Marble Pound Cake
A really great pound cake should have an even crumb with a melt-in-your-mouth texture and buttery flavor. This is a really great pound cake with striking swirls of vanilla and chocolate cake!
slices
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Ingredients
- 3 large eggs (room temp)
- 4 egg yolks (room temp)
- 1 teaspoon vanilla extract
- 2 oz whole milk (¼ cup, divided)
- 8 oz cake flour (1 ¾ cups, see note)
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 10 oz granulated sugar (1 ¼ cups)
- 9 oz unsalted butter (room temp)
- ¾ oz Dutch process cocoa powder (3 tablespoons)
Instructions
- Preheat the oven to at 350 °F. Generously butter and flour a 9"x5" loaf pan or Bundt pan.
- Combine 3 large eggs, 4 egg yolks, 1 teaspoon vanilla extract and 1 oz whole milk in a small bowl, whisk to combine and set aside. Set aside 1 oz Cake flour (1/4 cup).
- In a mixing bowl, sift together the remaining 7 oz Cake flour with ¼ teaspoon table salt and 1 teaspoon baking powder. Add 10 oz granulated sugar to the flour and mix at low speed for 30 seconds. With the mixer still on low speed, add 9 oz unsalted butter, a tablespoon at a time, to the flour and mix until combined. Add 1 oz whole milk and increase the speed to medium high. Mix for a full 2-3 minutes. The batter will lighten in color and texture. If you're using a hand mixer add another minute or two to the mixing time.
- Scrape the bowl and paddle thoroughly. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Mix just until the eggs are incorporated. Remove ⅓ of the batter to another bowl.
- Sift the reserved ¼ cup of flour over the ⅔ portion of batter and use a hand whisk to stir until the flour is incorporated into the batter. Sift and stir the cocoa powder into the ⅓ bowl of batter.
- Spread ⅔ of the vanilla batter into the pan. Drop the chocolate batter over the vanilla batter and gently spread to even it out. Try not to mix the two batters as you spread. Drop the remaining vanilla batter over the chocolate batter. Use the tip of a small spatula to form a crease down the center of the cake.
- Bake until a toothpick inserted in the middle comes out clean, about 60 minutes for a loaf cake and 45 minutes for a Bundt cake.
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Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!