Chocolate-Swirled Pound Cake – a delicious recipe with butter, sugar, eggs, all-purpose, milk, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
2
Gradually add sugar, beating 5 to 7 minutes.
3
Add eggs, 1 at a time, beating just until yellow disappears.
4
Add flour to butter mixture alternately with milk, beginning and ending with flour.
5
Mix at low speed just until blended after each addition.
6
Stir in vanilla.
7
Combine 1 cup batter and chocolate syrup, stirring until blended.
8
Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
9
Spoon half of chocolate batter on top; repeat layers.
10
Gently swirl batter with a knife.
11
Bake at 300u00b0 for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
12
Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.
2241
kcal
Calories
119
g
Fat
264
g
Carbs
36
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 2 cups butter, softened, 3 cups sugar, 6 large eggs, 4 cups all-purpose flour, and more.
Yes, Chocolate-Swirled Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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