This orange marble pound cake is the perfect mix of chocolate and vanilla. A hint of orange gives it an unexpected but delicious twist. Searching for inspiration, I asked V what his favorite kind of cake would be. “Vanilla and chocolate mixed mommy”. And so began my search for the perfect marble cake recipe.
I started with a base recipe from culinary school and my fancy bundt pan. The result? A cake that was way too buttery and not in a good way.
I sometimes wonder if over buttering the pan ruins the flavor of cakes too. Unfortunately, I see no way out of over buttering this particular bundt pan because there are so many nooks in it. Bottom line, I did not love this cake. Even V only took a bite or two and S tunneled out the inside only because the outer part of the cake just wasn’t very good. So I decided to try it again and this time stayed away from the pretty bundt pan. After much research, I came up with a recipe using less butter and incorporated some orange zest to enhance the flavor. This cake was much better and V ate the whole slice! Taking photos with V around can be quite a challenge. Sometimes it’s just easier to do as he says. So if the superheroes need their picture taken too then a superhero shot it is!
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- 1 1/2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2/3 cup unsalted butter
- 1 cup sugar
- 1 Tbs vanilla
- zest of one orange
- 2 eggs
- 1/3 cup buttermilk
- 112 g bittersweet chocolate, melted
- Butter a loaf pan and line it with parchment paper. Sift the flour, baking powder, and salt together in a bowl and set aside.
- In an electric mixer beat the butter and sugar until light and fluffy. Mix in the zest and vanilla.
- On a lower speed, add the eggs one at a time until fully incorporated. Add the dry ingredients and buttermilk in three additions alternating between the two. Mix until just combined.
- Set aside two thirds of your batter and mix the melted chocolate into the remaining third. (I weigh my mixing bowl empty and with the batter so I can calculate exactly how much to take out.)
- Make a checker board pattern by spooning in your two batters on the bottom of your loaf pan.
- Layer another pattern on top and alternate the batters so chocolate is on top of vanilla and vice versa. Using a butter knife, swirl the batters once in each direction. Do not over swirl or your cake will not look marbled.
- Bake at 350 °F for 50-60 minutes or until the a skewer inserted into the center comes out clean. Let the cake cool slightly and remove from the pan.
Nutrition Information:Yield: 10 Serving Size: 1 slice
Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 70mgSodium: 142mgCarbohydrates: 40gFiber: 3gSugar: 22gProtein: 5g
This nutrition information is only an approximate provided for convenience and as a courtesy only. Information comes from Nutritionix, an automated nutrition calculator.