Captivating Two-Flavor Marble Pound Cake
Captivating Two-Flavor Marble Pound Cake
Create a Visually Stunning Marble Pound Cake with Chocolate & Matcha! ♥
Enjoy two delightful flavors in one with this beautiful marble pound cake! This recipe involves mixing cocoa and matcha powder into a pound cake batter, resulting in an attractive loaf cake that’s perfect for gifting. If you’re a matcha enthusiast, this marble cake is a must-try!
Basic Cake Ingredients- 200g unsalted butter, softened
- 200g granulated sugar
- 60g egg yolks (from about 3 eggs)
- 180g whole eggs, at room temperature (about 3-4 eggs)
- 2 tsp vanilla extract
- 200g cake flour, sifted
- 6g baking powder (approx. 1.5 tsp)
- 20g milk, at room temperature (approx. 2 tbsp)
Chocolate Marble Batter- 2 Tbsp cocoa powder
- 2 Tbsp milk
- 1 Tbsp sugar
Matcha Marble Batter- 1 Tbsp matcha powder
- 2 Tbsp milk
- 1 Tbsp sugar
- 2 Tbsp cocoa powder
- 2 Tbsp milk
- 1 Tbsp sugar
Matcha Marble Batter- 1 Tbsp matcha powder
- 2 Tbsp milk
- 1 Tbsp sugar
Cooking Instructions
Step 1
First, prepare the marble batters. In separate small bowls, thoroughly mix the ingredients for the chocolate marble and matcha marble. Combine the cocoa powder or matcha powder with milk and sugar until smooth and lump-free. Mixing in the sugar at this stage helps the powders dissolve more easily.
Step 2
In a large bowl, cream the softened unsalted butter until smooth. Gradually add the granulated sugar and beat with an electric mixer or whisk until the mixture is light, pale, and fluffy. This process incorporates air, which contributes to a lighter cake texture.
Step 3
In a separate small bowl, lightly whisk the egg yolks. Add the vanilla extract and mix well. Vanilla extract helps to mask any eggy odor and enhances the overall flavor of the cake.
Step 4
Gradually add the egg yolk mixture (with vanilla) to the creamed butter and sugar mixture, in 2-3 additions. Mix well after each addition until fully incorporated. Adding it all at once can cause the batter to curdle, so it’s important to incorporate each addition thoroughly before adding the next.
Step 5
Sift the cake flour and baking powder over the batter. Gently fold the dry ingredients into the wet ingredients using a rubber spatula until just combined and no dry streaks remain. Be careful not to overmix, as this can develop gluten and result in a tough cake.
Step 6
Add the room temperature milk to the batter and gently fold it in with the rubber spatula until just incorporated. The milk will make the batter smoother and more tender.
Step 7
Divide the basic batter into three portions. Keep one portion as is (the largest). In the other two portions, gently mix in the prepared chocolate marble mixture and the matcha marble mixture respectively. Again, avoid overmixing; stir until the colors are evenly distributed.
Step 8
Line a loaf pan with parchment paper. Pour the plain batter into the prepared pan. Then, dollop or drizzle the chocolate and matcha batters over the plain batter. Use a skewer or thin spatula to gently swirl the batters together, creating a marbled effect. Avoid over-swirling; a few gentle zig-zags will create a beautiful pattern.
Step 9
Bake in a preheated oven at 170°C (340°F) for approximately 35-40 minutes. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil. The cake is done when a skewer inserted into the center comes out clean.
Step 10
Once baked, carefully remove the cake from the pan and let it cool completely on a wire rack. Slicing the cake while it’s still warm can cause it to crumble, so allow it to cool thoroughly before slicing to reveal the beautiful marble pattern.
