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Marble Pound Cake with Chocolate and Vanilla Layers Recipe

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This Marble Pound Cake is a classic dessert featuring perfectly marbled layers of rich chocolate and creamy vanilla sour cream pound cake. Baked in a bundt pan and topped with a luscious chocolate glaze sprinkled with flaked sea salt, this cake offers a delightful combination of flavors and textures, perfect for any occasion.

  • Total Time: 1 hour 30 minutes
  • Yield: 10-12 servings

Ingredients

Marble Pound Cake

  • 300g or 1 ½ cups granulated sugar
  • 339g or 1 ½ cups unsalted butter, softened
  • 1 teaspoon fine sea salt
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon baking powder
  • 5 large eggs
  • ⅓ cup full fat sour cream
  • 150g or 1 cup plus 2 tablespoons cake flour (for the vanilla batter)
  • 65g or ½ cup cake flour (for the chocolate batter)
  • 40g or ⅓ cup dutch process cocoa powder

Chocolate Glaze

  • 1 cup organic powdered sugar
  • 2 tablespoons cocoa powder
  • Pinch fine sea salt
  • 2 tablespoons milk
  • Flaked sea salt for topping

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F (175°C). Grease and flour a 10-cup bundt pan to prevent the cake from sticking during baking.
  2. Prepare Eggs: If your eggs are not at room temperature, place them in a bowl of warm water to warm them up. This helps the batter blend more smoothly.
  3. Cream Butter and Sugar: In the bowl of a stand mixer, beat together the granulated sugar, softened butter, fine sea salt, baking powder, and pure vanilla extract for 10 minutes. The mixture should become very light and fluffy, which is crucial for a tender cake texture.
  4. Add Eggs: With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. This ensures a smooth and well-emulsified batter.
  5. Add Sour Cream: Mix in the full fat sour cream until just combined. The sour cream adds moisture and tender crumb to the cake.
  6. Divide Batter: Divide the batter evenly into two halves, approximately 500g each. Using a scale helps achieve precise portions.
  7. Prepare Vanilla and Chocolate Batters: For the chocolate batter, sift in ½ cup cake flour and the dutch process cocoa powder into one half of the batter and gently fold together. For the vanilla batter, sift in 1 cup plus 2 tablespoons cake flour into the other half and mix just to combine.
  8. Layer Batter in Pan: Alternate spooning layers of chocolate and vanilla batter into the bundt pan, creating about 3 layers of each flavor for a total of 6-7 layers. Add any extra batter on top if necessary for a full pan.
  9. Bake: Place the bundt pan in the oven and bake for 50-60 minutes. Check doneness by pressing the top; it should feel firm. You can also insert a cake tester or toothpick into the center – it should come out clean or with few crumbs.
  10. Cool: Allow the cake to cool in the pan for 5 minutes before carefully overturning it onto a cooling rack. Let it cool completely to room temperature before glazing.
  11. Prepare Glaze: Whisk together powdered sugar, cocoa powder, fine sea salt, and milk until smooth. Adjust the consistency by adding more milk if too thick or more powdered sugar if too thin.
  12. Glaze and Serve: Spoon the chocolate glaze evenly over the cooled cake. Sprinkle with flaked sea salt on top to enhance the chocolate flavor and add a delicate crunch. Let the glaze set before slicing and serving.

Notes

  • Using room temperature eggs helps the batter mix more evenly and results in a lighter cake.
  • Be sure to sift the flour and cocoa powder to avoid lumps in the batter.
  • Do not overmix the batter once the flour is added to prevent a dense cake.
  • Ensure the cake is completely cool before glazing to prevent the glaze from melting.
  • Flaked sea salt on top adds a lovely contrast to the sweet glaze and enhances flavor.
  • The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Author: Monica
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://monicarecipes.com/marble-pound-cake-with-chocolate-and-vanilla-layers-recipe/