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Jan's Dark Chocolate Swirl Pound Cake

Jan's Dark Chocolate Swirl Pound Cake

Cost $10, save $15

Source: Recommended by CookPal

  • 90 Min
  • 12 Servings
  • $10

INGREDIENTS

  • Cake Base

    • 🧈 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

  • Swirl

    • ⅓ cup unsweetened cocoa powder

STEPS

1

Preheat the oven to 325°F (165°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. Beat in sugar until fluffy, 3 to 4 minutes.

3

Beat in almond extract, vanilla extract, salt, and baking powder. Beat in 2 eggs followed by 1 cup flour, alternating, and continue until all eggs and flour are incorporated. Mix until batter is smooth.

4

Transfer 2 cups of batter to a separate bowl and stir in cocoa powder to create the chocolate batter.

5

Pour half of the plain batter into the prepared pan, add half the chocolate batter, and swirl gently with a knife. Repeat with the remaining batters.

6

Bake on the middle rack for about 90 minutes, or until a toothpick inserted into the center comes out clean.

NUTRIENTS

Per 1 serving

🔥

636

Calories

  • 8
    Protein
  • 80
    Carbs
  • 33
    Fats

💡 Use ingredients at room temperature to achieve a smooth batter consistency.Freeze leftover pound cake slices in an airtight bag for up to 3 months.Swirl the batters gently for a beautiful marble effect without mixing the layers.