Pound Cake With Swirled Chocolate Recipe

Name: Pound Cake With Swirled Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sugar; ½ cup unsalted butter, room temperature; 2 cups all-purpose flour; 1 teaspoon baking powder; 1 teaspoon baking soda; ¼ teaspoon salt; 1 (8 ounce) container sour cream (I used nonfat plain yogurt); 1 teaspoon vanilla extract; 2 large eggs; 2 ounces semisweet chocolate, grated; 1 teaspoon ground cinnamon

Servings: persons

1
Preheat oven to 350F.
2
Butter and flour a 9 by 5-inch loaf pan.
3
Lightly tap out excess flour.
4
Using an electric mixer, cream the sugar and butter together in a large bowl until light and fluffy.
5
Lower the mixer speed, and stir in the flour, baking powder, baking soda, and salt.
6
Beat just until blended.
7
Add the sour cream and vanilla and beat just until well combined and smooth.
8
Beat in the eggs just until well blended.
9
Spread half of the batter into the pan.
10
In a small bowl, mix the grated chocolate and cinnamon together.
11
Sprinkle half of the chocolate mixture over the batter.
12
Top with the remaining batter.
13
Sprinkle the rest of the chocolate mixture over the top.
14
Using a knife, carefully swirl in the chocolate mixture to marbleize.
15
Bake until a toothpick inserted into the center comes out clean, about 55 minutes.
16
Place pan on a wire rack and let the cake cool for 10 minutes.
17
Run a knife around the edges of the pan, then turn out onto the rack to cool completely.
18
(The cake be prepared 1 day ahead.
19
Wrap well in foil and store at room temperature).

820

kcal

Calories

Fat

108

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.
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 11 ingredients. The key ingredients include: 1 cup sugar, ½ cup unsalted butter, room temperature, 2 cups all-purpose flour, 1 teaspoon baking powder, and more.

Yes, Pound Cake With Swirled Chocolate 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!

Pound Cake With Swirled Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions