Jan'S Dark Chocolate Swirl Pound Cake Recipe

Name: Jan'S Dark Chocolate Swirl Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups unsalted butter, at room temperature; 1 (8 ounce) package cream cheese, at room temperature; 3 cups white sugar; 1 1/2 teaspoons almond extract; 1 1/2 teaspoons vanilla extract; 1 teaspoon salt; 1 teaspoon baking powder; 6 large eggs, at room temperature; 3 cups cake flour; 1/3 cup unsweetened cocoa powder

Servings: persons

1
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
2
Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
3
Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
4
Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

1852

kcal

Calories

Fat

227

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 1/2 cups unsalted butter, at room temperature, 1 (8 ounce) package cream cheese, at room temperature, 3 cups white sugar, 1 1/2 teaspoons almond extract, and more.

Yes, Jan'S Dark Chocolate Swirl 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.

That's it — enjoy your meal!

Jan'S Dark Chocolate Swirl Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions