Description
Chocolate Marble Pound Cake with Almonds is a moist, buttery loaf featuring swirled vanilla and chocolate batters, topped with crunchy toasted almonds. It’s an elegant, flavorful cake ideal for brunch, tea time, or dessert.
Ingredients
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- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 4 large eggs
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup whole milk or heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened cocoa powder
- 1/2 cup sliced or slivered almonds
- Optional: 1/2 teaspoon almond extract
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line with parchment paper.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each. Stir in vanilla extract and almond extract if using.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet mixture, alternating with milk, until just combined.
- Divide batter into two bowls. Mix cocoa powder into one half until fully incorporated.
- Spoon alternating dollops of vanilla and chocolate batter into the prepared pan. Swirl gently with a knife or skewer.
- Sprinkle almonds on top of the batter.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overmix the batters to maintain distinct marbling.
- Use espresso powder in chocolate batter to deepen the flavor.
- For a finishing touch, drizzle with glaze once cooled.
- Store in an airtight container to keep the cake moist.
Nutrition
- Serving Size: 1 slice
- Calories: 330
- Sugar: 20g
- Sodium: 130mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg