Dessert - Sour cream marble pound cake recipes

Author: Clifford Gage

I added all of his favorite ingredients to this one, and then topped it off with Cream Cheese, added instant coffee, and Coffee flavoring, hopeing to win him over. It’s a chocolate marble loaf cake with swirls of vanilla and chocolate cake batter.

Marble Pound Cake
Marble Pound Cake
Marble Loaf Cake - Starbucks Copycat Recipe
Chocolate Marble Sour Cream Pound Cake & Frosting

Marble Pound Cake

Perfectly marbled bundt cake made with both chocolate and vanilla sour cream pound cake batters.
Provided by: buttermilkbysam
Total time: 90 minutes
Cook time: 60 minutes
Prep time: 30 minutes
Yields: 0 servings
Number of ingredients: 14

Ingredients:

How to cook:

Preheat the oven to 350 F. Grease and flour a 10 cup bundt pan.
If your eggs aren’t at room temp, set them in a bowl of warm water.
In the bowl of a stand mixer, beat together the sugar, butter, salt and vanilla for a full 10 minutes, the mixture should be very light and fluffy.
With the mixer on low, one by one add the eggs and yolks, allowing time for each to fully incorporate before adding another.
Add the sour cream and beat to combine.
Divide batter in half (use a scale if you have it for accuracy).
To one half sift in ½ cup cake flour and cocoa. To the other half sift in 1 cup flour and 2 tablespoons of cake flour.
Layer the batter into the bundt pan, alternating between the chocolate and the plain (you should get about 3 layers from each for a total of 6-7 layers, extras can be added on top).
Bake for 50-60 minutes, until you can press the top and it feels firm, or use a cake tester.
Let cool in the pan for 5 minutes then overturn onto a cooling rack.
Once completely cool, make the glaze by whisking all the ingredients together. If the glaze is thick, add a bit more milk, if it’s too thin, add more powdered sugar (or cocoa).
Spoon glaze on top of bundt and sprinkle with flaked sea salt.

Notes: Marbled Pound Cake | Buttermilk by Sam, Chocolate and vanilla pound cake batter layered together to make a two-toned, perfectly moist and classic sour cream pound cake.

Tags:

chocolate marble sour cream pound cake sour cream marble pound cake marble sour cream pound cake

Marble Pound Cake

This easy Marble Pound Cake is so moist with the perfect combination of chocolate and vanilla cake!
Provided by: Shelly
Total time: 75 minutes
Cook time: 60 minutes
Prep time: 15 minutes
Yields: 12 servings
Cuisine: Dessert
Number of ingredients: 17

Ingredients:

Nutrition:

How to cook:

Preheat oven to 325°F. Coat a 10- cup bundt pan with baking spray. Set aside.
In the bowl of your stand mixer fitted with the paddle attachment mix the butter and sugar on medium speed for 3 minutes, until light and fluffy.
Add the vanilla, eggs, sour cream, baking powder, baking soda, and salt and mix until smooth, scraping the sides of the bowl as necessary.
Turn the mixer to low. Add the flour and the milk in alternating additions, beginning and ending with the flour. Mix until just combined. Stir in the mini chocolate chips.
Divide the batter in half in 2 bowls. Add the cocoa powder into one half of the batter and stir to combine.
Scoop portions of the batter into the prepared pan, alternating between chocolate and vanilla. When all the batter is in the pan use a butter knife to swirl the batter, creating the marble effect.
Bake for 60 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake in the pan for 20 minutes, and then invert the pan onto a cake plate or wire rack to cool completely.
For the frosting combine the butter, cocoa powder, and powdered sugar in the bowl of your stand mixer fitted with the paddle attachment for 1 minute. Add in the vanilla and the milk and mix for 2 minutes until smooth and creamy, scraping the sides of the bowl as necessary.
Spread the frosting on the top of the cake.

Notes: Easy chocolate marble loaf cake with sour cream, This easy recipe for homemade marble loaf cake is made with sour cream and dark chocolate yielding a moist pound cake with a deep chocolate

Marble Loaf Cake - Starbucks Copycat Recipe

The best marble loaf cake recipe - Starbucks has nothing on this one! It’s a chocolate marble loaf cake with swirls of vanilla and chocolate cake batter. We’re using sour cream to make our marble loaf cake moist and the results are amazing!
Provided by: Chenée Lewis
Total time: 85 minutes
Cook time: 70 minutes
Prep time: 15 minutes
Yields: 10 servings
Cuisine: American,German
Number of ingredients: 10

Ingredients:

baking spray
1 ⅔ cups granulated sugar
¾ cup salted butter (room temperature (1 ½ sticks))
4 large eggs (room temperature )
1 tbsp pure vanilla extract
⅔ cup full-fat sour cream (room temperature)
2 cups cake flour
½ tsp baking soda
⅓ cup unsweetened cocoa powder
¼ cup boiling water

