This cake is everything you love about the simplicity of a pound cake but better. It's better because I decided to add some chocolate to it. The result is a delicious Marble Pound Cake. It is great for dessert, snacking and even sneaking a piece for breakfast. My sons loved this cake and pretty much ate the whole cake on their own.
Ingredients for Marble Pound Cake:
3 cups flour
1/2 teaspoon salt
1/4 baking soda
2 3/4 cups granulated sugar
1/4 cup Special Dark cocoa powder
1 1/2 teaspoons vanilla extract
1/2 teaspoon orange extract
1 cup butter, softened
6 eggs, room temperature
1 cup sour cream, room temperature
Chocolate Glaze, optional, Click HERE for recipe
You will also need a stand mixer and a tube pan or a Bundt pan.
Time Saving Tip: Measure out all of your ingredients while some of the ingredients are coming to room temperature. This way you will be ready when it is time to start mixing all ingredients.
Let's see what we need:
Let's start baking!
Preheat the oven to 350 degrees. Then butter and lightly flour the tube pan. Shake out excess flour. I am using the Nordic Ware Platinum Collection Angel Food Cake Pan. Click HERE for more information about the pan.
Beat butter on medium speed until light and fluffy. I am using the KitchenAid 5 qt. Artisan Design Series Stand mixer. Click HERE if you are interested in learning more about it.
Slowly add sugar to the butter. Do this on low speed so the sugar doesn't fly all over. Once all of the sugar is added and slightly combined turn the mixer back up to medium. Continue beating until the mixture is no longer grainy but light and fluffy.
Once the butter and sugar is light and fluffy start adding the eggs. I like to crack each egg into a small cup and then add it to the mixer. This way no shells will get into the batter. Add each egg one at a time and scraping the bowl before adding each egg. Beat very well after each addition about a minute. This will take a little while.
After all of the eggs have been thoroughly beaten into the batter add the vanilla and orange extracts. Beat until well combined. Then add the flour and sour cream alternatively - a total of four additions starting and ending with the flour.
Reserve half of the batter in a small bowl. Add the cocoa powder to the remaining batter and combine well. Remove the chocolate batter to another small bowl.
Starting with the plain cake mixture add four spoonfuls in the cake pan. Leave enough space between each spoonful to place a spoonful of chocolate batter in between. Repeat placing plain cake batter on top of the chocolate batter and chocolate batter over the plain batter.
Now take a butter knife and start swirling it thru the batter. Once all of the batter has been swirled it is time to go in the oven.
The cake will take nearly an hour to bake. At about 45 minutes start testing to see if the cake is done. Do this by sticking a toothpick in the cake. If it comes out clean it is done. Place the cake pan on a wire rack to cook about 10-15 minutes.
Once the cake has cooled a bit invert onto a platter.
Ethan and Steven dug in immediately. They loved it and so will you.