The Spiced Life

Musings & Recipes From My Kitchen

  • Home
  • About Me
  • FAQ
  • Dishes By Region
  • Archive and Index
  • Creative Cookie Exchange
  • Contact
  • Privacy Policy
You are here: Home / bundt cakes / Marbled Chocolate Pound Cake

Marbled Chocolate Pound Cake

June 25, 2014 By Laura 4 Comments

Sharing is caring!

  • Facebook
  • Yummly
  • Twitter
  • Email
Jump to Recipe  ↓ Print Recipe  ❒

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.

Chocolate and Vanilla Marbled Pound Cake in a Bundt Pan

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?

Chocolate and Vanilla Marbled Pound Cake in a Bundt Pan

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.

Chocolate and Vanilla Marbled Pound Cake in a Bundt Pan

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!

Chocolate and Vanilla Marbled Pound Cake in a Bundt Pan

Chocolate and Vanilla Marbled Pound Cake in a Bundt Pan
Print
Marbled Chocolate and Vanilla Pound Cake
Closely adapted from The Beekman 1802 Heirloom Dessert Cookbook
Course: Dessert
Cuisine: Cakes
Author: TheSpicedLife
Ingredients
  • 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)
Instructions
  1. Preheat the oven to 325 F. Grase and flour a 9 inch (10 cup) bundt pan. Set aside.
  2. Whisk together the flour, baking powder, baking soda and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Mix the liquor into the melted chocolate, and then mix that into the 1 1/2 cups of batter.
  7. Scrape the vanilla batter into the prepared bundt pan. Smooth the top so that it is even.
  8. 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.
  9. Once dolloped, use a butter knife or chopstick to swirl the batters together.
  10. 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.
  11. 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.

 

Filed Under: bundt cakes, cakes, chocolate, cookbooks, reviews Tagged With: bundt, cake, chocolate, marbled, pound cake, vanilla

« Bacon Ricotta (Blue) Corn Cakes; Review of Bacon 24/7
Potato Curry with Peas and Mushrooms; Review of Silk Road Vegetarian »

Comments

  1. Joanne says

    June 26, 2014 at 7:02 am

    Good bundts are so satisfying! Love this chocolate swirl and I hope you’re recovering well!!

    Reply
  2. Thalia @ butter and brioche says

    July 30, 2014 at 11:47 pm

    yes please i could SO devour a slice right now.. love a good pound cake and the chocolate marble swirl is so pretty.. yum!

    Reply
  3. Megan Marlowe says

    June 30, 2015 at 10:34 pm

    This looks heavenly! I’ll take a slice now, please.

    Reply
  4. Mary says

    July 1, 2015 at 9:32 am

    I love pound cake! I can’t wait to give your recipe a try, it looks divine.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. My goal is to show you–by doing–that these dishes are possible in your kitchen. Including desserts because I have quite the sweet tooth! Read More…

Twitter Facebook Pinterest Instagram
Enter your email here and never miss a post!

Popular Posts

  • Restaurant Style Beef Vindaloo
  • Taralli Dolci di Pasqua (Southern Italian Easter Cookies): #CreativeCookieExchange
  • Mexican Ramen Bowl
  • Grandma’s Beef and Noodles
  • New Orleans Style Pain Perdu (French Toast)
  • Saag Gosht (Beef in Fragrant Spinach Sauce)
  • Moroccan Inspired Couscous Bowl with Ground Beef, Veggies and Caramelized Onions (redux)
  • Middle Eastern Scrambled Eggs with Meat and Onion: Review of An Edible Mosaic
  • North Indian Baked Eggs: Review of Seven Spoons
  • Goan Influenced Goat Stew in the Slow Cooker

Copyright © 2008–2023 The Spiced Life