Nutrition:

How to cook:

Prep
Preheat oven to 325°F. Spray a loaf pan with baking spray and line with parchment paper, leaving an overhang for easy removal.
In a large bowl or the bowl of a stand mixer, cream butter and sugar 3 minutes until light and fluffy.
Add eggs one at a time, followed by vanilla and sour cream, mixing well after each addition.
Sift in flour and baking soda and mix gently until just combined.
Spoon ⅓ of the batter into a separate bowl and add cocoa and hot water. Mix until just combined and smooth.
Alternate 1/3 cup scoops of vanilla and chocolate batter into the center of prepared loaf pan until all batter is added. Tap loaf pan onto the counter a few times to minimize air bubbles, then gently swirl with a butter knife or toothpick to marble the top of the loaf.
Bake in preheated oven for 65-70 minutes or until a toothpick in the center of the cake comes out clean. Allow to cool in pan for 15 minutes, then remove to a wire rack to cool completely.

Notes: Marble Pound Cake - Chocolate or Vanilla? Just do both!, 1½ cups granulated sugar · ½ cup unsalted butter softened · ½ cup sour cream · 3 large eggs · 1 tsp vanilla extract · 1½ cups all-purpose flour · ¼

Chocolate Marble Sour Cream Pound Cake & Frosting

I created this cake with my husband in mind. As he does not care for pound cakes. I added all of his favorite ingredients to this one, and then topped it off with Cream Cheese, added instant coffee, and Coffee flavoring, hopeing to win him over. It worked, after taking my pictures, I came in to add the recipe to JAP, and while here he ate the whole piece, then came in trying to guess all of the added ingredients, he guessed most of them. Then when asked if he wanted me to give some away, he said not right now. That means he LOVES IT, and wants to keep it here for awhile. LOL I have his number
Provided by: Rose Mary Mogan @cookinginillinois
Total time: 135 minutes
Cook time: 90 minutes
Prep time: 45 minutes
Yields: 12 servings
Cuisine: American
Number of ingredients: 16

Ingredients:

3 cup(s) all purpose flour
3 cup(s) sugar
3 stick(s) butter, room temperature
6 large eggs, room temperature
1 cup(s) sour cream, room temperature
1 teaspoon(s) baking powder
2 teaspoon(s) each coffee flavoring, & vanilla extract
1 teaspoon(s) butter flavor
1/2 cup(s) each cocoa powder, & mini semi sweet chocolate chips
2 teaspoon(s) instant coffee granules, crushed
CREAM CHEESE MOCHA FROSTING
1 box(es) 1 lb. powdered sugar
1 1/2 teaspoon(s) instant coffee granules, crushed
1 stick(s) butter, room temperature
8 ounce(s) cream cheese, room temperature
2 teaspoon(s) coffee flavoring or liqueur

How to cook:

PREHEAT OVEN TO 325 DEGREES F. In a mixing bowl, cream sour cream & butter, until creamy & well mixed. Then gradually add sugar a little at a time. Beat until light and fluffy about 7 or 8 minutes.Add eggs one at a time, and mix well before adding the next one.
Mix baking powder with flour in small bowl, then gradually add to creamed mixture, a little at a time with mixer on low until all flour has been added then increase speed and beat until combined, then add the flavoring and extract, beat well.
Now REMOVE at least 3 to 3 1/2 cups of cake batter to a separate bowl. Add the half cup of cocoa, mini chocolate chips & 2 teaspoons crushed instant coffee granules. Stir by hand till all ingredients are well mixed.
Spray or butter a 12 cup tube pan, and dust with flour. Use 2 separate spoons, one for the chocolate batter, and the other for the yellow batter. Now spoon one spoon of each into prepared cake pan, alternating the colors as you go around the entire pan. In next layer, add chocolate on top of yellow batter in pan, and add yellow on top of the chocolate batter, until you have used all of the batter. Smooth out the top of cake batter, and place in preheated oven and bake for 90 minutes.
Remove cake from oven when done and let rest at least 10 minutes, then carefully invert onto a metal rack to cool completely. While cake is cooling prepare frosting.
For the frosting add 1 stick of butter, the room temperature cream cheese to a medium size bowl, and beat till smooth and creamy, add powdered sugar, crushed coffee granules, coffee flavoring or liqueur, and beat till smooth & creamy. Make sure cake is completely cooled before frosting.
Garnish if desired. I used shaved chocolate, and some Hershey's Kiss Candies, but that is optional. You can add chopped nuts or what ever you have on hand maraschino cherries. Or leave plain with just frosting on top. What ever makes you happy.

Notes: Marbled Pound Cake | Buttermilk by Sam, Chocolate and vanilla pound cake batter layered together to make a two-toned, perfectly moist and classic sour cream pound cake.