For the Cake:
1 ¾ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup unsalted butter, softened
1 ¼ cups granulated sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
½ cup whole milk, at room temperature
¼ cup unsweetened cocoa powder
2 tablespoons boiling water
Equipment:
9×5 inch loaf pan
Electric mixer
Mixing bowls
Whisk
Spatula
Toothpick or skewer
Step-by-Step Guide
Step 1: Prepare the Pan and Preheat the Oven
Grease and Flour the Pan: Grease a 9×5 inch loaf pan with butter or non-stick spray, then dust it with flour, tapping out any excess.
Preheat the Oven: Preheat your oven to 350°F (175°C).
Step 2: Mix the Dry Ingredients
Combine Flour, Baking Powder, and Salt: In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set aside.
Step 3: Cream the Butter and Sugar
Beat Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Step 4: Add Eggs and Vanilla
Incorporate Eggs: Add the eggs one at a time, beating well after each addition. Ensure each egg is fully incorporated before adding the next.
Add Vanilla: Mix in the vanilla extract until combined.
Step 5: Alternate Adding Dry Ingredients and Milk
Add Dry Ingredients and Milk: Gradually add the flour mixture to the butter mixture in three parts, alternating with the milk. Start and end with the flour mixture. Mix on low speed until just combined. Be careful not to overmix.
Step 6: Create the Chocolate Batter
Prepare Cocoa Mixture: In a small bowl, mix the unsweetened cocoa powder with the boiling water to form a smooth paste.
Divide Batter: Transfer half of the batter to a separate bowl.
Add Cocoa Paste: Add the cocoa paste to one half of the batter and gently fold until fully incorporated.
Step 7: Layer and Swirl the Batters
Layer the Batters: Spoon alternating dollops of vanilla and chocolate batter into the prepared loaf pan.
Create the Marble Effect: Use a toothpick or skewer to gently swirl the batters together, creating a marbled effect. Be careful not to overmix, as you want distinct swirls.
Step 8: Bake the Cake
Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Cool: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Serving Suggestions
Marble pound cake is perfect on its own, but here are some ideas to elevate your experience:
With Ice Cream: Serve slices with a scoop of vanilla or chocolate ice cream.
With Whipped Cream: Add a dollop of freshly whipped cream and a few fresh berries.
With Coffee or Tea: Enjoy a slice with your favorite hot beverage for a delightful treat.
Tips and Tricks
Room Temperature Ingredients: Ensure all ingredients are at room temperature before starting. This helps achieve a smooth batter and even baking.
Measuring Flour: Use the spoon-and-level method to measure flour accurately. Too much flour can result in a dense cake.
Swirling Technique: For a pronounced marble effect, swirl the batters just enough to create visible swirls without fully mixing them.
Conclusion
This marble pound cake recipe offers a delightful blend of vanilla and chocolate in a moist, tender cake that’s as beautiful as it is delicious. Follow these detailed steps, gather your ingredients, and enjoy baking (and eating) this classic treat. Whether you’re serving it at a gathering or enjoying it at home, this cake is sure to impress and satisfy. Happy baking!
