Time 1h15m Number Of Ingredients 9 Steps:
Preheat oven to 350 degrees. Grease a 9 inch by 5 inch loaf pan and line it with parchment paper; grease the parchment paper as well. Melt 3 tablespoons of butter in the microwave, using 30 second increments until fully melted. Mix the cocoa powder into the melted butter until well combined. Mix the flour, baking powder, and salt in a separate bowl. Using a mixer, combine the remaining 12 tablespoons of softened butter with the sugar. Add the eggs and vanilla and mix well. Gradually mix in the flour mixture to the batter. Mix the milk into the batter. Take half of the batter and mix it into the butter-cocoa mixture until fully combined. Pour the cocoa batter into the loaf pan. Gently spoon the yellow cake batter into the loaf pan. Using a the tip of a knife swirl the batter gently for a few seconds. Cover the loaf pan with aluminum foil and bake for 30 minutes. Uncover and bake for an additional 30 minutes. Let cool before removing from loaf pan.
Yield 14 Number Of Ingredients 9 Steps:
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. 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. 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. 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.
Time 1h45m Yield 12 Number Of Ingredients 10 Steps:
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth. Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently. Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
Yield Makes 4 cakes Number Of Ingredients 13 Steps:
Preheat oven to 325 degrees. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour and salt in a bowl. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Butter two 5-by-9-inch loaf pans. Combine all-purpose flour, unsweetened cocoa powder, and salt in a bowl. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Scoop batters into prepared pans, 1/2 cup at a time, alternating plain and chocolate. Swirl with a knife. Tap on counter to distribute; smooth tops. Bake until a tester inserted into center of each cake comes out clean, about 65 minutes. Let cool in pans on a wire rack for 30 minutes. Remove from pans, and let cool completely on wire rack.
Time 1h40m Yield 12 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 350°F Grease a 10" tube pan. Beat sugar and butter until blended; then increase speed to high and beat until light and fluffy. Add flour and remaining ingredients EXCEPT cocoa. Beat at low speed until well mixed, scraping bowl often; then increase to high and beat 4 minutes longer, scraping bowl as needed. Scoop out 2 1/2 cups of batter into a small bowl. Whisk in cocoa powder. Alternately spoon vanilla and chocolate batters into prepared tube pan. Using a knife, cut and twist through batter to create a marble effect. Bake 60 minutes or until a toothpick comes out clean. Cool in pan on a wire rack for 10 minutes. Then run a spatula or knife around the pan to loosen the cake. Remove cake and cook on a wire rack.
Time 1h45m Yield 16 servings. Number Of Ingredients 15 Steps:
Preheat oven to 350°. In a large bowl, cream the butter and sugars. Add eggs, one at a time, mixing well after each addition. Combine buttermilk and vanilla. Combine flour, baking soda and salt; add to creamed mixture alternately with buttermilk mixture, beating well after each addition. Beat in melted peanut butter chips., Pour 2 cups batter into a small bowl; stir in melted chocolate chips. Pour half of the plain batter into a greased and floured 10-in. fluted tube pan. Cover with chocolate batter. Top with remaining plain batter; swirl with a knife., Bake 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool 10 minutes before removing from pan to a wire rack to cool completely., For glaze, in a small bowl, combine chips. In a small saucepan, bring cream to a boil. Remove from heat and pour over chips. Let stand 5 minutes; stir until smooth. Cool 2 minutes; drizzle over cake.
More about “marble swirl pound cake recipes”
Time 1h15m Yield 16 serving(s) Number Of Ingredients 10 Steps:
Grease 10 inch tube pan, dust with flour and preheat oven to 350 degrees F. In large bowl beat sugar and butter together at medium speed until light and fluffy. Add eggs one at a time, beating after each addition. In another bowl combine the flour, baking powder and salt. Add 1/3 of flour mixture to the butter mixture and beat just until blended. Add 1/3 of milk and vanilla until blended and repeat twice with the remainder until blended. Remove about 2 1/2 cups of batter and add cocoa and almond extract to it just until blended. Alternately spoon vanilla and chocolate batters into prepared pan. Using a knife twist it through the batter once. Bake 45 minute to 1 hour or until toothpick inserted in center of cake comes out clean. Cool cake on a wire rack for 10 minute. Remove cake from pan and let cool completely on a rack. You may add icing or powdered sugar if desired. This cake freezes well.
