Marbled Chocolate Pound Cake, rich with sour cream, is a classic for a reason. Simple and delicious, everyone will love this cake. Affiliate links have been used to link to items I am discussing.
While you are reading this, with any luck I will be lying on the couch recovering, watching something light and trashy like Mistresses, while Alex makes dinner and Sammy fans me with a palm frond.
A girl can dream, right?
In the meantime, considerate person that I am, I have backlogged some posts to share with you while I am recuperating. Now, I know I missed Bundt Bakers this past month (go check out all the tropical beauties!) but at least I have a bundt for you. I whipped this up one evening, just a spur of the moment decision. And it came together that easily too! I had never made a marbled pound cake before, so I was really impressed by how nicely it came together. And the family loved it–it disappeared almost instantly.
I found the recipe for this cake in The Beekman 1802 Heirloom Dessert Cookbook: 100 Delicious Heritage Recipes from the Farm and Garden. It is full of gorgeous photos and seasonally inspired recipes, and I am sure this cake will be the first of many recipes that I make from it.
One note about the liquor I used: I feel confident that your cake will turn out fantastically if you use bourbon, as the cookbook calls for. But I happened to have some Crave Chocolate Chili Liquor sample bottles, so that is what I used. Use whatever sounds good to you!
- 2 cups (252 g) AP flour
- 1 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t baking soda
- 8 T (110 g, 1 stick) unsalted butter, room temperature
- 1 1/4 cups sugar
- 4 eggs
- 1 heaping t ground vanilla beans (use extract as sub if necessary)
- 3/4 cup full fat sour cream
- 4 oz semisweet chocolate, at least 60% cacao, melted
- 2 T liquor of choice (original recipe calls for bourbon, I used Chocolate Chili Crave)
- Preheat the oven to 325 F. Grase and flour a 9 inch (10 cup) bundt pan. Set aside.
- Whisk together the flour, baking powder, baking soda and salt. Set aside.
- Cream the butter until creamy. Add the sugar in 4 additions, beating until fluffy. Scrape down the sides and bottom of the bowl as needed.
- Add the eggs, one at a time, beating well after each one. Scrape down the sides and bottom of the bowl. Beat in the ground vanilla beans.
- Slowly mix in the flour mixture and sour cream in 3 and 2 additions respectively, alternating, beginning and ending with the flour mixture. When it is mixed in, remove 1 1/2 cups of the batter into a medium sized bowl.
- Mix the liquor into the melted chocolate, and then mix that into the 1 1/2 cups of batter.
- Scrape the vanilla batter into the prepared bundt pan. Smooth the top so that it is even.
- Dollop the chocolate batter by spoonfuls on top of the vanilla batter. Make sure it is fairly even--I like to keep it from the edges also if possible so that the chocolate center is a surprise.
- Once dolloped, use a butter knife or chopstick to swirl the batters together.
- Bake for 50-60 minutes, until the cake has risen, is browned, and has started to pull away from the sides of the pan. Insert a cake tester into the center of the cake and make sure it comes out clean or with only a few crumbs attached.
- Remove the cake from the oven and let cool for 10 minutes on a cooling rack in the pan. Then invert the cake onto a cooling rack and let it finish cooling completely.