Marble Pound Cake

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Servings: 12 Difficulty: Intermediate
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A classic swirled chocolate and vanilla cake with a tender, moist crumb.
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Marble Pound Cake

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 12 Calories: 1831.7

Description

This Marble Pound Cake is a timeless dessert that combines the comfort of a traditional pound cake with the rich appeal of chocolate. The batter is split, with half mixed with semisweet chocolate chips to create beautiful marbled swirls. Baked until golden and fragrant with almond extract, it offers a tender, moist texture that holds up well to slicing. Perfect for afternoon tea, brunch, or as a sweet ending to a holiday dinner, this cake is elegant yet approachable. It relies on simple pantry staples like butter, sugar, eggs, and flour to deliver a luxurious flavor profile. Whether served plain with a dusting of powdered sugar or alongside fresh berries, it is a crowd-pleasing treat that feels special without being overly complicated to make.

Ingredients

Directions

  1. Preheat oven to 325F (165C). Grease and lightly flour a 10-cup Bundt or fluted tube pan.
  2. In a small bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy.
  4. Gradually add the granulated sugar to the butter and beat until the mixture is pale, light, and fluffy.
  5. Add the eggs one at a time, beating well after each addition until fully incorporated. Beat in the almond extract.
  6. With the mixer on low speed, gradually add the flour mixture to the butter mixture, beating just until smooth and combined. Do not overmix.
  7. Remove about 1 1/2 cups of the plain batter into a separate small bowl. Stir in the semisweet chocolate chips until evenly distributed.
  8. Alternately drop large spoonfuls of the plain batter and the chocolate batter into the prepared pan.
  9. Use a thin knife to gently swirl the batters together to create a marbled effect. Tap the pan on the countertop a few times to remove air bubbles.
  10. Bake for 1 hour and 20 minutes, or until a toothpick inserted near the center comes out clean.
  11. Let the cake cool in the pan on a wire rack for 20 minutes. Then, invert the cake onto the rack to cool completely.
  12. Just before serving, sift confectioner's sugar over the top if desired.

Nutrition Facts

Servings 12

Amount Per Serving
Calories 1831.7kcal
% Daily Value *
Total Fat 74.4g115%
Saturated Fat 40.4g202%
Cholesterol 580.5mg194%
Sodium 1980.1mg83%
Total Carbohydrate 253.6g85%
Dietary Fiber 7.5g30%
Sugars 142.4g
Protein 34.5g69%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Store leftovers in an airtight container at room temperature for up to 3 days, or wrap tightly in plastic wrap and refrigerate for up to 1 week. Bring to room temperature before serving for best texture.

Substitutions: You can substitute vanilla extract for the almond extract if preferred. Dark chocolate chips can be used instead of semisweet for a richer flavor.

Pan Tip: Ensure your Bundt pan is well-greased and floured to prevent sticking, as pound cakes can be dense and hold onto the sides. A baking spray with flour works well.

Doneness Test: If the toothpick comes out with wet batter, bake for an additional 5-10 minutes. The cake should also spring back when lightly touched.

Keywords: marble cake, pound cake, chocolate swirl, bundt cake, almond extract, vanilla chocolate, butter cake, dessert, baking, sweet tooth, holiday dessert, afternoon tea, moist cake, chocolate chips, classic recipe
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