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Marbled Pound Cake

This marble pound cake features a striking swirl of vanilla and cocoa batters, creating a visual masterpiece with contrasting textures. The process involves creaming butter and sugar, mixing separate vanilla and chocolate batters, and gently swirling them together before baking until golden and fragrant. The final cake offers a tender crumb with a rich chocolate and vanilla flavor, and a beautiful marbled appearance in every slice.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 8
Course: Main Course
Cuisine: European
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup unsalted butter European-style preferred for richness
  • 1 1/2 cups granulated sugar fine and white for best dissolving
  • 3 large eggs bring to room temperature
  • 2 teaspoons vanilla extract prefer pure vanilla
  • 2 1/2 cups all-purpose flour unbleached preferred
  • 1 teaspoon baking powder
  • 1/4 cup Dutch-processed cocoa powder sifted before adding
  • 1/4 cup whole milk or substitute with almond/oat milk

Equipment

  • 9x5 inch loaf pan
  • Electric mixer or whisk
  • Rubber spatula
  • Sifter
  • Toothpick or skewer
  • Cooling rack

Method
 

  1. Preheat your oven to 175°C (350°F). Grease your loaf pan and line it with parchment paper for easy removal.
  2. Using an electric mixer, cream together the butter and sugar until the mixture is light, fluffy, and creamy—about 3-4 minutes. You’ll notice it becomes pale and slightly increased in volume.
  3. Add eggs one at a time, beating well after each addition to incorporate fully. The batter should become smooth and slightly thicker, with a gentle sheen.
  4. Mix in the vanilla extract until fragrant—that warm aroma will fill your kitchen.
  5. Sift together the flour and baking powder, then add to the creamed mixture in three parts, mixing on low speed until just combined. The batter will be thick and smooth.
  6. Divide the batter evenly into two bowls. To one, gently fold in the sifted cocoa powder, creating a dark, chocolatey batter.
  7. Alternate spoonfuls of vanilla and chocolate batters into the prepared loaf pan, starting with a scoop of vanilla then chocolate, and so on. Aim for evenly spaced dollops for a striking swirl.
  8. Use a toothpick or skewer to gently swirl through the batters in a figure-eight motion. Don’t overmix—this creates the beautiful marbled pattern.
  9. Bake in the oven for 55-60 minutes, until the top is golden and a toothpick inserted in the center comes out with moist crumbs. Cover loosely with foil if the top browns too quickly.
  10. Allow the cake to cool in the pan for 15 minutes, then transfer to a wire rack and cool completely before slicing. This helps set the crumb and keeps the pattern sharp.
  11. Slice with a serrated knife to reveal the elegant marbled pattern, and enjoy this rich, tender cake with a cup of tea or coffee.

Notes

Ensure ingredients are at room temperature for the best swirl and crumb. Use a gentle hand when swirling to achieve a striking marble effect. Store leftovers wrapped tightly at room temperature for up to 2 days or refrigerate for up to a week.