Vintage Marble Pound Cake
This classic butter and chocolate marbled pound cake bakes up moist, rich, and beautifully close-textured. Chilling overnight deepens the flavour and gives the cake its characteristic firm, velvety crumb.
Ingredients
- 13 tbsp butter, room temperature 180g
- ¼ cup cream cheese, room temperature 60g
- 1 ¼ cup granulated sugar 226g
- 3 large eggs 150g
- 1 large egg yolk 20g
- 1 Tbsp whipping cream 18g
- 2 tsp vanilla 8g
- 1 tsp lemon juice 4g
- 1 ½ cups all-purpose flour 236g
- ⅛ tsp salt 0.75g
- 3 tbsp cocoa powder, dutch-processed 16g
- 2 tsp sugar 10g
- 2 tsp milk, warm 10g
- ½ tsp espresso powder
Instructions
- Preheat oven to 325°F. Prepare and line a 9x5" loaf pan or a single 9" round cake pan.
- Beat the butter and cream cheese until Smooth. Add the sugar and beat on medium speed until pale and creamy, for about 1 minute.
- Lightly beat the eggs and egg yolks together, and slowly add to the butter mixture until combined.
- Whisk together the flour and salt. Set aside.
- Mix together the cream, vanilla, and lemon juice.
- Alternately sift in a third of the flour mixture, and fold. Then fold in half the cream mixture. Repeat until all the flour and cream are used, and the mixture is only just combined and smooth. Don't over-mix.
- Beat batter altogether on low speed for about 10 seconds, until smooth.
- Split the batter in half - it helps to weigh it. Set half the batter aside. In a small bowl, combine the cocoa, 2 tsp sugar, espresso powder, and warm milk. Stir into half the batter.
- In the pan, alternate adding scoopfuls of vanilla then chocolate batter. When all the batter is used, lightly swirl a skewer through the batter about 3 times - don't over-mix or you'll get milk chocolate cake!
- Bake for 65 minutes. Cake is done when the top is smooth and golden, firm to the touch, a skewer inserted comes out with few moist crumbs or cleanly, and internal temperature is about 200°F.
- Cool in pan 15-20 minutes before removing to wire rack. Cool to room temperature, then wrap and chill in the fridge for at least 1 hour or overnight for the best texture. The crumb tightens as the cake cools.