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Marbled Pound Cake



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1/3 cup (3 oz.) semisweet chocolate
1 1/2 cups flour
1/4 tsp. salt
1/8 tsp. baking soda
1/2 cup butter, room temperature plus butter for pan
1 1/4 cups sugar
3 eggs, room temperature
1 tsp. vanilla
few drops almond extract
1/2 cup sour cream


  1. 1
    Butter and lightly flour a 9"x5"x3" loaf pan; set aside. Melt chocolate; cool. In a medium mixing bowl combine the flour, salt, and baking soda. Stir to mix well. In a large mixer bowl beat the butter with an electric mixer on medium speed until fluffy. Gradually add the sugar, beating until mixture is light and fluffy.
  2. 2
    Add the eggs, one at a time, beating for 1 minute after each addition. Scrape bowl frequently, guiding mixture toward beaters. Add the vanilla and almond extract; beat well. Add the flour mixture alternately with sour cream, beating after each addition just until combined.
  3. 3
    Divide batter in half. Stir melted chocolate into 1 half of batter. To marble, drop alternate spoonfuls of plain and chocolate batters in the pan; gently stir through batters. Bake at 350° F for about 1 hour or until done. Cool for 10 minutes on a wire rack. Remove cake from pan; cool thoroughly.

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cuisines North & South American
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