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Marble pound cake is a delightful fusion of flavors and a visual treat, with its elegant swirls of chocolate and vanilla. This cake traces its origins back to 19th-century Germany, where it was known as ‘Marmorkuchen.’ The marbling technique was a way to combine two distinct flavors into a single, harmonious dessert. It’s perfect for those who appreciate the classic combination of chocolate and vanilla, and its dense, moist crumb makes it a satisfying treat for any occasion. Whether you’re hosting a tea party or simply craving a comforting slice of cake, this marble pound cake is sure to impress.
This marble pound cake pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla ice cream. For a touch of freshness, consider serving it with a side of mixed berries or a simple fruit compote. A hot cup of coffee or a soothing herbal tea would complement the cake’s rich flavors, making it an ide
Ingredients
1 cup unsalted butter, softened
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
2 tablespoons boiling water
1 cup powdered sugar
2-3 tablespoons milk (for glaze)
1 teaspoon vanilla extract (for glaze)
1 3/4 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whole milk
1/4 cup unsweetened cocoa powder
2 tablespoons boiling water
1 cup powdered sugar
2-3 tablespoons milk (for glaze)
1 teaspoon vanilla extract (for glaze)
Directions
Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
In a large bowl, cream together the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the creamed mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
Divide the batter into two bowls. In a small bowl, mix the cocoa powder with boiling water until smooth. Add this cocoa mixture to one of the bowls of batter and stir until well combined.
Spoon the vanilla and chocolate batters alternately into the prepared loaf pan. Use a knife to gently swirl the batters together to create a marbled effect.
Bake for 60-70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, mix the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
al choice for an afternoon snack or a delightful dessert after dinner.
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