Marble Pound Cake

Marble Pound Cake

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This Marble Pound cake recipe make for both a refreshing desert and a filling breakfast item to go along with fruit and a cup of morning coffee. Seal and refrigerate this cake to create a long-lasting confection you can reheat and enjoy for up to 2 months!

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Chicago IL

Serving Size / Yield

1 pound cake

Ingredients

  • Cooking spray
  • 2 C all-purpose flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 1 1/2 sticks unsalted butter, softened
  • 3 Tbs melted
  • 2 Tbs raw cocoa powder
  • 1 1/3 C sugar
  • 2 large eggs
  • 1 C milk

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Directions

Preheat oven to 350°.

Coat 8-by-4-inch loaf pan with cooking oil spray and line with parchment paper. Spray paper as well.

Whisk flour with baking powder and salt in dry bowl. In a wet bowl, mix melted butter with cocoa until smooth.

Combine softened butter with granulated sugar, add eggs and vanilla in processor, then mix until smooth. Add dry ingredients and pulse until ingredients combine. Add milk and process until smooth. Transfer 1 cup of the batter to wet bowl with cocoa and stir until smooth.

Spoon half of the remaining batter into pan and smooth its surface. Spread chocolate batter around in the pan, then pour the remaining plain batter over it. Using a table knife, cut the batter five times to create swirls.

Bake pound cake in oven for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover with foil and bake for 15 to 20 more minutes, or until cake is browned and a toothpick inserted in the center comes out with moist crumbs.

Let pound cake cool in the pan for 10 minutes, then extract from pan and let cool on a rack.

Slice and serve.


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