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Chocolate marble pound cake was our mom’s go-to dessert when we kids. Although she’s an excellent cook, she never really liked baking and would always use a box mix for pound cake. Her signature was to create a chocolate marble pound cake by mixing in a bit of cocoa to half of the batter. When I started getting into baking, I would take over her cake duties. I eventually began to experiment with other cake and dessert recipes, but there’s something nostalgic about chocolate marble pound cake.
Ryan and I have some super potent inky vanilla essence from Trinidad, so this recipe only uses 1/2 Tbsp. If you have regular store-bought vanilla extract, increase to 1 Tbsp. We also bought some butter essence from the essence store when we visited Trinidad last spring, so I added a bit of that to amp up the flavour. Omit the butter essence if you don’t have any.
Serve this cake for teatime or dessert with a dollop of whipped cream and some fresh berries.
Chocolate Marble Pound Cake
Ingredients
- 1 cup butter softened
- 1.5 cups granulated sugar
- 5 eggs room temperature
- 1/2 tsp butter essence
- 3 Tbsp milk divided
- 1/2 Tbsp vanilla essence
- 1/2 tsp salt
- 2 cups flour
- 1/2 tsp baking powder
- 1/4 cup cocoa powder
Instructions
- Preheat oven to 325 F.
- Grease a 9"x5" loaf pan. Line the bottom with parchment paper and grease the paper.
- In a large bowl, beat the butter and sugar until creamy.
- Add the eggs, one at a time, beating well between each addition
- Beat in the butter essence, 2 Tbsp milk, vanilla, and salt.
- Stir in the flour and baking powder just until combined.
- Spread half the batter in the prepared loaf tin.
- Add the remaining 1 Tbsp milk and cocoa powder to the remaining batter until well blended.
- Pour the chocolate batter on top of the vanilla batter. Swirl with a butterknife.
- Bake on the centre rack for 75 minutes or until a skewer inserted in centre comes out clean.
- Let cool in pan for 30 minutes before turning out onto a wire rack and let the cake cool completely.
- The cake can be baked up to 2 days ahead; wrap in plastic and keep at room temperature. Or, you can wrap it in plastic and freeze for up to 6 months.
This looks delicious. A pound cake like this travels easily, too. So — it’s a great dessert to take with you to a dinner at someone’s home or to a church supper. Also, a great cake to wrap up and give as a gift to someone. I’m pinning so that I can try this later.
What a beautiful chocolate marble pound cake and what nice memories you have to associate with it! Thanks for sharing the recipe! Blessings, Janet
Your pound cake sounds delicious… and the way you made it looks wonderful also.. great for visual impact when serving. 🙂
That looks delicious!! Thanks for sharing on the What’s for Dinner link up!
Looks delicious! I will have to try it. Thank you for sharing at Ravenwould.
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This looks so delicious! And the pics are amazing!
This sounds amazing! Thanks so much for linking up at Sunday Fitness & food, Pinned!
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