Classic Marble Pound Cake

Classic Marble Pound Cake 🦓

Nothing beats the comforting combination of vanilla and chocolate, and this gorgeous marbled cake is guaranteed to impress your family and friends! Super soft, moist, and perfect with a cup of coffee or tea. ☕️

Ingredients:

 * Flour: 2 ½ cups all-purpose flour

 * Baking Powder: 2 ½ teaspoons

 * Salt: ½ teaspoon

 * Butter: 1 cup (2 sticks) unsalted butter, softened to room temperature

 * Sugar: 1 ½ cups granulated sugar

 * Eggs: 4 large eggs (room temperature)

 * Vanilla Extract: 2 teaspoons

 * Milk: 1 cup whole milk (room temperature)

 * Cocoa Powder: ⅓ cup unsweetened cocoa powder (for the chocolate batter)

 * Extra Milk: 2–3 tablespoons extra milk (if needed to thin the chocolate batter)

Instructions:

 * Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a standard loaf pan (or line it with parchment paper).

 * Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

 * Cream Butter & Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy (about 3–4 minutes).

 * Add Eggs & Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

 * Combine Wet & Dry: Alternating in batches, add the dry ingredients and the 1 cup of milk to the butter mixture, beginning and ending with the flour mixture. Mix just until combined (do not overmix!).

 * Divide the Batter: Spoon about one-third of the vanilla batter into a separate bowl. Stir in the cocoa powder and the extra 2–3 tablespoons of milk until smooth to create your chocolate batter.

 * Create the Marble Effect: Spoon alternate dollops of vanilla and chocolate batter into your prepared loaf pan. Take a knife or a skewer and gently swirl it through the batters in a zigzag motion to create that lovely marble pattern.

 * Bake: Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.

 * Cool and Serve: Let the cake cool in the pan for about 10–15 minutes, then transfer it to a wire rack to cool completely before slicing.