Fudge Marble Pound Cake
Indulge in the timeless charm of a Fudge Marble Pound Cake, a dessert that marries a buttery vanilla base with rich, chocolatey swirls for a stunning visual and irresistible flavor. Made with pantry staples like unsalted butter, all-purpose flour, and pure vanilla extract, this cake comes together with surprising ease, yet exudes elegance. The marbled effect is achieved by swirling a luscious cocoa batter into the vanilla batter, creating a mesmerizing pattern in every slice. Baked to golden perfection in a bundt pan, this cake boasts a tender crumb and a light fudgy undertone that will delight your taste buds. Perfect for special occasions or a cozy treat with coffee, this classic pound cake is as beautiful as it is delicious.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 1 cup whole milk
- 2 teaspoons pure vanilla extract
- 0.25 cup unsweetened cocoa powder
- 2 tablespoons hot water
Instructions
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or tube pan.
In a large mixing bowl, cream the butter and sugar together using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
Add the eggs, one at a time, beating well after each addition.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the creamed mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract.
In a small bowl, mix the cocoa powder with hot water to create a smooth paste.
Remove 1 cup of the prepared batter and stir it into the cocoa mixture until fully combined.
Pour half of the plain batter into the prepared pan. Spoon the chocolate batter on top and then pour the remaining plain batter over it.
Using a knife or skewer, gently swirl the batters together to create a marbled effect. Be careful not to overmix.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 15 minutes, then carefully invert it onto a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
4251 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.7 g | 174% | |
| Saturated Fat | 71.8 g | 359% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 2026 mg | 88% | |
| Total Carbohydrate | 730.1 g | 265% | |
| Dietary Fiber | 31.2 g | 111% | |
| Total Sugars | 413.8 g | ||
| Protein | 81.9 g | 164% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 560 mg | 43% | |
| Iron | 30.2 mg | 168% | |
| Potassium | 1961 mg | 42% | |
*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.
