Chocolate Vanilla Swirl Pound Cake Recipes

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CHOCOLATE MARBLE CAKE



Chocolate marble cake image

Marble cake is a classic childhood cooking memory. Whether using lurid colours for a psychedelic finish, or just chocolate and vanilla, it's a teatime treat

Provided by Emma Lewis

Categories     Afternoon tea

Time 1h

Number Of Ingredients 7

225g butter, softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Grease a 20cm cake tin and line the bottom with a circle of greaseproof paper.
  • If you want to make life easy, simply put 225g butter, 225g caster sugar, 4 eggs, 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract into a food processor and whizz for 1-2 mins until smooth.
  • If you prefer to mix by hand, beat 225g butter and 225g caster sugar together, then add 4 eggs, one at a time, mixing well after each addition.
  • Fold through 225g self-raising flour, 3 tbsp milk and 1 tsp vanilla extract until the mixture is smooth.
  • Divide the mixture between 2 bowls. Stir 2 tbsp cocoa powder into the mixture in one of the bowls. Take 2 spoons and use them to dollop the chocolate and vanilla cake mixes into the tin alternately.
  • When all the mixture has been used up (and if young kids are doing this, you'll need to ensure the base of the tin is fairly evenly covered), tap the bottom on your work surface to ensure that there aren't any air bubbles.
  • Take a skewer and swirl it around the mixture in the tin a few times to create a marbled effect.
  • Bake the cake for 45-55 mins until a skewer inserted into the centre comes out clean. Turn out onto a cooling rack and leave to cool. Will keep for 3 days in an airtight container or freeze for up to 3 months.

Nutrition Facts : Calories 468 calories, Fat 27 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 31 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.81 milligram of sodium

JAN'S DARK CHOCOLATE SWIRL POUND CAKE



Jan's Dark Chocolate Swirl Pound Cake image

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.

Provided by What's for dinner, mom?

Categories     Desserts     Cakes     Pound Cake Recipes

Time 1h45m

Yield 12

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
  • 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.
  • 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.
  • Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.

Nutrition Facts : Calories 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, Sodium 329 mg, Sugar 50.4 g

MARBLE SWIRL POUND CAKE



Marble Swirl Pound Cake image

A tube cake with vanilla and chocolate layers swirled together to achieve a marbled effect.

Provided by shirleyo

Categories     Desserts     Cakes     Pound Cake Recipes

Yield 14

Number Of Ingredients 9

2 cups white sugar
1 cup butter, softened
3 ½ cups cake flour
1 cup milk
1 ½ teaspoons baking powder
2 teaspoons vanilla extract
¼ teaspoon salt
4 eggs
¼ cup unsweetened cocoa powder

Steps:

  • In a large bowl, with electric mixer at low speed, beat sugar and butter or margarine until blended. Increase speed to high, and beat until light and fluffy. Add flour, milk, baking powder, vanilla, salt, and eggs; beat at medium speed until well mixed. Increase speed to high, and beat batter 4 minutes longer.
  • Remove about 2 1/2 cups batter to a medium bowl. With a wire whisk or fork, beat cocoa into batter in medium bowl until well blended.
  • Grease a 10 inch tube pan. Alternately spoon vanilla and chocolate layers into prepared pan. With a large spoon, cut and twist through batters to obtain marbled effect.
  • Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted in the center of the cake comes out clean. Cool cake in pan, and on a wire rack, for 10 minutes. Remove cake from pan, and cool completely.

Nutrition Facts : Calories 391.1 calories, Carbohydrate 58.5 g, Cholesterol 89.4 mg, Fat 15.4 g, Fiber 1.1 g, Protein 5.7 g, SaturatedFat 9.2 g, Sodium 215.4 mg, Sugar 29.7 g

CHOCOLATE-VANILLA SWIRL BUNDT CAKE



Chocolate-Vanilla Swirl Bundt Cake image

No master decorating skills needed for this stunning cake. Pipe chocolate and vanilla cake batter into the swirls of a bundt pan, and it does the job for you.

