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Shilpa

Marble Pound Cake

Marble Pound Cake with vanilla, chocolate, and cinnamon swirls. This perfect, moist, and easy-to-make cake is a visual and tasty delight
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course: Dessert
Ingredients Method Notes

Ingredients
  

For the Batter:
  • 220 g unsalted butter room temperature, 1cup
  • 200 g granulated sugar 1 cup
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 tsp Orange extract optional
  • 160 g All-purpose flour 1¼ cups
  • 1 tsp baking powder
  • ½ tsp salt
  • 60 g whole milk room temperature, ¼cup
For the Chocolate-Cinnamon Swirl:
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp ground cinnamon
For the topping optional:
  • Melted dark chocolate
  • Melted white chocolate

Method
 

  1. Preheat your oven to 350°F/180°C. Grease and line a 9x5 inch loaf pan with parchment paper.
  2. In a large mixing bowl, beat the butter and sugar together until light and fluffy. This should take about 3-5 minutes. You can use a stand mixer, hand mixer, or whisk.
  3. Sift in all-purpose flour, baking powder, and salt. Mix until just combined.
  4. In another bowl, mix eggs, milk, vanilla extract, and orange extract till well combined.
  5. Add the liquid mix to the dry mix in 2-3 parts while mixing between each addition. Mix till well combined.
  6. Transfer 3/8 part of the batter into another bowl. Add cocoa powder and ground cinnamon. Mix with a spatula till well combined.
  7. Pour half of the vanilla batter into the prepared loaf pan. Pour half of the chocolate-cinnamon batter over the vanilla batter. Add the remaining vanilla batter and top with the rest of the chocolate-cinnamon batter.
  8. Use a knife or skewer to gently swirl the batters together to create a marble effect. Be careful not to overmix.
  9. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it loosely with aluminum foil.
  10. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
  11. Drizzle melted white chocolate and dark chocolate on top. Refrigerate for 20 minutes. Slice and enjoy!

Notes

Notes
  1. Ensure your butter, eggs, and milk are at room temperature.
  2. Avoid over-mixing.
  3. Create swirls gently with a skewer or knife to ensure a distinct marble effect.
  4. If the top browns too quickly, cover it loosely with aluminum foil to prevent over-browning.
  5. Wrap the cake in plastic wrap or aluminum foil and place it in an airtight container. Store at room temperature, fridge, or freezer for 3 days, 1 week, or 3 months respectively.