Not just one, but two flavors for this marbled vanilla and cocoa pound cake.
To bake this true delight, all you need is to prepare a single base batter with eggs, sugar, vegetable oil, milk, flour, and baking powder, divide it into two equal parts, and add vanilla essence to one and cocoa powder to the other.
And as if it wasn’t delicious enough like that, I added a topping of milk chocolate and a sprinkle of pistachio crumbles.
I assure you that having breakfast with this marbled pound cake will definitely be the best way to start the day.
Now take a minute to read the recipe and then… let’s COOK and EAT!!
See also
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 cups all-purpose flour
- 3 eggs (150 g)
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/2 cup milk
- 1 packet baking powder
- 1/4 cup unsweetened cocoa powder
- 1 pinch salt
- 1 teaspoon vanilla essence
- 3.5 oz milk chocolate (or dark chocolate)
- to taste pistachio crumbles (or hazelnuts)
Tools
- 1 Kitchen Scale
- 1 Electric Mixer
- 1 Spatula
- 1 Pound Cake Pan
- 1 Cooling Rack
- 2 Bowls
- 1 Parchment Paper
- 1 Sifter
Steps
To prepare the marbled vanilla and cocoa pound cake, start by collecting the eggs and sugar in a bowl.
With an electric mixer, beat the eggs until they become light and frothy.
Then add the vegetable oil and milk, continuing to mix to incorporate all the ingredients.
At this point, add 1.75 cups of flour, sifting it, from the total and 1 packet of baking powder.
When all the flour has been fully incorporated, transfer half of the mixture into another bowl.
Add the sifted unsweetened cocoa powder into one of the bowls and work the batter with the mixer until you get a smooth, lump-free mixture.
In the other bowl, add the remaining 2 tablespoons of sifted flour and 1 teaspoon of vanilla essence. Similarly, work the batter until smooth and lump-free.
Grease the pound cake pan with non-stick spray, line just the bottom with parchment paper, and start pouring part of the vanilla batter to cover the bottom of the pan.
Then pour part of the cocoa mixture and continue, alternating, until both batters are used up.
Bake the marbled pound cake in a preheated static oven at 356°F for 35-40 minutes (always do the toothpick test).
Once out of the oven, let it cool on a cooling rack before removing it from the pan.
To make the marbled pound cake even more delicious, melt the chocolate in a bain-marie (or microwave) and drizzle it over the entire length of the cake.
Before the chocolate solidifies, add the pistachio crumbles for a crunchy note.
Allow the chocolate to solidify before slicing the pound cake and enjoying it 😉.
