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Marble Pound Cake

This Marble Pound Cake is a delightful blend of rich chocolate and vanilla flavors, perfect for any occasion!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings: 8 servings

Ingredients

  • 1 cup unsalted butter at room temperature
  • 2 teaspoons vanilla extract
  • 1.5 cups granulated sugar
  • 0.5 cup light brown sugar packed
  • 5 large eggs at room temperature
  • 1 cup whole milk
  • 0.33 cup full-fat sour cream
  • 2.5 cups cake flour
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.25 cup unsweetened cocoa powder
  • 1 pound fresh strawberries
  • 1 teaspoon vanilla extract for strawberries
  • 1 teaspoon orange zest
  • 0.25 cup orange juice preferably fresh squeezed
  • 0.5 cup orange blossom honey

Instructions

  • Preheat your oven to 350°F (175°C). Grease your loaf pan with butter and line it with parchment paper for easy removal.
  • In a large mixing bowl, cream together the unsalted butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. This should take about 3-5 minutes with an electric mixer.
  • Add in the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.
  • In a separate bowl, whisk together the whole milk and sour cream until smooth.
  • In another bowl, sift together the cake flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, alternating with the milk mixture. Mix until just combined; be careful not to overmix.
  • In a small bowl, take about 1 cup of the batter and mix in the cocoa powder until smooth.
  • In your prepared loaf pan, alternate dollops of vanilla and chocolate batter. Use a knife or skewer to gently swirl the two batters together, creating a marbled effect.
  • Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, let the cake cool in the pan for about 10 minutes before transferring it to a cooling rack. While it cools, prepare the strawberries. In a bowl, combine the fresh strawberries, vanilla extract, orange zest, orange juice, and orange blossom honey. Allow them to macerate for about 15 minutes.
  • Once the cake has completely cooled, slice it and serve it with the macerated strawberries on top for a delightful finish.

Equipment

  • Mixing bowls
  • Electric Mixer
  • Rubber spatula
  • 9x5-inch loaf pan
  • Parchment Paper
  • Cooling rack

Notes

  • Ensure your butter and eggs are at room temperature for optimal mixing.
  • For a richer chocolate flavor, consider adding a touch more cocoa powder.
  • This cake freezes beautifully. Wrap it tightly in plastic wrap and then foil for up to 3 months.
  • Don’t skip the macerated strawberries—they add a fresh, juicy contrast to the dense cake.