Provided by Food Network Kitchen

Categories     dessert

Time 3h

Yield 12 to 14 servings

Number Of Ingredients 11

Nonstick cooking spray, for greasing the pan
3 1/2 cups all-purpose flour (see Cook's Note)
1/2 teaspoon fine salt
2 tablespoons whole milk
4 teaspoons pure vanilla extract
8 large eggs, plus 2 yolks, at room temperature
4 sticks (2 cups) unsalted butter, at room temperature
2 3/4 cups granulated sugar
1 cup dark cocoa powder
1 cup confectioners' sugar
1 to 2 tablespoons whole milk

Steps:

  • Position a rack in the lower third of the oven and preheat to 350 degrees F. Spray a 12-cup swirled bundt cake pan, such as Nordic Ware Heritage Bundt Pan, with cooking spray.
  • Whisk together the flour and salt in a medium bowl. Whisk together the milk, vanilla, eggs and yolks in a second medium bowl.
  • Beat the butter in a large bowl with an electric mixer on medium speed until smooth, about 1 minute. Gradually pour in the granulated sugar, 1/4 cup at a time, and beat until light and fluffy, about 5 minutes.
  • Turn the mixer to low and add the flour mixture 1/4 cup at a time until fully incorporated, about 3 minutes. Add the egg mixture and beat until the batter is combined, about 3 minutes.
  • Spoon 4 cups of the batter into a large resealable plastic bag. Add the cocoa powder to the bowl with the remaining batter and beat on low speed until combined, about 1 minute. Spoon the chocolate batter into a second large resealable plastic bag.
  • Snip the corners off the bags. Working in alternating colors, pipe strips of batter into the ridges of the pan (the pan has an odd number of ridges so you will have two of the same batters next to each other). Use a long wooden skewer to spread the strips of batter in the ridges, taking care not to let batter spill over into the neighboring color. Pipe the rest of the batter into the pan in large dollops, alternating flavors as you go. Gently smooth the top of the batter with an offset spatula.
  • Bake until a skewer inserted into the center comes out clean and the top springs back when lightly pressed, 55 to 60 minutes. Cool the cake on a rack for 10 minutes. Invert the cake onto the rack to cool completely, about 2 hours.
  • For the glaze: Meanwhile, whisk together the confectioners' sugar and milk in a medium bowl to make a thick but pourable glaze, adding a little more milk or sugar to get the right consistency. Drizzle the glaze into the ridges of the cake.

MARBLE BUNDT CAKE



Marble Bundt Cake image

Easy homemade marble bundt cake recipe.

Provided by Kate @ I Heart Eating

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1 cup butter (at room temperature)
2 ½ cups granulated sugar
1 tablespoon + 1 teaspoon vanilla extract (divided)
4 large eggs (at room temperature)
1 cup buttermilk1 (at room temperature)
3 cups cake flour2
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup unsweetened cocoa powder
1/2 cup milk3 (at room temperature)

Steps:

  • Preheat oven to 350 F. Grease and flour a 12-cup Bundt pan. Set aside.
  • In the bowl of a stand mixer fitted with a paddle attachment (or with an electric mixer), beat together butter and sugar until well-combined.
  • Add eggs one at time, mixing well after each addition.
  • Stir in 1 tablespoon vanilla until combined.
  • Mix in buttermilk until well-combined.
  • Add cake flour, baking powder, and salt.
  • Stir in on low just until incorporated.
  • Scoop out 2 ½ cups of the batter, and place it into a separate bowl.
  • Stir cocoa powder and milk into the 2 ½ cups of batter until well-combined.
  • Add remaining 1 teaspoon of vanilla extract to original batter.
  • Using a 1/4-cup measuring cup, drop one scoop of plain batter into prepared bundt pan.
  • Using a separate scoop, drop 1/4 cup of chocolate batter on top of plain batter.
  • Continue to alternate between plain and chocolate batters until both batters are gone.
  • Give the pan a couple of taps to level out the batter, if necessary. Do not stir.
  • Bake for 50-70 minutes, or until a wooden toothpick inserted into the center comes out clean.
  • Cool cake in the pan on a wire rack for 15 minutes.
  • Invert the cake onto wire rack, and cool completely.

