“Glazed Marble Pound Cake”

Ready! Set! Go! It’s time to start your Spring baking with this Glazed Marble Pound Cake. If you enjoy baking cakes for yourself, family, friends and gatherings…look no further.

This Glazed Marble Pound Cake has a soft crumb and the glaze is poured over the cake while still warm. It’s sweet yet not overly, if you can believe that.

Most relevant, once the cake is inverted, it’s covered with remaining glaze. When the cake has cooled there is a buttery-cakey top to each slice. It’s incredible. If you’ve ever eaten Kentucky Butter Cake this cake has a similar profile. Let’s start baking a slice of heaven!

Glazed Marble Pound Cake

I get excited about sharing all my recipes with you, yet seems like every now and then a recipe comes along that just can’t wait. So, this is one of those recipes.

Did you grow-up baking along with your Mom, Grandma or aunt? Wasn’t it the best experience ever? Didn’t matter how messy you got or how loud the laughter was during those moments. Memories like those stay with you forever.

Get in your kitchen and make more memories.

Glazed Marble Pound Cake

So, let me tell you how to make this scrumptious cake. Be sure to gather your ingredients beforehand. When baking it’s a must. Also, bring your eggs and an dairy ingredients to room temperature before using.

Another tip home bakers tend to forget and that is measuring your flour correctly. Always sift your flour prior to measuring. Spoon sifted flour into measuring cup and continue with the recipe. That’s all there is to it.

You can use a tube pan or Bundt pan to bake this pound cake but make sure it’s a 12-cup capacity.  You can bake Bundtlettes instead for individual servings. Works great for large gatherings.

Glazed Marble Pound Cake

Start this recipe by preparing the chocolate mixture used in the chocolate batter. The mixture needs to cool a bit before using so, set aside.  Now, mix buttermilk, eggs, and vanilla and set aside. The buttermilk mixture may curdle but that’s quite alright.

Using a stand mixer, mix together flour, baking powder, baking soda, salt and 2 cups sugar. Add in your softened butter and half of the buttermilk and mix until crumbly.

Slowly add in remaining buttermilk  and increase speed to medium, mixing for 3 minutes. Be sure to scrape downs sides of bowl as needed. You want to ensure thorough mixing. Your batter should look very pale and really creamy.

Glazed Marble Pound Cake

Here comes the fun part. Measure out 2 1/2 cups of batter into a medium bowl. Pour 1/2 of the remaining batter into prepared pan. Add chocolate mixture to 2 1/2 cups of batter and mix well. Spoon chocolate batter over vanilla batter in pan. Spoon remaining vanilla batter over chocolate batter.

Use a table knife to swirl through batters several times, usually 3 times is enough. Bake for 60 to 65 minutes. Test for doneness at 60 minutes. If using dark bakeware, lower temperature by 25 degrees and you may have to increase bake time for a few additional minutes.

Prepare your glaze while the pound cake bakes. Immediately poke holes with a skewer into cake. Pour 3/4 of glaze over cake slowly. poke a few more holes if glaze isn’t being absorbed. Let cake cool for 30 minutes and then invert onto a serving platter. Brush with remaining glaze and allow to sit 30 minutes before cutting.

Glazed Marble Pound Cake

By now I’m sure your mouth is watering and if it isn’t, I’m at a loss for words. This Glazed Marble Pound Cake is absolutely delicious. Vanilla cake swirled with chocolate cake and coated in a sugary glaze. You’ll love this cake especially served on the day it’s baked.

In my pictures, you’ll notice I coated the cake in powdered sugar because there’s no need for anything else after the glaze. Maybe a quirt of whipped cream? Hmm…?

Do you see a cake being baked in your future? I do and this pound cake should be your first bake. Each slice just melts in your mouth. Great with coffee or tea. It’s perfect for any occasion this Spring and on into the Summer months. Sure to please any cake lover. Enjoy and Happy Baking!

Glazed Marble Pound Cake

Glazed Marble Pound Cake

½ cup Hershey’s natural cocoa powder

2 ½ cups granulated sugar, divided

½ cup water

4 oz. semi-sweet chocolate, broken into pieces (Baker’s or Ghirardelli)

1 cup buttermilk, room temperature

4 large eggs, room temperature

2 t. Heilala vanilla bean paste

2 1/2 cups unbleached all-purpose flour (sifted then measured)

½ cup cake flour

1 t. baking powder

½ t. baking soda

¾ t. fine sea salt

1 cup (2 sticks) unsalted butter, room temperature

Glaze:

3/4 cup granulated sugar

¼ cup water

5 T. unsalted butter, cut into pieces

2 t. Heilala vanilla extract

Heat oven to 325 degrees and spray tube or Bundt pan with Baker’s Joy. Set aside.

In a 2-quart saucepan, combine cocoa powder, ½ cup granulated sugar, and water. Bring mixture to simmer over medium heat and whisking until smooth. Remove from heat and add in semi-sweet chocolate. Whisk until smooth and chocolate is melted and set aside.

Using a medium mixing bowl, whisk together the buttermilk, eggs, vanilla bean paste. Set aside.

In the bowl of electric mixer, combine flour, baking powder, baking soda and salt.

Add in remaining 2 cups sugar and beat for 30 seconds on low speed. Add in the softened butter and half of the buttermilk and mix until crumbly, about 1 minute.

At low speed, add in remaining buttermilk until combined then increasing speed to medium, beating for 3 minutes. Scrape down sides of bowl several times during mixing. Batter should be pale and very creamy. Ensure batter is mixed thoroughly with rubber spatula.

Spoon 2 ½ cups vanilla batter into a medium bowl and add in chocolate mixture, set aside. Spoon half of remaining vanilla batter into prepared pan. Dollop chocolate mixture on vanilla batter. Spoon remaining vanilla batter onto chocolate batter.

Using a table knife, swirl knife through the batter 3 times and ¾ of the way down through batter. Don’t overdue the swirling as the should marbled not mixed together.

Bake pound cake for 60 to 65 minutes or until inserted cake tester comes out with few crumbs.

While the pound cake bakes make the glaze by combining granulated sugar, water, butter and vanilla in a small saucepan. Bring to boil reduce heat and simmer for 1 minute or until sugar is dissolved.

Set cake pan on a wire rack. Using a skewer, poke 40 holes ¾ of the way through the cake. Slowly pour ¾ of the glaze all over cake. Poke more hole if glaze puddles and doesn’t absorb. Allow cake to sit for 30 minutes on rack.

Invert pound cake onto a serving platter and brush entire cake with remaining glaze. Go slow so glaze is absorbed. Let pound cake sit for 2 hours before cutting and serving.

Store any leftovers in a cake dome up to 3 days or freeze wrapped tightly up to 3 months.

Make one 10-inch pound cake.

Recipe adapted from https://www.onceuponachef/marble-cake/