Chocolate Swirled Pound Cake
Indulge in the decadence of this Chocolate Swirled Pound Cake, a delightful twist on the classic dessert that marries buttery richness with ribbons of semi-sweet chocolate. Perfectly moist and tender, this crowd-pleasing loaf features a stunning marbled design created by swirling melted chocolate into a buttery vanilla batter. With just 20 minutes of prep time and the heavenly aroma of chocolate and vanilla wafting through your kitchen, it’s an effortless yet impressive dessert for any occasion. Ideal for brunch, teatime, or as a standalone treat, serve this slice of perfection with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent touch. If you're searching for a showstopping marbled pound cake that'll captivate both your taste buds and Instagram feed, this recipe is your answer!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 Large eggs
- 1 teaspoon Vanilla extract
- 1 cup Whole milk
- 0.75 cup Semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C), and grease a 9x5-inch loaf pan. You can also line it with parchment paper for easier removal.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt, and set aside.
In a large mixing bowl, beat the softened unsalted butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3 minutes).
Add the large eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until combined.
Reduce the mixer speed to low and alternate adding the dry flour mixture and the whole milk to the wet ingredients, starting and ending with the dry mix. Beat just until combined—do not overmix.
In a microwave-safe bowl, heat the semi-sweet chocolate chips in 20-second intervals, stirring after each interval, until fully melted and smooth. Allow the melted chocolate to cool slightly.
Transfer about 1 cup of the pound cake batter into the melted chocolate and gently stir until fully combined.
Pour half of the plain batter into the prepared loaf pan, spreading it out evenly. Spoon the chocolate batter on top, then pour the remaining plain batter over it.
Using a butter knife, gently swirl the batters together in a figure-eight motion to create the marbled effect. Be careful not to overmix.
Bake in the preheated oven for 55–60 minutes, or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool in the pan for 10–15 minutes. Then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
548 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.7 g | 33% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 193 mg | 8% | |
| Total Carbohydrate | 73.9 g | 27% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 48.3 g | ||
| Protein | 7.4 g | 15% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 92 mg | 2% | |
*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.
