Best 3 Marble Swirl Pound Cake Recipes
Indulge in the classic charm of a homemade Marble Swirl Pound Cake, where two batters, one vanilla and the other chocolate, harmoniously blend to create a stunning visual and tantalizing taste experience. This delectable cake boasts a moist and tender crumb, while the rich chocolate swirls add a delightful depth of flavor in every bite. Whether you prefer a classic pound cake or a decadent chocolatey treat, this recipe offers variations to suit your preferences, including a sour cream version for extra richness and a gluten-free option for those with dietary restrictions. Get ready to impress your family and friends with this timeless dessert that combines nostalgia and modern culinary flair.
Check out the recipes below so you can choose the best recipe for yourself!
CHOCOLATE SWIRL MARBLE POUND CAKE
This has been my favorite pound cake for the last 15 or 20 years. But I must admit that I recently made Juenessa's recipe #188525 and now I have two favorites. :-)
Provided by Kathy
Categories < 4 Hours
Time 1h40m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F Grease a 10" tube pan.
- Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy.
- Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed.
- Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder.
- Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect.
- Bake 60 minutes or until a toothpick comes out clean.
- Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.
CHOCOLATE SWIRL MARBLE POUND CAKE
Categories Dessert
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Grease a 10-inch tube pan. Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy. Add flour and remaining ingredients except for cocoa. Beat at low speed until well mixed, scraping the sides of the bowl often. Then increase speed to high and beat for 4 minutes longer, scraping bowl as needed. Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa and espresso powder. Alternately layer vanilla and chocolate batter into prepared pan. It doesn't have to be perfectly layered. Using a knife, cut and twist through batter to create the swirly marble effect. Bake for 60 minutes or until a toothpick comes out. *Note: The edges of my cake started to brown after only 30 minutes so I had to wrap all the edges with foil. Cool in pan on a wire rack for 10 minutes and then run a knife around the edge of the pan to loosen the cake. Remove cake and place on wire rack to finish cooling.
MARBLE SWIRL POUND CAKE
A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.
Provided by shirleyo
Categories Desserts Cakes Pound Cake Recipes
Yield 14
Number Of Ingredients 9
Steps:
- In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
- Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
- Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
- Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g
Tips:
- Using room temperature ingredients ensures that they blend together smoothly, resulting in a more consistent batter.
- To achieve a fine crumb, cream the butter and sugar together until light and fluffy. This incorporates air into the mixture, which helps the cake rise properly.
- Gradually add the eggs one at a time, beating well after each addition. This prevents the batter from curdling.
- Be careful not to overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
- For a moist and flavorful cake, use buttermilk instead of regular milk. Buttermilk reacts with the baking soda to create a tender crumb.
- To create a dramatic marble swirl, divide the batter into two bowls. Add cocoa powder to one bowl and mix until well combined. Then, spoonfuls of each batter into the prepared loaf pan, alternating colors.
- Bake the cake in a preheated oven until a toothpick inserted into the center comes out clean. The baking time may vary depending on the size and shape of your pan.
- Allow the cake to cool completely before slicing and serving. This will help prevent it from crumbling.
Conclusion:
This marble swirl pound cake is a classic dessert that is perfect for any occasion. With its moist and flavorful crumb and beautiful marbled appearance, it is sure to impress your friends and family. Follow these tips to ensure that your cake turns out perfectly every time.
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