Nutrition Facts : ServingSize 1 serving, Calories 343 kcal, Carbohydrate 52 g, Protein 6 g, Fat 14 g, SaturatedFat 8 g, Cholesterol 72 mg, Sodium 211 mg, Fiber 2 g, Sugar 33 g

CHOCOLATE POUND CAKE



Chocolate Pound Cake image

This easy chocolate pound cake recipe is a chocolate dream! With a cream cheese swirl and chocolate chip topping, this is the best chocolate pound cake.

Provided by Laura | Tutti Dolci

Categories     Dessert

Time 1h15m

Number Of Ingredients 16

3 oz reduced-fat cream cheese, softened
1 Tbsp plain fat-free Greek yogurt, at room remperature
1 Tbsp sugar
1/4 tsp vanilla extract
1 1/4 cups flour
1/3 cup unsweetened cocoa
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
6 Tbsp unsalted butter, at room temperature
1 cup sugar
1 large egg, at room temperature
1 1/2 tsp vanilla extract
1/4 cup plain fat-free Greek yogurt, at room temperature
3/4 cup low-fat buttermilk, at room temperature
1/3 cup semisweet chocolate chips, melted and slightly cooled

Steps:

  • Preheat oven to 350°F and spray an 9 x 5-inch loaf pan with nonstick spray. Combine cream cheese, yogurt, sugar, and vanilla in a food processor and process until smooth.
  • Whisk together flour, cocoa, baking powder, baking soda, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until light and fluffy; beat in egg and vanilla. Combine yogurt and buttermilk in a small bowl. Reduce speed to low and add half of flour mixture, beating just to combine. Add yogurt mixture, then finish with remaining flour mixture. Fold in melted chocolate.
  • Pour half the batter into prepared pan; tap pan sharply to reduce air bubbles. Dollop with cream cheese mixture and swirl layers together with a knife or wooden skewer. Top with remaining batter, smooth with an offset spatula, and tap pan sharply. Sprinkle the batter with chocolate chips.
  • Bake for 50 to 55 minutes, until a toothpick inserted in the center comes out clean or with a few crumbs attached and cake springs back to the touch. Cool in pan on a wire rack for 15 minutes; carefully remove cake from pan and cool completely on wire rack. Store leftovers in an airtight container in the refrigerator up to 3 days.

CHOCOLATE SWIRL POUND CAKE



Chocolate Swirl Pound Cake image

Make and share this Chocolate Swirl Pound Cake recipe from Food.com.

Provided by ellie_

Categories     Dessert

Time 1h20m

Yield 1 loaf

Number Of Ingredients 11

1 cup sugar
1/2 cup butter or 1/2 cup margarine, room temp
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sour cream (I use light sour cream)
1 teaspoon vanilla
2 eggs
2 ounces unsweetened chocolate, grated
1 teaspoon cinnamon
2 tablespoons sugar

Steps:

  • Preheat oven to 350-degrees F.
  • Spray loaf pan with non-stick cooking spray and flour pan.
  • Beat sugar and butter in large bowl until light.
  • Sift flour, baking powder and baking soda and add to butter mixture.
  • Beat until blended.
  • Add sour cream and vanilla.
  • Beat until blended.
  • Beat in eggs.
  • Spread half of batter into prepared pan.
  • Mix chocolate, cinnamon and 2 TB sugar in small bowl.
  • Sprinkle half of chocolate mixture over batter in pan.
  • Mix remaining chocolate mixture into remaining batter in bowl.
  • Pour remaining batter into pan.
  • With a knife, swirl chocolate mixture into batter.
  • Bake pound cake for 50-60 minutes or until toothpick (or other tester) comes out clean.
  • Let cool completely before serving.

CHOCOLATE-SWIRLED POUND CAKE



Chocolate-Swirled Pound Cake image

Make and share this Chocolate-Swirled Pound Cake recipe from Food.com.

