Marbled Pound Cake

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

Vanilla Pound Cake

Dinner at a friend’s house last week meant trying out a new recipe for me. I decided to keep it simple and bake a simple Vanilla Pound Cake from Martha Stewart.

The recipe consisted of ingredients I already had on hand: butter, flour, sugar, eggs, vanilla extract and salt.


I started by beating the butter and sugar together on a high speed until the mixture was light and fluffy.


Following that I added in each of the eggs one at a time.


After the four eggs were added and mixed in well I then added in the vanilla extract and salt.


I then switched my mixer to a lower speed and gradually added in the flour until the batter was just coming together.


It was then ready to spread into my prepared pan – I sprayed it with baking spray.

IMG_0996 IMG_0997

After baking in a 350 degree preheated oven for just shy of an hour it was ready to come out of the oven. I let it cool in the pan on a wire rack for 15 minutes…


And then removed it from the pan and allowed it to cool completely.


While the cake looked good I had a feeling that it was going to be on the dry side since the sides were a little dark and since dinner was rescheduled at the last minute I opted to bake another cake and make some tweaks to the directions. First off, the recipe called for a 6-cup loaf pan (8 1/2 inches x 4 1/2 inches) but since I didn’t have that size I just used what I had which was a 9 1/4 inches x 5 1/4 inches pan I had a feeling that this slight disparity in loaf pan size may have had something to do with the baking time and the oven temperature. So, for the second I decided to lower the temperature to 325 degrees and then baked the cake for approximately 50 minutes which was still a little long I found, but, produced a cake that was lighter in color and definitely moister. I definitely think you need the 6-cup loaf pan to make the most of this recipe. Next time I want to bake a simple pound cake I think I will go with Martha Stewart’s Classic Pound Cake recipe. The only reason I didn’t bake it this time was because it produced two cakes as opposed to one… In hindsight though I probably should have just gone with that one since I ended up baking two cakes anyway.

Vanilla Pound Cake


1 cup (2 sticks) unsalted butter, room temperature, plus more for pan

2 cups all-purpose flour (spooned and leveled), plus more for pan

1 cup sugar

4 large eggs

2 teaspoons pure vanilla extract

1/2 teaspoon salt


1. Preheat oven to 350 degrees. Butter and flour a 6-cup (8 1/2-by-4 1/2-inch) loaf pan; set aside

2. Using an electric mixer on high speed, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla and salt. With mixer on low, gradually add flour, beating just until combined (do not overmix).

3. Bake until a toothpick inserted in center of cake comes out clean, about 1 hour (tent with aluminum foil if browning too quickly). Let cool in pan 15 minutes. Invert onto a wire rack, and turn upright to cool completely.

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