Pretty marbled pound cake with rich, dark chocolate. Simple to make in no time at all! This is a great cake for making a day ahead or freezing.
Ingredients
- ½ cups unsalted butter, at room temperature: 1 piece
- cream cheese, at room temperature: 1 pack (8 ounce pack)
- white sugar: 3 cups
- ½ teaspoons almond extract: 1 piece
- ½ teaspoons vanilla extract: 1 piece
- salt: 1 tsp
- baking powder: 1 tsp
- eggs, at room temperature: 6 piece
- cake flour: 3 cups
- unsweetened cocoa powder: 0.33333 cup
Metric Conversion
Stages of cooking
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Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan.
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Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth.
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Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently.
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Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
