Vanilla Marbled Pound Cake Recipe

Name: Vanilla Marbled Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 2 cups vanilla yogurt; 4 cups flour; 2 teaspoons baking soda; 2 teaspoons baking powder; 1 teaspoon salt; 1/2 cup butter; 2 cups sugar; 4 eggs; 1 tablespoon vanilla extract; 1/2 cup unsweetened dutch process cocoa; 1/2 cup milk semisweet chocolate chunks or 1/2 cup chocolate chips

Servings: persons

2 cups vanilla yogurt
4 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
2 cups sugar
4 eggs
1 tablespoon vanilla extract
1/2 cup unsweetened dutch process cocoa
1/2 cup milk semisweet chocolate chunks or 1/2 cup chocolate chips

1
Combine flour, baking soda, baking powder,& salt.
2
Set aside.
3
Beat butter& sugar together until light& fluffy.
4
Add eggs, one at a time.
5
Add vanilla.
6
Alternately add flour mixture with the yogurt, ending with flour.
7
Spoon about 2/3 of the batter into a lightly greased bundt pan.
8
Add cocoa powder to the remainng batter, mixing well.
9
Stir in chocolate chunks.
10
Drop chocolate batter over pan& cut in with a knife.
11
Bake in a preheated 350 degree over for one hour& 15 minutes, or until cake tests done.
12
Cool completely.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 2 cups vanilla yogurt, 4 cups flour, 2 teaspoons baking soda, 2 teaspoons baking powder, and more.

Yes, Vanilla 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.

Vanilla Marbled Pound Cake

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