Marble Pound Cake
Deliciously moist, soft, and buttery pound cake that is both vanilla and chocolate swirled together to create a beautiful marble effect. This cake is the best of both worlds!
Servings: 8 - 10 slices
Ingredients
- 1 cup (226g) unsalted butter softened
- 1 ½ cups (300g) caster/granulated sugar
- 3 large eggs room temperature
- 2 tablespoons vanilla extract
- ½ cup (120g) sour cream
- 2 cups (250g) plain/all-purpose flour
- ½ teaspoon salt
- ¼ cup (30g) cocoa powder
Instructions
- Preheat the oven to 180C/350F/Gas 4. Grease a 9x5-inch loaf pan and line with parchment paper. Set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy.
- Add the eggs and mix until completely combined. Add the vanilla and sour cream, and mix until just combined.
- Add the flour and salt, and gently fold in until completely combined and no pockets of flour remain.
- Pour half of the batter into a separate bowl and fold in the cocoa powder.
- Alternating between the vanilla batter and the chocolate batter, add scoops to the prepared pan until both mixtures are used up.
- Using a knife or a cake tester, swirl the two mixtures together.
- Bake for 50 - 60 minutes, or until a toothpick inserted into the centre comes out clean.
- Leave the cake to cool completely in the pan on a wire rack before slicing and serving.
Notes
Leftover cake can be stored in an airtight container at room temperature or in the fridge for up to 5 days. This cake also freezes well for up to 3 months. Thaw overnight in the fridge before serving.