Easy Marble Pound Cake
User Reviews
5.0
6 reviews
Excellent
Easy Marble Pound Cake
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This timeless marble pound cake is a delightful treat that's both luscious and bursting with flavor. Its texture is wonderfully moist, and its taste is simply scrumptious. While the chocolate glaze provides an extra layer of indulgence, this cake is equally delightful when enjoyed without it. If you prefer to skip the glaze, you can sprinkle some powdered sugar on top for a touch of sweetness.
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Ingredients
For the Marble Pound Cake:
- 342 g (3 cups) cake flour
- 500 g (2-½ cups) granulated sugar divided
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 41 g ½ cup natural (not Dutch processed) cocoa powder
- 6 tablespoons water
- 339 g (3 sticks) unsalted butter softned
- 5 large eggs , at room temperature
- ½ tablespoon vanilla extract
- ½ tablespoon clear vanilla or pure vanilla or pure vanilla extract
- ½ cup whole milk
For the Chocolate Glaze (optional)
- 85 g (3 ounces) bittersweet chocolate, coarsely chopped
- ⅓ cup heavy cream
- ½ teaspoon pure vanilla extract
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Instructions
- Preheat the Oven: Position a rack in the center of the oven and preheat it to 325°F (162°C).
- Prepare the Bundt Pan: Generously grease a 10-cup Bundt pan with shortening or butter, ensuring every nook and cranny is coated. Dust the pan with flour, tapping out any excess. Alternatively, you can use a baking spray designed for easy release to ensure effortless removal of the cake.
- Prepare the Dry Ingredients: In a medium bowl, sift together the flour and baking powder; set them aside.
- Prepare the Chocolate Mixture: In a separate medium bowl, whisk together half of the sugar, cocoa powder, and water until smooth; set aside.
- Mix the Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter at medium speed until creamy (about 2 minutes). Gradually beat in the remaining 2 cups of sugar. Increase the speed to medium-high and beat until the mixture is well-blended and light (about 4 minutes).
- Add Flavor and Eggs: At medium speed, beat in the salt and vanilla. Then, beat in the eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as necessary.
- Combine Dry Ingredients and Milk: At low speed, add the dry ingredients in three additions, alternating with the milk in two additions. Mix just until blended.
- Create Chocolate Swirl: Add the 3 cups of batter to the cocoa mixture and stir until blended.
- Layer the Batters: Spoon one-third of the remaining plain batter into the prepared pan and smooth it into an even layer. Spoon one-third of the chocolate batter over the plain batter and smooth it into an even layer. Repeat with the remaining batters, alternating plain and chocolate, ending with the chocolate layer. Run a skewer or butter knife through the pan to slightly swirl the 2 batters together.
- Bake the Cake: Bake the cake for 60 to 70 minutes, or until a cake tester inserted into the center comes out clean.
- Cool the Cake: Cool the cake in the pan on a wire rack for 15 minutes. Invert the cake onto the rack and let it cool completely.
- Assemble: Set the cooled cake on a wire rack, positioning it on parchment paper or a foil-lined baking sheet to catch any excess glaze. Slowly pour the prepared bittersweet chocolate glaze over the top of the cake, allowing it to flow naturally and drip down the sides of the cake. Ensure an even distribution of the glaze. Allow the cake to sit for approximately 30 minutes to let the glaze set and achieve a glossy finish before slicing and serving.
- For the Bittersweet Chocolate Glaze:
- Prepare the Glaze Ingredients: Place the chocolate in the bowl of a food processor and process it until finely ground. Leave the chocolate in the food processor.
- Heat the Cream: In a small saucepan, bring the cream to a boil. Remove it from the heat and add the chocolate to the food processor. Process until the chocolate is completely melted and smooth. Stir in the vanilla extract.
- Transfer and Cool the Glaze: Transfer the glaze to a small bowl. Cover the surface of the glaze with a piece of plastic wrap and let it cool for 10 minutes before using.
- Camila's Tips: The glossy glaze may become dull and slightly hard when chilled, so be sure to bring the cake back to room temperature before serving.
Equipments used:
Notes
- How to Store & Re-Heat
- To store Marble Pound Cake, cool it completely, wrap it tightly in plastic wrap or place it in an airtight container. It can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. To reheat, use a microwave, or let it come to room temperature. Optionally, add a fresh glaze for moisture. Serve promptly after reheating.
- How to Make-Ahead & Freeze
- To make-ahead and freeze Marble Pound Cake, start by baking the cake according to the recipe instructions and allowing it to cool completely. Once cooled, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. Label and date the cake for easy identification. Place the wrapped cake in the freezer, where it can be stored for up to three months.
- When you're ready to enjoy it, remove the cake from the freezer and transfer it to the refrigerator to thaw overnight. Thawing in the refrigerator gradually helps maintain the cake's moisture and texture. Before serving, allow the cake to come to room temperature on the countertop for about 1-2 hours. If desired, add a fresh glaze or powdered sugar for extra flavor and presentation.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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