Marbled Pound Cake Recipe

Name: Marbled Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 c. soft butter; 2 1/2 c. sugar; 5 eggs; 2 1/2 c. sifted flour; 1 1/4 tsp. baking powder; 1/2 tsp. salt; 1 c. less 2 Tbsp. milk; 2 tsp. vanilla; 1/4 c. plus 3 Tbsp. cocoa, sifted; confectioners sugar

Servings: persons

1
Cream butter.
2
Gradually add sugar and beat until light and fluffy.
3
Beat in eggs, one at a time, creaming well after each addition.
4
Sift together flour, baking powder and salt.
5
Add alternately with milk and vanilla to creamed mixture.
6
Take out 2 cups of cake batter.
7
Blend cocoa into it.
8
Alternately spoon light and chocolate batters into lightly greased and floured 10-inch tube pan or a 10-inch Bundt cast aluminum cake pan.
9
Bake in a slow oven (325u00b0) for 1 hour and 10 minutes for the 10-inch tube pan or 1 hour and 30 minutes for the Bundt pan or until cake tests done.
10
Cool in pan about 10 minutes.
11
Invert cake on wire rack and remove pan.
12
Sift confectioners sugar on cake.

1922

kcal

Calories

Fat

279

Carbs

Protein

Fat Carbs Protein

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

You need 10 ingredients. The key ingredients include: 1 1/4 c. soft butter, 2 1/2 c. sugar, 5 eggs, 2 1/2 c. sifted flour, and more.

Yes, Marbled 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.

Marbled Pound Cake

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