Marble Pound Cake Recipes

MARBLE SWIRL POUND CAKE

Steps:

• In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
• Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
• Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
• Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

MARBLE POUND CAKE

Steps:

• Preheat oven to 350 degrees.
• Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well.
• Melt 3 tablespoons of butter in the microwave, using 30 second increments until fully melted. Mix the cocoa powder into the melted butter until well combined.
• Mix the flour, baking powder, and salt in a separate bowl.
• Using a mixer, combine the remaining 12 tablespoons of softened butter with the sugar. Add the eggs and vanilla and mix well.
• Gradually mix in the flour mixture to the batter.
• Mix the milk into the batter.
• Take half of the batter and mix it into the butter-cocoa mixture until fully combined.
• Pour the cocoa batter into the loaf pan.
• Gently spoon the yellow cake batter into the loaf pan.
• Using a the tip of a knife swirl the batter gently for a few seconds.
• Cover the loaf pan with aluminum foil and bake for 30 minutes.
• Uncover and bake for an additional 30 minutes.
• Let cool before removing from loaf pan.

LIGHT MARBLE POUND CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10-inch tube pan. Whisk the flour and baking powder in a bowl until thoroughly combined.
• In a large bowl, beat the butter and vegetable shortening together with an electric mixer until light and fluffy, about 3 minutes. Mix in 3 cups of sugar, 1 cup at a time, beating until smooth after each addition, then beat in the eggs, 1 at a time, beating each in well before adding the next. Beat in the applesauce until the liquid ingredients are smooth. Mix in the flour mixture, alternating with the milk, and stir in vanilla extract and lemon juice.
• In a bowl, stir the cocoa powder, 1/4 cup of sugar, and water until the sugar has dissolved and the syrup is smooth. Pour about 3/4 cup of the pound cake batter into the chocolate mixture, and stir to combine. Pour the remaining vanilla cake batter into the prepared tube pan, then pour the chocolate batter over the vanilla batter. With a spoon handle or butter knife, swirl the two batters together a few times (don't overmix) to create a marbled effect.
• Bake the cake in the preheated oven until a toothpick inserted into the cake comes out clean, and the sides of the cake pull slightly away from the pan, 70 to 80 minutes. Cool in the pan on a wire rack for 10 minutes, then invert the cake and remove from the pan onto the wire rack to finish cooling completely.

MARBLE CAKE

Steps:

• Preheat oven to 350 degrees. Generously butter a 9-by-5-inch loaf pan; set aside. Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 2 batches, alternating with the buttermilk and beginning and ending with the flour. Set aside 1/3 of the batter.
• In a bowl, mix cocoa and 1/4 cup plus 2 tablespoons boiling water with a rubber spatula until smooth. Add the cocoa mixture to the reserved cake batter; stir until well combined.
• Spoon batters into the prepared pan in 2 layers, alternating spoonfuls of vanilla and chocolate to simulate a checkerboard. To create marbling, run a table knife (or wooden skewer) through the batters in a swirling motion.
• Bake, rotating the pan halfway through, until a cake tester comes out clean, 40 to 50 minutes. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.

FABULOUS MARBLE POUND CAKE

Steps:

• Preheat the oven to 350°.
• Spray an 8" X 4" bread pan with non-stick cooking spray and line the pan with parchment paper. Spray the paper.
• Mix flour, baking powder and salt in a medium mixing bowl. In a separate bowl, combine the melted butter with the cocoa and blend until smooth.
• Using a food processor, mix the softened butter with the granulated sugar. When combined, add eggs and vanilla and continue to process until creamy. Add the dry ingredients and pulse until JUST combined. Finally, add cream and process until smooth. Add 1 cup of this batter to the bowl with the cocoa and stir until smooth.
• Pour half of the remaining batter into the prepared pan and smooth the surface with the back of a spoon. Spread the chocolate batter in the pan and then top with the rest of the batter. Using a butter knife, decoratively cut 5 swirls in the batter.
• Bake for 25 minutes at 350°. Reduce the temperature to 325° and bake for an additional 25 minutes. Loosely cover with foil and bake 15 to 20 minutes longer, or until the top is lightly browned and a toothpick inserted in the center comes out with moist crumbs attached. Let the pound cake cool in the pan for 10 minutes before removing. Let cool completely on a wire rack. Dust with confectioners' sugar before serving.

CHOCOLATE MARBLE POUND CAKE

Steps:

• Preheat oven to 325 degrees.
• Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
• Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl.
• Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.
• Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated.
• Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops.
• Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.

MARBLED POUND CAKE

Steps:

• Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips., Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.

