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
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
Instructions
- Preheat your oven to 350°F/180°C. Grease and line a 9x5 inch loaf pan with parchment paper.
- 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.
- Sift in all-purpose flour, baking powder, and salt. Mix until just combined.
- In another bowl, mix eggs, milk, vanilla extract, and orange extract till well combined.
- Add the liquid mix to the dry mix in 2-3 parts while mixing between each addition. Mix till well combined.
- Transfer 3/8 part of the batter into another bowl. Add cocoa powder and ground cinnamon. Mix with a spatula till well combined.
- 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.
- Use a knife or skewer to gently swirl the batters together to create a marble effect. Be careful not to overmix.
- 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.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Drizzle melted white chocolate and dark chocolate on top. Refrigerate for 20 minutes. Slice and enjoy!
Notes
Notes
- Ensure your butter, eggs, and milk are at room temperature.
- Avoid over-mixing.
- Create swirls gently with a skewer or knife to ensure a distinct marble effect.
- If the top browns too quickly, cover it loosely with aluminum foil to prevent over-browning.
- 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.