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Marble Pound Cake

A classic Marble Pound Cake recipe calls for the use of cocoa powder, but you can also use real chocolate for an even more decadent flavor. This will make the chocolate swirl portion of the cake taste more like a rich brownie than a marble cake. You can also make your own buttermilk at home by mixing 1 tablespoon each of lemon juice and white vinegar with one cup of regular milk. This process takes about 10 to 15 minutes.
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Course: Cake, Vegetarian
Cuisine: French
Diet: Low Calorie, Vegetarian
Keyword: marble, pound cake
CookingStyle: Baking
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 1951kcal
Author: Gobble The Cook
Cost: 15
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Ingredients

Instructions

  • Butter and flour a 10-inch Bundt pan or angel food cake pan with removable bottom.
  • In the bowl of a stand mixer with the paddle attachment, beat 1 cup butter, 11⁄2 cups sugar, and 1 ½ teaspoons vanilla at medium speed until fluffy and pale, a minimum of 6 minutes. Add egg whites one at a time, beating well after each addition, about 15 seconds, and scraping down sides with a rubber spatula. With mixer on medium-high speed, add melted white chocolate, beating until smooth, about 1 minute. Add 1 ½ cups flour and 1 teaspoon salt, and stir with a rubber spatula just until combined. Scrape white batter into a bowl, and set aside.
  • Return bowl to stand mixer. With the paddle attachment, beat remaining 1 cup butter, remaining 1 ½ cups sugar, and remaining 1 ½ teaspoons vanilla at medium speed until fluffy and pale, at least 6 minutes. Add eggs, one at a time, beating well after each addition, about 15 seconds. Add egg yolks, two at a time, beating well after each addition, about 15 seconds. Scrape bottom and sides of bowl with a rubber spatula. With mixer on medium-high speed, beat until smooth, about 1 minute. Add cocoa, remaining ¾ cup flour, and remaining 1 teaspoon salt. With mixer on low speed, add buttermilk, beating just until batter comes together. Scrape bottom and sides of bowl with a rubber spatula, and stir just until combined.
  • Using a large (2- to 3-ounce) spring-loaded ice cream scoop, alternately scoop white and black batters into prepared pan. Tap pan lightly on counter to settle batter.
  • Place pan in a cold oven, and bake at 300°F (150°C) until lightly browned on top and a wooden pick inserted near center comes out clean, 1 ½ to 2 hours. (This bake time depends on how long it takes your oven to preheat. Start checking after 1 ½ hours, and continue baking in 10-minute intervals until cake is done.) Let cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack, and unmold from pan. Let cool completely.

Video

Notes

 The recipe makes a gorgeous marble pound cake that's easy to make! You'll love it!
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Nutrition

Serving: 4servings | Calories: 1951kcal | Carbohydrates: 228g | Protein: 24g | Fat: 112g | Saturated Fat: 68g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 4g | Cholesterol: 527mg | Sodium: 1306mg | Potassium: 538mg | Fiber: 8g | Sugar: 168g | Vitamin A: 3226IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 4mg
© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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