Marbled Pound Cake

Last Saturday a friend hosted an end-of-show event of an art exhibition. It’s a great organization dedicated to supporting local arts and local artists here in the Bay area.  (Read up about the Poor Artists League here.) They even support this little baker and her food art. (^_^).

Anyway, for the end-of-exhibition event, I volunteered to bake and sell a few sweet treats. I was super excited about it–I’ve never baked for strangers before. I’ve never sold anything I’ve made either. So my plan was to spread out the baking between Saturday and Sunday, giving me plenty of time to prepare for the Sunday evening show. However, as I found out Saturday morning from my brother, the show was actually Saturday night?!?!?! I don’t know how I did it, but I managed to bake a marble cake, 2 batches of brownies, and coconut cupcakes AND go to the museum and have coffee with a friend AND prepare a salad for dinner at another friend’s house. I was supposed to have lunch with yet another friend that day too, but “luckily” she cancelled. It all worked out in the end, but wasn’t my usual relaxing or therapeutic baking experience. (o_O#)

This marble cake was the first of the desserts I made. Look at the chocolate vanilla swirlies–so pretty!

I followed the recipe exactly and the only suggestion I would make is to do a pin check at the 50 or 60 minute mark during baking. The original bake time is 70-75, which I found to be a little long in my oven and which resulted in a cake a little drier in texture than I would I have preferred.


Marbled Pound Cake (recipe from Technicolor Kitchen)

Makes about 10 1-inch slices


2 cups (280 g) all purpose flour

1 tsp baking powder

1/4 tsp salt

2 sticks (226 g) unsalted butter, at room temp.

1 cup (200 g) sugar

4 large eggs, at room temp.

1 tsp vanilla extract

4 oz (112 g) bittersweet chocolate (I used dark chocolate with 60% cocoa solids)


  1. Melt the chocolate over a double boiler and set aside to cool.
  2. Center a rack in the oven and preheat the oven to 165ºC/325ºF. Butter a 9×5-inch (22.5×12.5cm) loaf pan or an 8-½x4-½ inch (21x11cm) loaf pan*. Put the pan on an insulated baking sheet or on two regular baking sheets stacked one on top of the other.
  3. Whisk together the flour, baking powder, and salt.
  4. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter and sugar on high speed until pale and fluffy, a full 5 minutes. Scrape down the bowl and beater and reduce the mixer speed to medium. Add the eggs one at a time, beating for 1 to 2 minutes after each egg goes in. As you’re working, scrape down the bowl and beater often. Mix in the vanilla extract. Reduce the mixer speed to low and add the flour, mixing only until it is incorporated – don’t overmix. In fact, you might want to fold in the last of the flour, or even all of it, by hand with a rubber spatula.
  5. After the batter is fully mixed, transfer half of it to another bowl and gently blend in the melted, cooled chocolate. Alternate large spoonfuls of the light and dark batters in the pan, then run a kitchen knife in a zigzag pattern through the batters to marble them. Smooth the top.
  6. Put the cake into the oven to bake, and check on it after about 45 minutes. If it’s browning too quickly, cover it loosely with a foil tent. If you’re using a 9×5 pan, you’ll need to bake the cake for 70 to 75 minutes; the smaller pan needs about 90 minutes. The cake is properly baked when a thin knife inserted deep into the center comes out clean.
  7. Remove the cake from the oven, transfer the pan to a rack and let rest for 30 minutes.
  8. Run a blunt knife between the cake and the sides of the pan and turn the cake out, then turn it right side up on the rack and cool to room temperature.

Storing: Wrapped well, the cake will keep for 5 to 7 days at room temperature (stale cake is great toasted) or up to 2 months in the freezer.

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