A Buttery flavored Perfect Pound Cake recipe with Beautiful Swirls of Chocolate and Vanilla, it is the most perfect Tea Cake that is a real crowd-pleaser!
Using the same weight of Flour, Butter, Eggs and Sugar this pound cake recipe has the perfect balance of fat to flour ratio the way a pound cake should have.
Do Check out my Chocolate Chip Banana Cake, Vanilla Sponge Cake Recipe
Marble Pound Cake
Ingredients
- 225g | 1 Cup unsalted Butter, room temperature
- 225g | 1 Cup Caster sugar
- 225g | 1 1/2 Cup plus 6 Tbsp All Purpose Flour
- 1 1/2 Teaspoon | 8g Baking Powder
- 1/4 Teaspoon Salt
- 4 Large eggs, 64-65g each (60-66g best), room temperature
- 1 1/2 Tablespoon Milk, room temperature (to add in the Vanilla Batter)
- 2 Teaspoon vanilla essence
- 20g | (2 Tbsp plus 2 Tsp) Regular Cocoa powder
- 40g | 3 Tablespoon Caster Sugar
- 40g | 3 Tablespoon Hot Water
Instructions
- Weigh all the ingredients using a Kitchen weighing scale in grams for perfect result everytime. It will really save your valuable time by getting every recipe right in the very first attempt. Measuring cups we often tend to put more flour than required resulting in a dense cake.
- Sift the Cocoa in a Mixing Bowl. Add Caster Sugar and Hot Water to bloom the Cocoa. Mix well. Blooming Cocoa helps to intensify the chocolate flavor and to dissolve evenly while adding to the cake batter.
- Beat room temperature Butter till smooth for a few seconds. Butter should neither be too Hard nor too Soft. Add the Caster Sugar. Beat till pale White and fluffy.
- Add the Eggs One at a time mixing each Egg well after each addition. Always use Room temperature Eggs. Cold Eggs will not produce much air.
- Add Vanilla Essence. Mix well till fluffy.
- Place a Sieve on top and Add All purpose Flour, Baking powder and Salt. Sift in three small batches. Fold Gently into the batter.
- Batter should be Thick. Divide half of it in the Cocoa Batter and mix well. Add milk to the remaining Vanilla Batter and Fold gently.
- Transfer both the batters into two different piping bags.
- Grease a 9 *5.5 inch Loaf pan with Oil or butter. Place parchment paper with long edges.
- Alternate the Vanilla and Chocolate Batters. Shake the tin to disperse it evenly. Remove any air bubbles with a toothpick. Tap few times. Swirl the top surface for a pretty swirled effect.
- BAKE @170C Preheated 70-75 Mins Or Till Toothpick inserted in the CenterComes Clean. Baking time may vary depending on the size of the tin,
- Allow to cool down in the pan for 10-15 Mins. Let it Cool Down Completely in a Wire Rack.
- Once Cooled, Wrap it with a Cling Wrap Airtight. Tastes Best If Cut Next Day