Marble Swirl Pound Cake

Recipe View 5 mins In a large bowl, using an electric mixer at low speed, combine the sugar and softened butter until just blended. Increase the speed to high and beat until the mixture is light and fluffy (approximately 3-5 minutes).

Recipe View 6 mins Gradually add the cake flour, milk, baking powder, vanilla extract, salt, and eggs. Beat at medium speed until all ingredients are well incorporated. Increase the speed to high and beat for an additional 4 minutes to ensure a smooth and airy batter.

Recipe View 3 mins Transfer approximately 2 1/2 cups of the batter to a separate medium bowl. Using a wire whisk or fork, gently fold the unsweetened cocoa powder into the batter until it is thoroughly combined and no streaks remain.

Recipe View 2 mins Prepare a 10-inch tube pan by greasing it generously with butter or cooking spray. Alternately spoon the vanilla and chocolate batters into the prepared pan, creating distinct layers.

Recipe View 2 mins Using a large spoon or knife, gently cut and twist through the batters to create the desired marbled effect. Be careful not to overmix, as this can muddy the distinct swirls.

Recipe View 1 hrs Bake in a preheated oven at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake begins to brown too quickly, loosely tent it with aluminum foil.

Recipe View 10 mins Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. This helps prevent the cake from sticking to the pan and allows it to retain its moisture.