Marble Swirl Pound Cake Recipe

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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.

—Bakingaficionado

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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.

—Gina

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132 Ratings

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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

—katie_luvs2bake!

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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.

—nancy

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Sep 15, 2002

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

—CATHY CLARK-MARLOW

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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.

—Jillian

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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.

—JFERSTOK

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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!

—Dinabu

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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.

Nutritional Information

Marble Swirl Pound Cake

Serving Size: 1/14 of a recipe
Servings Per Recipe: 14
Amount Per Serving
Calories: 391
Calories from Fat: 139

% Daily Value *
Total Fat 15.4g 24 %
Saturated Fat 9.2g 46 %
Cholesterol 97mg 32 %
Sodium 215mg 9 %
Potassium 112mg 3 %
Total Carbohydrates 58.5g 19 %
Dietary Fiber 1.1g 4 %
Protein 5.7g 11 %
Sugars 29.7g
Vitamin A 10 %
Vitamin C < 1 %
Calcium 9 %
Iron 32 %
Thiamin 34 %
Niacin 29 %
Vitamin B6 3 %
Magnesium 6 %
Folate 42 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.