Marbled Pound Cake
Indulge in the timeless elegance of a Marbled Pound Cake, a dessert that marries the rich, buttery flavor of classic pound cake with a stunning chocolate-vanilla swirl. Perfectly moist and decadently tender, this loaf-style cake is crafted with simple pantry staples like unsalted butter, sugar, and flour, elevated by the addition of pure vanilla extract and a luscious cocoa infusion. With its visually striking marbled effect—created by gently swirling two batters together—this cake is as beautiful as it is delicious. Ideal for brunch, tea-time, or as a show-stopping dessert, it’s baked to golden perfection in just an hour. Whether enjoyed plain or with a dusting of powdered sugar, this Marbled Pound Cake is a crowd-pleaser that’s sure to impress! Perfect keywords: Marbled Pound Cake recipe, easy pound cake, chocolate vanilla cake, swirl cake, tea cake recipe.
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Recipe Information
Ingredients
- 200 grams unsalted butter, softened
- 200 grams granulated sugar
- 4 pieces large eggs
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 60 milliliters whole milk
- 2 teaspoons pure vanilla extract
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons boiling water
Instructions
Preheat your oven to 175°C (350°F). Grease and flour a standard loaf pan, or line it with parchment paper.
In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl as needed.
In a separate bowl, whisk together the flour and baking powder.
Gradually add the dry ingredients into the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in the vanilla extract and divide the batter evenly into two bowls.
In a small bowl, dissolve the cocoa powder in the boiling water until smooth. Add the cocoa mixture to one bowl of the batter and mix until fully incorporated.
Spoon the vanilla and chocolate batters alternately into the prepared loaf pan, creating layers. Use a butter knife to gently swirl the batters together for a marbled effect, being careful not to overmix.
Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
3300 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.8 g | 241% | |
| Saturated Fat | 111.0 g | 555% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1188 mg | 396% | |
| Sodium | 785 mg | 34% | |
| Total Carbohydrate | 369.5 g | 134% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 203.8 g | ||
| Protein | 50.5 g | 101% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 270 mg | 21% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 794 mg | 17% | |
*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.
