Classic Marble Pound Cake
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- Mixing bowls
- 10-inch/26 cm pan
- Fine strainer
- Offset spatula
INGREDIENTS
- 6 large eggs, separated (6 yolks + 6 whites)
- 1½ cups/300 grams sugar
- 1¾ cups/225 grams all-purpose flour
- 1½ teaspoons baking powder
- ¾ cup/180 milliliters milk of choice or orange juice
- ½ cup/120 milliliters oil
- 2 tablespoons cocoa powder, sifted
- Powdered sugar, for dusting
INSTRUCTIONS
- Preheat the oven to 320°F (160°C) using static heat (no fan).
- In a large mixing bowl, whisk together the egg yolks and canola oil until just combined. Add ½ cup (100 grams) of the sugar and whisk until smooth. Alternate adding half the flour and half the milk or orange juice, whisking to combine after each addition. Add the remaining flour, baking powder, and remaining liquid, whisking again until smooth and lump-free.
- In a stand mixer fitted with the whisk attachment, beat the egg whites on medium speed until foamy. Gradually add the remaining 1 cup (200 grams) sugar and whip on high speed until stiff, glossy peaks form. Gently fold one-third of the whipped egg whites into the yolk batter to lighten it, then carefully fold in the next third. Add the final third and fold with a balloon whisk to fully incorporate, ensuring no streaks remain.
- Transfer one-third of the finished batter to a separate bowl. Sift in the cocoa powder and whisk gently until smooth.
- Pour the plain batter into an ungreased 10-inch (26 cm) Bundt pan. Smooth the surface. Carefully spoon the cocoa batter on top. Using a knife, swirl the batters together to create a marbled pattern, ensuring the cocoa doesn’t sink to the bottom. Bake for 1 hour and 10 minutes. Do not open the oven during baking.
- Remove from the oven and immediately invert the pan if using an angel food-style Bundt pan with legs. Let the cake cool upside down for at least 3 hours or overnight.
- Once fully cooled, carefully release the cake with a small offset spatula. Transfer to a serving plate and dust with powdered sugar.
MY NOTES
FAQ
Best way to swirl the batters in a marble pound cake
Begin by pouring the plain vanilla batter into the pan first and smoothing the top gently. Next, carefully spoon the chocolate batter on top in a few even sections. Then, use a thin knife or skewer to create figure-eight motions or wide swirls throughout the batter. Don’t overmix—four to six passes is usually enough to create a distinct marbled effect. The goal is to blend the two batters just enough to create visible contrast while maintaining their separate colors.
Can I use butter instead of oil in a marble pound cake?
You can use melted butter instead of oil in a marble pound cake, but it will change the texture. Oil-based cakes tend to be lighter and moister, while butter provides a richer flavor and a slightly denser crumb. If you substitute butter, use the same volume—½ cup or 120 mL melted unsalted butter. Make sure the butter is fully cooled before mixing it with the egg yolks to avoid curdling. Some bakers prefer a mix of both oil and butter to get the best of both texture and flavor in their marble pound cake.
Why is the pan ungreased in this marble pound cake recipe?
The marble pound cake in this recipe is baked in an angel food-style tube pan, which should remain ungreased to help the cake rise properly. When the pan is ungreased, the batter can grip the sides and climb as it bakes, resulting in a taller and airier cake. Greasing the pan would cause the cake to slide down, leading to a shorter or denser result. This is a common technique used in sponge and chiffon-style cakes.
Can I bake this marble pound cake in other pans?
You can bake this marble pound cake in a loaf or Bundt pan, but adjustments are needed. Tube pans allow even heat distribution and promote a tall, airy structure, especially with ungreased sides that support rising. If using a Bundt or loaf pan, you must grease and flour the pan, which may slightly reduce the height and airiness. Baking time may also vary—start checking for doneness 10 minutes earlier. A Bundt will give a decorative shape, while a loaf pan will create a more classic pound cake look. Expect a slightly denser texture than the original marble pound cake recipe.
How do I prevent the chocolate batter from sinking?
To prevent the chocolate batter from sinking in a marble pound cake, make sure both batters have the same consistency. If the cocoa batter is too heavy, it will drop to the bottom. Sift the cocoa powder and gently fold it into a small portion of the base batter—about one-third—to maintain an even texture. Avoid overmixing, which can deflate the batter. When adding it to the pan, layer it gently over the vanilla batter rather than pouring. Use a knife to swirl just enough to blend without pushing it down.
