Chocolate Marble Pound Cake recipes - Cakes and cupcakes

Author: Elizabeth Williams  

The simple base flavor of butter and vanilla is an excellent complementary taste to the slightly bitter chocolate swirled into every bite. This scratch marble pound cake has a wonderfully rich flavor with just the right amount of chocolate.

Marble Pound Cake

Marble Pound Cake
This scratch marble pound cake has a wonderfully rich flavor with just the right amount of chocolate. It is ultra moist, incredibly soft, and surprisingly easy to make!
Provided by: Melissa Diamond
Yields: 0 servings
Number of ingredients: 13
  • 3 sticks (339 g) unsalted butter, softened
  • 3 cups (600 g) sugar
  • 5 large eggs, room temperature (place in a bowl of warm water to speed up the process if needed)
  • 3 cups (342 g) cake flour, (not self-rising)- we used Swan's Down- See Notes for substitution
  • 1/2 teaspoon (2 g) baking powder
  • 1/2 teaspoon salt
  • 1 cup (232 g) heavy cream (or whipping cream) - Do not whip
  • 3 teaspoons (12 g) vanilla extract
  • (To be added to the 2 cups of reserved cake batter)
  • 3 Tablespoons (21g) Unsweetened Cocoa Powder
  • 3 Tablespoons (44g) very hot water
  • 4 oz Semi-Sweet or Dark Chocolate
  • 3 oz Heavy Cream or Whipping Cream
How to cook:
  1. Grease and flour a tube pan. Preheat oven to 325 degrees F
  2. In a separate bowl whisk the cake flour, salt, and baking powder to combine. Set aside for later.
  3. Cream the butter with the paddle attachment in your mixer, gradually add the sugar and mix until lighten in color and fluffy 3 to 5 minutes.
  4. Add the eggs one at a time blending after each addition.
  5. Add the vanilla extract to the one cup of heavy cream.
  6. With the mixer on low speed, add the flour mixture alternately with the heavy cream. Begin and end with the dry ingredients. (We added the dry ingredients three times and the milk twice.) After the last addition of the flour mixture, mix just until batter is well incorporated and smooth.
  7. Remove two cups of cake batter and put in a bowl. (This is about 1/4 of your cake batter).
  8. In a separate bowl, dissolve 3 tablespoons of cocoa powder for 3 tablespoons of very hot water. Stir until dissolved, allow to sit for 3 minutes- this allows cocoa to bloom.
  9. Then, stir chocolate mixture into the reserved cake batter until the color is uniform.
  10. Add about three cups of the vanilla cake batter to the pan and spread.
  11. Next, add the chocolate batter on top of that and lightly spread (it doesn't have to look perfect).
  12. Add the remaining vanilla batter to the pan. Lightly marble the batter with a knife by holding it vertically and moving it through the batter a few times. Be careful not to over-marble the batter.
  13. Bake at 325 degrees for 1 hour- 1 hour, 10 minutes or until a toothpick comes out clean or with just a few crumbs attached. Baking times can vary and so peek in as it approaches the 1 hour mark. If the top of the cake begins to get too dark, cover loosely with a piece of aluminum foil.
  14. Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
  15. Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping.
  16. You can apply the ganache drip to the cooled pound cake either through a disposable piping bag (or ziplock bag) with the tip or corner snipped away, or simply by spooning it over the cake. The ganache will thicken a bit as it cools.
  17. Cool ganache to your liking. If it is too hot, it will run all the way down the side of the cake. You can test the drip on the inside of a bowl to see if you are happy with the consistency/temperature.
Notes: Easiest Marble Pound Cake Recipe (Rich Loaf Cake), A Marble Pound Cake is a pound cake that is made up of two separate batters: a chocolate cake batter and a vanilla cake batter. Mixing the two

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Chocolate Marble Pound Cake

Chocolate Marble Pound Cake
More Brunch Ideas
Provided by: Marcy Goldman
Total time: 120 minutes
Yields: 8 items
Number of ingredients: 11
  • Vegetable oil cooking spray
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 1/2 sticks (6 ounces) unsalted butter, softened, plus 3 tablespoons melted
  • 2 tablespoons unsweetened cocoa powder, preferably Dutch process
  • 1 1/3 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1/2 cup heavy cream or milk
  • Confectioners' sugar, for dusting
How to cook:
  1. Preheat the oven to 350°. Spray an 8-by-4-inch loaf pan with vegetable oil cooking spray and line it with parchment paper. Spray the paper.
  2. In a medium bowl, whisk the flour with the baking powder and salt. In another medium bowl, combine the melted butter with the cocoa until smooth.
  3. In a food processor, combine the softened butter with the granulated sugar. Add the eggs and vanilla and process until smooth. Add the dry ingredients and pulse just until combined. Add the cream and process until smooth. Transfer 1 cup of the batter to the bowl with the cocoa and stir until smooth.
  4. Spoon half of the remaining batter into the prepared pan and smooth the surface. Spread the chocolate batter in the pan, then cover with the remaining plain batter. Using a table knife, cut 5 swirls in the batter. Bake the pound cake for 25 minutes. Reduce the temperature to 325° and bake for 25 minutes more. Cover loosely with foil and bake for 15 to 20 minutes longer, or until the cake is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes, then unmold and let cool completely on a wire rack. Dust with confectioners' sugar before serving.
Notes: Marble Bundt Cake, Cake ; 1 cup butter at room temperature ; 2 ½ cups granulated sugar ; 1 tablespoon + 1 teaspoon vanilla extract divided ; 4 large eggs at room

