Marble Pound Cake
A delightful mix of rich chocolate and vanilla flavors, this Marble Pound Cake features an impressive marbled appearance and is simple to make.
Ingredients
For the Cake
- 1/2 cup unsalted butter, softened Ensure it's at room temperature for best results.
- 1 cup granulated sugar
- 2 large eggs At room temperature.
- 2/3 cup full-fat sour cream Can substitute with plain yogurt or buttermilk.
- 2 teaspoons vanilla extract
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 85 g dark chocolate, melted and cooled Can substitute with milk or white chocolate.
- 2 tablespoons cocoa powder Adjust for richer chocolate flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch cake pan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Fold in the sour cream and vanilla gently.
- In another bowl, sift the flour, baking powder, and salt together.
- Stir this dry mixture into your batter until well combined.
Baking
- Divide the batter in half. Add the melted chocolate to one half and the cocoa powder to the other.
- Pour the two batters alternately into the prepared pan. Lightly mix them with a fork to create a marbled effect.
- Bake in the preheated oven for 45-55 minutes, or until a toothpick comes out clean from the center.
- Allow the cake to cool in the pan for 15-20 minutes before slicing.
Notes
This cake is best served slightly warm or at room temperature. It can be decorated with ganache or powdered sugar before serving. To keep it fresh, store in an airtight container at room temperature for 3-5 days or freeze for up to 3 months.