RASPBERRY MARBLE POUND CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 325°F (160°C).
• In a medium saucepan, combine the raspberries, 1 cup sugar, and the water and bring to boil over medium-high heat, stirring occasionally and mashing the raspberries with the back of a wooden spoon. Reduce the heat to medium and cook for 20-25 minutes, until slightly thickened. Strain the raspberry mixture through a fine-mesh sieve into a medium bowl, discarding the seeds. Cover and set aside to cool at room temperature or in the refrigerator.
• In a large bowl, whisk together the flour, baking powder, and baking soda.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, remaining 2½ cups sugar, and salt. Beat on medium speed for about 6 minutes, until light and fluffy. Scrape the sides and bottom of the bowl with a rubber spatula and beat again for 1-2 minutes, until fully incorporated. Add the eggs, 1 at a time, beating well after each addition. Reduce the mixer speed to low and add the buttermilk and vanilla.
• Add a third of the flour mixture and beat on medium speed until incorporated. Add half of the sour cream and beat until incorporated. Continue alternating additions of flour and sour cream, scraping down the sides of the bowl between each addition. Beat on medium speed after all of the flour is incorporated for about 1 minute, until the batter is well combined.
• Transfer a third of the batter to a medium bowl and add the cooled raspberry purée, folding to incorporate. Add the pink food coloring, if using.
• Grease a 12-inch Bundt pan with nonstick spray and dust with flour.
• Scoop half the plain batter into the prepared Bundt pan. Scoop the raspberry batter on top, using an offset spatula or the back of a spoon to smooth evenly. Scoop the remaining plain batter on top of the raspberry layer and smooth evenly. Using a skewer or knife, swirl the batters together.
• Bake the cake for 75-85 minutes, or until a cake tester inserted to the center comes out clean. Let the cake cool in the pan for 20 minutes, then invert onto a plate and unmold from the pan. Let cool completely on a wire rack, about 1 hour.
• While the cake is cooling, make the cream cheese icing: In a large bowl, combine the cream cheese and butter. Whip with an electric hand mixer until smooth, 1-2 minutes. Add the powdered sugar and whip on medium-low speed until incorporated, scraping down the sides of the bowl as necessary. Add the vanilla, salt, and heavy cream, as needed, and whip until the icing is smooth and thick, yet pourable.
• Pour the icing over the top of the cooled cake, letting it drip down the sides. Arrange the raspberries around the top of the cake, spacing evenly. Let the icing set completely, about 30 minutes, then dust with powdered sugar.
• Slice and serve.
• Enjoy!

STARBUCKS MARBLE POUND CAKE

Steps:

• Adjust rack one-third up from bottom of oven; preheat oven to 325 degrees F. Grease a 10 by 4 inch tube pan. Line the bottom with a circle of wax paper cut to fit; grease the paper, then lightly flour the entire inside of the pan (including the tube), knocking out any excess. Set aside. Sift together cake flour, baking powder, and salt; set aside.
• Melt the chopped chocolate in microwave or stove; set aside.
• Fit a stand mixer with paddle beater, if available. In large mixer bowl, beat softened butter at medium speed until smooth. Add sugar and vanilla. Beat at a low speed until incorporated, then scrape beater(s) and bowl with rubber spatula (repeat this scraping often throughout the mixing process to ensure complete blending of ingredients). Increase speed to medium; beat for 3 full minutes. At a low speed, add eggs, two at a time. When all eggs have been added, increase speed to medium once more; beat for 1 minute (mixture may look curdled now - OK).
• At lowest speed, add about half of sifted dry ingredients, mixing only until blended. Add orange liqueur. Add remaining dry ingredients and mix in, then remove bowl from mixer and fold in lemon zest with large spatula. Note: This is a large amount of thick, heavy batter. It may be necessary to increase mixer speed slightly to get dry ingredients to incorporate. I always end up removing the bowl from the mixer before the last of the dry ingredients are blended in completely, adding the lemon zest, then folding everything together with a large, sturdy rubber spatula. Batter may still look slightly curdled at this point - OK.
• Measure out a generous 4 cups of the batter and set aside. To remaining batter in mixer bowl, add the melted chocolate (which may still be slightly warm) all at once; whisk in with large, sturdy whisk.
• Place alternating spoonfuls of dark and light batters into prepared pan. To level batter in pan, grasp pan on opposite sides with both hands; twist briskly in short, back-and-forth motions. To marble, run a knife in a circular motion all around the batter in several concentric circles, going almost down to the bottom of the pan (don't overdo the marbling). With back of a large spoon, push batter slightly higher onto pan edges and tube, leaving a "trench" in the middle.
• Bake in preheated oven for 1 hour and 15 minutes to 1 hour and 25 minutes. Turn pan back-to-front once about halfway through baking time. If top of cake begins to become too brown, cover loosely with aluminum foil. Cake is done when a toothpick inserted into the crack that will form all around the top emerges with a few moist crumbs still clinging to it. Do not overbake! My experience with this cake is that it will pull away from the sides of the pan only after it is removed from the oven.
• Remove to cooling rack; allow to stand 15 to 20 minutes. Carefully loosen cake from pan edges and tube; invert onto another cooling rack (be careful! This is a large, tall cake). Re-invert to cool completely right side up. When completely cool, store airtight. Allow to stand at least overnight before serving. To cut, use a large, sharp, serrated knife.