Marble Swirl Pound Cake Recipe - Allrecipes.com
Marble Swirl Pound Cake Recipe

Marble Swirl Pound Cake

Recipe by  

"A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect."

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Ingredients Edit and Save

Original recipe makes 1 tube cake Change Servings
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Directions

  1. In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
  2. Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
  3. Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.
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Reviews More Reviews

Most Helpful Positive Review
Nov 27, 2006

I have done this cake twice. First time following the instructions to the letter and the result was OK, not great. The second time around I reduced flour quantity by half a cup and baked it for a little over 50 min and it was just fantastic. I was so proud of myself for baking such a delicious cake. I highly recommend it.

 
Most Helpful Critical Review
Sep 22, 2009

I followed the original recipe and it turned out to be too dry. Too much flour. Then I read the reviews and realised that indeed the flour should be reduced. If the flour amount is correct, it would be a good recipe.

 
Nov 28, 2008

Great! but If I hadnt made these changes I think it might have turned out dry: 1. use 3 cups flour (I used normal all purpose flour) 2. Mix differently: First cream butter and sugar together. Beat in eggs one at a time, add vanilla. Then add the premixed dry ingredients SIFTED to the batter alternating with the milk (1/3 flour mixture - 1/3 milk ending with milk) When you put in the cocoa to the 2 1/2 cups of batter SIFT THE COCOA I used salted butter and omitted the extra salt. Also, I used the whisk advise to creat a marbled effect. I put 3/4 of the chocolate batter, then all the white batter and then spooned in the rest of the chocolate batter and spreaded with a knife, then stuck in the whisk all around the cake. Perfect! Glazed with easy chocolate bundt cake glaze from this site NOTE: this is a dense but moist cake making these adjustments. You WILL need a glass of milk! I am giving this 5 stars ONLY BECAUSE I THINK THAT WITH THESE CHANGES ITS WORTH A TRY, AND TO ENCOURAGE OTHERS TO TRY IT! if I were to rate this recipe as is i wouldnt be able to because I didnt follow directions because in my book ingredients arent mixed that way and im not going to risk my ingredients Update: ok, so a day has past and this cake is definetly a 5. it is still moist. its covered only with plastic wrap. forgot to say i glazed this with a glaze found on this site: 1 cup semisweet chocolate chips, 1 (14 ounce) sweetened condensed milk. heat on medium heat stirring constantly until chocolate

 
Oct 02, 2006

The look was fantasctic, but the taste was not to die for, next time, I would cut down the amount of flour to 2 3/4 cups only, because the flour ratio is big comparing to the to the other ingredients ratio. Just cut down the flour, and you can’t go wrong with it.

 
Sep 15, 2002

Used regular flour less 2 Tbsp per cup. Easy to use recipe. Nice texture and flavor, not at all dry.

 
May 12, 2010

Very nice pound cake with just the right amount of sweetness. I cut the recipe in half and baked it in a 9x5 inch glass baking dish. I creamed the butter and sugar together, then added the eggs and vanilla (2 tsp.). I cut the cake flour down to 1 and 1/2 cups and mixed the dry ingredients together then added that to the creamed mixture alternately with the milk, starting and ending with the flour. I then removend part of the batter and added the cocoa and twisted the layers to obtain the marlbed effect.

 
Jan 02, 2007

I followed the advice of other reviewers and decreased the amount of flour. I also reduced the bake time from a full hour to just 50 minutes. I was glad to have the tips ahead of time because they seemed to be just the ticket to a moist cake. My only complaints are that I have quite a sweet tooth and I would have liked the cake to be just a little more sugary. (I was looking to recreate something akin to Starbucks' marble loaf.) The other thing was the order of the ingredients being added was a little odd to me. The flour was the third ingredient and it made the batter like a thick cookie dough until I got the milk added. I may change the order in which I add them the next time I make it. Overall, it was good and I'll try it again someday.

 
May 27, 2007

Really really good, everyone LOVED it. Following others suggestions, I just did 3 1/4 cups of flour, (and we're high altitude, 7800 ft) and then added a TBSP of milk to the choclate mixture when I added the cocoa, baked for 50 minutes exactly and it came out wonderfully moist and deliccious. We sliced it and had it with strawberries, chocolate sauce, and whipped cream~ it was lovely. The kids delared this "version" of strawberry shortcake THE BOMB. It was a great mix of not too chocolately or sweet, but satified all those together. Mmmmm Thank you for this great recipe, I will make it often!

 

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Nutrition

  • Calories
  • 391 kcal
  • 20%
  • Carbohydrates
  • 58.5 g
  • 19%
  • Cholesterol
  • 97 mg
  • 32%
  • Fat
  • 15.4 g
  • 24%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 5.7 g
  • 11%
  • Sodium
  • 215 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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