Serves 10
80 min
Marble Swirl Pound Cake
Recipe GLPR2895ac8862921f
A classic marble swirl pound cake featuring rich butter cake studded with cocoa ripples. Softened butter and sugar are beaten until fluffy, then combined with cake flour, milk, and eggs to create a smooth vanilla base. Half the batter is swirled with cocoa powder for a striking chocolate effect. The two batters are layered and streaked through with a knife to create beautiful marble patterns. Baked until golden and moist, this elegant cake yields tender crumb with both vanilla and chocolate notes in every bite.
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Ingredients
2 cups white sugar
1 cup butter, softened
3 1/2 cups cake flour
4 eggs
1 cup milk
1 1/2 teaspoons baking powder
2 teaspoons vanilla extract
1/4 teaspoon salt
1/4 cup unsweetened cocoa powder
Directions
Preheat oven to 350°F (175°C). Grease and flour a 10-inch tube pan, setting it aside. In a large mixing bowl, combine the softened butter and white sugar. Using an electric mixer on low speed, beat until the ingredients blend together, then increase the speed to high and continue beating for 2–3 minutes until the mixture is light, fluffy, and pale in color.
Add the cake flour, milk, baking powder, vanilla extract, salt, and eggs to the butter-sugar mixture. Beat on medium speed until all ingredients are fully incorporated and smooth. Increase the mixer speed to high and beat for 4 minutes longer, scraping down the sides of the bowl as needed, until the batter is light and airy.
Pour about 2 1/2 cups of the vanilla batter into a separate medium bowl. Using a wire whisk or fork, beat the unsweetened cocoa powder into this reserved batter until evenly blended with no lumps. The cocoa mixture should be smooth and thoroughly combined.
Alternately spoon portions of the vanilla and chocolate batters into the prepared tube pan, creating distinct layers. Once both batters are in the pan, take a long skewer or large spoon and drag it through the batters in a crisscross or swirling pattern to create marble effect throughout the cake.
Place the pan in the preheated 350°F (175°C) oven and bake for 1 hour, 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 turn it out onto a wire rack to cool completely.
