Chocolate Swirl Marble Pound Cake
Indulge in the timeless elegance of a Chocolate Swirl Marble Pound Cake, a delightful bake that combines rich chocolate and buttery vanilla flavors in every slice. This stunning pound cake features a beautifully marbled design created by swirling luscious chocolate batter into a velvety vanilla base. With a moist, tender crumb and a slightly crisp golden crust, it’s perfect for any occasion—from casual coffee breaks to upscale dessert spreads. Made with pantry staples like all-purpose flour, unsweetened cocoa powder, and real vanilla extract, this recipe uses a foolproof technique to achieve artistic swirls without sacrificing taste or texture. Serve it as is for a classic treat, or pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent experience. This bake is not only visually captivating but also irresistibly delicious, making it an ideal crowd-pleaser for gatherings and celebrations!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsalted butter, room temperature
- 2 cups Granulated sugar
- 4 pieces Large eggs, room temperature
- 2 teaspoons Vanilla extract
- 0.75 cups Whole milk, room temperature
- 0.25 cups Unsweetened cocoa powder
- 3 tablespoons Hot water
Instructions
Preheat your oven to 325°F (160°C). Grease a standard 9x5-inch loaf pan and line it with parchment paper, leaving an overhang on the sides for easy removal.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3-5 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Reduce the mixer speed to low and alternately add the flour mixture and milk to the batter, starting and ending with the flour mixture. Mix just until combined after each addition, being careful not to overmix.
In a small bowl, stir the cocoa powder and hot water together until smooth. Transfer about 1 cup of the vanilla batter to the bowl with the cocoa mixture, and stir until fully combined to create the chocolate batter.
Spoon dollops of the vanilla and chocolate batters alternately into the prepared loaf pan. Use a butter knife to gently swirl the batters together, creating a marbled effect. Avoid overmixing to preserve the patterns.
Smooth the top with a spatula and tap the pan gently on the counter to remove any air bubbles.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center comes out clean. Check the cake at the 50-minute mark and cover the top with foil if it's browning too quickly.
Let the pound cake cool in the pan for 15 minutes, then use the parchment overhang to lift it out and place it on a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.9 g | 29% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 141 mg | 6% | |
| Total Carbohydrate | 69.0 g | 25% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 41.2 g | ||
| Protein | 7.6 g | 15% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 155 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