Provided by Juenessa

Categories     Dessert

Time 2h

Yield 1 10 inch cake

Number Of Ingredients 7

2 cups butter, softened
3 cups sugar
6 large eggs
4 cups all-purpose flour
3/4 cup milk
1 teaspoon vanilla extract
1/2 cup chocolate syrup

Steps:

  • Beat butter at medium speed with an electric mixer 2 minutes or until creamy.
  • Gradually add sugar, beating 5 to 7 minutes.
  • Add eggs, 1 at a time, beating just until yellow disappears.
  • Add flour to butter mixture alternately with milk, beginning and ending with flour.
  • Mix at low speed just until blended after each addition.
  • Stir in vanilla.
  • Combine 1 cup batter and chocolate syrup, stirring until blended.
  • Divide remaining batter in half; pour 1 portion into a greased and floured 10-inch tube pan.
  • Spoon half of chocolate batter on top; repeat layers.
  • Gently swirl batter with a knife.
  • Bake at 300° for 1 hour and 40 minutes or until a wooden pick inserted in center comes out clean.
  • Cool in pan on a wire rack 10 minutes; remove from pan, and cool completely on a wire rack.

Nutrition Facts : Calories 8499.4, Fat 423.2, SaturatedFat 253.5, Cholesterol 2273.8, Sodium 3661, Carbohydrate 1088.7, Fiber 17.8, Sugar 654.6, Protein 106.2

POUND CAKE WITH CHOCOLATE SWIRL



Pound Cake with Chocolate Swirl image

Categories     Cake     Chocolate     Dessert     Bake     Vegetarian     Winter     Cinnamon     Sour Cream     Bon Appétit     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 1 loaf

Number Of Ingredients 10

1 cup sugar
1/2 cup (1 stick) unsalted butter, room temperature
2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 8-ounce container sour cream
1 teaspoon vanilla extract
2 large eggs
2 ounces semisweet chocolate, grated
1 teaspoon ground cinnamon

Steps:

  • Preheat oven to 350°F. Butter and flour 9 by 5-inch loaf pan. Beat sugar and butter in large bowl until light and fluffy. Stir flour, baking powder, and baking soda into butter mixture. Beat just until blended.Add sour cream and vanilla and beat just until smooth.Beat in eggs.
  • Spread half of batter into prepared pan. Mix grated chocolate and cinnamon in small bowl. Sprinkle half of chocolate mixture over batter. Spread remaining batter over chocolate. Sprinkle with remaining chocolate mixture. Using knife, swirl chocolate mixture into batter.
  • Bake pound cake until tester inserted into center comes out clean, about 55 minutes. Transfer pan to rack and cool cake 10 minutes. Using small knife, cut around sides of pan to loosen cake. Turn cake out onto rack and cool completely.(Can be prepared 1 day ahead. Wrap in foil and store at room temperature)

CHOCOLATE VANILLA SWIRL POUND CAKE



Chocolate Vanilla Swirl Pound Cake image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 15

2 cups unbleached all-purpose flour
3/4 teaspoon baking powder
Pinch sea salt
6 tablespoons unsalted butter, softened
2 tablespoons unsweetened applesauce
1 1/3 cups turbinado raw cane sugar
1 1/2 teaspoons vanilla extract
2 large eggs
2/3 cup fat-free milk
1/2 cup Fantasy Fudge Sauce, recipe follows
1/4 teaspoon baking soda
1 cup concentrated fruit sweetener or reduced fruit juice
4 tablespoons cocoa powder
Place the sweetener in a medium pot over low heat and reduce by 1/3 until thick.
Mix in the cocoa powder until combined and set aside to cool, (it will foam up). Place in a sealable container and refrigerate until needed up to 2 weeks.

Steps:

  • Spray and flour a loaf pan. Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the flour, baking powder and salt. In another bowl, beat the butter until light and fluffy. Gradually add the applesauce, sugar and vanilla to the butter. Add the eggs 1 at a time, scraping down the sides of the bowl after each addition. Stir the flour into the butter, on low, alternately with the milk, beginning and ending with the flour.
  • Put 2/3 of the batter in the prepared loaf pan. Add the fudge sauce and the baking soda to the remaining batter and mix until just blended. Spoon the chocolate mixture on top of the batter in the pan and swirl with a butter knife.
  • Bake for approximately 1 hour or until the cake pulls away from the sides of the pan. Cool 10 minutes in the pan. Remove from the pan and cool completely.

Nutrition Facts : Calories 200 calorie, Fat 7 grams, SaturatedFat 4 grams, Cholesterol 50 milligrams, Sodium 105 milligrams, Carbohydrate 29 grams, Fiber 2 grams, Protein 4 grams

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