Marble Swirl Pound Cake Recipe
A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.
Cocoa powder is added to half the batter and swirled in creating a dark chocolate swirl pound cake that is simple to prepare.
Yummy recipe, but it was just a little heavy and hard. I didn't find it light and fluffy, but I may have messed up somewhere.
I made this cake for my uncle's birthday. It's good and very moist. I made two 10" rounds and two 5" rounds and I barely had enough batter after doubling it. I would highly recommend! It tastes really good, looked really professional and was super easy.
This cake is the best! I've tried numerous pound cakes recipes, and I think I'm now gonna settled down with this one!
Great! but If I hadnt made these changes I think it might have turned out dry: 1. use 3 cups flour (I used normal all purpose flour) 2. Mix differently: First cream butter and sugar together. Beat in eggs one at a time, add vanilla. Then add the premixed dry ingredients SIFTED to the batter alternating with the milk (1/3 flour mixture - 1/3 milk ending with milk) When you put in the cocoa to the 2 1/2 cups of batter SIFT THE COCOA I used salted butter and omitted the extra salt. Also, I used the whisk advise to creat a marbled effect. I put 3/4 of the chocolate batter, then all the white batter and then spooned in the rest of the chocolate batter and spreaded with a knife, then stuck in the whisk all around the cake. Perfect! Glazed with easy chocolate bundt cake glaze from this site NOTE: this is a dense but moist cake making these adjustments. You WILL need a glass of milk! I am giving this 5 stars ONLY BECAUSE I THINK THAT WITH THESE CHANGES ITS WORTH A TRY, AND TO ENCOURAGE OTHERS TO TRY IT! if I were to
I made this the first time two weeks ago but tweaked it a little. I was looking for a chocolate pound cake so I adapted this receive. I used an additional 1/4 cup of cocoa, I sub. 1tble spoon of vanilla (instead of 2tsp-what can I say we like flavor enhanced.) I also used strong unsweetened tea (loose leaf brewed-black-too lazy to waste/make a cup of coffee just for the cake) to the mix to bring out the cocoa. I added a ganoche adapted drizzle to the top using 1 tble spoon of sugar, milk, butter and chocolate chips. This was a "Chopped"/Paula Dean inspired experiment. (PS I only use real butter in stead of the chemical rich sub). Results-family loved it. I was gone in two days. My teen recently passed up the offer of one of those really rich chocolate cakes at the bakery while shopping yesterday, opting instead to ask me to make this again. I almost fell over there in the store (she is a very finicky eater). We loved it but adapted. I imagine the base recipe is very good that is what I worked off of.
This must-try, buttery homemade pound cake provides rich and decadent flavor while maintaining a light, tender texture.