Mile High Marble Pound Cake
This Mile High Marble Pound Cake combines buttery vanilla pound cake with rich chocolate batter swirled throughout for an extra-tall, moist homemade pound cake baked in an 18-cup Bundt pan.
Servings: 20 people
Ingredients
- 4 c All Purpose Flour
- 4 c Granulated Sugar
- 2 c Salted Butter
- 10 Large Eggs - Room Temperature
- ¾ c Buttermilk - Room Temperature
- ½ c Whole Milk - Room Temperature
- ¾ c Dutch-Processed Cocoa Powder
- 4 tsps Vanilla
Instructions
- Preheat your oven to 325 degrees.
- Using a hand or stand mixer, cream the butter and sugar together until light and fluffy (approximately 5 minutes).
- Mix in the vanilla extract.
- Add the eggs one at a time, mixing until combined after each addition before adding the next egg.
- Add the flour to the batter, alternating with buttermilk, beginning and ending with the flour.
- Pour half of the mixture into a separate bowl.
- Add the cocoa powder and milk to one of the bowls and mix until combined.
- Spray an 18-cup bundt pan with baking spray.
- Using an ice cream scoop or ¼ cup measuring cup, alternate dollops of vanilla and chocolate cake batter into the bundt pan.
- Continue to alternate between the vanilla and chocolate batters until both batters are gone. Use a knife or similar, swirl the batter in an S pattern. Smooth the top of the batter once the last dollop is added.
- Place the cake into your preheated oven and bake for about an hour and 30 minutes. The cake is done when the toothpick comes out with moist crumbs.
- Remove the cake from the oven and allow it to cool for about 10 minutes before removing it from the pan.
- Allow the cake to continue to cool, then serve and enjoy!