From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
From the Cook
1/13
Warning0 allergens identified
Marbled Pound Cake with Chocolate Icing
For the Batter:
For the Icing:
Instructions
1
Preheat the oven to 350℉. Grease a 9x5-inch loaf pan with butter or non-stick spray.
2
In a bowl using an electric mixer, cream together the softened butter and white sugar for 1 minute. Add the room-temperature eggs and vanilla and continue creaming at high speed until fluffy. Add the sour cream and mix just until incorporated.
3
In a separate bowl, whisk together the flour and baking powder before adding to the combined wet ingredients and mixing at low speed just until no streaks of flour remain.
4
Melt ¼ cup of chocolate chips in a heat-safe bowl in 15-second increments, stirring between each increment until smooth and completely melted. Fold half of the batter into the melted chocolate along with the cocoa powder just until smooth.
5
Alternate scoops of both the chocolate and vanilla into the greased loaf pan using a cookie scoop or teaspoon until all the batter is used up. Use a butter knife to gently swirl the batter around throughout the loaf to create a marbled loaf being careful not to overmix so that each batter still has definition.
6
Bake in the preheated oven for 45-55 minutes or until a toothpick inserted into the center comes out clean. Remove from the pan after 10 minutes and let cool while making the icing.
7
Melt the butter and ¼ cup of chocolate chips for the icing in 15-second increments, stirring between each increment until fully melted. Then, whisk in the powdered sugar, cocoa powder, vanilla, and enough milk to make a spreadable yet not runny icing. Spread over the cooled loaf. Let the icing set for about 15 minutes before slicing to serve for clean slices or dig right in! Enjoy!
My Calorie Intake
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Tips & Tricks (5)
- Room Temperature Ingredients for Even Marbling 🌡️Bring eggs, sour cream, milk, and butter to room temperature before mixing to ensure smooth batter and better chocolate distribution throughout the cake.
- Cocoa Powder Bloom Technique 🍫Whisk cocoa powder with hot milk before adding to your chocolate batter to bloom the cocoa and intensify the chocolate flavor and color.
- Swirl Pattern Timing 🎨Pour vanilla batter first, then chocolate batter in a thin stream while using a skewer or knife to create 2-3 quick figure-eight motions—swirling too much muddles the pattern.
- Creaming Method Perfection 🧈Cream butter and sugar for 3-4 minutes until pale and fluffy to incorporate air, which creates a tender, moist crumb that prevents a dense pound cake.
- Chocolate Icing Consistency Control ✨Add milk to melted chocolate icing one tablespoon at a time until you reach a pourable consistency that drapes smoothly over the cooled cake without running off.
Recipe Facts
Diet at a Glance
Vegetarian
My Calorie Intake
Smart Nutrition 
Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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