Jan's Dark Chocolate Swirl Pound Cake recipe

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Ingredients

1 ½ cups unsalted butter, at room temperature
1 (8 ounce) package cream cheese, at room temperature
3 cups white sugar
1 ½ teaspoons almond extract
1 ½ teaspoons vanilla extract
1 teaspoon salt
1 teaspoon baking powder
6 large eggs, at room temperature
3 cups cake flour
⅓ cup unsweetened cocoa powder

Nutrition Info

636 calories
carbohydrate: 80.1 g
cholesterol: 174.5 mg
fat: 32.6 g
fiber: 1.3 g
protein: 8.2 g
saturatedFat: 19.7 g
servingSize: -
sodium: 329 mg
sugar: 50.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.

  2. Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture, beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.

  3. Remove 2 cups batter and place in a separate bowl, stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan, add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.

  4. Place pan in the middle rack of the preheated oven, bake until a toothpick inserted in the center comes out clean, about 90 minutes.

Recipe Yield

1 large cake

Recipe Note

Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.

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