Marble Bundt Cake

Marble Bundt Cake
Easy homemade marble bundt cake recipe.
Provided by: Kate @ I Heart Eating
Total time: 70 minutes
Cook time: 50 minutes
Prep time: 20 minutes
Yields: 16 servings
Cuisine: American
Number of ingredients: 10
  • 1 cup butter (at room temperature)
  • 2 ½ cups granulated sugar
  • 1 tablespoon + 1 teaspoon vanilla extract (divided)
  • 4 large eggs (at room temperature)
  • 1 cup buttermilk1 (at room temperature)
  • 3 cups cake flour2
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup unsweetened cocoa powder
  • 1/2 cup milk3 (at room temperature)
  • Serving Size: 1 serving
  • Calories: 343 kcal
  • Carbohydrate: 52 g
  • Protein: 6 g
  • Fat: 14 g
  • Saturated Fat: 8 g
  • Cholesterol: 72 mg
  • Sodium: 211 mg
  • Fiber: 2 g
  • Sugar: 33 g
How to cook:
  1. Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
  2. In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
  3. Add eggs one at time, mixing well after each addition.
  4. Stir in 1 tablespoon vanilla until combined.
  5. Mix in buttermilk until well-combined.
  6. Add cake flour, baking powder, and salt.
  7. Stir in on low just until incorporated.
  8. Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
  9. Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
  10. Add remaining 1 teaspoon of vanilla extract to original batter.
  11. Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
  12. Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
  13. Continue to alternate between plain and chocolate batters until both batters are gone.
  14. Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
  15. Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
  16. Cool cake in the pan on a wire rack for 15 minutes.
  17. Invert the cake onto wire rack, and cool completely.
Notes: Chocolate Marble Cake, Soft & fluffy vanilla pound cake, swirled with dark chocolate batter that makes this truly special. Get The Recipe! Openinghttps

Marble Pound Cake

Marble Pound Cake
This marble pound cake is buttery and rich with a very tight crumb. The simple base flavor of butter and vanilla is an excellent complementary taste to the slightly bitter chocolate swirled into every bite.
Provided by: Lynn April
Total time: 85 minutes
Cook time: 65 minutes
Prep time: 20 minutes
Yields: 10 servings
Number of ingredients: 8
  • 2 cups minus 2 Tablespoons (215g) cake flour1
  • ¼ teaspoon salt
  • 1 cup (227g) unsalted butter (softened to room temperature2)
  • 1 and ½ cups (300g) granulated sugar
  • 1 teaspoon vanilla extract
  • 4 large eggs (at room temperature2)
  • ¼ cup (60g) sour cream (at room temperature2)
  • 2 Tablespoons (10g) unsweetened cocoa powder
How to cook:
  1. Preheat the oven to 350°F (177°C). Spray a loaf pan with non-stick spray. Set aside.
  2. Sift the cake flour, add the salt, whisk everything together, and set aside.
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with an electric hand mixer, cream together the butter and sugar on medium speed until very light and fluffy, about 5 minutes. Stop the mixer and scrape down the sides of the bowl several times during mixing. The mixture should be very pale yellow after mixing.
  4. With the mixer running, add the vanilla. Next, add in one egg at a time, mixing on medium speed and allowing each egg to fully incorporate before adding the next. Scrape down the sides of the bowl frequently. Do not rush this process.
  5. Again with the mixer running, add the dry ingredients to the bowl in three additions, alternating with the sour cream in two additions, starting and stopping with the dry ingredients. Continue to mix on medium speed in between each addition until fully incorporated.
  6. Divide the batter in half and gently stir the cocoa powder into one half of the batter. Spoon each batter into the prepared pan, alternating between plain and chocolate. Use a butter knife to swirl the batter to make a marble pattern.
  7. Bake the pound cake for 50-65 minutes until a cake tester inserted into the center of the cake comes out with moist crumbs.
  8. Remove from oven and place on a cooling rack. Allow the cake to cool for 20 minutes before turning out of the pan to cool completely before slicing. Store leftovers at room temperature up to 3 days. Loaf freezes well, up to 3 months. Thaw at room temperature.
Notes: Marble Pound Cake, This Marble Pound Cake Recipe is an ultra moist easy cake recipe baked in a bundt pan with
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