Marbled Pound Cake

Marbled Pound Cake

Marbled Pound Cake

So maybe I should have this in the dessert section? I mean it is pound cake with all it’s buttery goodness. But I had it for breakfast, so why not you?

I got this new cookbook a while back, recommended to me by my dear friend Joy. It’s called, “Breakfast and Brunches” by the Culinary Art Institute. This is one of many recipes I have made from it and I love it.

This bread was a definite two thumbs up. I have made it a couple times now and it is completely delicious. It is very moist, buttery and heavy just like a pound cake should be.

Even though it has a ton of butter IN it, I still like to put a smear on my slice when I’m eating it, I know…. can’t cure a butter addict….

Marbled Pound Cake
Prep time
Cook time
Total time
Recipe By:
Serves: makes 2 loaves
  • ¾ cup bittersweet chocolate
  • 3½ cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 2 cups butter (yup, that’s why it’s good)
  • 2¼ cups sugar
  • 9 large eggs, beaten
  • 1 teaspoon vanilla extract
Preparation Instructions
  1. Preheat the oven to 375º.
  2. Prepare two 9” loaf pans buy brushing with soft butter and then coating with flour, shake out any excess. Set aside.
  3. Melt the chocolate over very low heat just until melted and then set aside to cool.
  4. Sift together the flour, baking powder and salt.
  5. Cream together the butter and sugar in a mixer with the paddle attachment until light and fluffy (I did end up using my food processor for this part).
  6. Add the eggs in 3-4 additions, mixing in between additions, scrape down the bowl between additions. (this I did by hand with a VERY large scraper)
  7. Add the vanilla.
  8. Stir in the flour mixture until well combined and smooth.
  9. Add half the batter to the chocolate and stir until completely combined.
  10. Gently fold the chocolate batter into the plain just a tiny bit to get the swirls.
  11. Divide the batter, evenly, between the two loaf pans filling them about ¾ of the way full.
  12. Bake about 15 minutes, just until the batter starts to form a bit of a skin on the top, then with a sharp paring knife cut a slit down the center of each loaf.
  13. Continue to bake until a a toothpick inserted in the center comes out clean, about another 40 minutes.
  14. Remove from oven and allow to cool in the pans for 10 minutes and then remove to a wire rack.










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is a self taught home cook who enjoys cooking healthy and simple foods and delectable desserts for her husband and kids and the frequent last-minute dinner guests her husband shows up with.
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