and cream.
Add the sifted dry ingredients. Use a rubber spatula to mix any remaining flour stuck at the bottom. Do not overmix or your cake will be dense.
Transfer 1 cup of batter into saucepan with cocoa mix and stir until smooth.
Spoon the ‘yellow’ cake mix and cocoa mix in a checkerboard pattern into the loaf tin.
Using a palette knife, cut swirls in the batter to create the marbling effect.
Whack the loaf tin hard on your counter to remove any large bubbles in the batter. Using an offset spatula, smooth the top.
Bake in the oven for 20-25 minutes until a thin crust forms on top. Reduce oven temperature to 325°F and bake for another 25 minutes. Cover cake with foil and continue baking for another 15-20 minutes until a skewer inserted in the centre comes out clean.
Cool pound cake in the pan for 20 minutes and let it cool completely on a wire rack.

Ingredients:

2 cups all-purpose plain flour

2 tsp baking powder

1/4 tsp salt

1 and 1/2 sticks unsalted butter, softened, plus 3 tbsp melted butter

2 tbsp unsweetened Dutch-processed cocoa powder

1 tsp instant coffee granules (optional)

1 and 1/3 cup granulated sugar

2 large eggs

1tsp pure vanilla extract

1/2 cup heavy/double cream (51% fat)

Directions:

Preheat the oven to 350°F. Spray an 8-by-4 inch or 9-by-5 inch loaf pan with cooking oil spray and line the loaf pan.

In a medium bowl sift flour, baking powder and salt.

In a medium saucepan, melt 3 tbsp butter and whisk in cocoa powder and coffee granules. Set aside to cool.

In a mixer, beat softened butter with sugar until pale. Then, add the eggs, one at a time and vanilla extract and cream.

Add the sifted dry ingredients. Use a rubber spatula to mix any remaining flour stuck at the bottom. Do not overmix or your cake will be dense.

Transfer 1 cup of batter into saucepan with cocoa mix and stir until smooth.

Spoon the ‘yellow’ cake mix and cocoa mix in a checkerboard pattern into the loaf tin.

Using a palette knife, cut swirls in the batter to create the marbling effect.

Whack the loaf tin hard on your counter to remove any large bubbles in the batter. Using an offset spatula, smooth the top.

Bake in the oven for 20-25 minutes until a thin crust forms on top. Reduce oven temperature to 325°F and bake for another 25 minutes. Cover cake with foil and continue baking for another 15-20 minutes until a skewer inserted in the centre comes out clean.

Cool pound cake in the pan for 20 minutes and let it cool completely on a wire rack.