If you can’t choose between a vanilla or chocolate cake, then a marbled cake is for you! And if you are thinking that it might be double the work because you have to make to separate batters that’s not the case at all. With today’s recipe I started off by making the vanilla batter and then dividing it in half and adding cocoa powder to one of them.
Once I had the two batters ready it was time to fill my prepared pan. I used a cookie scoop and a 1/4 cup measuring cup to drop alternating scoops of the vanilla and chocolate batter in the pan to get the marble effect.
After tapping the pan a few times on my counter to release any air bubbles I used a small off-set spatula to smooth the top of the cake. I then placed it on baking sheet and baked it in a 325 F preheated oven for 70 minutes.
After letting the cake cool in the pan for about 10 minutes, I transferred it to a wire rack to cool completely.
And then it was time to slice it. And as cheesy as it sounds, I get a slight tinge of excitement when I bake a cake that is supposed to have a surprise inside or look a certain way and it works. The joys of baking! As you can see, the marble look was just about perfect with this loaf cake. Even more exciting though, was how delicious the cake was. I used to love the Marble Loaf Cake from Entenmann’s, but I feel like they changed their recipe because it doesn’t take like how I remember. Thankfully I have a replacement now that I can make myself.
I actually ended up baking two loaves and decided to slice the second one and freeze it. This is the perfect type of cake to freeze, it has no frosting and is moist but dense enough to withstand being frozen and thawed. I wrapped each of the slices in plastic wrap and then placed all of them in a resealable bag in my freezer. When I am ready to eat a slice, I will leave it out on my counter for a few hours so it can defrost.
Marbled Pound Cake
1 cup flour
1/4 cup cake flour, sifted
1/2 teaspoon Kosher salt
2 sticks unsalted butter, at room temperature
1 1/2 cups sugar
2 tablespoons vanilla extract
3 eggs, at room temperature
1/4 cup buttermilk, at room temperature*
3 tablespoons Dutch-processed cocoa powder
*To make your own combine 1/4 cup whole milk with 1 teaspoon white vinegar. Let sit at room temperature for 15 minutes then stir to combine.
Preheat the oven to 325 F. Spray a loaf pan with baking spray, or, lightly grease with butter and then coat with flour.
In a medium bowl whisk together the flour, cake flour and salt, set aside.
In a stand mixer fitted with the paddle attachment beat the butter of medium-high speed until creamy.
With the mixer on low add in the sugar. Continue mixing on low until the butter and sugar are incorporated. Increase the speed to medium and continue mixing until the mixture has become light and fluffy (about 5 minutes.) Scraping the sides of the bowl as necessary.
Add the vanilla extract. Reduce the speed to medium-low and add the eggs, 1 at a time, beating after each addition until just combined.
With the mixer on low speed, add the flour mixture in three parts alternating with the buttermilk.
Divide the batter in half and add in the cocoa powder to one half. Mixing well to incorporate it evenly among the batter.
Using a 2 ice cream scoops (or 2 1/4 cup measuring cups, or 1 of each) alternate scoops of the vanilla and chocolate batter into the prepared loaf pan. Tap the pan on the counter a few times to release any air bubbles and using a small off-set spatula or butter knife smooth the top of the cake.
Place the loaf pan on a baking sheet and baked in the preheated oven until a cake tester inserted in the middle comes out clean, about 70 minutes.
Let the cake cook in the pan for 10 minutes and then remove from pan and let cool completely before slicing.
Recipe from Zoe Francois