Description
This Chocolate Marble Pound Cake is a rich and moist dessert featuring a beautiful swirl of chocolate and vanilla batter. Perfect for any occasion, this cake combines buttery flavor with a tender crumb, enhanced by creamy textures and a delicious marble effect that’s as visually appealing as it is tasty.
Ingredients
Scale
Butter Mixture
- 1 stick butter (softened)
- 3 large eggs
- 1 cup granulated sugar
- 1/4 teaspoon salt
- 2/3 cup heavy cream (or milk)
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups white flour
- 1 tablespoon baking powder
- 4 tablespoons unsweetened cocoa powder
Cocoa Batter Addition
- 1 – 2 tablespoons heavy cream (or milk)
Instructions
- Prep: Heat the oven to 360°F (182°C) and line a 4×8 inch loaf pan with nonstick baking parchment to prevent sticking and ensure easy removal after baking.
- Make cake batter: In a large mixing bowl, cream the softened butter with an electric mixer until smooth. Add the eggs, granulated sugar, and salt, then beat until the mixture turns light and fluffy. Beat in the heavy cream (or milk) and vanilla extract. In a separate bowl, combine the white flour and baking powder, then gradually add this to the wet mixture, beating on low speed until you get a smooth batter.
- Divide batter: Pour half of the cake batter into the prepared loaf pan, spreading it evenly. Into the remaining batter in the mixing bowl, beat in the unsweetened cocoa powder along with 1 to 2 tablespoons of heavy cream (or milk) until well combined. Spread this chocolate batter over the vanilla batter in the loaf pan. Using a fork, carefully swirl the two batters together to create a marble effect, taking care not to overmix.
- Bake: Place the pan in the preheated oven and bake for 50 to 55 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it cool in the pan for 5 minutes, then lift out the cake using the parchment paper and transfer it to a cooling rack to cool completely before slicing.
Notes
- Ensure the butter is softened to room temperature for easier creaming and better texture.
- Use parchment paper to guarantee easy removal and clean edges.
- Do not over-swirl the batters to maintain distinct chocolate and vanilla marbling patterns.
- Check the cake with a toothpick at the 50-minute mark to avoid overbaking and dryness.
- Heavy cream can be substituted with whole milk, but cream will yield a richer cake.
