Marble Pound Cake
This marble pound cake is a delicious twist on a classic simple dessert that everyone loves. It is traditionally dense and moist with the best of both flavor worlds: chocolate and vanilla. This marble pound cake is amazing on it's own or even diced up for the cake layer of a layered trifle dessert.
Ingredients
- 1 cup unsalted butter (room temp.)
- 1 ½ cups granulated white sugar
- 4 large eggs (room temp.)
- 2 teaspoons vanilla extract
- 1 ½ cups all purpose flour
- 1 teaspoon baking powder
- 2 tablespoons whole milk
- 1 teaspoon salt
- ¼ cup dutch-process cocoa powder (for the chocolate batter)
- 1 tablespoon warm water (for the chocolate batter)
Instructions
- Preheat oven to 350 degrees Fahrenheit
- In a stand mixer fitted with a paddle attachment, cream together the room temperature butter, sugar, and vanilla for 5 minutes until light and fluffy.
- Scrape the bowl down and add in one egg at a time, mixing in between each one. Eggs will combine more easily when they are at room temperature.
- In a seperate bowl, whisk together the flour, baking powder, and salt. Add into the wet ingredients in two parts. Mix until combined but do not overmix. Scrape the bowl down in between, add the two tablespoons of milk in and mix for another 30 seconds to combine.
- Once batter is combined, place half of the batter in a seperate bowl and add in the cocoa powder and one tablespoon warmed water. Mix until chocolate batter forms.
- Spoon in chocolate and vanilla batters in the prepared loaf pan alternating between each one. When all the batter is in the pan, use a long skewer or butter knife to swirl the batters together creating a marbled effect. Tap the pan on a hard surface a couple of times to rid the air bubbles and smooth the top. The batter will be thick.
- Bake on a middle rack for 45 - 55 minutes. Start checking your loaf around 40 minutes. If the top of the loaf darkens too quickly, you can tent the pan with aluminum foil (I usually do not need to do this when baking on a middle rack in a convection oven). Start checking on the cake at 40 minutes. The cake is done when the top of the loaf is golden brown and baked through. A toothpick should come out of the center clean or with a few crumbs. If wet batter comes out, then the loaf needs to bake longer. Once the cake is done, let it cool in the pan completely before removing. Cake is best served sliced at room temperature or diced up into a chilled layered trifle dessert.
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