Delight in the irresistible flavors of this chocolate marble pound cake recipe! Learn how to create a delicious bakery-style treat with this simple pound cake recipe. Enjoy baking a perfect marble pound cake today!
Nobody can resist the allure of a moist and fluffy marble pound cake. Whether you’re baking it for dessert, or an afternoon snack, this classic cake allows you to customize ingredients to your heart’s content. With the perfect balance of flavor and texture, this marble pound cake is sure to be a crowd pleaser. This article will provide you with all the knowledge to learn how to make the perfect marble pound cake from scratch, get tips on how to mix the ideal batter, and discover the best way to achieve that classic marble effect. So, roll up your sleeves and preheat the oven – it’s time to get baking!
What Is Marble Pound Cake?
A marble pound cake is simply a pound cake made up of two different batters; traditionally a vanilla batter and a chocolate batter. Swirling these two batters together creates a beautiful marbled look. Marble pound cake is the best of both worlds with moist buttery vanilla cake and rich chocolate cake combined in each bite. Marble pound cake is a simple and beautiful dessert that you can whip up in no time that’s sure to impress.
How To Make The Perfect Marble Pound Cake
For beautiful, marbled pound cake, technique is everything! First, pour two separate batters into the cake pan. Alternate adding the vanilla and chocolate batter, one on top of the other. Then, take a knife and swirl them together in a figure-eight pattern. As the cake bakes, the swirling effect will become more vibrant, creating the signature marbleized pattern. With these steps, you too can master the art of marbled pound cake!
Tips For Marble Pound Cake Success
- Use room temperature ingredients; room temperature ingredients blend more easily creating a smooth batter whereas cold ingredients do the opposite
- Avoid over mixing the batter: over mixing your pound cake batter will encourage the formation of elastic gluten strands, creating a tough and rubbery cake
- Cream butter and sugar; this step helps to add air into your batter creating a lighter and less dense texture in your pound cake
- Use full fat dairy ingredients: fat is an important ingredient in baked goods, it helps to tenderize and add moisture. More fat=finer crumb, which is why full fat is the way to go in this recipe.
- Measure properly; if you have a kitchen scale this is the time to use it, measuring your ingredients properly is an important step to ensure the correct ratio of ingredients are used in the recipe
- Cake flour; is a key ingredient when you’re looking for a lighter and more tender crumb
Marble Pound Cake Variations
Marble pound cake is the combination of two different types of cake batter swirled together, traditionally a light batter and a dark one. You can combine any two cake flavors your heart desires to create any number of marble pound cake variations. Think red velvet, pineapple, matcha, vanilla, lemon, chocolate; the list goes on. Experiment with different flavors to find your favorite combinations.
Serving Suggestions
Pound cake is such a versatile treat, it can be enjoyed with a variety of toppings and served as breakfast, an afternoon snack, or dessert. Pound cake can be served warmed or at room temperature. If serving pound cake for breakfast enjoy it with some fresh berries or sliced banana and a dollop of greek yogurt or crème fraiche. To take it up a knotch drizzle some honey on top and sprinkle some chopped nuts or toasted coconut.
For dessert serve the pound cake topped with your favorite scoop of ice cream and drizzle with your favorite dessert sauce. Give some of these toppings a try to find your favorite.
Saving & Storing Leftovers
For home bakers, preserving your creations for as long as possible is a must. To ensure your chocolate marble pound cake stays fresh for days to come, here’s what you need to do:
To begin, store your leftover pound cake at room temperature. Tightly wrap the cake in plastic wrap or place it in an airtight container to keep out excess air. This way, your pound cake can stay fresh for up to 3 to 4 days. If you want to preserve it for even longer, individual wrap each slice and place it in the freezer. Your pound cake will stay good for up to 3 months!
Marble pound cake is an indulgent but simple treat that can be enjoyed by everyone. It’s a classic dessert that takes few ingredients, minimal time and effort, yet yields impressive results. Not only is it a delight to the tastebuds, but it’s a pleasure to the eyes, too. So, don’t be afraid to take a break from the ordinary and mix it up with a marble pound cake. Who knows, it might just become your new favorite dessert!
Marble pound cake is a dessert that is here to stay—a sweet and timeless treat that is sure to fulfill your cravings and please your taste buds.
Old Fashioned Marble Pound Cake
Equipment
- Electric mixer
- Fine Mesh Sieve
- Mixing Bowls
- Silicone Spatula
- whisk
- Measuring Spoons
- Measuring Cups
- 9”x5” Loaf Pan
Ingredients
- 1 Cup unsalted butter (221g)
- 1 Cup granulated sugar (208g)
- 4 eggs (198g)
- 2¼ Cups cake flour (300g)
- 1 Tsp baking powder (1g)
- ½ Cup Greek yogurt (123g)
- ¼ Cup whole milk (59g)
- ½ Tbsp vanilla extract (4g)
- 3 Tbsp cocoa powder (15g)
- 4 Tbsp hot water (53g)
Instructions
- Cream butter and sugar together for 7 minutes
- Add in eggs one at a time
- Mix until incorporated, scrape down the sides and bottom of mixing bowl
- Sift cake flour and baking powder together
- Whisk together Greek yogurt, milk and vanilla extract
- Alternate adding in dry mixture and wet mixture, starting and ending with dry.
- Mix just until incorporated, do not over mix
- Scrape down sides and bottom of mixing bowl to ensure all ingredients are properly incorporated
- Separate half of the batter into a small mixing bowl (about 2 cups of batter)
- Whisk together cocoa powder and hot water and set aside
- Combine cocoa powder mixture into the separated one third of the batter
- Mix just until incorporated
- Grease loaf pan
- Preheat oven to 350 °F
- Alternate scooping the vanilla batter and chocolate batter into the prepared loaf pan
- Using a scoop or measuring cup add vanilla batter into the bottom of the loaf pan
- On top of the vanilla batter add a scoop of chocolate batter
- Repeat until all of the batter has been added to the pan
- Use a knife or cake tester to gently swirl the batter in the loaf pan
- Bake pound cake for approximately 1 hour, or until a cake tester inserted comes out clean
- Let pound cake cool for 10 to 15 minutes before removing it from the loaf pan
- Finish cooling on a wire rack
- Serve pound cake as is, or wrap tightly in plastic wrap and store at room temperature for 4 to 5 days
Notes
- Whisk cocoa powder and hot water together in a small bowl until completely smooth and set aside
- Adding the cocoa powder to the hot water allows it to bloom and intensifies the flavor
- Ensure all ingredients are room temperature before beginning
- Add eggs in one at a time and allow it to fully incorporate between each addition
- If your loaf pan is greased well there is no need to use parchment paper
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