Vanilla Marbled Pound Cake
Indulge in the timeless elegance of a Vanilla Marbled Pound Cake, a dessert that balances rich vanilla and decadent chocolate in every moist, buttery slice. This easy-to-follow recipe creates a stunning swirl pattern by layering and lightly mixing two flavorful batters, making it as visually captivating as it is delicious. With just a hint of cocoa for contrast, each bite offers a perfectly balanced sweetness and velvety texture. Ideal for tea time, brunch, or as a show-stopping treat for guests, this cake is made with simple pantry staples like butter, sugar, eggs, and flour, ensuring both convenience and irresistible flavor. Whether enjoyed fresh from the oven or paired with a dollop of whipped cream, this marbled loaf is a classic crowd-pleaser that’s sure to impress.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 230 grams unsalted butter, softened
- 200 grams granulated sugar
- 4 whole large eggs
- 2 teaspoons vanilla extract
- 220 grams all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 60 milliliters whole milk
- 2 tablespoons cocoa powder
- 1 tablespoon hot water
Instructions
Preheat your oven to 175°C (350°F) and grease a 9x5-inch loaf pan with butter or nonstick spray. Line the pan with parchment paper, leaving an overhang for easy removal.
In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy, about 3 minutes.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
In a small bowl, stir together the cocoa powder and hot water to create a smooth paste.
Transfer 1/3 of the vanilla batter to the cocoa mixture and gently fold until fully combined to create the chocolate batter.
Spoon half of the vanilla batter into the bottom of the prepared loaf pan. Add dollops of the chocolate batter on top, followed by the remaining vanilla batter.
Using a butter knife or skewer, gently swirl the batters together to create a marbled effect. Be careful not to over-swirl or the marble pattern will blend too much.
Bake the cake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
Allow the cake to cool in the pan for 10 minutes, then use the parchment overhang to lift it out and transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
1932 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.5 g | 33% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 751 mg | 250% | |
| Sodium | 760 mg | 33% | |
| Total Carbohydrate | 383.7 g | 140% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 204.7 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 234 mg | 18% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 775 mg | 16% | |
*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.
