Marble Pound Cake

• Refrigerated

  • 3 Eggs, large

• Baking & Spices

  • 2 tsp Baking powder
  • 1 3/4 cups Cake flour
  • 5/16 cup Cocoa powder, Dutch-process
  • 1/2 tsp Salt
  • 1 cup Sugar
  • 1 tsp Vanilla extract, pure

• Dairy

  • 1/2 cup Butter, unsalted
  • 2/3 cup Buttermilk

• Other

  • butter or spray for pan

Found on thebakerchick.com

Description

Ingredients

• ½ cup (1 stick) unsalted butter, room temperature
• 1¾ cups cake flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• 1 cup sugar
• 3 large eggs, room temperature
• 1 teaspoon pure vanilla extract
• ⅔ cup buttermilk, room temperature
• ¼ cup plus 1 tablespoon Dutch-process cocoa powder
• butter or spray for pan

Directions

• Preheat oven to 350 degrees. Generously butter or spray a 9-by-5-inch loaf pan; set aside.
• Whisk together the cake flour, baking powder, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating until combined after each addition and scraping down the sides of the bowl as needed. Mix in vanilla. Add flour mixture in 3 batches, alternating with the buttermilk and beginning and ending with the flour.
• Scoop ⅓ of the batter into another bowl and set aside.
• In a separate small bowl, mix the cocoa powder and ¼ cup plus 2 tablespoons of boiling water until smooth. Add the cocoa mixture to the small bowl of cake batter; and stir it well.
• To assemble the cake- start by creating a checkerboard pattern in the bottom of the pan by spooning dollops of each batter on opposite sides of the pan. (see picture below recipe.)
• For the second layer, alternate the pattern, spooning vanilla batter over the chocolate and vice versa.
• Finish with a final layer of batter- again alternating it from the pattern of the 2nd layer.
• Use a knife or skewer to swirl all the batters together. Make a couple figure 8s and run it back and forth so it is swirled and pretty.
• Bake until a cake tester comes out clean, 40 to 60 minutes*. Transfer pan to a rack to cool 10 minutes. Turn out cake from pan and cool completely on the rack. Cake can be kept in an airtight container at room temperature up to 3 days.